we have bananis. and advocadis.

[kaelio]

Recipes from Portland's famous but long-closed Rheinlander restaurant. This cookbook was produced in a limited window before Chef Mager's death. All of these fucking slap.

[ladyvean]

For my fellow vegan/vegetarians, these sound scrumptious and look pretty simple to make substitutions!

[kaelio]

just to be clear

[dilfsenshi]

hi. i got a quick one for a way to use up potato peel.

^ potato peel, just in case you dont know what it looks like.

ok, so if you arent saving your peel for stock or w/e, it feels like a waste to throw it out. so heres my very easy way to turn it into a snack. all youll need is the following:

potato peel (can be regular but it works pretty well w sweet potato peel as well)

olive oil

salt and pepper

spices and herbs (i recommend paprika, cayenne and oregano but it doesnt matter so much)

thats it! all you need to do is slap your peel (make sure theyre clean obviously, but also that theyre not wet! otherwise theyll come out a bit limp) in a baking tray, pour abt 2/3tbps of oil, and sprinkle your spices. i recommend adding ur herbs at the end so they dont burn, and take it easy w the chilli/cayenne, probably a lot less than you think youd usually like. these are jsut the peels, so theres nowhere really for the spice to go, and it can easily become surprisingly overpowering. you can always sprinkle some more on once its out the oven if theyre a bit bland! toss the peels so everythings spread nice and evenly, your peels should all be shiny w oil.

youll want to bang em in the oven at 200C for 15-20 mins, until theyre all nice and crispy, comme ca

add yr herbs, adjust seasoning to taste and... wahoo! crisps! they make a great appetiser :) this would surely work w thinly sliced potato as well, but i only do this as a use em up thing so yknow.

[dilfsenshi]

hi. im going to give you my pasta tomato sauce resippy, ok?

youll need a liquidiser of some kind for this. a stick blender is the best for this, and if you dont have one and can afford one i thoroughly recommend it, def my fav kitchen appliance lol.

this is a great recipe that i make all the time. it makes a huge amount of sauce that you can then freeze and defrost whenever you dont want to cook. ive persuaded myself its very cost effective vs jars of sauce, but ive never actually sat down and done the maths to verify it lol. its def reasonably cheap though, its all veggies! this sauce always comes out a little different every time, which i quite enjoy :)

heres the ingredients list

1kg of tomatoes

2-3 medium carrots

1-2 sticks of celery

1 large onion (red onion is delicious on this, but brown is good too)

2 peppers (red + another is best but it doesnt matter too much)

garlic. i wont tell you how much you should use, i trust you. i tend to go for 5-6 cloves though

OPTIONAL chilli. i usually have a spare birdseye lying around

OPTIONAL mushrooms

OPTIONAL tomato paste/pure, if u live in a country where tomatoes are a bit flavourless (like the uk 🤕)

herbs and spices of your choice. recommended: oregano, paprika, chilli powder (if no fresh), mixed herbs, fresh basil

ok! you can make more sauce really easily by just adding more veg. i often use more than a kilo of tomatoes, its really not a precision recipe. its is technically very easy, it just requires a lot of veg chopping. it will take anywhere between 40 mins to an hour and a bit, depending on how fast you chop.

get a BIG pot and put it on low heat. chop your tomatoes into quarters w a serrated knife and put them in your pot. the idea is these will eventually break down. you may need to squeeze them down a bit with a wooden spoon. you dont need to wait for them to do so completely, just until theres enough liquid for your keep your other veg from burning

chop your onions and garlic and add them to the pot. youll want to do this with all your veg believe it or not.

the order i generally go in is onion+garlic > fresh chilli > carrot > pepper > celery. just roughly chopped is fine, just so long as it cooks! dont put the mushrooms in right now, the texture will be unpleasant.

once everythings in, youll need to add 1 1/2 tsp of sugar. this step is important, dont be tempted to skip it. itll cut down the acidity of the sauce and make it edible lol

it all needs to cook for about 15 minutes. if youre me, youll spend this time cracking open a beer and doing the dishes youve been ignoring all day.

once youre done with the dishes, your sauce will be ready for mushrooms and seasoning. you can add more herbs and spices later once youve blended your sauce, so dont go overboard. add the purée at this point, if using.

cook for another 10-15 mins, until your veggies are soft, then blend!

once its smooth, adjust seasoning and purée to taste and then add 1/2 tbsp of oil. i dont know what this step does but my mummy tells me to do it and i listen to her. keep your heat very low, as your sauce will spit a bit at this stage. cook for another 2-3 mins, and youre done!

i hope you enjoy my resippy and if you dont pls dont tell me ill get sad

[daily-deliciousness]

Arancini (stuffed rice balls with smoked mozzarella)

[foodffs]

[foodffs]

MICROWAVE SALTED CARAMEL FUDGE | 5 INGREDIENTS

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[foodffs]

Experimental Saturday

[foodffs]

foodffs‌:

foodffs‌:

Today: Brownies with raspberry swirl cheesecake. Like the last time, I just need someone to be excited with until it’s baked and cooled, and if the experiment goes well, I’ll share the ingredients as well. 🤓

So, get your ingredients and your cat out. I know I’m ready when she’s sitting there or on the microwave. Preheat oven to 350 F (180 C).

Place the butter in a heat-proof bowl and microwave it on medium for a minute or two (it doesn’t have to melt all the way in the microwave, the whisk will get the job done).

Stir in sugar and (if it’s not too hot) add eggs, one at a time. Oh and some vanilla extract. I can’t seem to live without that.

Sift in the dry ingredients (you can skip the sifting, but the cocoa I’m using can often be very lumpy, so I like to do this).

I butter my pan a little, just so the paper doesn’t move around while I’m spreading the batter (that’s the butter package).

Make sure the batter has no lumps, pour it into the pan and spread.

Bake for 20-25 minutes (when you get the cake out, leave the oven on, we have some more baking).

While the brownie batter is baking, place the raspberries and honey in a small saucepan over low heat (I’m using low heat because I’m using frozen raspberries - I don’t want to burn the honey while they unfreeze). Simmer until all raspberries completely fall apart.

Strain into a small bowl (press with the spoon to get all the ‘meat’ through, and get rid of the seeds).

Beat the cream cheese with heavy cream until fluffy, then add sugar, eggs, and (again) vanilla.

Pour the filling on top of the brownies and spread evenly. Drop spoonfuls of raspberry puree and using a butter knife, gently (and not too deep!) swirl it into the cheese.

Hm, this raspberry sauce would make a nice blood for Halloween.

Bake for another 20-25 minutes, just until the top is set.

And now, waiting!

Hmm, I still can’t decide if it’s better chilled or, you know, just room temperature 😬 Loving the ombre look!

Brownie base

1 stick (113 g) butter

1 cup (200 g) sugar (I used ½ cup granulated sugar and ½ xylitol)

2 large eggs

1 tsp vanilla extract

60 g flour (I used oat)

40 g dark cocoa powder

pinch salt

Raspberry swirl

100 g raspberries (fresh or frozen)

1 tbsp honey (or sugar)

Cheesecake filling

500 g (almost 18 oz) cream cheese

40 g (about 1.5 oz) heavy cream

1 cup (100 g) sugar (I used all xylitol here)

2 eggs

2 tsp vanilla extract

NOTES

I used part xylitol because I’m trying to cut down on sugar, you can use all plain white granulated sugar

I used oat flour, but you can use almost whatever you have in hand (except coconut, I imagine it would be too crumbly)

Keep an eye on the raspberries if you’re not using low heat, so the honey/sugar doesn’t burn

Use parchment paper! The base looks as if it would stick to the pan very much, so the paper saved me.

Yes, there are no raising agents in the brownie base on purpose :)

If you improve the recipe with your own changes, please let me know, this is merely a Saturday experiment, there’s much room for making it better!

ON your marks, get set, bake! 💁

PS. I made another one last night (I was bored), hope I’ll post it soon (with the recipe, it’s a total success 😍)!

[hypersexualsportswear]

hey ladies when are we going to talk about the best cooking youtuber

[hypersexualsportswear]

legendary

[hypersexualsportswear]

barefoot contessa who?

[cleopatronising]

she’s so glam

[dilfsenshi]

this is the base recipe i use for making fajitas... i generally only use 2 courgettes bc thats a LOT of courgette, i rotate what vegetables i use based on what i got, and i switch up spices and chillies. obviously i dont use the beef bit but no harm in adding it in for those who do lol. 

[thefoodarchivist]

Making a delicious red lentil stew with spinach and mushrooms.

Simply sauté diced red onion with garlic, smoked paprika and oregano in a little olive oil then toss in some diced chestnut mushrooms and sauté a little longer.

Add a squeeze of tomato purée, a shake of chilli flakes, a pinch of sugar and a splash of balsamic vinegar, then mix well.

Throw in your red lentils and stir to combine then pour in vegetable stock and a tin of chopped tomatoes.

When the lentils are cooked and the liquid has nearly all absorbed, throw in several handfuls of fresh spinach and allow it to cook down into the stew.

Enjoy!

[dilfsenshi]

lentil lasaga... its good. use tomato paste instead of ketchup if u want im not the boss of you.

[chironomy]

rat patootie (bless my soul)

Yes, like in the movie Ratatouille, the recipe so good it makes the evil food critic cry tears of joy. 

I swear this stuff has magical properties but ANYWAY. I’m not about to be that person with the 8 paragraph personal essay before the recipe so here it is

4-6 cloves garlic 1 onion olive oil 1 28oz can crushed or petite diced tomatoes fresh basil and parsley. Like 1/3 of a cup each? 1 eggplant 1-2 zucchini 1-2 yellow squash 5-6 roma tomatoes salt and pepper

1. Get food. Tricky part: make sure the eggplant, zucchini, squash and tomatoes are all roughly the same thiccness.

I finally figured it out: for a 10″ cast iron pan, you want 8-10″ apiece of each kind of tube veggie.

2. chop veggies. This is a fun recipe to make if you like to stab things a lot. Slice the tube veggies as thinly as you can. I can reliably do about 1/8th inch.

3. Preheat oven to 350 and put your pan over medium heat. If you have dried herbes de provence, throw 1-2 tablespoons in the pan and let them toast until you can smell them. If not don’t worry about it.

I put in extra lavender just ‘cause I could.

4. Add 1-2 tablespoons olive oil and plenty of garlic. Never let some catfish tell you how much garlic is too much. Feel it in your heart.

Anyway let that saute for about 2 minutes.

5. Add onions and saute until translucent, about 8 minutes. 

6. Add the crushed tomatoes, half the parsley and basil, 1-2 tsp black pepper and a pinch of salt. Let that simmer for, I don’t know, 5-10 minutes?

7. While that’s happening, mix like ¼ cup of olive oil with another teaspoon of garlic, black pepper, salt, and the rest of the parsley and basil. Set that aside.

8. Turn off the stove burner and start putting the veggies in the pan. Don’t know if it matters but I usually alternate soft with hard, so I do eggplant-zucchini-tomato-yellow squash. 

Keep doing that

I usually do a ring of veggies around the outside of the pan and then fill in the center however works. Most versions of this recipe lay the veggies down on top of the sauce. I’ve always stuck them straight up and down in the pan. Is this better? Who knows, man.

Ratatouille ready to go in the oven

9. Bake for about an hour and 15 minutes. It’s done when the zucchini and squash in the center are fork tender.

10. Spoon the olive oil/herb/garlic sauce over the top while it’s bubbling hot

Ways to stretch it out: Ratatouille is awesome on top of pasta. I usually get 4 meals out of one pan like this. Also, you will have leftover tube veg. I buy frozen pizza crusts and throw the veggies on top with some pizza sauce or olive oil, seasonings, and some goat cheese crumbles or mozzarella.

Anyway, that’s my current “happy place” recipe. It’s never cost me more than $10 in raw materials to make (including fresh herbs and bourgie canned tomatoes!) and is always a crowd-pleaser.

Nom on that

[foodffs]

[foodffs]

THE MOST AMAZING SALTED DARK CHOCOLATE TART

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[sweetoothgirl]

Ricotta Kunafa Rolls

[greener-living]

made these roast chickpeas with cumin and chilli as a snacky poo for the week 🌶

ingredients: ↠ 2 tablespoons pumpkin oil ↠ 1 tablespoon ground cumin ↠ 1 teaspoon garlic powder ↠ ½ teaspoon chilli powder ↠ 1 pinch sea salt ↠ 1 pinch ground black pepper ↠ 1 dash chilli togarashi powder ↠ 1 (400g) tin chickpeas, rinsed and drained

method: ↠ preheat the oven to 180°c. ↠ whisk all the ingredients together in a bowl adding the chickpeas last to toss and coat. ↠ spread a single layer on a baking tray. ↠ roast in the oven for 45 minutes stirring occasionally until nicely brown & crispy.

[logarto]

cauliflower + spinach soup and sweet potato “”texmex style”” hot salad

info under the cut :0)

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[foodffs]

[foodffs]

ORANGE CREAM MIMOSAS

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[foodffs]

Vegetarian Lentil Tacos (Slow Cooker)

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