q wrote

[qwrote]

Snowskin Mochi Mooncakes using this recipe

45g green 35g red 20g wheat starch 40g sugar 185g coconut milk 18g veg oil

remaining coconut milk + 4 tbs sugar + one container black sesame frozen for filling

[qwrote]

Foccacia like Monkey Bread?

1 ball pizza dough olive oil salt seasonings

1. Spray pan with oil 2. Ball dough 3. top with seasonings (sesame, oregano, basil) 4. coat in salt + oil 5. bake till it browns at 350

[qwrote]

Pancakes

1 1/3 c flour 1 tb baking powder 1 tsp salt 3 tbs sugar

1 1/2 c buttermilk 2 eggs 1 tsp vanilla 1 tb melted butter 2tb oil

1. ensure all wet ingredients are room temp 2. sift dry together 3. beat eggs, stir wet together 4. wet into dry, gently combine with whisk 5. let sit if possible, scoop to pan using ice cream scoop 6. cook for 2 mins each side on medium low

[qwrote]

Matcha Meringues

2 egg whites 1 cup sugar (less) 1 tbsp matcha (more) 1/4 tsp cream of tartar

1. Whip eggs to foam, add CoT. Whip till peaks 2. Whip in sugar one spoonful at a time 3. Bake 20 mins at 300F, cool in oven until dry

[qwrote]

Salty Sweet Nut Things

Converted from Smitten Kitchen's recipe

1 cup sugar 0.5 cup water 1.5 cup nuts (I used pecans) chocolate, sprinkles/sugar, salt

1. Simmer sugar and water, when it starts changing colours 2. Stir in nuts 3. Spread out nuts on silpat so they don't touch 4. Dip cooled nuts in chocolate then in sugar + salt

[qwrote]

Use up that Ice Cream cakes

1L old ice cream (melted) 1 cup flour 1 tbsp baking powder 1 tsp vanilla paste

1. Stir it all together to a cake batter like consistency 2. Bake in greased mini cupcake tray for 20 mins at 375F

[qwrote]

PUSH IT TO THE LIMIT cookies

Converted from Pierre Herme's recipe 1.5 bars 70% dark chocolate (150 g)(chopped) 1.25 cups flour 4 tbsp cocoa powder 1 tsp baking soda 1.5 sticks butter (softened) 0.5 cup light brown sugar 0.25 cup sugar 3/4 tsp salt 1/4 tsp vanilla extract 2 bowls 1. Bowl A sift flour, cocoa and baking soda 2. Bowl B cream butter and sugars. Then add chocolate, salt, vanilla. 3. B into A 4. Divide dough into 3 parts, roll each into sausages (20 cm long). Saran wrap and leave in the fridge for 2 hrs. 5. Slice 1 cm thick disks. Bake on parchment for 10 minutes at 335F

[qwrote]

Scones

Gruyere & Pecan Mini Scones 1 cup flour 1 1/2 tsp baking powder 1/2 tsp salt 2 tbsp cold butter 1/2 cup grated gruyere 1/2 cup chopped pecans 2 tbsp chopped fresh parsley 1/2 cup milk 1 lightly beaten egg

450F oven 1. Sitr flour, b. powder, salt, grated butter 2. Toss in cheese nuts, parsley 3. Mix in milk until soft dough forms. Divide into 2 4. Knead 2 to 3 times, paut into rounds 2cm thick 5. Cut into 8 wedges, brush with egg 6. Bake till golden 8 to 10 mins

Bacon Cheese Chive Scone 2 cups flour 1 tsp salt 1 tsp b powder 2 tsp sugar 4 tbsp cold butter 1/3 cup chives/scallions 1 cup cheese 1/2 lb bacon 3/4 cup cream/milk

425F oven 1. whisk flour, salt, b,powder, sugar 2. add butter, then cheese chives bacon 3. add cream, form ball 4. pat into 7" disk 3/4 inch thick, cut into 8 wedges 5. brush with cream 6. bake 22 to 24 mins

[qwrote]

Black Sesame Popsicles

1 cup black sesame, toasted 1 can coconut milk 1 can sweetened condensed milk

blend sesame, then milks freeze

[qwrote]

Corn Soup

5 ears corn 1/2 can coconut milk 2 tbsp chicken powder Basil to top Separate kernels from cob, cover it with water and add chicken powder Boil until water is reduced by an inch Remove cobs, puree, strain Reserve polenta Add coconut milk and stir over low heat to combine Top with basil to taste

[qwrote]

Eggless Peanut Butter Cookies based on this recipe

1 stick butter 1/2 cup sugar 1/2 cup crunchy peanut butter 1+1/2 flour

1. Cream butter and sugar 2. Add PB, then flour 3. Wrap dough in plastic wrap, chill until firm 4. Roll out to quarter inch and stamp 5. Bake at 350F until edges brown

[qwrote]

Chewy Sesame Peanut Candy based on this recipe

1 cup roasted sesame seeds 1/3 cup water + 2 Tbsp tapioca starch 1/4 tsp vanilla paste/extract 1 Tbsp sesame oil 1 Tbsp veg oil 1 cup sugar 1/3 cup water 1 tsp lemon juice 2 cups salted roasted peanuts

1. Dissolve tapioca in water, add vanilla 2. Toast sesame seeds for 5 mins 3. Line 10 x 6 pan with parchment, brush with sesame oil, coat with 1/3 the seeds 4. Boil sugar, water, veg oil to 250F, then simmer until honey coloured 5. Stir in lemon juice, then tapioca. Cook one minute. 6. Add peanuts and 1/3 remaining sesame. Cook one minute. 7. Pour into tray, spread evenly, top with remaining sesame. 8. Cool for 4 hours, cut into bite size pieces.

[qwrote]

Chocolate Chip Cookies based on Ad Hoc at Home recipe

2 1/3 cup + 1 tbsp flour 3/4 tsp b powder 3/4 tsp salt 2 sticks butter 1 cup brown sugar 3/4 cup white sugar 2 eggs 1 bag chocolate chips

1. Sift flour, b.powder and salt 2. Cream butters and sugars, then eggs 3. Add 2 into 1 4. Add chocolate 5. Scoop timbit sized dough onto parchment lined trays 6. Bake at 350F until not shiny

[qwrote]

High Heat Turkey (Thanksgiving 2015) based on this

1 box chicken broth 1 5.67 kg turkey

1. Dry inside and out 2. Oil and pepper turkey inside and out 3. Prop Open with a fork 4. Turkey breast down in pan, cover greased foil 5. bottom of pan fill with broth, check every 45 mins 6. 500 for 1.5 hours 7. flip, uncovered 10 more mins 8. Rest for 20 mins

[qwrote]

Korean Cucumber Salad, recipe from The Kitchn

2 tsp vinegar 1 tsp gochugaru 1 tsp toasted sesame oil 1 tsp toasted sesame seeds 1/2 tsp salt 1/2 tsp sugar 1 english cucumber

[qwrote]

Waffles

1. Cornbread + turkey strips + smoked cheddar (savoury, medium viscosity, add salt): use this recipe 2. Choux pastry (very thick, puffy, use small blobs): recipe from serious eats 3. Belgian (very watery, use half the butter): recipe from ny times 4. Monte Cristos - raisin / cheesy green onion bread 5. Ham & Cheese Croissant 6. Cinnamon Sugar Cake Donuts 

To be tested: dark chocolate waffles hash browns

[qwrote]

Chicken Tinga

1 lb chicken thighs + skin + bone 1 can fire roasted tomatoes 5-6 sundried tomatoes roasted red peppers (optional) 5-6 chipotle peppers + adobo sauce pinch of oregano pinch of cumin salt + pepper 2 bay leaves 4-5 garlic cloves 1 small onion splash of chicken broth (or chicken powder + water)

1. Season chicken with salt and pepper. Brown chicken skin side down in pan, remove skin when crisp, flip and brown other side. 2. Put aside in pressure cooker pot along with bay leaves 3. Blend garlic and onion in food processor, brown in pan with chicken juices. Add oregano, cumin, and tomatoes. 5. Blend chipotle peppers, roasted red peppers, and sundried tomatoes, and add to pan. Add splash of chicken broth and cook until reduced. Salt and pepper to taste. 4. Put everything in pressure cooker, press chicken/meat once 5. Eat