#recipe post

[lsunstreakerl]

"World Champion Sourdough: A Collection of Recipes from the Search History Universe" has its first recipe posted on ao3!

[catcake24]

HEY YOU 🫵

YOU WANT A TREAT? YOU GOT AN APPLE AND SOME OATS? BOY, GO MAKE A MICROWAVE APPLE CRISP NOW

Recipe blog I got this from (I made some of my own small adjustments, but I’ve made it like this and it tastes good)

Ingredients

For the Crisp Topping

2 tablespoons all purpose flour

1 tablespoon brown sugar OR granulated sugar (I prefer brown sugar but both work)

1 tablespoon oats (it says old fashioned rolled ones in the post, but thats just regular oats)

1 tablespoon of salted butter (I just use salted butter personally)

For the Apple Filling

1 Apple peeled, cored, and cut into 3/4 inch pieces (basically just cut them into squares) (also remember to peel the apples! It doesn’t affect taste but the peels don’t get soft like the inner apple does)

2 tablespoons brown sugar OR granulated sugar

1/2 teaspoon all purpose flour

1/4 of a teaspoon of cinnamon or apple pie spice blend

Instructions

For the Topping

Combine flour, sugar, and oats in a microwave safe bowl. Using your fingers (or like a fork), rub butter into the mixture until it gains a coarse breadcrumb-like consistency.

Microwave on high power, stirring every 30 seconds for about 2 to 3 minutes until it becomes fragrant and golden. Transfer to a plate and let cool.

For the Apple Filling

In the same microwave-safe bowl, combine all apples, sugar, flour, and spices. Microwave until Apple has softened and juices have thickened slightly, about 3 to 5 minutes, stirring occasionally.

Finally, stir the topping into the warm apple filling and enjoy!

I just made this and loved it so much I’m spreading the propaganda for a semi-easy little dessert for one!

[tulliolamonster]

I haven’t been able to draw a lot recently due to a multitude of things (including research I wanna share so bad but can’t until a little later), so here is a banana bread recipe I’ve been working with for a while ( ^v^ )

I apologize for the imperial units ;-; I’ll get them into metric at some point when I’m less swamped

Ingredients:

• 2-3 good-sized bananas, overripe (can be frozen then thawed for similar consistency)

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup brown sugar

• 1/2 cup butter, very softened or melted

• 2 large eggs

• 2 teaspoons vanilla extract or honey (I’ve used honey in equal measure and gotten good results, so don’t worry :p)

Steps:

- Preheat the oven to 350 *F (177 *C) and prepare your loaf tin with butter or nonstick material of your choice

- Mash your bananas in a medium/large bowl until they reach an even consistency. Add in the eggs, butter, brown sugar, and vanilla/honey, mixing each one in thoroughly before adding in the next ingredient

- Depending on how you want to do it, you can either add the remaining ingredients (salt, baking soda, and flour) in one at a time like the previous ingredients, mixing thoroughly between each, or mix them in a bowl together before adding it into the banana mixture. Make sure to mix in the flour/flour mixture slowly, only adding more after you’ve already fully mixed the little bit you put in before. I like to add it in in 1/4 cup increments to reduce strain on my hands and arms

- When everything is fully mixed together and no unmixed spots remain, pour it into your prepared loaf pan. Go slowly to make sure you don’t spill!

- Put the tin and mixture into the oven, removing when you can insert a toothpick into the middle and have it come out clean. This should take about an hour (60 minutes) for a regular loaf pan and 25-30 minutes for a miniature loaf pan

- Let the loaf cool and you’re done! Enjoy your new banana bread :D

You can add chocolate chips or chopped nuts if you’d like, but I usually either leave it plain or measure by heart. I haven’t had to courage to try incorporating different spices into the bread yet, but I’ll share my results if I do! I hope you like the recipe if you try it!

[zoanzon]

Hail, the internet.

I have not-black, not-herbal tea (white tea, green tea, etc) with specific brew-heats and times to steep beyond 'boil the water and leave the bag the entire time, who gives a fuck'. What steps can I cheat and still make my more-temperamental tea taste good, and what steps cannot be cut if I want my tea to be at all enjoyable?

Thanks,

me

[amightyhunger]

BLAT SALAD

.

If you’re anything like me, first of all, I’m so sorry and I hope you get the help you need. Second of all, you probably love feeding people, but hate finding yourself standing in the kitchen on your fourth failed attempt at black garlic foam while all your friends laugh loudly in the other room but NOT A SINGLE ONE OF THEM has offered to help you blow the edible gelatin bubbles yet.

It’s alright, we’ve all been there. I can help.

My recipe for Bacon, Lettuce, Avocado and Tomato Salad is a quick and delicious way to feed a crowd sandwiches, which should be good enough for the ungrateful bastards. By mixing everything together, you eliminate the slip-and-slide disaster that BLT's often end up becoming, while sacrificing none of the flavor and texture. This recipe will cure your FOMO all year long, freeing you up to spend so much time with your friends that you realize you don’t actually like them very much.

INGREDIENTS

1 large tomato, diced

1 1/2 cups of romaine, chopped small

11 slices of bacon, chopped

2 avocados

2 tablespoons of mayonnaise (optional)

4 green onions, diced

1 tablespoon of garlic powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon of dill

1 teaspoon of lemon juice

10 slices of toasted bread, or a bunch of tortillas, or even like, half a box of crackers. It doesn’t matter. Nothing’s real.

Fry 11 strips of bacon in a skillet. Set 10 aside to cool, and eat the 11th strip walking around your kitchen like a ravenous animal while you look for a large bowl.

In the large bowl, you want to mash your avocado and mayonnaise together with garlic, dill, salt, pepper and lemon juice. If you choose to skip the mayo because it frightens you, I can’t really stop you, but just make sure you put extra care into making that avocado smoother than Sade taking a bath in coconut oil.

Dice your tomato and green onions, chop your romaine and bacon, and throw it all into the bowl. Now it’s time to stir everything up like you’re a Real Housewife and you’ve come to the fashion line launch party with scandalous photos of Luanne’s husband.

You’re basically done! Serve on whatever starchy crunch vessel you want. You can build the sandwiches yourself, or just put out a bowl and a spoon and let human nature take its course. Also excellent as a dip for potato chips when it’s 3 am, and your shame has gone to bed.

[bomberqueen17]

How To Use Up Lettuce

So the thing about a CSA box is that sometimes the lettuce starts coming and it doesn’t stop coming and anyway who can eat that much salad but lettuce doesn’t keep and can’t be frozen, so what do???

LETTUCE SOUP

this is a real thing and I have made it! It is super good. It is hearty, and it’s a hot soup not a chilled one, and I made this scaled up for nine people and served it with homemade pitas so that was actually kind of cool, if a bit weird. Anyway! A DW friend was gently worrying that she wouldn’t be able to use up all the lettuce in her CSA share and so I was reminded that I hadn’t shared this. (I already pasted the transcription over there but here’s the original image so y’all can check me for accuracy.)

I do not know the source, this image was texted to me from someone it had been texted to, and honestly it looks like it might have been a photocopy...

Transcription of image: INGREDIENTS: 3 Tbsp butter 1 med yellow onion, diced 4 scallions, trimmed and diced 4-6 garlic scapes, coarsely chopped OR 2 garlic cloves, peeled 2 Tbsp coarsely chopped flat-leaf parsley 2 Tbsp coarsely chopped chives 1 Tbsp fresh thyme leaves 2 large heads lettuce, ends trimmed and coarsely chopped 2 medium red potatoes, peeled and diced 3 cups chicken stock 1/4 cup heavy cream, plus extra for garnish 1/2 tsp sea salt 1/4 tsp freshly ground black pepper

METHODS: 1) in a medium Dutch oven or soup put, heat butter over medium flame until foam subsides. Add onion, scallions, and garlic scapes; sauté over medium-low heat until vegetables are softened, about 5 minutes. Add parsley, chives, and thyme; sauté for 1 minute. Add lettuce, stir and saute until wilted, about 1-2 minutes. Add potatoes and stock; cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 10-15 minutes. 

2) Process the soup with immersion blender or transfer in batches to a blender or food processor. Add cream, salt & pepper: taste and adjust seasonings. Simmer for another 5 minutes or so, to heat through and reduce to desired thickness. Serve hot, garnished with a swirl of cream, scattered thyme leaves, and fresh chives. 

Serves 4-6

[crimsonsairina]

Flissa’s Skyhold Boar Pies

When I fangirl over something, I fangirl hard. This is something @aurianavaloria got to witness as I read her wonderful fanfiction, From the Beyond. I ploughed through it in a matter of days, and not only did I start my own fanfiction spin-off, but I also spammed her with comments and signed up as a beta reader.

It didn't stop there, though. As a lover of cooking and good food in general, I found one scene in particular really peaked my curiosity. Namely in chapter 33, when Lea brings boar mini pies to Tamsyn. I immediately decided that I had to replicate them.

Anyone who's read the fic probably knows that while Flissa's cooking is described as delicious, it's also rather limited due to the general lack of ingredients. After they relocated to Skyhold, however, new ingredients started to pour in and Flissa was able to try out new things.

Mind, the boar meat is still quite prevalent, but in this case it was accompanied by spices and vegetables, which helped the taste considerably. In the story the vegetables were specifically mentioned to be carrots and onions, so that's what I went with, too.

Below follows a series of photos of my fan-pie baking adventure, an explanation for my choice of ingredients and the recipe itself. Unfortunately I was unable to make a perfect replica of what Skyhold's boar pies were probably like – no cast-iron muffin tin or hard butter – but ingredient-wise I like to think I got it right.

The Dough

While new ingredients had poured in, the Inquisition was still on a tight budget. Full-fat, all-purpose flour pie doughs are indeed quite tasty, but not only did Flissa have to use cheap ingredients, she also had to feed a lot of people. She also needed ingredients that would take longer to digest, in order to keep people full longer. Therefore, in my headcanon, she probably turned to more coarse grain – if not outright whole wheat – flour and quark.

As such, I used a mix of coarse grain and whole wheat flour, along with quark, ice water and salt. The consistency of the dough was the same and it firmed up nicely in the fridge.

The Filling

The first and obvious choice here is, of course, boar meat. It would be easy to pick regular pork instead, but after speaking to several people who had eaten boar before, I learned quickly that there was a distinct difference in flavour. Authenticity aside, I simply couldn't let such an opportunity pass me by.

However, boar meat isn't easy to get a hold of in my country. After asking at the local grocery store, I learned of a place that's about an hour's bus trip from where I live. I contacted them on facebook and they confirmed they were able to get a hold of what I needed. I'd asked for 350 grams (12 oz), but ended up getting almost an entire kilo (35 oz) more. Not that I was deterred, mind you. The cut of meat that I got was neck meat, with the fat on, as I imagine Flissa would want to use it as well. I didn't use all of the meat in the filling, however, as it was simply too much.

Next were the vegetables. Onion and carrot were much easier to get a hold of. I also decided to add garlic as that probably came with the shipments into Skyhold, as well as some grated apple to help tenderise the meat and add some sweetness to the mix. In my headcanon the apples could have either found their way to Skyhold with the rest of the food or been winter apples picked from mountain trees.

Herbs and spices would be the last, but most important ingredient. Salt would be accessible from salt mines in the mountains, and strong, hardy herbs could be harvested. Sage, rosemary and thyme, to be specific. I also threw in some bay leaves that might have come in through spice trade with Antiva. Pepper, on the other hand, I headcanon would be extremely rare and expensive, if known to Fereldans at all.

Since Ferelden is modelled after England, however, I came up with a little headcanon about the town of Wichford that can be found here. The idea is that they produce a sauce similar to the Worcestershire sauce, except it's called Wichford(shire) sauce. This is probably not very accurate, but it gave me an excuse to use it.

The muffin tin that I used was a regular, non-stick type that I sprayed with some non-stick cooking spray just for good measure. I used liquid butter to sauté the vegetables and cooked the meat in the slow cooker. For the lids on the pies I used eggwash to make sure they stuck together and on top to make sure they got nice and golden.

In total, the pie dough that I used was good for six mini pies, though it's possible to make even more if you have the proper rolling pin skills or a tortilla press. The muffin tin that I used had a total of six muffin slots available, and rather large ones at that.

Even then, however, I was left with a lot of leftover filling, as well as extra meat and broth. I found it works well in tortillas, and in mixtures with boiled potatoes and fresh green onion. You can even put it on bread if you want to.

Now, without further ado, let me bring to you the recipe:

Ingredients:

The dough:

2 dl (0,8 cup) coarse grain flour

1,5 dl (0,6 cup) whole wheat flour

150 grams (5,3 oz) quark

1/2 teaspoon salt

Ice water

The filling:

350 grams (12 oz) slow-cooked boar meat

2 large yellow onions

3 medium-sized carrots

3 large cloves of garlic

A splash of Worcestershire sauce

1 teaspoon fresh thyme leaves

1/2 tablespoon chopped, fresh rosemary

1/2 tablespoon chopped, fresh sage

2 – 3 bay leaves, depending on the size

1/2 teaspoon each of dried thyme, rosemary and sage (you can always add some more fresh herbs if you're not lazy like me)

1 teaspoon salt

2 – 3 tablespoons whole wheat flour

Boar broth (from the slow cooker, make sure you strain it well first)

2 apples, grated

The broth:

3,5 dl (1,5 cup) water

A splash of Worcestershire sauce

5 whole cloves of garlic

3 – 4 bay leaves, depending on the size

The boar meat, seared

The process:

First make the pie dough in a food processor. Add the flour, salt and quark and whirl away until it has the consistency of wet sand. Add water little by little until the dough comes together. I needed only 3 – 4 teaspoons. Once you've got the right consistency, take it out of the processor and work it together. Wrap it in plastic wrap and place it in the refrigerator so it can firm up.

Next, prepare the meat. Depending on the size of your slow cooker and the size of your meat pieces, you may have to cut it into smaller pieces first. Season it generously with salt and dust it with some flour (whole wheat flour for Skyhold budget-friendliness) and sear it in a frying pan on both sides. Put it in your slow cooker and add all the ingredients for the broth. Put on a lid and check package instructions for your slow cooker for how much time you need. I put mine on high for 3 hours.

Tip: It's better to sear and slow cook all the meat than to leave raw meat in the fridge.

Chop the onion and garlic and cut the carrots into small cubes (you don't need to peel the carrots if you want to go full Flissa/Skyhold tradition, unless you're finicky about carrot peel). Sauté the onion and carrot in some butter and add a generous amount of the salt. Add the fresh herbs, bay leaves and Worcestershire (Wichford) sauce and sauté for a while. The onion should be translucent and the carrots begin to soften. Add the garlic and leave the mixture be for about 30 seconds or until the garlic smell dominates the kitchen. Stir it in and put the mixture aside until you're ready to add the meat. It's okay if it cools down, you're going to re-heat it later anyway.

Once the slow cooker is done, take the meat out and leave it to the side to cool. Strain the broth – preferably with a mesh strainer – and then strain it again through a strainer lined with a paper towel to get rid of the fat and dirt. Set it aside until you're ready to use it.

Set your oven to 200°C (390°F). Spray your muffin tin with some non-stick cooking spray. Remove the bay leaves from the vegetable mixture and heat it back up. Trim off the fat from the boar meat and tear it apart. Add it to the pot and give it a good mix. Add the dried herbs, the remaining salt and the flour. Stir until you no longer see any raw bits of flour. Add about 2 – 3 ladles full of the broth. The mixture should be thick and not runny. Add the grated apples and stir them in. Taste for seasoning – if it needs more salt, herbs or Worcestershire sauce, then add it. Once the flavour is to your liking, set it aside to cool a bit.

Take the dough out of the refrigerator and either roll it out with a rolling pin or press it flat with a tortilla press. Use either a ramekin or cups to cut out the pieces. I used two cups of different sizes – a bigger one for the bottom piece and a smaller one for the lids. Place the bigger rounds in the muffin tins and add the filling. Make sure the filling doesn't tower above the dough. Brush some eggwash on the edge of the dough to help the lids stick. Place the lids on top and make sure they're pressed tightly together with the bottoms. Brush more eggwash on top and cut little x-shaped incisions into the lids.

Once the oven is hot enough, place the pies inside and let them bake until the dough is golden and flaky. The total time depends on how thick the dough is. In my case it took about 22 – 25 minutes.

When the pies are ready, take them out of the oven and set them aside to cool for a bit. They'll cool faster if you take them out of the tins, but be careful as it's hot!

Serve alongside your choice of iced tea (ginger and lemon mixed with apple juice is my favourite) and enjoy!