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#Home-Smoked Salmon recipe

askwhatsforlunch · 11 months

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Smoked Salmon and Pickled Cucumber Sandwich

Warm days are upon us; they really are! And after a jolly good walk under a hot sun, across meadows and fields, there is nothing better than sitting down to a picnic with this Smoked Salmon and Pickled Cucumber Sandwich, a couple of glasses of ice-cold Chardie (just remember to bring lots of water, too, when you go hiking!), a good book and the blissfully scented shade of a black locust tree! Absolutely delightful, I assure you! A very good day to all!

Ingredients (serves 1):

a small Baguette Viennoise

2 tablespoons cream cheese

a pinch of freshly cracked black pepper

half a dozen to 8 slices Pickled Cucumbers

about 60 grams/2 ounces Smoked Salmon

Halve Baguette Viennoise without cutting it through, gently opening it like a book. Spread cream cheese generously onto each side of the Baguette Viennoise. Sprinkle with black pepper.

Layer Pickled Cucumbers and Smoked Salmon slices into the Baguette Viennoise, and press gently to close the sandwich.

Wrap tightly in cling film, if bringing as a lunch or picnic. Keep in the refrigerator.

Enjoy Smoked Salmon and Pickled Cucumber Sandwich with a few Crisps, and a well-chilled glass of Pays d’Oc Chardonnay Vigonier or Marlborough Sauvignon Blanc.

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bonefall · 2 months

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Do the cats have a good way to preserve meat? Boar meat wouldn't be so worth it if it could only feed the clan for a day before it spoiled

In BB yes, absolutely. Preserving food for later use is a major job of the Head of Kitchen Patrol, which in ThunderClan's latest arc is currently Sorreltail. Though she's definitely already training her successor so she can finally retire, if she hasn't already

Even before the food processing begins, Clans have some different behaviors to account for this;

Big hunts are never done in summer (ThunderClan) Not only is it so hot that you're more likely to get heatstroke (cats can't sweat the same way humans do), not ONLY do you have less time in a day to hunt because of that (In any other season, you can hunt into the day or night, but in summer there's an entire 8-hour stretch of time where the sun is beating down on you), but you're also racing against time before the organs begin to spoil. Getting a boar home is a HUGE task, even a small one. Human hunters "grallock" our prey, digging a hole and leaving the organs behind, so that we can carry the carcass easier. But organs are MOST of the nutrition for a Clan cat. No, better to simply hunt big food when it gets cold. (plus, ThunderClan finds the snow helpful. They don't sink into it the way that a heavy boar does.)

Animals are quickly stored in a larder (All Clans except RiverClan) A larder is a deep tunnel that is dug in the ground at various points along a patrol, like a "root cellar". Unlike canon they don't "bury" it where they find it and come back for it, because this causes wasted backtracking AND wasted prey as the hunter forgets where they buried it. Larders are at strategic points along popular routes. Sometimes a cheeky apprentice in ShadowClan will shove their catch in the bog, where it gets preserved TOO well. Batear hopes HIS is still there though :P

Everything is DROPPED when a cat happens to come across a large carcass and runs back to camp Seriously, when someone runs in saying they've found a fallen or dying deer, a bunch of cats will jump up and follow them. Yes, you could use this to your traitorous advantage, but dying deer are a lot more common than coup-de-tats.

When it comes to food preservation itself, the way they preserve meat is going to depend a lot on the Clan. ShadowClan likes fermentation, chopping stuff up to store in stomachs and intestines and processing them as sausages. ThunderClan smokes everything. RiverClan likes to preserve things in spices and leave stuff out to dry, but has a massive event in autumn where they catch and store salmon for the winter. WindClan used to use their tunnels but is going through a salt kick at the Lake.

A truly canon-compliant Clan is going to have issues. Digging tunnels will help to make food last. In the winter, the snow can be used directly; but only a desert Clan (ironically) will be able to construct a natural refrigerator. You can follow this recipe for Dried Minnows to preserve just about any strip of meat.

But overall... you will have issues as a canon compliant Clan. but also a compliant Clan could never take down a boar, so, it balances out.

#clan culture #better bones au #bone babble

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chainmailchalamet · 9 months

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Run Rabbit, Run (Dark! Eddie Munson 🍒🪽), Pt. 2

tags: roommates to lovers, modern!metalhead!eddie munson(maybe not a complete face match to ST!Eddie, but his look is up to your imagination), predator/prey dynamic , a lil degradation, impact, knife play, jealousy, possessive behavior + language, dacryphilia, kind of fucked up intense dirty talk, face slapping, choking, morallygrey!eddie, they may or may not be completely human (also up to interpretation), and as usual always!black always!non-binary POV 🌟🍒

————

the tension breaks because of course it does— because eddie, from the moment you move in, seems to be on a one-man mission to pull at every single one of your threads until you unravel at his feet, just so he can put you back together again.

and if you confronted him about it, he’d play dumb about it, because in his defense, he’s not really doing anything he wouldn’t usually do. nothing he wasn’t already doing before you moved in with him — he’d say you were being paranoid, that it was kind of adorable actually.

but you know you’re not, that he’s not just doing what he’d otherwise be doing, that his actions are a targeted attempt to make you lose your mind, to crawl under your skin and live there. that to him, it’s just a matter of time before you snap.

it starts with the cooking thing — he’s always cooking, has been attached to the kitchen since he was a kid, living with his uncle wayne down in virginia — sweet, sweltering hot virginia, where he got his twang and his first tattoos (the stick and poke smiley face on his ankle, the first set of knuckle tats, the bones of his face piece), his love of smoking cigarettes off the top of his trailer on cool, quiet nights with a sky full of stars. wayne, who’s still down in virginia in a cabin that eddie put the money down for with his chef money. uncle wayne, who taught him to gut a fish and skin a deer and whose peach cobbler recipe he’s still trying to get just right. wayne, who he still calls every sunday as he fixes both of you a full dinner spread with greens and sweet potato and baked chicken.

to eddie, cooking is home, and family, roots and heart — it’s more than a love language. it’s a soul language, and he speaks it fluently, teaches it to everyone he lets get close to him.

and it only take a couple of weeks before he’s speaking it to you day and night, until you barely have to lift a finger in the kitchen because he’s got you, because he’s always got you. he’s got you for breakfast, with thick cuts of salmon and fat, fluffy vegan pancakes. with fresh squeezed juice and sausages that he picks up from the polish supermarket in brown paper bags every sunday, because he’s got a plug for that, and a plug for the freshest fruit in-season, for big juicy strawberries and peach preserves and purple kale.

he feeds you, everyday — with leftovers from the restaurant shifts he works until 3 in the morning — he brings you the day’s specials, whatever they are, spoils you with mushroom risotto and grilled eggplant and bucatini made in-house with the most flavorful tomato sauce you’ve ever tasted. if the special is seafood, he brings it home in a freezer bag, with sliced lemon on the side — he serves you your first oyster, your first bite of squid ink pasta, your first full lobster.

he’ll knock on your door at some ungodly hour, and when you invite him in he’s got a plate loaded up for you, bags under his eyes and a tired smile. he’ll watch you take that first bite, make that first satisfied noise, because he knows you’ve been at the drafting table for hours making adjustments to a new garment in time for an editorial shoot over the weekend.

no matter how tired he is, he’ll sit on your bed, looking so out of place amongst your plushies that it makes you bite down a giggle at the sight of him, looking sharp and dangerous surrounded by soft things. no matter how tired he is, he’ll ask you about your day and listen intently, wrinkle between his eyes as he does — and even though you’re shy at first, talking to him about fashion, he’s encouraging, asking you questions until you loosen up a little and you’re talking his ear off about sustainable dyeing practices and bias cuts and the art of the gather. and you know he’s too tired to take it all in but he’ll fight it, yawning in-between questions like you can use onions skins as dye, that’s crazy, what else have you tried and you did that all by hand? so fucking cool — yeah, i mean I can do patches but it’s nothing like that, used to just use dental floss and it wasn’t super clean, nothing like what you do, that’s way more punk, you made a fucking jacket from scratch.

and he makes you shy when he gets like that, when he gives you all his attention, when he keeps track of every bite like you’re suddenly going to hate his cooking, like he’s ready at any moment to fix it for you, to go right back into the kitchen and make you something from scratch, like he wasn’t just groaning about the longest fucking shift of my life, darlin’, you wouldn’t believe — had to hide in the lockup at midnight cuz we just got back to back fucked, substitution after substitution, and i like getting creative, don’t get me wrong, but what the fuck do we have a menu for?

he lights up a little when he talks about the kitchen though, about gareth who does dishes and robin and steve who run the front of house like it’s the navy.

he’ll grin when you scrunch your nose up because he’s smoked through another pack in one shift, flash his teeth and say beats the alternatives, glad you didn’t meet me all strung out and 21, would’ve been vibrating around your room, rearranged the kitchen, lit a real fire in the fireplace.

even on his worst nights, after an actual hell-shift, when his texts get short and a little snappy, when he stops assaulting your chat with emojis, when he spells out every single word and doesn’t reply for hours and all you get after that is a “don’t wait up x”. even when you hear him come in, dragging himself through the apartment like his body is dead weight, even on the worst nights — you’ll wake up in the morning to a spanish omelette on the counter and a sticky note that says “getting some air, sorry about last night x”, as if he has anything to apologize for, as if he’s not allowed to be human.

it’s all so domestic — he makes your home a warm cloud to lay in. he makes you feel so at ease, like he’s got you, like he’s a safe place to land.

which is where the problem comes in — because your roommate eddie, your sweet, doting, sensitive eddie, who cries when he says “love you, g’bye” to his uncle wayne without fail every single time they talk, who has taken in one of the neighbors cats (cerberus, sweet and soft and definitely using him for his top-shelf tuna connections) as if it is his own, and calls his guitar sweetheart and shimmies his way around the kitchen on sundays humming let’s hear it for the boys.

that eddie — sweet, darling doting eddie — is a fucking deviant.

he doesn’t show it too often, keeps it tucked away with impressive self-control, maybe even tries to hide it from you until he’s sure you’re settled, until you start to wonder if you just imagined that glint in his eyes the first day you met him — until the mask slips, until you catch a glimpse of his shadow once more and you think to yourself “there he is”.

it happens because of a bottle of tequila — because it always does. you go out drinking with him and his work friends, because you lost all of yours in the breakup, and eddie says he’s already told everyone all about you, that they already love you, c’mon sweetheart, it’s my night off and i wanna celebrate, know you got that shoot coming up, barely been drinking water you’re working so much, don’t think i haven’t noticed. come dance with me, just one night, i promise i’ll get you back in one piece.

and when he puts you on the spot like that, makes you feel exposed like that, looks at you with his bambi eyes all wide like that, you can’t really say no.

so you get all dressed up (change your outfit three times, because it’s been a long time since you’ve been out and you wanna make a good impression, damn it), and you might be freaking out a little. but then eddie yells out “c’mon honey, bet you look perfect, lemme see you”, and you swallow that anxiety because you like the way his voice curls around the words like that, that honey-twang he’s got cuz you’ve both been pre-gaming a little (him with a homemade margarita, you with a glass of red wine). it makes you brave, makes you take a deep breath and step out into the living room. and you both see each other all dressed up for the first time and — something shifts.

something tilts on its god damn axis — it’s the start of the end.

his hair is wild. big and dark and wild and sparkling through like he’s sprayed glitter in it. he’s got the most delicious black leather jacket on, fit perfect to his body and aged just right. he’s got this sheer fucking fabric stretched across his torso — it’s barely a shirt, just a scrap of something dark that lets you see the cut of his hips and the ink in his skin and the silver rings in his nipples.

his pants are low cut, ripped jagged across both knees, like he busted them open skating — and his boots are obscene, steel-toed shit-kickers, red-laces cutting through them like veins. he looks so good you want to stomp your feet and whine “not fair, who gave you eyeliner, that’s cheating”.

he looks like a young god, like hell on legs, like a flashing neon sign that says “i am going to fuck your life up and you’re going to thank me for it”. you suddenly can’t read.

the way he’s looking at you makes your mouth dry up, makes your thighs press together, makes you want to fall to your knees and worship. it’s all that desire you forgot that he possessed, that you only catch flashes of in the quiet moments — when he’s giving you a taste of something new and his eyes travel down to your lips wrapping round the edge of the spoon, when you hum low and pleased with your eyes closed and you open them up and he’s giving you that look again, that “run, rabbit, run” look.

for the first time in weeks he’s not hiding any of it from you — runs his gaze over your face and down your neck, across your shoulder and down your stomach, to your hips and both your thighs (he takes his time right there, sees you twitch, darts up to meet your eyes real quick, almost-smiles, like he’s saying “got you”)

and then up, up, up again. he takes his time. he runs his tongue across his lips, comes up real close and tugs on one of your braids with a scrunch between his brows, looks down at you and blows out a quiet rush of air and says “we should go, right now” like he means “before i do something i regret”.

that night, something inside you snaps.

his friends all clearly know something you don’t, and they are varying degrees of subtle about it. chrissy hugs you and smiles big and bright and says aren’t you the prettiest god damn thing i’ve ever seen but she’s looking at eddie when she says it, and it makes your face heat up.

robin and steve are all wry and knowing, bitchy in a fun way, exchanging little smiles with each other, all he’s finally let you out the dungeon, huh? thought he was gonna keep you all to himself.

jon is quiet but he gives eddie this little nod like “i see you” and his boyfriend argyle is already two-thirds into a bottle of casamigos so he just says the quiet part out loud, somehow makes it sound so chill, like it’s not a big deal that he takes one look at you and goes holy shit, eddie wasn’t lying, you’re like — what the fuck, i’d write songs about you too. doesn’t even give you a second to unpack all that before there’s a shot in your hand.

and then the drinks keep flowing and you start to loosen up and enjoy yourself and eddie doesn’t seem phased by any of the teasing, sits close to you and takes sips out of his drink (fruity, staining his tongue red as punch, sickly sweet when he lets you have a taste of it), keeps his eyes on you all night, just takes it all in stride — like he was expecting this, like he’s made his peace.

and you’re too drunk now to let it go, so you turn to him while steve and rob are busy bullying everyone else and you slur out something like so you’re obsessed with me, huh? and he smiles sharp and dirty and goes you don’t wanna go there with me honey, and you say why not, you’re all talk, don’t pussy out on me and his eyes go pitch black.

he nods his head, hums to himself. “noted.”

and it just goes down, down, down from there. because now you’re worked up, feeling bratty, feeling mean. you nod too, and he’s just taking you in, sitting too close, watching you like he’s curious, like he’s just delighted at the thought of what you’re gonna do next. bet, you think. let’s go, then.

steve seems like your best bet, so you ask him if he wants to dance, sugary sweet and wide-eyed, and he grins like he’s been waiting for this all night, says later losers, time to have some actual fun and takes your hand, cutting eddie a look like the cat that got the cream as you climb over his lap on your way out.

eddie’s just looking, looking, looking. quiet storm brewing across his face. leans in close before you’re gone to whisper “careful, baby” in your ear, like a warning.

you just smile at him, shrug. come get me, big bad.

dancing with steve is easy, his arm across your back, your hips pressed close. he says “your boy’s watching, wanna give him something to look at?” and you pout, tell him “he’s not gonna do shit, stevie, he’s all talk”.

steve smiles at you like you’re so dumb, just delightfully stupid, so you ask him what he knows and he says “i know he’s real sweet on you, but you better watch it, honey — eddie’s not the one to play with.”

and then he leans into your ear and tells you a story about a wolf who walks like a man and talks like a man and acts like a sheep — but he’s a wolf, honey. he likes to bite, likes to play with his food — keeps his prey tied down in his lair and takes them apart, piece by piece, until they’re crying, begging, until the fight leaves them all at once and they go empty between the ears, until they’re just gone. and then he just keeps taking, taking, taking. until they’ve got nothing left to give him.

and the music is so syrupy sweet that you’re lost in it, lost in the roll of your hips, lost in steve’s voice rumbling in your ears, low and hypnotic, lost in the drinks flowing through your veins — until steve has to hold you by the chin and force you to look up at him and say “still with me, little lamb?”

your throat is dry when you ask him how he knows what he knows, and he just looks over your shoulder (you know who he’s looking at, you feel those eyes across your back, he’s always watching, he just never stops looking) and tilts his chin up and goes why don’t you ask him yourself, honey?

and then eddie’s right there, pressed up against your back — leaning down to your ear to ask if you’re having fun, and for a second you’re pressed up between them both, letting steve rock you back into eddie, letting eddie grip you by the hips and pull you back, back, back, guiding you into a slow, filthy grind. your eyes fall close, you barely notice steve pressing a kiss to your temple, trilling have funnnn before he’s gone into the crowd again.

you still with me, eddie asks, at the same time you spin round and ask him “you fucked steve?”

he laughs a little and hums i see y’all been getting acquainted, pulls you close again and says jealous, honey?

you say you wish, and then you did, didn’t you? said you act like a sheep, but you’re not, are you? you’re a wolf.

he looks down at you, runs his hands under the straps of your top, presses his palms to the skin of your back, dips his head down. you know, i wanted to do this right — wanted to woo you and shit. feed you, keep you warm, treat you sweet.

and you know, you know, you know. what are you gonna do with me now, eddie?

he just looks at you. looks and looks, pulls you closer, let’s his hand creep down, down, down, makes the heat in your body swoop down low in your tummy when he grips you hard over your skirt, sweeps one hand in your hair and gets his fingers tangled in your braids, all the way down to the root and tugs, real mean with it.

he makes you bare your neck to him, makes you gasp, makes you wanna beg. for his teeth in your neck, for his hands between your thighs, for his mouth on you. you gonna hurt me, eddie?

he shrugs. i don’t know yet, honey. you gonna ask me nice for it? gonna ask for what you want instead of being a rude little brat, making me think you wanna fuck my friends?

your mouth goes dry. i wasn’t tryna —

nah, you just wanted me to think it, didn’t you? his voice drops low, mean, dark. dumb bunny, you didn’t actually think that was gonna work, did you? steve likes em big and bad, and you’re fucking nothing like that, are you? pretty little doll, he’d eat you alive.

he’s all inside your head, barely leaving you any space for yourself, and the way he sneers dumb bunny makes you squirm, makes you ache. he’s got you pinned in place like a fly in amber, nowhere else to run. and you wouldn’t?

he tilts his head, hums, says it again, wanted to do this right, wanted to lay you out on my bed and make you feel good. he mouths a kiss across your neck, traces his tongue across the skin, just the tip, just a tease. asked me if i was obsessed with you. stupid fucking question, baby. knew you were mine, first second i saw you, walked into my house and made it all strawberry and honey, seeped into everything, kept me up at night with it — and now it’s all over our home, our fucking home.

he uses his teeth, opens his mouth wide like a beast, like he can’t just smell you, like he needs the taste of it too, needs to feel the flesh between his teeth. and you can see right though me, can’t you, baby? the others, they think they see it, think they know what i think when i look at you, but you know, don’t you? you’ve always known.

you know. you’ve known. he wants inside your skin, wants to worm his way deep and build a home there. wants to keep you fed, keep you full, make you happier than anyone could. wants to own your happiness and your hunger, greedy over it. fucked up over the thought of anyone taking care of you better than he could, knows in his soul that no one else could. it makes you scared, makes you warm, makes you feel insane. you should run, should find a new apartment and start over because you’re so raw, and vulnerable, and he could hurt you, he wants to hurt you —

you tilt your head back, you run your hands across his shoulders, over his back, up into his hair, and you grab a handful and pull. he makes a noise like a wounded dog. he pants for it, folds forward like he got the breath knocked out of him — you think he’s mine, he’s mine, he’s mine, feel him kick up against you, big and warm and hard against your hip and your head swims with the thought. over and over, the same thought — mine, mine, mine.

yeah, sweet thing, m’yours, all yours, all of it, all yours, he whines, just for you. must’ve heard you, must’ve said it out loud. he sounds hollowed out, like you’ve let all his air out, and you’re wild for it.

tell me how, you say. you tug his head down so you can speak into his ear, and he goes down easy, so easy. when i let you take me to bed, when i let you have it, what will you do to me? what first?

a knife, he says, like a man possessed. toys with all your straps, slips his fingers underneath and tugs. wanna cut you out of this pretty fabric. look like an angel, wanna rip it to shreds, lay you down in the ribbons.

to ruin me, you say.

to make your heart race, he sings. he sways into you, sounds so consumed with desire it makes him drunk, makes him slur his words like his teeth are too big for his mouth. make you scared, make you wanna run so i can catch you. hold you down, press the blade up against your skin and play.

he wants to play. with a knife to your neck. fucking freak.

yours, yours, yours, he says. pulls back to look at you, hisses when you follow him with your hands in his hair, eyes rolling up and then back down, eyes half-shut, lights going out until it’s all a stretch of midnight without a star in the sky.

beautiful boy, you think. terrible, terrible, gorgeous boy.

wanna spit in your fucking mouth, he confesses. wanna hold my hand over your nose and watch your throat work as you swallow. wanna make you wet all over.

you’re already wet all over, and he knows that. can probably smell it, the wolf.

you’re still dancing, somehow. still swaying, still pressed up against each other, no room for common sense. his friends are nowhere to be seen — the crowd of bodies around you have all blurred away. you want to be home, in his bed, his lair, at his mercy. you tell him as much, and he smiles at you like he’s proud. love it when you tell me the truth, he says. love it when you show me.

better make it worth it, eddie, you say. better make it hard to leave your bed in the morning.

and then, he sings. and then, and then, and then.

greedy boy, you think, never gonna let me go, never gonna let anyone else touch me ever again.

you press a kiss to the corner of his mouth, red and sweet and sharp. and then, you say, then you’re gonna feed me, like you always do.

#eddie x black!reader #dom eddie munson #eddie x y/n #eddie munson #eddie x reader #dark!eddie munson #dom!eddie munson #mean dom eddie munson #black!oc #black!y/n #eddie munson blurb #eddie munson smut

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placeofwonder · 4 months

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new year, let's go! not resolutions so much as lists.

general:

walk up all 7 of my town's hills

make progress on my big cross stitch of a lighthouse

write a few stories without trying to make them good

pasta quest (8)

books:

finish Howards End

Orlando

The Hidden Life of Trees

re-read the Inkworld trilogy and then read the new sequel

start the Rivers of London series over from the beginning

at least one David Almond novel

at least one Discworld novel

cooking:

asparagus and chilli linguine (from Cook As You Are)

soba noodles with lime, cardamom and avocado (from my recipe binder)

sweet potatoes with caramelised onions (from Small Victories)

dill-pickled cherry tomatoes (from Cook As You Are)

spam musubi (from this recipe maybe?)

halloumi and pomegranate salad (from Comfort & Spice)

watercress with smoked almond goat cheese scoops & grapes in red wine syrup (from Home Made Winter)

goat's cheese puffs with salsa (from Midnight Chicken)

okonomiyaki (from my recipe binder)

chickpea soup with sweet potato and feta crackers (from Home Made Winter)

bánh xèo (from this recipe maybe?)

beef burrito with harissa (from Cookery Course)

chicken rice (from The Year of Miracles)

grilled shrimp with feta and tomatoes (from Small Victories)

maple soy glazed salmon (from Flavour)

grilled chicken (from Small Victories)

miso chicken milanese with soba noodles (from Comfort)

ginger beer chicken (from Midnight Chicken)

chicken and leeks (from Small Victories)

roast chicken (from Midnight Chicken)

chicken stew with dumplings (from Heroes' Feast)

salami and fig pizza (from Cookery Course)

spicy pepperoni quiche (from How Baking Works)

caramelised onion pissaladière (from GBBO Everyday)

raspberry ginger cream pancakes (from Real Food Real Fast)

crêpes with roasted cherries (from Gatherings)

baking & drinks:

chocolate chip cookies (from Midnight Chicken)

marzipan, sour cherries and chocolate chip cookies (from The Year of Miracles)

rye and orange cookies (from Scandinavian Baking)

zimtsterne (from Heimwehküche Backen)

black sesame and matcha sandwich biscuits (from Flavour)

scones (from Comfort)

lemon & poppy seed muffins (from How Baking Works)

ginger & lemon muffins (from my recipe binder)

gingerbread muffins (from How Baking Works)

"black moss" cupcakes (from Exquisite Exandria)

coconut drizzle cake (from Studentenküche)

olive oil and orange cake (from Small Victories)

blackberry and marzipan apple pie (from Flavour)

maple apple puffs (GBBO Everyday)

franzbrötchen (from Heimwehküche Backen)

start working my way through Brilliant Bread (first up: basic white bread)

poppy seed bread rolls (from Heimwehküche Backen)

crunchy bacon soda bread (from GBBO Everyday)

focaccia (from The Year of Miracles)

basil lemonade (from my recipe binder)

spiced hot chocolate (from Gatherings and/or Flavour)

white chocolate coffee (from Home Made Winter)

#mine #personal #books #cooking #lists

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terr4ance · 1 month

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It was my grandma's 90th birthday party on Saturday and we had a buffet with all sorts of stuff. At the end, there was some leftover salmon and prawns (among other things) which I wrapped and took home.

Bought some puff pastry (because I've made my own before and it is far more time than I currently have), cream, and spinach to make it into a pie. I'm quite happy with how it turned out :)

Despite her age, my grandma always bakes (and then loves to complain about how much it makes her knees hurt afterwards!). One of my favourite things she does is salmon tarts whenever she has leftover salmon. That was the main inspiration for this recipe.

Ingredients

- Puff pastry (I used two packs of premade stuff with a little left over)

- 1/2 onion

- 1 clove of garlic

- a bag of fresh baby leaf spinach

- a fresh salad tomato

- leftover poached salmon, smoked salmon, and prawns (shrimp)

- thyme, salt, pepper

- Worcester sauce (Lee and Perrins is the best)

- 300ml of double cream

- a bit of cheese (optional)

Recipe

1. Preheat an oven to gas 4 (177°C/350°F).

2. Line a pie dish with puff pastry, leaving a little extra around the edges to account for shrinking. Put a sheet of baking paper on top and cover with baking beans (I used split peas because that's what we have). Put this into the oven and set a timer for 10 ish minutes (you want the pastry to be partially cooked).

3. Finely dice half an onion and add to a saucepan over medium heat. Grate in some garlic (or mince it if you aren't as lazy as me!). Fry until translucent.

4. Add a bunch of spinach and allow it to wilt. Dice a tomato and add it too.

5. Add salt, pepper, thyme, and a dash of Worcester sauce along with around 300ml of double cream. More can be added later to taste.

6. Once simmering, add the salmon and prawns (I also had a little tiny bit of smoked salmon) and heat through.

7. By this point, the pastry should be partially cooked. Remove it from the oven, remove the baking beans (O.E), and pour the sauce into the pie. Turn the oven up to gas 7 (220°C/425°F).

7.5. Before giving the pie a lid, I grated a bunch of red Leicester on top of the filling as I was slightly short of filling and didn't want the lid to sag. This is optional, but experiment with whatever you feel might work.

8. Lay more puff pastry on top of the pie and crimp the edges. You can also score the top to give it a fancy pattern, and egg-wash to seal and glaze if you can be bothered (I couldn't).

9. Put the pie back in the oven for a further 10-15 minutes, or until the pastry is golden.

10. Leave to cool before serving, and enjoy!

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bitbybitwrites · 7 months

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If I Can Make Your Heart My Home - Recipe and Song list - Chp 16, 17 and 18

Here is the music/recipe wrap-up for chapters 16, 17 and 18!

You can see the recipes/music under the cover art by @datshitrandom

Some spoilers are below, so if you’d like to read the fic first, click here

Click below for the recipe and song lists for:

Chapters 1, 2 and 3, Chapters 4, 5 and 6, Chapters 7, 8 and 9, Chapters 10, 11 and 12 , Chapters 13, 14 and 15

To see the YouTube playlist for the fic, click here.

******

Chapter 16

Mood music:

youtube

Recipies:

You'll find Victoria sponge, Tea sandwiches and Kurt's cookies in earlier chapter recipe wrap ups ( see links above)

“Besides, it's not all for me. I share with my sister Jean. By the way, she happens to enjoy those chouquettes you make,” Chef Sylvester tossed out as she continued peering at him over her glasses.

*****

Chapter 17

Mood music:

youtube

Recipes:

"Is he off to go take lunch with his boyfriend, then?" Santana asked sarcastically as she continued vigorously stirring the batch of Ceylon Chicken Curry soup she made for the luncheon.

****

Chapter 18

Mood music:

youtube

Soon, a bouncy salsa started playing. Trent wiped his hands on his apron and pulled Santana into an impromptu dance. She laughed and played along for a few seconds only.

youtube

Recipies:

"My pozole," Santana said, smacking him on the arm as she pulled away to return to the stove. "Don't you dare make me ruin my Abuela's recipe. Find another dance partner."

Santana's pozole, the recipe of which was handed down to her by her beloved abuela, was simmering on the stovetop. That was to be partnered with her father's cochinita pibil. Warm hand-made tortillas sat folded carefully in a towel, ready to be brought to the once dinner was about to be served.

Trent had a Caprese salad in the refrigerator, prepped and ready to serve. He was putting the finishing touches on an impressive charcuterie board, abundant with tidbits that made even Kurt's mouth water. Trent had also just taken out some herb parmesan biscuits out of the oven that he had baked. Kurt had been particularly eying Trent's appetizer version of his parent's boxty recipe that was laid out on a silver serving tray.

As for dessert, that, of course, was left to Kurt. His addition to the meal were the apple hand pies that were his mother's own recipe and his father's favorite dessert ( when he was allowed to have a treat from his usual heart-healthy diet), an assortment of cookies, as well as some mini dark chocolate tartlets sprinkled with sea salt.

Think I got them all. Let me know if I missed any.

Sending all my love to you readers who have given this fic a chance. Wow can't believe we're already up to Chapter 18!

Chapter 19 to be posted soon!

#klaine fanfiction #klaine fanfic #klaine fic #klaine fanart #bitbybitwrites #fic: if i can make your heart my home #klaine #kurt hummel #blaine anderson #datshitrandom #klaine prompt reverse bang 2023 #klainepromptreversebang2023 #kprb2023

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ughmiyans · 1 year

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ok but the latest haikyuu buu chapter has me thinking about sakuatsu as That Couple that hosts all the get togethers among their friends with atsumu being the one to cook up all the savory dishes (with cooking skills picked up since childhood but also mostly from osamu) and omi the one to make the yummiest desserts that would put pastries from high end bakeries to shame because he’s perfected all the recipes of every single pastry there is (he doesn’t do things half assed after all)

msby movie nights? not complete without tsumu’s signature chili. teammate’s birthday? best to show up at sakuatsu’s apartment on time to see sakusa’s two-tier chiffon cake (with a design that’s always in theme with the party!) before it gets completely devoured. inarizaki vbc reunion? it’s a shabu-shabu party along with atsumu’s yakitori, karaage, gyoza, and okonomiyaki. there are no leftovers, but there’s always room for the funfetti cupcakes sakusa brings out after everything’s devoured. btw all their food is made by sakusa-approved sanitary checks and quality control (he has since then convinced atsumu to start wearing a fox-printed bandana like his own weasel-printed one while cooking)

actually, it’s not even limited to events anymore. if bokuto is looking to bring sweet treats with him when he visits akaashi in tokyo but is wary of his aversion to overly sweet things, omi will bake him a batch of cookies made with dark cocoa chunks instead of the usual milk chocolate. atsumu whips up a bento at least twice a week for his brother (complete with those rice balls made to look like tiny pandas with nori) because the scrub gets too hands-on with his business and forgets to eat (he won’t admit it’s to repay osamu for all those times he made bento boxes for atsumu who wasn’t yet quite used to his new living conditions in the msby dorms back then). suna will request for sakusa’s lemon squares his mom and sister love so much whenever he visits them in aichi, and meian will stop by every so often to pick up atsumu’s smoked salmon carbonara his wife has become obsessed with ever since he brought home leftovers from their last msby hangout

i just love thinking about sakuatsu with food as their love language to all their friends, because it’s what they grew up with. little omi with his parents who always make his favorite dishes when they come home from overseas business trips because nothing can quite compare to their cooking. little atsumu who grew up with weekends spent in their grandma’s bustling house back in hyogo where there was always something cooking, and a lot of food going around for him and osamu and their cousins and aunts and uncles

they joke about quitting professional volleyball to put up their own restaurant. their restaurant locations will all be in the vicinity of onigiri miya branches and will serve their own version of homemade onigiri. to make up for becoming competition, osamu (and all their friends and family) will be entitled to lifetime discounts in sakuatsu’s establishment. they’ll hang their msby and jnt jerseys even if it doesn’t go with the interior design to pay homage to the sport that’s brought them together. and they seriously consider delving into the industry upon officially retiring from the pros once they hit their late 30s, but not before they tie the knot. it’s not their own food served at the wedding (which they think is superior compared to the fancy catering) but it’s fine because they’ll have a lifetime ahead of them to keep cooking for themselves and their loved ones 🤍

#haikyuu #haikyuu bu #sakuatsu #haikyuu sakusa #hq atsumu #miya atsumu #sakusa kiyoomi #i really took this one chapter and ran with it #i wrote this instead of going to sleep #its 1am #the sakuatsu brainrot is real #the chokehold they have on me man

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dorian-gets-healthy · 4 months

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Go-to dinners when eating with family or partners:

Air fryer salmon fillets and veggies

Pasta bolognaise (traditional Italian recipe without added sugar or preservatives) with fresh egg pasta if possible

Eye fillet steaks and veggies

Sticky pork/beef noodles

Chicken and vegetable stir fry with brown rice

Egg roll in a bowl

Lean cuisine lamb and rosemary hot pot frozen meals

Lamb back strap salad with lettuce, goats cheese, cucumber, toasted pine nuts and balsamic dressing

Home made pizzas (home made dough, tomato based sauce, mozzarella cheese, fresh sliced tomato, basil, chicken)

Chicken or paneer curry and rice with a salad

One tray chicken breast and vegetable oven roast with crispy potatoes (balsamic seasoning works well, or smoked paprika and olive oil)

If you want any of the recipes I use, comment down below and I’ll post them!

#diet #food #nutrition #dietician #health #nutritionist #food blog #healthy eating #recipes

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dokyeomini · 4 months

Note

7,8,29 for the at home ask game? 💕

hiiii 🖤🖤🖤

7. your favourite board game

I looove pick your poison bc you get to manipulate people slhkdqlgjdlh. im very good at the game you basically have to confuse people woth your conditions so much that the opinions are split equally between choosing the poison.

8. if you were going to write a non-fiction book on any topic, what would it be?

honestly probably coffee. im nowhere near knowledgeable enough but i will get there

29. a favourite easy recipe: 5 ingredients or less, or takes less than 30 min to make

sushi bowl: rice with toppings.. smoked salmon, cucumber, nori, sesame oil or seeds

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whimsicalfoodie · 1 year

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#salmon #fish #recipe

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askwhatsforlunch · 1 year

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Two Salmons Scrambled Eggs

Some Mondays may be difficult. Not today for me, as I have the day off and am spending it with my Mum and sister. But whether your morning is slow or hectic, a plate of soft and tasty Two Salmons Scrambled Eggs can only improve it, a start the week on a good note! Happy Monday!

Ingredients (serves 1):

1 tablespoon olive oil

90 grams/3 ounces fresh salmon, cut into small chunks

a pinch of salt and freshly cracked black pepper, to taste

2 large eggs

1 heaped tablespoon crème fraîche or sour cream

a pinch of salt and freshly cracked black pepper, to taste

15 grams/1/2 ounce Smoked Salmon

In a small frying pan, heat olive oil over a medium flame. Add salmon chunks, and cook, stirring often until cooked, about 3 minutes. Season very lightly with salt and black pepper.

In a small bowl, lightly beat the eggs with salt, black pepper and crème fraîche. Pour the eggs in the skillet, and immediately reduce heat to medium-low. With the wooden spoon, fold eggs in from the edge to the centre, until just cooked, about 3 to 4 minutes.

Spoon scrambled eggs onto serving plate and top with bits of Smoked Salmon.

Enjoy Two Salmons Scrambled Eggs immediately, with buttered Wholemeal Bread and hot tea or coffee.

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vixxelle · 10 months

Note

🥞 PANCAKE - what is their comfort breakfast?

🎂 BIRTHDAY CAKE - when is their birthday? do they like celebrating it?

🍩 DONUT - favourite sweet treat?

🍟 FRIES - do they order food often? or they prefer to cook their own food?

🥞 PANCAKE - what is their comfort breakfast?

Nex: Loves Aunt Clover’s famous Tomato soup! Nex even learned the recipe before moving to Whiskerman’s Warf.

Clyde: Oil truffles are the bomb!

Cerberus: Loves chewing on a bone or two.

Cooper: Has his own special recipe for ‘Grilled Cheesesteak’! He eats that shit up for breakfast, brunch, lunch, linner, and dinner!

Winnie: Enjoys some tamales from time to time.

Astrid: When her mom isn't looking, she sneaks in cupcakes as a treat.

Ruby: Enjoys smoked salmon with a side of roasted potatoes!

🎂 BIRTHDAY CAKE - when is their birthday? Do they like to celebrate it?

Nex: April 6th (18 years old)

Clyde: Doesn't have a birthday technically but likes to celebrate his birthday on October 10, the day he was created by Nex’s dad, Felix Newton. Sr.

Cerberus: Doesn't know his actual birthday, but likes to think that the day that Felix. Sr revived him was his birthday, that day being March 17. (Probably 48 in human years)

Cooper: February 23 (19 years old)

Winnie: November 18 (19 years old)

Astrid: December 25 (20 years old)

Ruby: June 10 (21 years old, hooray! Pride Month!)

Winnie doesn't really care about his birthday, and neither does Astrid nor Cerberus. The rest love to have their birthdays celebrated!

🍩 DONUT - favorite sweet treat?

Nex: Brownies!

Clyde: Bolt Cookies

Cerberus: Cheesy bacon ice cream for the win!

Cooper: Molten Lava Cake!

Winnie: Doesn't really have a favorite, candy’s candy!

Astrid: Hates sweets, thinks they'll make her fat. LOVES CHOCOLATE CHIP COOKIES

Ruby: Sugar cookies are awesome!

🍟 FRIES - do they order often? Or do they prefer to cook their own food?

Nex, Clyde, Cooper, Ruby: MCDONALDS! MCDONALDS! MCDONALDS!

Cerberus: We have food at home.

Winnie and Astrid: *Pulls up to the McDonald's Drive-thru and orders a black coffee*

#thanks for the ask!#oc ask meme #oc asks #oc ask prompts #oc ask game #ask games #ask game #raye rambles

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encyclopika · 2 years

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Animal Crossing Fish Dish Friday - #2

Brought to you by a marine biologist who's here for the nostalgia...

CLICK HERE FOR THE AC FISH EXPLAINED MASTERPOST!

Salmon Bagel Sandwich

In ACNH: 1. Get the recipe by fishing up a Salmon. 2. Then cook on a stove with 2 Flour and 1 Salmon.

In Real Life: From New York, United States

Species of Choice: Atlantic Salmon traditionally, but now it can be any salmon species, including farmed species. It can be pricey, but there are many companies that sell smoked salmon in a package you can pick up at your grocery store.

Other Ingredients: -A bagel (whichever kind you prefer. Since the salmon has such a robust taste, I typically go with plain or poppy seed bagels) -Spreadable Cream Cheese -Red onions, capers, tomatoes (all optional, to taste)

There is no recipe here - cut the bagel in half, toast it if you like that, then spread the cream cheese on both sides and lay a few pieces of the smoked salmon on top. Put whatever other topping you like - most common are those mentioned above. Eat open, or you can be an animal and eat it like an actual sandwich. I'm not here to tell you what to do LMAO

This one made my husband and I giggle, because this is such an American thing, but more specifically, a 'Jewish in New York City' thing. Made us feel very seen, y'know?

Now, if you want to be perfectly authentic, we call this "Lox and Shmear", "lox" coming from a mix of proto-European and Scandinavian words that refer to salmon cured in saltwater brine to preserve it. Lots of cultures found their own ways to preserve meats and fish, such as smoking and salting. Many of those techniques follow us into the present day deli. "Schmear" is just referring to the cream cheese. The whole sandwich is a mish-mash of foods from all over the world, a perfect example of the "melting pot" that New York City is.

By Helen Cook - originally posted to Flickr as this is a bagel, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=3877644

This is a very "big, strong taste" kind of meal, so if you like pickles, deli meats, and all sorts of cured and preserved things like that, I think you'd like lox. I'm actually not a fan of those other things, but I love lox. It was always a treat my father brought home for Sunday Bagel Breakfast. He'd get *just* five slices of lox from the deli, one slice for each family member and that was it. If you get it "fresh" from a deli, it can be a bit pricey, but it's so worth it. On rare occasions, I'll get lox for myself and make this or some version of it at home. Tastes like brine and nostalgia.

And there you have it. Bon appetite!

#salmon bagel sandwich #lox and schmear #bagel #salmon #cooking #animal crossing new horizons #acnh #food #animal crossing fish explained

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dateddisneydishes · 2 years

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Homemade Bologna

From The Country Cousin in An Academy Award Review of Walt Disney Cartoons

History

I'm going to say that those pink round disks on the table are sausage, like say bologna sausage.

Food

Doing research online I found a number of homemade bologna recipes. Though none were historical, actual bologna that you make at home, hasn't changed that much in the past 90 years. So here's my take on the recipe.

Ingredients

2 pounds of ground beef (80% lean/20% fat or more)

Beef casing

7 1/2 tsp. Light Brown Sugar

2 tsp. black pepper, finely ground

1 tsp. salt

1 tsp. mustard seed, ground

1 tsp. celery seed, ground

1 tsp. garlic powder

1/2 tsp. coriander

1/2 tsp. nutmeg

1/2 tsp. onion powder

1/2 cup chilled water

1/2 warm water

1 cup finely powdered skim milk

1 tea spoon liquid smoke (optional)

Cookware

Food processor

Steamer or Smoker

Mixing bowl

Directions

Soak Casing in warm water for 30 to 60 mins.

Mix salt and sugar with 1/2 cup warm water and stir mixture into meat.

Let cured meat sit in the fridge for at least one hour.

Afterwards place the meat and the rest of the ingredients into a food processor or meat grinder and grind till you achieve a pate texture.

Take the meat mixture and stuff into the casing and tie it off.

Refrigerate sausage overnight

If you have a smoker, smoke the bologna at 150° F for 3 to 6 hours, and then raise the temperature to 180 degrees and finish cooking for one hour.

If you do not have a smoker, you can steam the sausage for 3 to 6 hours at 160° F and just add liquid smoke to the meat mixture before stuffing.

The final meat for this meal will be salmon. So stay tuned.

#an academy award review of walt disney cartoons #disney dishes #historical recipes #food history #disney history #disney #the country cousin #bologna

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kitchenhermit · 1 year

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New York-Style Bagels

The New York-style bagel is truly iconic. When I lived in NYC I couldn’t get through a week without a few of these! When I moved out of the city, bagels were among the things I missed the most. Luckily, they are super simple to make at home.

Bagels were brought to NYC by Ashkenazi Jewish immigrants from Poland in the 1800s. Overtime, they became a widespread local staple, and they’re still a popular mainstay to this day. New York-style bagels are distinctive because they are boiled before baking. This is how the famous chewy texture is achieved.

I’ve included a recipe for “everything seasoning,” but these bagels are also great plain. As far as fillings, these bagels are perfect with just cream cheese and chives or with the addition of smoked salmon, capers, pickled onions, and dill.

Ingredients:

Bagel dough:

297 grams/320ml water 90F/32C

10 grams dry yeast

23 grams white granulated sugar

500 grams bread flour / Manitoba

6 grams/1 1/2 tsp salt

1tbsp baking soda/malt syrup (optional)

Egg wash:

1 egg

1tsp cream/milk

Everything seasoning:

Makes 3/4 of a cup - so there’s some leftover!

2 Tbsp + 2 tsp white toasted sesame seeds

2tbsp black toasted sesame seeds

4 tsp Maldon sea salt flakes

2 tsp poppy seeds

2 tbsp dried minced onion

2 tbsp dried minced garlic

Method

Whisk in the yeast and sugar to the warm water, and let it rest for about 10 minutes or until frothy.

In a large bowl, whisk bread flour and salt together. Add in the yeast mixture and stir until the dough is shaggy. Once everything is well-combined, turn it out onto a lightly floured work surface and knead for about 10 minutes or until the dough is smooth and pliable. You can also do this in a mixer with the dough hook.

Put the dough into a lightly-oiled bowl. Cover with a damp towel and place in a warm place away from drafts (I use the oven with the light turned on), Let it ferment for about an hour or until doubled in size.

Then, punch down the dough to deflate it and turn it out onto your bench.

Before you move on to the next step, put on a pot of water to boil and pre-heat your oven to 218C/425F. You can add baking soda or malt syrup to your water, but this is optional.

With a bench scraper, split the dough into eight pieces that are roughly the same size. I cut it in half, then quarters, then eighths. Pinch each piece to create a seam and then place it on an un-floured work surface (seam side down) and move your hand in a circular motion to tighten it into a ball.

Place the dough balls onto a baking sheet lined with baking paper or a silicone mat. Cover with a damp towel and let them rest for 10 minutes.

When your water is boiling, pick up a ball with a floured hand and poke a finger straight through the middle. With two fingers in the hole, slowly turn the bagel to widen it. Then carefully drop the bagel into the water and boil for 1 minute on each side. Drain well and place on a baking sheet lined with baking paper.

When all the bagels have been boiled, whisk the egg and the cream together and brush the bagels with the egg wash, covering the surface well.

Sprinkle a generous amount of everything seasoning on top of the bagels. Bake in the oven for 15-20 minutes or until the bagels are golden. Remove from the oven and let them cool completely on a wire rack. Enjoy with your favourite toppings!

Did you like the recipe? Let me know on Instagram!

#bagel #bagels #newyork #newyorkbagel #nyc #newyorkstylebagel #everythingseasoning #nybagel #ilovebagels #recipe #recipeoftheday #blogg #foodblogger #kitchenhermit #baking #bakingrecipe #bread #homemadebread

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