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#Leek and Cream Eggs in Pot recipe
invinciblerodent · 6 months
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Baldur's Gate 3's Potato Chowder - RECIPE
So a few days ago, I found this recipe around the start of act 3, near the kitchen of the Temple of the Open Hand in Rivington:
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[Screenshot of recipe as it appears in-game. Exact steps will be transcribed below, within the recipe.]
It looked... honestly very simple and not dissimilar from a Hungarian potato főzelék/stew (which is a very cheap and homely peasant dish I love), so I just made it for lunch today, and guys....
this soup is uh. really fucking good. I tried following it as close to the letter as possible, but since it's quite vague, I did have to improvise a fair bit- but it's very cheap and easy to make, it's warm and comforting while still quite light (there are like. NO spices in there, it's a very European-feeling dish), and I'd say it's surprisingly filling, but it's. It's potatoes, so there's nothing exactly surprising about that.
I tried to write out the recipe in a very beginner-friendly way, so even if you're not super confident in the kitchen, it should be easy to follow! ❤️
Make yourself some video game soup, it's awesome.
INGREDIENTS:
(For about 6 servings)
A roughly egg-sized lump of lard (This can be subtituted with a different cooking fat if you'd like, but I recommend sticking with lard, as it adds a nice flavor, and it's kind of the staple fat for these peasant stews.)
Potatoes (I used just under two pounds)
Half of a medium leek
Small yellow onion (or half of a larger one)
2 cloves garlic
Roughly 1/2 to 1 cup white cooking wine (optional, substitute given in recipe)
Vegetable stock (or chicken- or beef stock, or water)
2-3 tbsp all purpose flour
Salt to taste
1/2 cup of sour cream/créme fraiche (optional)
Shredded cheese and/or croutons to serve (optional)
(Recipe with transcriptions and exact steps under the cut!)
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(This is basically all there is in this. Honestly.)
STEPS:
"1. Put your lard in a pot- a chunky one, mind. When it stops being lard and starts being hot lard, add any good-smelling veggies (leeks, garlics, onions) that you've chopped all thin. Please salt this so it doesn't taste of nothing."
This first step is pretty self-explanatory. I sliced the white part of he leek thinly, cubed my onion, and minced my two large cloves of garlic. In the lard melted in as chunky a pot as I've got (make sure it's not non-stick!!!), I sauteed first the leek and the onion with a big pinch of salt, and once the onion was translucent, the leek soft, and they've released some liquid (around 3-5 minutes on medium-low heat), I added the garlic, and cooked it until fragrant.
"2. When it's soft and good-smelling, chuck in any flour you've got and stir the mixture so it don't burn (note for me - it's very important not to burn it, emphasize)"
"2.5. PLEASE DO NOT LET IT BURN THAT'D BE RUBBISH"
Now we make a roux by adding just enough flour to the mixture that it starts sticking together, and looks fairly dry, but no part of the flour remains powdery. (This was about 3 tbsp for me, but since this process goes quick, I did eyeball it).
It's important to keep stirring, as this can and does stick to the bottom of a pot, but it will determine the thickness of the final soup, deepen its flavor, and give it a nice, creamy consistency. I made mine fairly blonde (light tan in color, cooked just past long enough to dissipate any raw flour smell), but it can go to a fairly dark, caramel color before burning if you'd like the flavor to be a bit deeper. (This should only take a couple minutes.)
Please do be careful- it the roux burns, that flavor will be impossible to get rid of, so.... yeah, it would be rubbish.
"3. If you're fancy and have wine (or have a generously stocked temple wine cellar nearby) add a bit of it now and cook it off. When it's done, add some wedged potatoes and a lot more liquid (not wine this time or you'll have a headache in the morning)."
We now deglaze the bottom of the pot with the wine: after pouring it in, with the wooden spoon, we scrape up any stuck pieces of flour or aromatics that there might be on the bottom.
(Note: If you don't have wine, or would prefer not to use alcohol for any reason, a neat trick is to mix about 1 tbsp of white wine vinegar and 1 tsp of granulted sugar into a cup of water, and use this mixture as a substitute for 1 cup of white wine. In most recipes, the wine's main purpose is to add acidity as well as sweetness to the dish- this trick aims to replicate those qualities, and tastes very similar in the end result. I use it often in almost anything that calls for white wine if I happen to not have any at hand. But do make sure to taste beforehand, it's very easy to go too heavy on the vinegar! It should taste sour, but not so much that it's unpalatable.)
Then, I rinsed my cubed potatoes (though the text calls for wedges, those often don't cook quite evenly!) with water to get rid of the excess starch, added them to the pot, and then covered them in vegetable stock. You can use chicken- or beef stock (which would make the soup a bit richer, heavier) or water (if you want it lighter) as well- in this last case you might need to add more salt than you'd think. (Make sure to taste- it should be flavorful, but not salty! Bouillon cubes and premade stocks often have a very high salt content, so if using that, you might find you don't need to add any.)
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(It sohuld look something like this.)
"4. Cook for half an hour or so til the potatoes are nice and tender, and mash some of 'em up in the liquid. If you've got any cow products - cheese, milk and the like - add them now for extra delicious results."
From when the mixture starts to boil, it should take about 25-35 minutes of simmering on low heat, covered, for the potatoes to soften- you can test doneness by sticking a fork in one of the pieces, or gently pushing one against the edge of the pot with your wooden spoon. It should give easily at light pressure with both methods.
I then put the sour cream/créme fraiche in a heat-safe container (a mug will do perfectly), and ladled a bit of the hot cooking liquid on top of it, mixing it thoroughly- both to thin it out, and bring the temperatures closer to each other, which should help avoid any curdling. Stirring constantly, I then add the cream mixture to the soup in a thin, slow stream. (Any mildly acidic, creamy dairy product should work here- though I do think yogurt might be a bit too sour, if using that I would probably omit the wine.)
Then, as everything is done cooking and the cream is distributed evenly with no curds, I turn the heat off for safety, and using a very traditional, very fantasy, not at all anachronistic immersion blender, I blitz the entire thing for roughly 30 seconds. You can of course blend it less for more chunks (or remove some cooked potato bits before blending to add them back later), or even longer for a smoother consistency, but I did like that about that much blending left only a few, small chunks of nicely cooked potato in the otherwise smooth and creamy result.
I served with shredded Port Salut cheese and croutons on top- but this is of course optional, and I think just some nice, crusty bread would also work wonderfully!
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Go make yourself a video game soup!!!!!!! It's so easy and good!!!!!!!
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hello dear Jes, I am all out of good meal ideas!! I’m always in awe of your drive to cook and the great-looking meals you create. Any good recs for yummy and relatively easy / quick recipes? thank u 🙏
hello!! yes here are some very easy, low effort low prep recipes i love. the bolded ones are the ones i find myself making most often when i am like wow i do NOT want to cook but if i must do so, i wish to make the easiest thing ever.
shakshuka (all recipes are basically the same! i make it with canned tomatoes to cut down on prep, add a sliced jalapeno to make it spicier, and top it with feta and cilantro. if you are not crazy about eggs my sister often makes it with chickpeas and no eggs!)
thai peanut noodles (you can make as-is but i often add roasted broccoli and air fryer tofu if i have time!)
ricotta pasta with roasted broccoli and chickpeas (i roast the broccoli rather than broiling it as i am afraid of broiling lol but it's very easy and delish)
creamy corn pasta (my beloved)
spaghetti with onion-"bacon", corn, and basil
roasted sweet potato tacos (roast sweet potatoes, warm black beans on the stove with spices, and make easy quick-pickled onions if i have time - then you can add avocado, sour cream, cilantro, and any other toppings you like!)
potato egg and cheese breakfast tacos (i roast or air-fry small-cubed potatoes, scramble eggs, melt cheese into the eggs, and top with the salsa of your choice!)
migas breakfast tacos
tortellini with pesto and roasted veggies
caprese toasts (toast bread of your choice, then add pesto, sliced mozzarella, sliced cherry tomatoes, basil if you have it, and balsamic glaze... my all-time fave easy/no-cook meal)
pesto pasta with frozen peas (another super easy one i make when i want to barely cook at all - you boil the frozen peas in the pasta pot for the last three minutes of the pasta's cook time. then add pesto, grated parmesan, a squeeze of lemon, and halved cherry tomatoes if you have them)
easy asparagus soup (thinly slice a leek and cut 1-2 bunches of asparagus into half inch pieces. melt 3 TBS of butter in your pot, then saute the leek plus 5-6 cloves of garlic for 8 min. add asparagus pieces and 4-6 cups of veggie stock, bring to a boil, salt and pepper, and simmer for 30 min. transfer it all to a blender and blend, then add 1/4th cup grated parmesan and the juice of half a lemon. serve with crusty croutons and sliced chives)
roasted sweet potato & figs dish (you can also make with dried dates if you can't find figs!)
easy chana masala
nectarine, arugula, and feta salad (best in the summer when it's nectarine season but delish all year round... you can also use peaches. i usually serve it on a bed of quinoa so it's more filling/more of a main dish. the basil dressing is to die for i could eat it with a spoon)
avocado & egg sandwich (you can make this on a bagel, english muffin, or bread... just toast your bread, mash avocado onto the bread & sprinkle with red pepper flakes, and then scramble or fry eggs to your liking and put on top)
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bjurnberg · 4 months
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Ahhhh I was reading your November challenge post and I must ask if you would be willing to share the cranberry balsamic cookie bar recipe and/or the leek butter because they both sound so good!!
I’m always happy to share recipes. Any time you want one just ask.
Leek Butter:
Fine chop a pile of leek stems (about 3 cups worth) and rinse them to remove all the sandy dirt. Pat dry then dump them in a sauce pan with 1-2 Tbsp butter. Sauté until dark golden brown. (You don’t need to stir constantly, you can kind of ignore it for 10min while you make something else.)
Once the leeks are all cooked up add a full cup of butter. Melt it all together to let the flavor mix, then strain it into a serving dish (I used a large ramekin). Take a Tbsp of cooked leek and stir it in, and reserve another Tbsp to put on top as garnish once it’s re-solidified. (Save the rest of the cooked leeks for soup or stock.)
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You’ll need to stir the leek infused butter a few times while it settles to prevent separation. Don’t just stick it in the fridge right away to harden.
I used Miyoko’s vegan butter cuz I was making it for a vegan friend. The flavor is fantastic but you can also use normal butter. Don’t use margarine, that’s a sin. This leek butter tastes divine. I would feed it to Jesus if he came to dinner. Got rave reviews from vegan and non-vegan friends alike at Friendsgiving.
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Now for the
Cranberry Balsamic Cookie Bars:
I got the cranberry balsamic sauce recipe off tiktok from Username “Cook Fast, Eat Well”
Recipe -
1 cup fresh cranberries
1/2 cup water
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup salt
Cook all this together on high heat in a pot for 10min or so until it gets thick. (Once it starts boiling the cranberry skins pop like popcorn and that’s fun to listen to. If you’re impatient like me you can use a potato masher to speed up the process and make the sauce smoother.)
Cool for 5 min before adding:
1 Tbsp balsamic vinegar
1/4 tsp black pepper
Zest from 1 orange
Stir together and cool before use. You can leave this in a sealed container in the fridge for a week if need be.
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Recipe creator puts it on top of cream cheese as an appetizer dip, but I turned it into cookies using a family recipe my grandma made. Gma would use a 21 oz. can of pre-made cherry pie filling for these bars (and that’s dope, I recommend it) but here I substituted the cranberry balsamic sauce. (You can use any pie filling on this cookie base. I’ve done blueberry bars with a few drops of lavender extract mixed in and lemon zest in the dough, or peach pie with pecans and cinnamon. All variations I’ve tried are boss.) I used almonds in the cranberry bars cuz that’s what I had but walnuts would taste good too.
Cherry Pie Bars:
1 cup butter
1 cup white sugar
2 tsp vanilla
2 eggs
2 cups flour
1 cup nuts (almonds, pecans, or walnuts)
1 can cherry pie filling (sub cranberry)
In large mixing bowl cream butter and sugar, then add vanilla and eggs until smooth. Mix in flour, then nuts.
In a 9”x13” pan, spread 3/4 of the dough flat, pour the whole can of pie filling over the top, then take 1” pinches of the remaining dough and drop them all over like little floating islands.
Bake at 350 degrees Fahrenheit for 30min.
Dust with powdered sugar while still hot so it melts into the pie filling and stays white on the dough islands. It’s pretty. Cut into bars and enjoy!
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Hope you enjoy these recipes! Feel free to share them with anyone you want, and make any variation you please. These cookie bars are great for whatever fruit is seasonal, or that stray can of pie filling you found while cleaning out the cupboards.
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tozettastone · 1 year
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re-reading Kabu atm and im like damn... that sounds like some good soup.... so here I am to ask if you have any soup recipe recommendations!
I feel like my toxic trait might be taking this at face value, even though I know Itachi poisons himself and eats dirt in Kabu LMAO.
Here are my soup suggestions, although I am not sure what quantities or temperatures I really use since I'm more of a home cook than a person who meticulously documents these things. There's lots of other soups to make as well. This is just what I cook at home.
roast pumpkin, garlic and onions until they're soft and then get the flesh from the skins of these veggies and process them with just enough water til they're smooth and then put it on a saucepan and add cream, salt, pepper and nutmeg to taste. then you can just heat it through on the stove so everything's the right temperature to eat.
roasting a bunch of tomatoes and garlic (keep the skin on) in the oven and then adding vegetable stock and a little cream and pureeing it on the stove top. you can add chillies to this and it works well also
chop up some brown onion, cloves of garlic, carrot(s) and celery, put them in a big pot and cook them on low with some butter and pancetta or bacon, ideally not the smoked kind. Cover it with stock and a tin of tomatoes. Add some other vegetables you like at a time relative to how long they need to cook (eg., potatoes must be earlier, but zucchini later, you know) add beans—tinned beans can go in late, dried need to go in early. I think most people serve this with conchiglie pasta, the one in shell shapes. but like. sky's the limit. use macaroni or risoni, what does it matter. if you have coeliac disease use rice.
basically any combination of onion, garlic, carrots and celery cut up very finely and cooked very low in oil or butter for a while will make a good base for. soup. bolognaise. you know. I do this often and then the next step is "add stuff I like" and "cook it until it's cooked".
onion, garlic and bacon also a great soup base. you can saute this in fats like rice bran oil or butter (or use the fat rendered from the bacon) and then just add stock, tinned pureed tomatoes and a heap of chilli and cook it down until it is thick and eat it with cheese. although. this isn't like. health food.
yesterday evening I had leek, carrot, potato, garlic and parsnip soup with lots of black pepper. you have to wash leeks after you cut them up instead of before, sometimes, to get all the dirt out of the layers. you can just saute them, add everything else, add water and a stock cube and puree this too (when everything is tender, obviously). This is a very mild soup, though. If you think potato and leek soup tastes like nothing you won't like this either.
more pureed soup: try 2 carrot, 1 leek and 1 medium potato with a lot of fresh ginger and chicken stock. The carrots are sweet so it has a nice ginger-sweet taste
I like to make sliced red onion, birds eye chillies (or similar medium-hot ones, I guess—habaneros work too), rice noodles, roughly chopped coriander leaves and 2 baby pak choy (like leeks, you have to make sure these are well cleaned because dirt gets between the leafy layers) with a broth that's 1:1 stock (any stock) and water + dash of fish sauce, little bit of vinegar, some sliced ginger. you can add rice noodles and a poached egg.
if you have a tin of coconut milk you can add some of that to the soup above with some lime zest instead of vinegar. the fish sauce kind of subs in for shrimp paste you'd usually use in that kind of coconutty soup. you need to taste it to make sure the coconut/savoury/chilli/acid is working in your favour though.
cook off some diced onion, garlic, carrot and celery in oil at very low heat with some stirring to make sure it won't catch on the bottom, then add a lamb shank, some bay leaves, 2 large potatoes cut into roughly even chunks, and a tin of tomatoes, cover all with water, salt to taste, cover pot and simmer on low until the meat falls off the bone (hours). potato chunks need to be large enough to retain some integrity by the time the meat is done, so if they're smaller or you like smaller chunks add them later. make sure you fish the bony bits and the bay leaves out before you eat it though. you can do this with cheaper, tougher cuts of other red meat that need long cooking. if they don't have the bones and joints in you can add stock
this takes ages, but if you have a slow cooker and a roast chicken or bony bits of a roast you've carved the meat off you can just add veggies for flavour, like, onions, carrots, celery, bay leaves, parsley, peppercorns or whatever other herbs you personally like, cover with water, salt, and leave it covered and plugged in while you're at work or something (obviously don't do this with your oven or a burner if you're going to be out. but that's what slow cookers are good for i guess) and then when you come back you can strain everything out with a colander and have litres your own very good broth for adding to everything so you can just slice up whatever vegetables you like and make whatever fast soup going forward. It freezes well for a few months. It's good value for getting the most out of the meats you eat, if you eat them. you can get something like this out, bring it to a boil, add thinly sliced vegetables and rice noodles and have dinner on the table in like 10 minutes.
I like going to the supermarket and seeing what pre-sliced vegetables they give you in packages. I struggle managing energy. There's a package of finely cut up veggies that my local supermarket stocks. It's 400g carrot, celery, leek, turnip, parsnip, broccoli, cauliflower and parsley. If you rinse it, dump it in a pot, cover it with water, add a stock cube and then bring it to a boil before lowering it to a simmer for, like, 10–15 minutes, you can use a stick blender and add pepper and it's easy and you didn't have to think about anything. adding cream or a chopped potato will make it more filling.
laziest option that still feels like cooking: miso paste, simmering water, rice noodles, fresh chopped chilli. I'm sure it's not how you're meant to use miso paste but they sell it to me at the grocery store anyway.
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fizzycherrycola · 2 years
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6: Eating habits and sample daily menu.
Brown, brown, brown; almost everything they eat is brown! 
Growing up, it was mostly baked goods, stews, and dried foods that kept them alive in their wet, chilly climates. Puddings are old-faithful’s, alongside bread and cream. Today, you’ll happily see that spices have grown on them. They all love a good curry, especially stuffed inside a handheld pie and served piping hot from a local take-away restaurant. 
(By the way, Scotland still makes haggis with real sheep’s stomach and refuses to alter his recipe, despite the rest of the family nagging him to modernize and use artificial casing instead.)
✨ Sample Menu for a Busy Weekday ✨
Breakfast - If not in a hurry, baked beans in their preferred style, eggs, marmalade on toast, and either black or white pudding. If in a hurry, instant porridge. If running late (due to a hangover), they’ll rush out the door without eating. But morning caffeine is a must, and they’ll pick up some tea on the way to work.
Lunch - Either they’ll have sandwiches with crisps, or a hodge-podge of leftovers from previous dinners. A cream-based soup (like cullen, potato + leek, or tomato), corned beef, and pickled veggies. If they forgot to pack a lunch, they’ll grab a pasty, sausage roll, or curry pie from a vendor.
After-work Snack - Beer and chips from the local pub.
Dinner - When they don’t bring home fast-food... Taking whatever they have in the fridge, they’ll throw it in a pot and call it “coddle”. Or just “stew”. Often containing sausage, onions, potatoes, stock, maybe some carrots, turnips, cabbage, leeks, and garlic. Dishes like these are hearty, easy, and suit their straight-forward approach to cooking. Both Ireland and Scotland like adding beer and oat groats to their stews.
21: Turn-ons? Turn-offs?
So obviously, they each have their own inclinations, but these are some general preferences that I think apply to the whole group: the UK brothers and Ireland. Let me know if there’s anything you’d like me to expand upon!
Turn-ons 💖
Teasing and banter
Able to complain about the same things together
A charming and/or bubbly personality
Kink and rough stuff
Good at cooking
Turn-offs 💔
Awkward silences
Being unfunny, but still attempting to make jokes
“Oh, I love your accent!”
Boot-licking and ass-kissing
Fussiness
Thanks for the ask, anon!! I had fun exploring these characters; it’s a great way to exercise creative thinking. If you have more requests, please send them in! My ask box is always open.
Excessively Detailed Headcanon Meme
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elizabethmegan · 5 months
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Savory Individual Chicken Pot Pies Recipe Potatoes and leeks bring an extra-savory flair to these individual chicken pot pies, topped with a flaky puff pastry crust. 3/4 cup heavy cream, 1 pinch salt or to taste, 1 large egg beaten, 3 stalks celery chopped divided, 1/4 teaspoon ground white pepper, 2 cloves garlic minced, 8 small Yukon Gold potatoes chopped, 7 tablespoons unsalted butter divided, 1 pinch dried thyme or to taste, 2 large bay leaves, 1/2 cup frozen peas, 1 tablespoon water, 8 cups low-sodium chicken broth, 1 package frozen puff pastry thawed, 4 cups diced cooked chicken breast, 4 medium carrots sliced, 5 medium leeks chopped, 1 medium onion chopped, 1 pinch dried rosemary or to taste, 1 pinch dried sage or to taste
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thedisneychef · 11 months
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Chicken And Leek Pie – Rose And Crown Pub And Dining Room
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Here’s another recipe that I just wasn’t sure about initially, but I just new would come out amazingly. Like the cottage pie, this recipe seemed a lot like a recipe I’ve tried, just with less vegetables. And again, upon research, it turns out I’m right. The Scottish version of chicken and leek pie varies from the conventional chicken pie (or chicken pot pie as we call it up here) in one very key way… More meat, less vegetables. In fact, it seems when it comes to Scottish cooking, if it’s not a potato and it didn’t have legs, it has no real place on the plate. Not that I’m complaining… I can get behind any culinary style that appreciates gravy.
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This dish was super easy to make and, like the other Disney recipes, I’m noticing a trend of using little spice and allowing the elements of the dish to speak for themselves. Again, this meal had only one spice, a little salt and pepper, and it left the leeks and chicken to carry the flavor. It really works, too, because this is the first time I’ve really had a dish where there was a pronounced (though not overwhelming) taste of leek. I never thought, in a million years, that a dish that had gravy as part of a filling would be able to translate that delicate flavor of leek so nicely. The thing that stands out on this dish though, besides the amazing and authentic taste, was how it looks. This pie was just flat out gorgeous. Stunning. Like I regretted slicing into it. Next time I’m having people over to dinner, this is going to be my go-to meal.  I’m a big fan of simple, delicious meals that look stunning. I made only two changes to this recipe… I had a spare, cooked roaster chicken on hand and instead of using chicken breast, I carved the breast off the roaster. This did change the texture of the dish as the chicken, instead of being diced and whole, it shredded when I added the gravy. I also gave this pie a bottom crust when the recipe didn’t call for it, but I’ll freely admit that I did so out of habit. I always put a bottom crust in and I just did it with this recipe without thinking. That said, I’ve read reports of people getting this with a bottom crust recently, so perhaps not too much of a variation from how Disney does it, though a slight variation from my recipe. Also, the adding of the heavy cream at the end was somewhat difficult for me because I really packed the crust down. Next time, I’d skip patting it down so tight and perhaps it’d be easier to pour in. At the Rose and Crown, this dish is also served in a single dish serving, not a sliced pie. My recipe calls for baking it in pie form, so that’s how I went since it’s a little more practical… And I had no appropriate dishes to bake it in, but that’s beside the point. ~~~~  °o°  ~~~~ Chicken and Leek Pie As is served at Rose and Crown Pub and Dining Room, England Pavilion, EPCOT -   2 tablespoons butter -   1/2 cup onion, diced -   1/2 cup celery, cut on the bias -   1 cup leeks, whites only, diced and clean -   1 pound boneless cubed chicken breast -   2 tablespoons flour -   1 1/2 cups chicken stock/broth -   1/4 cup parsley, finely chopped -   2 teaspoons salt -   1/4 teaspoon pepper -   1/4 teaspoon thyme -   Pastry dough for single crust pie -   1 egg, beaten -   1/4 cup warmed heavy cream Melt butter in a large skillet and add onion, celery, and leeks. Saute until tender on medium heat, then add cubed chicken and cook until the chicken is tender. Sprinkle with flour and stir constantly until mixture clumps, stirring constantly to prevent burning. Add stock, parsley, salt, pepper, and thyme. Bring to a boil and cook 3 to 5 minutes or until thickened. Remove from heat and allow to cool slightly. Preheat oven to 400. Place mixture in a casserole dish or pie pan at least 2 inches deep. Place pie dough on top, trimming any extra off the edges. Cut a 1-inch hole in the center of the pie and brush with the beaten egg. Bake for 20-30 minutes or until the crust is golden and filling is hot. Heat heavy cream until lukewarm and pour through the hole in the top of the pie and let rest for 10 minutes before cutting. Read the full article
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corkcomb61 · 2 years
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How To Make Corporate Catering Reasonably Priced
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Cereusis present in dust and soil and can cause contamination in cereals, significantly these manufactured from rice, in meals that sits out for a really long time and in meat products . Dumping all the waste within the again alley will clear up the issue of ridding meals waste; nonetheless, it might invite penalty. As 外燴 search to reduce the price of doing enterprise in your restaurant, uncover howreducing the meals wastage is necessary. You can not afford to proceed spending too much money due to the rising price of meals daily. While you narrow down on monetary prices, you cut back the rampant dumping of waste within the surroundings. She crafts compelling copy throughout many industries, together with residential and commercial janitorial providers, healthcare services, and B2B marketing companies. She lives in Kentucky along with her husband, daughters, and backyard chickens. 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Catering Tools And Supplies We are suppliers of Polycarbonate GN Pans in all sizes. →If you don't have courier account, you'll be able to send your courier to gather samples from our firm, or ship us the pattern costs together with the courier price by T/T. Made of 1 piece, seamless double-wall polyethylene with thick foam insulation. Vent cap equalizes inner strain and release steam. Ice Tube is well detachable, detaching from the bottom providing straightforward cleaning and re-fills. Eye catchy in look, these Electric Soup Tureen are small in dimension and non reactive in nature. Safe from scratches and harm by other factor, these tureens are gentle in weight and offered with tight lid. Moreover to this, these tureens are provided in the market with durable faucet that's leak proof. Disposable dinnerware is great for casual or large occasions to make cleanup simpler. Punch bowls permit operators to cleanly and fantastically show the drink with a large bowl rim to simply serve to guests. However, this stuff are an excellent place to start when considering what is needed to operate your catering business. After you’ve acquired the fundamentals, think about the desk settings and furniture your restaurant or bar might want to execute memorable events. What Does A Catering Firm Do? Also, hiring somebody who's able to multitasking is important as a caterer is usually working with multiple people concurrently to perform numerous tasks. A Cook’s duties can differ depending on the restaurant they work for. Generally, specific duties are getting ready meals in accordance with recipes. This can include washing, measuring, weighing and mixing ingredients. They additionally ensure customer orders are managed and served in a timely method. You can easily customise this template for a Catering Manager place at a hotel, airline, hospital or different trade. These programs could require the members to work in internships and to have food-industry–related experiences to have the ability to graduate. NACE-certified caterer with 3½ years of expertise creating meal plans for giant group events, transportation, logistics, and serving guests at social features and personal events. Successfully carried out catering for over 500 occasions, with 25 of them serving a crowd of over 1,000 guests. Seeking to leverage my catering expertise, expertise for group, and personable attitude to turn out to be a catering manager with Hounslow Events. The most enjoyable part of their work, for so much of caterers, is the time they spend creating menus, dishes and plans for parties, banquets, cocktail hours, weddings and different occasions. Exhibits good listening skills, effectively communicating with supervisors, co-workers, customers and employees. There is no formal training requirement to become a catering cook, but prior kitchen experience is essential. Catering cooks might begin at one other station in the kitchen and work their way up to catering cook dinner primarily based on skill and efficiency. Some catering cooks do choose to attend culinary faculty, which teaches important methods and advanced kitchen skills. A culinary education may help catering cooks advance more rapidly of their careers and discover a higher-paid place in a kitchen. Catering cooks play a key function in growing menus for special occasions, usually in consultation with event planners or hosts. In the Retail industry they make $31,057 and common about $26,643 within the Manufacturing trade. In conclusion, Caterers who work in the Education industry earn a 20.8% higher wage than Caterers in the Hospitality industry. If you're thinking about corporations the place Caterers take benefit of cash, you'll wish to apply for positions at The College of St. Scholastica, Dickinson College, and Sanford Health. We found that at The College of St. Scholastica, the average Caterer salary is $44,693. 30 Catering Ideas To Make Your Occasion Menu Stand Out It offers you variety—there are a lot of selections, which may be simpler to accommodate picky visitors or friends with food allergy symptoms. Let all guests know what to expect beforehand on the wedding reception in order that they do not flip up ravenous with just desserts to eat for the celebration. ZeroCater catering company takes advantage of technology to employees’ food preferences and put together custom meals and snacks that your whole group would love. A nice reasonably priced occasion catering idea is the baked potato bar. For the toppings, you would go together with sliced green onions, pink pepper, BBQ sauce, bacon crumbles, parsley, ham, and chopped broccoli pieces. Serve buffet fashion so each guest can high their potato as they wish. A small finances needn’t mean bland, boring options. I love using baby meals jars or leftover tupperware to serve sauces and toppings. Wrap a cute ribbon around them, put a label on or subsequent to them, and there you go. I purchased a birch Lazy Susan table from Ikea for under $15. People can spin the table, seize what they need, and it doesn't take up a lot space. It appears neater and helps people get what they want with out reaching over all of the meals. Biodegradable Take Out Containers & Boxes The Front End Department is a high-profile space with a vital duty to ensure each buyer feels look after and engaged. We are Front finish Specialists, we sell better baggage for much less, robust top quality bags. Frontend Bags are very important to a shops operation and really seen to the client. The Catering/Restaurant Industry makes use of a appreciable quantity of plastic for carrying meals and drinks to their customers. While causing obvious hurt to consumers as a outcome of chemical substances that react with food, they're additionally harmful for the setting. Catering provides can easily be made utilizing compostable pure supplies like bamboo, wooden, cornstarch, and sugarcane. We carry over 2,000 merchandise, so we’re positive to carry what you’re in search of. Every successful concession enterprise needs concession provides they can rely on, from the actual food components to packaging. At Superior Equipment there are a big assortment of concession supplies for all enterprise types, from cotton candy sugar floss to snow cone syrups to popcorn portion packs and sizzling canine trays and baggage. Our quality choice is made for the food service finish consumer that needs quality, dependable concession provides at an affordable price point. The Superior Equipment Company has been distributing merchandise for food retailers and processors since 1984. 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Karat completes all your operational needs with cups, meals containers, utensils, and extra. 51 Wedding Meals Ideas To Treat Your Guests Just do not pour the dressing on till you are ready to eat it—you don't want to end up with a soggy salad. Forget splurging for a fried restaurant model when you also can make this one proper at home. It's a type of wholesome lunch recipes you are going to want to meal prep over-and-over again. Look for "entire wheat" or "whole grain" listed first on the ingredient listing. This signifies that the main flour within the bread is produced from the entire grain and hasn't been stripped of fiber in addition to vitamins and minerals. There's actually some fact to the old saying that an apple a day keeps the physician away. Plus, they're easily portable and require no packaging, making apples a perfect complement to almost any lunch. Would it even be an article on wholesome meals if we did not mention avocado? This fiber and healthy-fat crammed fruit brings a ton of vitamins, minerals, and phytonutrients to your lunch. Enjoy instantly or retailer as a lot as 3 days in the refrigerator and enjoy chilly or with reheating directions above. Put 1/4 of the buffalo hen, blue cheese, and lettuce into every wrap. These Italian Pinwheels are a nice way to make use of deli meat for a simple lunch. They’re straightforward to make and some may be made in just 5 minutes utilizing leftovers and recent produce. A lighted display board-style menu exterior a French Kebab restaurant. If meals show indicators aren’t your factor, use your tablecloth instead!
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bagboard0 · 2 years
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Plate Served Dinners
Scotch broth is produced from mutton or lamb, barley and root vegetables. "Peasants' soup" is a catch-all time period for soup made by combining a diverse—and typically eclectic—assortment of ingredients. Variations on peasants' soup are well-liked in Eastern Europe, Russia, and Central Africa. Goulash is a Hungarian soup of beef, paprika and onion. Cock-a-leekie soup is leek and potato soup made with chicken stock, from Scotland. This is a HUGE recipe though - I do plenty of cooking, and I don't have a pot big enough for this stock! I used both of my soup pots, and that worked. Next time I would use only two cloves as an alternative of three, I would substitute the green peppers with yellow or orange ones, and I would not add extra turnips than known as for. It's a fantastic technique and the broth is delicious. Make enough so you probably can freeze the leftovers. Tasted nice, however do take the time to reduce it. If you take the time to roast the veggies and make broth from scratch, simply do the whole deal. 73+ Greatest Healthy Lunch Recipes For Weight Loss You’ll eat more slowly, because you can’t grasp as much food with them at one time as you probably can along with your normal fork and knife. Load up on veggies, such as tomato, lettuce, pickles, onions, green and purple peppers, and olives. You’ll save hundreds of calories (510 energy for a large McDonald’s fries, 340 calories for a medium). If you want less of a hassle, go for cupcakes as a substitute. A fun celebration doesn't have to price a pretty penny. While snacking on the mistaken meals could cause you to pack on weight, choosing the proper snacks could promote weight loss. If you need full control over what’s in your protein deal with, make your personal with healthy components like seeds, nuts, nut butters, coconut, and dried fruit. Just 1/4 cup of pumpkin seeds has one hundred eighty calories, three grams of fiber, 15% of the DV for iron and 14 grams of filling fat, most of which is from heart-healthy unsaturated fat. They’re also notably excessive within the immune-boosting mineral zinc . One string cheese has 80 energy, 6 grams of protein, and 15% of the DV for calcium. To make your individual egg muffins, combine crushed uncooked eggs with chopped veggies and shredded cheese. Pour the combination into greased muffin tins and bake at 375℉ (190℃) for 15–20 minutes. You can deliver pre-portioned servings of cottage cheese to work and top it with a fruit, corresponding to sliced berries, and a healthy fats source like pumpkin seeds. Popcorn is a nutritious and satisfying snack for work that’s high in fiber and low in calories. Two cups of air-popped popcorn provide sixty two calories, 12 grams of carbs, 2 grams of fiber, and a variety of other vitamins and minerals . A 6-ounce (170-gram) container of plain, low-fat Greek yogurt has 17 grams of protein for under 140 energy. Skip the road at Wendy's and make your personal version of their chili for lunch instead! Thanks to a transparent record of ingredients on the Wendy's web site, it is one of many easiest healthy lunch recipes to throw together. These lean turkey baked meatballs pack a punch of spice and are the right consolation meals for a Whole30 diet. They are flavorful thanks to the dried herbs and recent chopped parsley, whereas almond meal keeps them moist, standing in for the breadcrumbs. Not certain how to incorporate quinoa into your day-to-day meals? With salsa, black beans, corn, onion, and avocado, together with contemporary herbs, this Mexican quinoa is a super-flavorful tackle the superfood. 55 Birthday Dinner Concepts That Can Make Their Day For dessert, 2-3 cold choices make a sensible choice. If you need to do scorching desserts, select ones you'll find a way to assemble earlier and serve straight from the oven. Ahot apple pie or fruit crumble is always in style. Serve with double cream to avoid messing around with custard. It's also worth remembering the top of the evening – a cheeseboard is nice for afterward, and bacon sandwiches after midnight are all the time a winner. That’s very useful menu idea and ideas! Toppings can include every thing from yogurt, ice cream, and chocolate syrup, to peanut butter, Nutella, and chopped nuts. These are meals that people love, and the most effective half is that they are often low-cost should you plan right! Another bonus – lots of them may also work for lunch time. Instead of conventional sandwiches, offer your friends or purchasers a range – with fashion. Messina’s serves up the basic burger sliders and kicks it up a notch with chipotle ketchup. Now traditional BBQ Pulled Pork may be messy, however with Messina’s Mini BBQ Pulled Port Biscuits makes it yummy and neat. Buffets are cheaper than boxed lunches and meals bars are very trendy. Snacks and appetizers are cheaper than dinner. Hosting an event in-between meals will assist you to save. Will your caterer need access to a kitchen? Firm Lunch Catering Ideas For Events In Chicago This will add some personality to your inside or exterior occasions. A DIY dessert bar is a enjoyable way to add some sweet treats to your occasion — whether it’s a team retreat day or a promotional event in your new product. Revolutionize your company’s company catering and cafeteria experience. Most venues can safe these merchandise with a custom request from their suppliers, and may only cost based on consumption. Alcohol isn't served at a lunch occasion, though in some circumstances, it's applicable and ought to be included. 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This freedom and personalization can make a distinction to someone’s total occasion experience. 10 Things Your Marriage Ceremony Friends Don't Care About Not positive where to start, or are you deciding if a food truck suits your massive day’s vibe? Zola has you covered with the necessities that you have to know, plus all the pros and cons of meals truck marriage ceremony catering. Our new venue, One South, presents a wonderful view of York’s Continental Square from the charm of a historic building. So what ever they select is necessary, the guests ought to be there to assist not gripe. If you are not going to care about what's necessary for the bride and groom then you should not go. Maybe, the invitations, wedding gown, and so on aren’t important to the bride and groom, perhaps they're, their selection. This listing reassured some of the selections I’ve been making for my wedding ceremony. Bringing your family collectively for a wedding requires an ideal reception with the proper menu. Submit a Reservation Request utilizing the button under, and we'll respond as soon as potential. Standard reservations could be taken over the phone Monday-Thursday. Whether it's hosting a holiday celebration, graduation party, or an office seminar, we can help you plan the proper event. Starting within the spring of 2020, a newly renovated rooftop terrace with unobstructed views of the ocean might be obtainable for rent. Plated Sit Down Dinner Menus Stick to a recipe you've follow making as a outcome of producing it in bulk will be challenging sufficient. Use our recipe converter to bulk up your favourite dishes without altering their taste. From dessert-only receptions to family-style feasts, there are numerous wedding ceremony food service kinds. Side dishes such as salad, potatoes and bread are generally used with primary courses all through many nations of the western world. Rice and couscous, have grown to be quite well-liked all through Europe, particularly at formal events . We have quite so much of rooster, beef, seafood, and vegetarian choices to please all your friends. For a plated service, the total expense will come right down to your guest listing and what number of tables have to be served. You'll additionally have to invest in place cards or make use of an escort to information guests to where they're supposed to sit down. Buffet servers will want the identical pay and tip consideration but there are fewer arms to fill. Whether you’re hoping for a traditional family type BBQ meal or a singular eating format, we are going to create a unprecedented experience worthy of your day special. Our streamlined service ensures loads of time in your guests to enjoy the celebration, and our skilled occasion workers will guarantee the weeks main as much as the occasion are a breeze for you. 外燴 move plates of hors d'oeuvres as your friends mingle. Then, after your get together sits down, we bring you salads, mains, and dessert in a nicely timed and orchestrated means and lay them out on the desk for the group to move and share—family type. Great for extra casual events like a get together with a gaggle of foodie associates, an intimate wedding reception, or a particular birthday party. Evening occasions typically name for extra of an intensive menu offering, and certain, a much larger allotted price range. Quantification Of Meals Waste In Public Catering Companies By making use of this know-how, it produces a source of the renewable power biogas. It is estimated that the first Centre will be capable of provide 14 million kWh of electrical energy to Hong Kong's energy grid every year, which may power 3,000 households. The second know-how converts food waste into succinic acid by utilizing enzymes and micro organism. The residues could be processed to be animal feed, fertilizers and environmental-friendly cleaning merchandise. Food waste recycling is a process to transform food waste into helpful materials and products for attaining sustainability of the surroundings. The main benefit over acid anionics is lower foaming potential. These sanitizers have a broad vary of activity, are extremely stable in dilute form, are stable to organic matter, and are secure to excessive temperature functions. QACs are typically more lively against gram positive than gram negative bacteria. Their incompatibility with certain detergents makes thorough rinsing following cleansing operations crucial. Further, many QAC formulations can cause foaming problems in CIP applications. Organic and/or inorganic inactivators may react chemically with sanitizers giving rise to non-germicidal products. The downside is that labor price and cleaning bills are greater for a plated event. Over the following two years, centralized waste assortment will be carried out campus-wide. This means that individuals will kind their waste into central waste stations. Custodians will service the central waste stations somewhat than individual deskside containers. Durable No Touch Sensor Bin – 6 Ltr – Silver Ideal for use in properties and workplaces, the Durable No Touch Sensor Bin supplies a trendy and contactless resolution to disposing of waste. Durable No Touch Sensor Bin – 35 Ltr – Silver Ideal to be used in houses and workplaces, the Durable No Touch Sensor Bin supplies a classy and contactless resolution to disposing of waste. Ceremonial Dinner Recipes We might help make your next occasion probably the most memorable and finest ever! If you might have any questions or considerations, please call us. Find out why we're the top rated catering firm within the lower mainland. You don’t need to serve noticeably low-cost meals gadgets or compromise on taste. Sometimes the secret's presenting meals in a method that makes the item go additional so it really works properly for your price range however seems anything but cheap. Food for Thought is one of Northeast Ohio’s largest full-service catering firms, offering progressive delicacies for greater than 30 years. From intimate gatherings to massive company events, our educated staff and skilled chefs can accommodate any event. Planning a company occasion is an enormous responsibility. You need it to reflect well on you and your company whether or not you’re hosting a gathering, throwing an worker thanks party, launching a product, or schmoozing shoppers. From early morning meetings to night cocktails, listed below are a couple of ideas to get you began. We provide company catering for corporations that can help you give consideration to the event's different particulars while we deal with the food. You can count on Catering By Design to offer distinctive companies, from setup and full service to pickup or supply. We will create a menu that exceeds your needs and fits your budget.
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askwhatsforlunch · 3 years
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Leek and Cream Eggs in Pots
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These simple and tasty Leek and Cream Eggs in Pots make an excellent weeday lunch!
Ingredients (serves 4):
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
the top (green) part of a large leek
2 large eggs
1/2 cup double cream
a pinch of salt and freshly cracked black pepper, to taste
nutmeg
1 1/2 cups boiling water
Generously butter 2 large ramekins and place them in a shallow baking dish. Set aside.
Preheat oven to 180°C/355°F.
Melt butter with olive oil in a medium nonstick skillet over medium heat. Chop leeks thinly and add to the skillet. Cover with the lid, and cook, 5 minutes. Remove from the heat.
Divide butter leeks between each ramekin , and pour ¼ cup doubke cream all over. Gently break an egg in the middle of each ramekin. Season, to taste, with salt and black pepper. Grate nutmeg on top.
Carefully pour boiling water in the baking dish. Place in the middle of the hot oven and bake, 15 minutes at 180°C/355°F.
Serve Leek and Cream Eggs in Pots immediately, with buttered bread or toasts.
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Happy belated Monday, or as I like to call it, Thursday.
Last night I made potato and leek soup with waffles. I know this sounds like a very strange combination but it’s something I grew up eating in southwestern Germany as a child and is truly one of my most nostalgic dishes. I developed both recipes myself trying and this is an absolute killer combo. My family comes from Saarland, the smallest federal state in Germany and my family lives just one mile from the border with France. Saarland has changed nationalities between France and Germany eight times in the last 200. The main industries in this region have historically been steelwork, coal mining and farming. The most common staple of diets in this region are potatoes, so many potatoes. Fun fact! The Saarlandisch word for potatoes is Grumbeere, and is the same in Pennsylvania Dutch.
Letzte Nacht machte ich zum Abendessen Kartoffel und Lauch Suppe und Apfelwaffeln. Diese Kombination hört sich ein bisschen komisch an, doch für mich ist einer der meist nostalgische Gerichte dies es gibt. Ich wuchs mit diesem Gericht auf und es ist eine Grundnahrungsmittel bei meiner Oma in Südwestdeutschland. Ich entwickelte beide Rezepte selber, und die Kombination zwischen Waffeln und Suppe ist echt knaller. Meine Familie kommt aus Saarland, den kleinsten teil Deutschland an der Grenze mit Frankreich und hat in 200 Jahre achtmal seine Nationalität zwischen den zwei Länder geändert. Die historische größte Industrien in Saarland waren Stahlbau, Bergbau und Landwirtschaft. Der größter Grundnahrungsmittel in Saarland und im ganzen Grenzgebiet sind Kartoffeln. Fun fact: das Saarländische Wort für Kartoffel ist Grumbeere und heißt dasselbe in Pennsylvania Dutch.
Recipe & Rezept:
For the soup:
5 cups of thinly sliced leeks
2 cloves of garlic
1 1/2 tablespoons of butter
1/2 teaspoon Thyme
2 bay leaves
2lbs Russet potatoes, peeled and cut into cubes
6 cups of chicken or veggie broth
1/3 cup of heavy cream
fresh cracked pepper
Steps:
In a large pot wilt the leeks in the butter for abou 5 minutes and then add the garlic
Add the potatoes, bay leaves, thyme and veggie stock
Bring the soup to a boil and then reduce to simmer and cook for 20 minutes
With a blender or emersion blender, mix the soup until its smooth
Add the cream and stir, serve hot and enjoy :-)
For the Waffles:
125g softened butter
90g sugar
3 eggs
250g flour
1 teaspooon baking powder
215g milk
1 apple, grated
Cream butter and sugar together until light and fluffy
Beat in eggs one by one until well combined and then add the milk, flour and baking powder
grate an apple on the biggest holes of a box grater and stir into the batter
cook each waffle for the desired amount of time and enjoy
Für die Suppe
Etwa 5 cups dünn geschnittener Lauch
2 Knoblauchzehe
1 ½ EL butter
1/2 TL getrockneter Thymian
2 lorbeerblätter
900g Geschälte Kartoffeln in Stücke geschnitten
1.4 Liter Hüner oder Gemüsebrühe
80ml sahne
Den Launch in den Butter welken lassen für etwa 5 Minuten, den Knoblauch dazugeben
Die Kartoffeln, Thymian, Lorbeerblätter und Brühe zu dem Topf hinzufügen
Die suppe kochen lassen und dann 20 Minuten köcheln lassen
Die Suppe mit einem Pürierstab zu mischen bis eine gleichmäßige flüssigkeit entsteht
Die Sahne dazugeben und servieren
Für die Waffeln:
125g butter
90g Sucker
3 eier
250g Flour
215g Milch
1tl vanille
1tl Backpulver
1 Apfel, geraspelt
Die Butter und Zucker entschieden schlagen, die Eier einzeln zu geben
Gib die trockene Zutaten und die Milch zu die Butter und Zucker mischung und mischen bis einen Teig entsteht
Einen Apfel raspeln und in den Teig einrühren
Back jede Waffel zu ihre bevorzugte dunkelheit und genießen
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iamtaran · 4 years
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Mushroom Leek Soup with Parsley Dumplings - ATTBTA
There have been multiple people who have asked after this soup recipe. It is hands down my favourite soup I’ve ever made, both at home as well as professionally. It’s the kind of soup that makes my dad say things like, “now, that’s so good it’d ‘bout make your tongue slap your brains out,” which always makes my mum look at him as if he’s lost his mind. Hopefully you will enjoy it just as much, brain-slapping notwithstanding. Measurements of spices have been guestimated as best I can, but in the end it all was eyeballed from the start and so will be more like alchemy and art than following a recipe. Try it yourself! Add more onion, more mushrooms, use shallots, mix it up! Figure out how you like it, what looks right, and enjoy! As a warning, this soup can take quite a while to make (a couple hours, I’d say?) as there are multiple pots used and, of course, making dumplings takes a bit of time. If you’ve someone to help you, make an event of it. Eat snacks, drink beverages, laugh and listen to music. Or, if you are working by yourself, have the same fun with yourself. :) Recipe details below the cut.
INGREDIENTS
SOUP
2 cups water
3/4 ounce dried porcini mushrooms. Very important that they’re porcini!
2 1/2 Tbsp oil, olive or rapeseed
3 Tbsp butter
6 garlic cloves, minced
1 pound crimini (baby bella) mushrooms, sliced
1 Tbsp dried thyme. Fresh works too.
Fine sea salt
2 tablespoons red wine vinegar
1/3 cup red wine (minimum), any kind-- fruity, dry, tart, been open for 3 weeks (oops)
1 large onion, quartered and sliced
3-4 leeks, washed, halved, cut into wee half moons up to the pale green. Tops can be kept frozen with other veggie bits to make homemade vegetable broth later.
8 cups vegetable or chicken broth, chef’s choice. Never tried it with beef but I don’t doubt it would be good
Pinch of red pepper flakes; heavy pinch if it’s cold out.
1 heaping Tbsp of paprika
Big handful of fresh chives, chopped, for garnish. You’re going to want a lot, trust me.
1 tsp white sugar
A whole bunch of black pepper. Don’t be shy. A bay leaf. Two bay leaves. The whole tree. (No, only 2) **Optional: a heavy dash of worcestershire in with the broth/liquid!
DUMPLINGS
1/3 cup sour cream
6 tablespoons (3/4 stick) butter, room temperature, chopped into cubes or pats
2 large eggs, room temperature
1 cup all purpose flour, divided
1 teaspoon fine sea salt
Heavy pinch of ground nutmeg
1/4 cup finely grated Parmesan cheese
3/4 cup finely chopped fresh Italian parsley. Or just a bunch. Eye ball it, all the above measurements are made up with a shrug anyway.
PREPARATION
Bring 2 cups water and porcini mushrooms to boil in small saucepan. Let that sit to the side, covered, while you do the next few steps.
Heat oil in heavy large skillet over medium heat. Add crimini mushrooms and saute a couple minutes until they start releasing moisture. Dump in thyme, paprika, chopped garlic, black pepper, and red pepper flakes. Sprinkle with sea salt and sauté another couple minutes until the garlic is fragrant. Pour in the red wine and red wine vinegar and let it bubble away for a bit until there’s a bit less liquid and your mushrooms and done.
Melt the butter in another heavy large skillet over medium-high heat. Add onion; saute until they start to go limp and translucent. Add in the sugar and stir, continuing to cook until they start to brown juuuust a bit. Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about another 15 minutes. Don’t worry if the bottom of the pan starts to get little brown ghosts of onions appearing on it. That’s a good thing, scrape all that up with the onions and dump them into your soup pot where you cooked the mushrooms.
Return to your porcini mushrooms. Take them from the (now dark brown) mushroom liquid, squeeze out the excess, and shop them small. Toss your porcini bits into the pot with everything else. Pour in reserved mushroom cooking liquid, through a sieve to catch any sediment. Pour in your broth of choice and bring to a boil. Simmer 10-15 minutes so the flavors can percolate and deepen.
DUMPLINGS:
Mix together your flour, salt, nutmeg, and parmesan. Add in the two eggs and mix, with a fork or with your fingertips, until you have a bunch of semi-moist lumps of flour. Add in your sour cream and 6 Tbsp butter and work together, again with fork or with finger tips. As the dough begins to come together, toss in your chopped parsley and fold it in. This dough is wet and sloppy, but should be workable. Add up to another 1/2 cup flour; it all depends on your humidity, you want it still sticky but workable! Once it’s come together, fold for another 2-3 minutes. Add a little more flour if you want firmer dumplings similar to pierogie dough or if it’s too wet and sticky to manage;
Bring large pot of salted water to boil. Using a teaspoon or just your fingers, scoop pieces/pinches of dough about the size of a cherry. Drop into boiling water. Working quickly, repeat about 10 more times. When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes. Using slotted spoon, transfer dumplings to large plate. Repeat with remaining dough. Make double dumplings if you, like me, are here for the dumps. Also, if the water isn’t too heavily salted (though the dumplings do absorb some as they cook), let it cool and dump it on your garden or lawn for a little pick me up for the plants. Or maybe ladle one ladlefull into the main soup pot for a bit extra of that flavor. Whatever pleases you.
Melt 3 tablespoons butter in large skillet over medium heat. Working in 2 batches, add dumplings to skillet. Cook until browned on each side, 2 to 3 minutes per side.
Chop chives. Place 6-10 little dumplings in a large bowl. Put 12 in. Put a solid 15 dumplings in your bowl. Ladle soup over top. Sprinkle generously with chives. Enjoy the best soup you’ve ever had.
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fattywrites · 4 years
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Random Cooking Pro Tips
-any time you’re cooking with onion, wash the skins/roots first, cut them off, and save them in a freezer bag. you can make a stock with these. specifically if you’re cooking for vegetarians/vegans, onion skin stock will make a solid imitation beef stock
-you can actually save ALL of your veggie scraps (as long as they arent nasty looking) for stock. i will be making a much more comprehensive post about this later
-if you’re cooking with freshly grated parm or pecorino or other aged cheeses, save the rind to put in any long-cooking sauce / soup (my favorite is in beans). It adds a lot of extra flavor. Apart from not using waxed rinds you can do this w any cheese rind, just leave it whole & fish it out at the end.
-if you’re making a vegetable soup from scratch, use your scraps from prep in the broth. my personal favorite is to make leek and cabbage soup with a broth made from the leek tops, cabbage core, and chicken. Simmer 1 hour, compost the vegetable bits, shred the chicken, move on with the recipe.
-finish pasta sauces with a pat of butter. they get super silky & shiny and the taste is so much better.
-this isn’t necessarily cooking, but you can make natural dye out of onion skins, haas avocado pits, and carrot tops (separately, don’t mix these). The best things to dye with these are wool fabrics, but you can get a lovely pale pink on linen with onion skin. i may make a post later on with how to do these dye processes, if anyone’s interested.
-you can make your own butter by pouring heavy cream into a food processor and letting it go for literally like 1.5 minutes. if you have kids with excess energy you can put the cream into a jar and let them do it for you.
-when you’re cooking with garlic, add it to a cold pan with whatever fat you’re using and let it sit there infusing the oil while you do the rest of the prep. then when it heats it’s less likely to burn.
-if you’re cooking beans from dry and you want them to taste fire, add them to a pot w your stock, bay, and if you’re using bones, bones. let them cook at least halfway, then use a skillet to prep any other ingredients and add them in. the flavors won’t get as lost and muddled
-if you’re cooking beans from dry and you soaked them first, you can use the soaking liquid to water outdoor plants. they will love it. it’s not recommended to do this with indoor plants because it can cause mold growth, head’s up, but outdoor plants have a stronger biome and they LOVE bean water.
-any time you have bone-in steak, store the bones in the freezer instead of throwing them away. use them any time you’re making a slow simmering soup instead of adding beef broth. much better flavor
-if you need skinless chicken for a recipe but you have skin on, peel the skins off. instead of throwing them away, though, put the skins in a skillet/sauce pot and let them render their fat out. this is called schmaltz and you can use it just like butter/bacon grease
-related to that, if you’re making bacon, don’t throw the grease away. use it to cook other things. stove-top bacon popcorn? bacon-fried eggs? so many options
-don’t use table salt (unless youre baking lol). use chicken bouillon, creole seasoning, or adobo instead.
-salsa is great on chips but it’s also a great way to season meatloaf, pots of beans, soups, etc. if you don’t mind going into the international aisle, you can pick up sofrito (i buy the green one when i cant get my brother to make me epis, which functions the same but has a different flavor profile && can’t be found in stores like. anywhere) and use it as a seasoning sauce as well.
-you can make a really easy curry dipping sauce by heating butter in a pan, adding some curry powder and salt and flour, then adding milk until its the consistency you want
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witch-of-orchids · 4 years
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Ostara Recipes Masterpost
Note: THIS IS NOT DONE!!! I accidentally deleted the other one so I had to start over :( Will be adding more throughout the day, but for now, Blessed Ostara!!
Also, side note I’m sorry about any misinterpretations! I only speak German, Korean, and English and tried my best. I tried to go off the traditional European route a bit because I am Korean, and it would not make sense for many poc/cultural witches to only celebrate in traditionally European ways!
Main Dishes
Ostara Risotto
Ostara Lamb Stew
Ostara Deviled Eggs
Asparagus and Black Bean Salad
Purple Pickled Eggs
Paella Mixta- Mixed Paella
Bocadillo de Berenjenas con Pollo y Mostaza- Chicken and Mustard Aubergine Sandwich
Sopa Fría de Aguacate con Yogurt- Cold Avocado Soup with Yogurt
Huevos Pocados con Espinacas- Poached Eggs with Spinach
Quinoa Salteada com Ovo e Abacate- Sautéed Quinoa with Egg and Avocado
Salada Mediterrânea de Gorgonzola- Mediterranean Gorgonzola Salad
Bữa ăn mùa xuân Tây Ban Nha của Jose Pizarro- Spanish Spring Meal of Jose Pizarro
Green Garden Herby Basmati Rice with Basil, Mint, Chives & Rosemary
Lemony Cream Cheese Pancakes with Blueberries
Kapelusze pieczarek z przepiórczymi jajkami- Mushroom Hats with Quail Eggs
Omlety z jagodami- Omelets with Blueberries
Barszcz wiosenny z awokado- Borscht with Avocado
Вкуснейшая баранина- Delicious Lamb
Tarte légère courgettes, jambon et chèvre gratiné- Light Zucchini, Ham, and Goat Cheese Tart
Soupe Petits Pois, Menthe et Coriandre- Green Pea, Mint, and Coriander Soup
Artichauts à la Romaine- Roman Artichokes
Ragoût de Petits Légumes de Printemps- Spring Vegetable Stew
Sztrapacska, Strapačky, Haluska, Halušky
Épaule d'Agneau aux Herbes Roulée Rôtie- Roasted Lamb Shoulder with Herbs
Souris d'Agneau aux Épices Douces- Lamb Shank with Sweet Spices
Spargel mit Kartoffelschnee- Asparagus with Potato Snow
Gemüse-Pfannkuchen- Vegetable Pancakes
Frühlingseintopf mit Kasseler- Spring Stew with Smoked Pork
Linsen-Blumenkohl-Suppe- Lentil cauliflower Soup
Spargelcremesuppe- White Asparagus Cream Soup
Sieben Kräutersuppe- Seven Herb Soup
Lammkeule mit WacholderbeerensauceServings- Roast Leg of Lamb with Juniper Berry Sauce
Ghormeh Sabzi
Thai Green Curry with Beef and Eggplant
Ayam Masak Merah- Spicy Tomato Chicken
春キャベツと豚肉の重ね蒸し- Spring Steamed Pork and Chicken
豚の角煮 クローブ風味- Braised Pork with Cloves
Soba Noodle Salad
春季养生汤- Healthy Spring Soup
蘑菇��莴笋蛋汤- Mushroom and Lettuce Egg Soup
翡翠鲜肉烧麦- Fresh Jade Roasted Wheat Wraps
달래된장찌개- Soybean Paste Soup
쑥전- Mugwort Pancakes
닭고기 쌀국수- Chicken and Rice Noodle Soup
Lamb and Fava Beans Stir Fry
Bulgogi Spring Rolls with Sweet Ssamjang Sauce
Classic Borscht
Buckwheat Crêpes
French Spring Soup
Red Snapper en Papillote
Brioche French Toast With Lemon Curd and Strawberry Compote
Rosemary Roasted Lamb
Irish Stew Pie
Raddish Toast with Chive Butter
Roasted Beet, Leek, and Onion Quiche
Risotto Leggero con Viole, Asparagi e Ricotta- Light Risotto with Violets, Asparagus, and Ricotta
Drinks
Ostara Lavender Lemonade
Fruit Citrus Floats
Smoothie de Morango- Strawberry Smoothie
Milk-shake aux Fraises- Strawberry Milkshake
Violet Tea
Lavender Lemonade
Strawberry Lemonade
Iced Hibiscus Latte
Elderflower Cordial
Flower Sun Tea
Dandelion Mead (Dandelion Wine Made with Honey)
Condiments/Sides
Perfect Bread
Confiture d'Oranges Amères- Bitter Orange Jam
Mermelada de Ciruelas- Plum Jam
Crema de Naranja con Canela- Orange Cream with Cinnamon
Gelatina de Durazno con Mascarpone- Peach Jelly with Mascarpone
Abacaxi em Calda- Pineapple in Syrup
Tartine Bakery’s Lemon Cream
Purée d'Artichauts- Artichoke Puree
Egresmártás, Piszkeszósz- Hungarian Gooseberry Sauce
えびとたけのこの揚げパン- Shrimp and Bamboo Shoot Fried Bread
いちごジャム- Strawberry Jam
Chinese Tea Eggs
Easy Classic French Spinach Soufflé
Buttermilk Bread Recipe
Challah Ostara Bread
Grapefruit Blossom Pot de Creme
Lilac Infused Honey
Flower and Herb Butter
Homemade Chive Blossom Vinegar
Saffron and Cardamom Milk Bread
Honeysuckle Jelly
Dandelion Bread Pudding with Sundried Tomatoes and Gruyere Cheese
Candied Rose Petals
Orange Honey Butter
Wild Rose Infused Honey
Blackberry Butter
Lemonbalm Simple Syrup
Desserts
Cakes and Pies
Salted Honey Pie
Ostara Honey Cakes
Ostara Passion Cake
Framboisier Express- Raspberry Express
2. Tarte Rápida de Manga- Quick Mango Pie
Tarta de Nectarinas con Relleno de Chocolate- Nectarine Cake with Chocolate Filling
Pay de Pera con Limón- Pear Pie with Lemon
Meyer Lemon Cheesecake with Biscoff Crust
Tahini Mousse Pie
Десерт с пролетно настроение- Spring Mood Dessert
Joghurttorta (bármilyen gyümölccsel elkészíthető)- Yogurt Cake (Any Fruit)
Sernik na zimno z galaretką i owocami- Cold Cheesecake with Jelly and Fruit
Torcik jabłkowy- Apple Cake
Tort owocowy na zimno- Cold Fruit Cake
Jogurtowo-serowe ciasto z galaretką i cappuccino- Yogurt and Cheesecake with Jelly and Cappucino
Весенний ягодный пирог- Spring Berry Cake
Gâteau Saint-Honoré
Tarte à la Rhubarbe et Crème d’Amande- Rhubarb and Almond Cream Pie
Tarte Rhubarbe Cannelle- Cinnamon Rhubarb Pie
Cheesecakes Légers à la Fleur d'Oranger, Coulis de Fraise- Light Orange Blossom Cheesecakes with Strawberry Coulis
Grandma’s Lemon Meringue Pie
Gâteau Manqué aux Prunes- Missed Plum Cake
Gâteau Tiramisu aux Fraises- Strawberry Tiramisu Cake
Lemon Lavender Ostara Cake
Tarte à la Raisinée- Swiss Raisin Pie
Orange Polenta Cake
Moist Semolina Cake Soaked with Wild Rose Syrup
Lemon Drizzle Cake
Balsamic Cherry and Amaretto Pie
Cherry Blossom Cake
Lemon Buttermilk Pound Cake with Pansies
Rhubarb Strawberry Pistachio Cake
Stem Ginger Cheesecake with Rhubarb
Citrus Tree Cake
Earl Grey Blood Orange and Cardamom Chiffon Cake
Ostara Honey Cake
Italian Lemon Olive Oil Cake with Berries
Fluffy Lemon Rosemary Creamcheese Frosting
Cookies, Bars, Shortbread, Scones
Ostara Sugar Cookies
Sablé Breton aux Fraises- Breton Shortbread with Strawberries
Lilac Scones with Rhubarb Curd
Vanilla Rose Shortbread Cookies
Lavender Shortbread Cookies
Violet Lemonade Tea Cake Cookies
Muffins and Cupcakes
Весенние зелёные кексы с о смородиной- Spring Green Currant Muffins
Macarons
Violet Macarons with Violet and Vanilla Bean Buttercream
Pudding/Jelly/Posset
Warm and Gooey Citrus Pudding
Gelatina de Café con Leche- Coffee Jelly with Milk
Truskawkowa galaretka z owocami i pianką- Strawberry Jelly with Fruit and Marshmallows
Elderflower Lemon and Honey Jelly
Candy Apple Jelly
Lime Jelly
Blood Orange Posset
Lavender Honey Posset
Ice cream and Sorbet
Glace mûre-lavande- Ripe Lavender Ice cream
Ice Cream Kolachkes
Fraises, Glace aux Herbes, Mousse au Chocolat Blanc- Strawberries, Herb Ice cream, and White Chocolate Mousse
Sorbet aux Clémentines- Clementine Sorbet
Crème Chibouste au Romarin, Sorbet Fraise- Rosemary Chibouste Cream, Strawberry Sorbet
Elegant Fig Sorbet
Honey Lavender Ice Cream
Beet Raspberry Rose Sorbet
Blueberry Basil Icecream
Grapefruit and Campari Sorbet
Lavender Lemon Ice Cream
Donuts
두부도넛- Tofu Donuts
Floral Donuts with Blood Orange and Lemon Ginger Drizzle
Fudge
Cinnamon Rose Cacao Fudge
Cardamom White Chocolate Bark with Pistachio, Rose, and Gold
Lavender Fudge
Peanut Butter Fudge
Lemon Fudge
Custards
Mango Custard
Tarts
Lemon Violet Tarts
Tarta de Fresas y Frambuesas- Strawberry and Raspberry Tarts
Cindy Mushet's Italian Jam Shortbread Tart
Tarte Sablée Fruits rouges et Rhubarbe- Red fruit and Rhubarb Shortbread Tarts
Strawberry Almond and Thyme Tarts
Rhubarb Frangipane Tart
Rhubarb adn Grand Marnier Tart
Bread
Lemon Dessert Bread
Strawberry Poppyseed Hokkaido Milk Buns
Soufflés
Soufflé Léger à la Pomme et au Citron Vert- Light Apple and Lime Soufflé
Soufflés Passion et Sacristains
Other
Thiakry à la Mangue- Mango Thiakry
Postre de Tapioca con Mango- Tapioca Dessert with Mango
Mil-folhas de Morango- Strawberry Millefeuille
Tiramisu de Morango- Strawberry Tiramisu
Gubana
Mille-feuilles Mascarpone et Groseilles- Mascarpone and Gooseberry Millefeuille
Ile Flottante au Fruit de la Passion- Floating Island with Passion Fruit
Paskha
Orange Blossom Water Roasted Rhubarb, Labneh and Honey
Vegan+
Main Courses
Stuf
Drinks
Condiments/Sides
Dessert
Cookies, Shortbread
Floral Vegan Shortbread
Cakes
Vegan Pineapple, Lime, and Ginger Cake
Lists of Recipes
Hungarian Easter Recipes
List of general Ostara Foods
Ostara Food Recipes
Ostara Recipes for a Pagan Soul
Greenhaven Pagan Ostara Recipes
More Ostara Recipes
Ostara Feast Recipes!
Heron’s Ostara Recipes
Ostara Bread Recipes
Honeysuckle Recipes
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6-and-7 · 5 years
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Doctor Who Cooking Headcanons
1. Right out the gate,they use the food machine for more or less everything. They are a Time Lord, cooking is menial labor and therefore beneath them. However, the more they travel, the more they find that cooking can be really quite intriguing. Once their friendship with Ian and Barbara develops, they ask if perhaps there are any Earth meals they they particularly miss, and if perhaps they might like to use the TARDIS kitchen to recreate them? With the Doctor there to supervise, of course. No, they don’t want cooking lessons, Chesterman, what nonsense. Eventually, with some trial and error, the Doctor learns how to make scrambled eggs. It is a source of great secret delight to them. Their favorite thing to make is cocoa, a reminder of a bright and witty human that very nearly stole their heart.
2. Enjoys baking, which they are rubbish at. They are, however, quite good at making soups, stews, salads, anything where measuring is done in more haphazard dashes and pinches with occasional tastings and frequent sniffs. Jamie will eat almost anything, though even he turned up his nose when the Doctor tried to make a fruitcake. Victoria is quite fastidious. The menu for her tenure on the TARDIS mainly consisted of soup, sandwiches, and tea. The Doctor branched out a little more after she left-- Zoe was scarcely any more fussy than Jamie about the quality of the food.
3. Most meals are either served at the UNIT canteen or at some members club in London-- the Diogenes or some similar institution. However, on the nights when they can’t make it out of the lab, they tend to boil eggs and tea over Bunsen burners. If they happen to be bored, or if there’s nothing good for lunch that day, or if they feel Jo isn’t as enthused about science as she could be, they might try something fancy, ranging from liquid nitrogen ice cream to molecular gastronomy. After all, it is only chemistry.
4. All of their companions were astonished at how good they were. It was nothing to write home about, exactly, but they were convinced that his laissez-faire attitude extended to food. It did not. They had at their disposal a compendium of every recipe in the known galaxy, in the form of K-9, and made a point of never repeating meals, though they did make note of what each of their companions favored. Harry liked simple, hearty meals. Sarah-Jane enjoyed a good roast. Leela quickly developed a fondness for barbecue. It was Romana where the Doctor fell into a pickle-- she was as closed off from culinary delight as their first self had been. Therefore, he made a point of cutting loose, each night something new and exquisite from some far-off corner of the galaxy.
5. In many ways, their culinary skill was superior to Four’s, but their range was somewhat limited. They enjoyed nutritious, down-home meals-- things like roast vegetables, ham, mac and cheese. They refused to use celery in their dishes on the basis that their companions would make fun of them, which was probably true.
6. Really very impressively skilled. Peri was quite alarmed when the first meal the Doctor cooked was six courses, comprised of ingredients and techniques from nine different planets and seventeen various cultures. After awhile though, as their mind settled and healed after the trauma of regeneration, their menu settled as well, much to Peri’s relief. This incarnation was truly skilled at blending flavors, bitter into sweet, salty into umami, sour into tangy. Much like their clothes, their tastes were colorful, and somewhat jarring at first. However, it couldn’t be denied that in cooking, the Doctor had excellent taste.
7. For Ace’s sake, they usually stuck with Earth cuisine. It didn’t hurt that they themself had developed a liking for it. Most dinners tended towards comfort food, fatty and meaty and sweet. That may or may not have been related to the departure of Mel and her nigh-draconian control of the menu. Some nights, though, when they were feeling particularly piqued, the Doctor would conjure up obscure, obscenely complicated meals from long-dead civilizations and turn them into a feast fit for any king. Generally, the night after, they would land somewhere in 20th century America and go for hamburgers, after which the Doctor would take Ace back to the kitchen and teach her to make cookies.
8. As with everything else, their cooking skills were... variable. One day, they might fix up lobster, the next they might forget to put flour in their cookies. They tended to depend quite heavily on the food machine.
9. Cooking was, for them, somewhere between science and stress relief. Everything was done by hand; beating eggs, kneading dough, shredding vegetables, everything. For a long time, they wouldn’t even let Rose in the kitchen. The night after Father’s Day, though, she found herself at the kitchen door. It was wide open, and the Doctor stood with his back to her, stirring a pot of soup on the simmer. There was a chopping block on the other counter, with carrots, celery, and leeks sitting next to it. She took the hint. After that, cooking together became a frequent activity on the TARDIS-- sometimes, they even let Jack join in. Those were the fun nights, where everyone smiled and laughed, and splashed one another with cake batter. When it was just the Doctor and Rose, they talked, but it was much more subdued. When it was just the Doctor, it was almost totally silent.
10. Everything is automated. Bread machines, toasters, blenders, they love it all! And they love combining them in increasingly bizarre and unusual ways. It’s a thing that boils potatoes, slices bread, gets free WiFi, and translates Sanskrit into Spanish! Amazing!
11. They aren’t allowed in the kitchen anymore. They know what they did.
12. While traveling with Clara, they were pretty good at making more or less everything. By the time they got to Bill, though, they mostly lived on ramen, curry, and delivery pizza. However, that didn’t stop them from taking a lecture that was supposed to be about Emily Dickinson and telling all the students how to safely prepare fugu, including a live demonstration.
13. Exceptional at baking, basically fine at everything else as long as you don’t mind it being a little burnt. They have a habit of making dishes from whatever place and time they’re planning on taking the fam, but since those plans hardly ever last the night, none of them have ever really noticed. Cooking is, for them, a social thing, and they like to get at least one of their friends in the kitchen with them.
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