#recepie

[indigoblue-pond]

I got a recepie book I like to decorate the pages of and I felt like this'd fit him

[smolerfoodstylist]

[ask-killer]

@pregamekorekiyo

"Buying.....? Well if you had not learned it I can't blame you. Or if you don't have the time for making them." he hums, taking the frying pan out and a recepie.

"I have something simple here, a base you can say." with that he moves the paper towards you.

Meatballs: - 1kg Minced Meat - 2 old breadbuns - 4 ES Fluor - 2 Eggs - 3 Onions - 2 Garligcorners - 1 pinch Salt & Pepper - 1 glug Milk - 1 glug Water - 1 glug Cookingoil How to: 1. Breadbuns in a bowl of milk, let them soak in it. Then squish them out of the milk and make them small. 2. Peel the onions and garlic, then cut them into fine cubes. 3. All ingredients into one big bowl and mix them. As well the minced meat, the flour, eggs and salt and pepper. Taste if they need a bit more seasoning. 4. Make meatballs out of the meatdoug, then place them into the hot cooking oil in the frying pan. Roast them till they are gold/brownish. 5. After frying them, put them into a pot and a glug of water. Cook them for ~5 minutes more in light bubbling water.

With that he hums once more. "I guess you know with hat you can eat them. Be it a tomato sauce, salt potatoes or part of a salad."

[-semlohkcolrehs-]

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[the---hermit]

Cinnamon rolls

I normally don't really post recepies of what I bake and cook, I think in the past I only shared my lavender lemonade, but @crescentstudies asked me under a post, and I though someone else might be interested so here it is.

Mind that I have a tendency to eyeball the quantities of ingredients when I cook so this is more of a guideline than anything. Also here's the link to the first recepie I started to follow when I learned how to bake cinnamon rolls so the basics came from there.

Ingredients:

620 g of flour

50 g of sugar

yeast (the type I get is divided in pre-measured packs that I believe are around 7g more or less, it's the same I use for pizza or bread)

a generous pinch of salt

one egg

80 g of butter

120 g of water

120 g of milk

As with the majority of things I bake I mix dry and wet ingredients separately, in this particular recepie I melt the butter so things are bit faster and easier (just wait for it to be at room temperature before adding it to the rest of the wet ingredients, because you don't want the heat of the butter to cook part of the egg while you mix). After I have my two mixtures I combine and as soon as I form a dough I put it to rest. For this kind of recepie I like to let the dough rise in the oven with just the light on, so I am sure the temperature is stable (you can cover it with plastic wrap, that helps too). I don't really put a timer on, I'd say I leave it to rest for an hour more or less. At this point I roll the dough out in a rectangular shape, again I totally eyeball it, I just try to have it evenly spread out. After I did this I melt a bit more butter that I then spread on the dough (and also on the bottom of the baking dish I'll use). Then I spread on the butter (both on the dough and on the bottom of the dish) a mixture of sugar and cinnamon, I again eyeball the measures, I would say start with 100 g of sugar, add cinnamon and mix until it has evenly browned the sugar, and then if you need a bit more just adjust, you'll figure things as you go. Once I have this done I roll the dough as evenly and thigt as I can on the longer side of the rectangle. Once I have the dough rolled out I cut it into pieces, to make sure the rolls are more or less of the same size I like to cut the dough in half and then each half in half and so on. Depending on how big you want your rolls to be you can create either 12 or 16 rolls. I prefer to make 16, but it's totally up to you. At this point I place them in the baking dish, and I let the rolls rest and rise again for at least one hour, this is the stage in which they get much bigger. I sometimes let them rest for even one hour and a half or two hours, but in general I like to let what I bake rise a lot before baking, as that tends to make everything a little les harsh on the stomach. Once the rolls have rested I cook them for more or less half an hour in a pre-heated oven at 180°C. Each oven cooks things much differently so I'd advise to keep an eye out and use a stick to check if the rolls have cooked before taking them out of the oven.

And that's it! These are best when freshly made, as they tend to get a bit harder in the days after, to avoid that I would recommend deviding them as you plan to eat them. This way the sides that are connceted will stay a bit softer. Not that they will last long, because believe me these are really good and they will disappear in not time. If you end up making them let me know!! I hope I was clear enough in explaining everything, and although I know it'd be better to have clearer mesurments, once you get used to baking you'll see that eyeballing things is much easier.

[ahojojoj]

dumpling sauce recepie

ok i just improvised this like just now but it was SO good so i have to share.

honey

soy

rice vinegar

lime juice

sambal oelek (siracha might work too)

1 clove garlic

just mix it in a bowl and then dip dumplings in it

[esevik]

I tried to make Orange Chicken at home for the first time, it turned out pretty tasty.

Here's the recepie I used: https://www.youtube.com/watch?v=xJQYjO_2dhg

[ID: A photo of a blue bowl with rice and orange chicken. EID]

[ihni]

The best dessert in existence:

Settle down, because I’m about to tell how how to make the best dessert that exists on this earth. It’s called umm ali (and no, I don’t know how to spell it, I’m sorry), and I first ate it in 2007 when I was in Egypt with my dad.

We were on a tourist-y boat on the Nile, and there was a buffet. Lots of good food. I ate a whole lot, but NOT the dessert, because the dessert honestly looked like something that had been washed ashore in a sewer or something, you know that white foamy thing? Anyway. Someone said I HAD to try it, so I did, and it was like the heavens opened. The angels wept. It was the closest thing I have ever had to a religious experience.

That, my friends, was umm ali.

I mourned for YEARS that I had been too full to stuff my face with that dessert, back then ... BUT. Then I FINALLY found a recipie that is as close to that one that I can get, and I’m gonna share it with you, here, now. You’re welcome.

First, get some puff pastry (frozen, in sheets; whatever you have, but ca 450-500 g of it, whatever, something like that):

(If they’re whole sheets, cut them up so they’re easier to bake/break apart later)

Bake in the oven, and while you do that, assemble the following ingredients: 1/4 cup of raisins 1/4 cup of slivered almonds 1/4 cup of pine nuts 1/4 cup of pistachio nuts 1/4 cup of coconut

Now, I usually lightly roast the nuts, because I like that, but you do you. Also, if you wanna chop up the pistachios, go ahead. I prefer them whole:

When the puff pastry is done, let it cool down a bit, and then put a layer of the broken apart pieces into a ... what’s it called? Baking dish? Whatever, something that can stand the heat of an oven.

Then put a little coconut/nuts/raisins on top of that layer. Repeat several times, with puff pastry and nuts etc, until the baking dish is full.

Also, at this point, heat up the following in a saucepan: 5 cups of milk 3/4 to 1 cup of sugar 1 tsp vanilla extract

When you’re done with the baking dish it looks something like this:

Then pour the hot milk over it! Just, fill it up, baby!

I know how it looks, okay? I KNOW. But just trust me.

Put in the oven, 200 degrees celcius (which is like ... what? 400 F? I don’t know, google it), for 15 minutes:

(Did I add that here to show off my little Billys on my fridge? Yes.)

Now, either you are happy at this point and take it out of the oven and let it cool for a bit before eating it, OR, you go a little fancy, like I do, and whip up a TINY amount of whipped cream.

If you decide to do so, you take the dish out of the oven A COUPLE OF MINUTES EARLY, and put on some whipped cream on the top. Just do it:

(Okay this was a BIT too much, but hey, I got over-excited. And yes, the whipped cream WILL melt. It’s okay.)

Put the dish back in the oven for a couple of minutes, until you’ve almost got a CRUST. Kinda like this:

Let it sit for a couple of minutes (sayyyyy, about the time it takes to write up a post like this, so ca 5 minutes? :p) and then it will look like this:

AND YOU’RE DONE! Congratulations, you now have THE MOST AMAZING DESSERT EVER. Just, if you don’t take my word for it? Try it. Just, just try it. And prepared to have your mind blown and your tastebuds in awe.