Recipes

[stone quarry]

Cold-Oven Coconut Cake

Ingredients

• 1 & 1/2 cups of butter, softened

• 3 cups white sugar

• 3 sifted cups all-purpose flour (i.e. sift the flour into the measuring cup)

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup milk

• 5 eggs

• 1 tsp vanilla extract (or more, to taste)

• 5 tsp coconut extract (or more/less, to taste)

Directions
⚠️ Do not preheat the oven! This cake intentionally goes into a cold oven, which helps to make it (pleasantly) denser.

0. Thoroughly grease and flour a 10-inch tube pan

• If all you have is a Bundt pan, you can use that, but this cake really sticks to the pan and I don't recommend it. A tube pan with a removable bottom is ideal.

1. Cream together butter and sugar until light and fluffy

2. Beat in eggs, one at a time

3. Beat in salt and baking powder

4. Fold flour and milk into the butter mixture, alternating flour and milk in small portions

5. Stir in extracts

6. Pour batter into the greased and floured pan (from step 0)

7. Place the pan of batter into your non-preheated oven. Close the oven and set the temperature to 350F / 175C.
   ⚠️ This recipe was written circa 1975, and ovens did not preheat particularly fast at the time. If your oven preheats quickly, you'll need to intentionally sabotage the preheat: a few times during the first 5 minutes of the bake, open the oven door and "fan" air into the oven.

8. Bake for about 1h 15m (including the time during the preheat)

• Check for doneness with a toothpick or skewer inserted into the center of the ring. Some dense crumbs stuck to the toothpick are okay, but if they seem too damp, put it back in. (It's better to overbake this cake than underbake it.)

9. Let cool in pan, then invert onto serving plate

10. Optionally, decorate with a powdered-sugar glaze flavored with coconut extract, and press shredded coconut into the glaze before it hardens

[stone quarry]

Do not ignore or estimate as to the amount of water used to cook the pasta - it's intentionally cooked in very little water so that A, you don't need to drain it, and B, it's very rich in starch, so that it can form the base of the sauce simply by stirring in the duxelles.

Also, I substituted Parmesan for Pecorino.

[turbid elbow]

@signal bramble https://thewoksoflife.com/ma-po-tofu-real-deal/

you need:
dou ban jiang (spicy bean paste)
szechuan peppercorn
sesame oil
dried chili
and chicken stock/pork stock

if you dont cook alot its alot of investment on sauces and spices lol

[signal bramble]

Mm spices are not cheap unfortunately.

If I allow myself to substitute Szechuan with gochugaru (I know they're different but I'm not necessarily going for authentic, rather simply good food. + I love gochugaru lol) the only thing I need is the dou ban jiang

[turbid elbow]

gochugaru is basically the dried chilli. you will still need the szechuan peppercorn for the "ma" (numb) in mapo tofu

[sterile fern]

I had ZERO idea that this existed.

[ebon hemlock]

That's because all of the rest of us forgot and there's no way to set a thread not to auto-archive. Thanks Discord!

[sterile fern]

It makes me wonder what other threads exist and if I should join / resurrect them (my OCD compartmentalization is ticking in OT)

[ebon hemlock]

As far as I know, only this and #1331356527629570199 . There's the annual season predictions thread, but that one actually works well with the way discord wants threads to function.

[turbid elbow]

o.o

didnt know this thread is back

[stone quarry]

Sticky Toffee Pudding, courtesy of Hawksmoor

My notes are in italics.

Serves 4
To make these you will need four 85 x 50mm aluminium pudding basins.
(A muffin tin works in a pinch, although you might want to do six or even eight instead of four, since those'll be smaller.)

For the pudding:

• 125g chopped dates
• 3g baking soda
• 190ml boiling water
• 55g unsalted butter
  • Salted butter is fine; just omit the salt called for below
• 65g light muscavado sugar
  • This can be hard to find; light brown sugar is an acceptable substitute
• 65g dark muscavado sugar
  • This can be hard to find; dark brown sugar is an acceptable substitute; light brown sugar does not work very well
• 1 egg
• 225g self-raising flour
  • This is not the same as North American "self-rising flour"!
  • If you don't have UK self-raising flour, use this calculator: https://arw.me/flour/
• 4g baking powder
• a pinch of maldon sea salt
• clotted cream, to serve

**For the toffee sauce: **

• 95g dark muscavado sugar
• 30g light muscovado sugar
• 125g unsalted butter
  • Salted butter is fine; just omit the salt called for below
• 125ml double cream
• a pinch of maldon sea salt

• Preheat your oven to 170C / 325F / gas 3.
• Put the chopped dates, baking soda and water into a saucepan and boil for 7-8 minutes, stirring very frequently, until very dark. Take off the heat and set aside.
  • The baking soda chemically breaks down the dates somehow; the mixture will quickly turn greenish-black, then dark black, and will look horribly unappetizing. This is okay; nothing has gone wrong.
  • The mixture has a tendency to froth out of control; I recommend stirring it almost constantly for the first few minutes, and be ready to turn the heat down, or even temporarily all the way off, if it seems like it's getting out of control.
• With a hand or stand mixer, cream together the butter and both muscavado sugars.
• Mix in the egg, followed by the flour, baking powder and salt, then finally the date mixture.

• Throughly grease the pudding tins and pour the mix evenly into them. Bake for around 25 minutes, until risen and cooked through.
  • The standard "toothpick test" does not work on these; they can be baked correctly and still come out with damp batter on the toothpick.
  • If they've puffed up over the rims of the tins, pull them at 25 minutes. You can give them 5 more minutes, but I would definitely not do any more time than that, and I still wouldn't recommend any extra time unless the toothpick is extremely wet. Just trust that they're done.
• Remove from the oven and cool in the tins before turning out.
• Meanwhile, make the toffee sauce. In a saucepan, gently heat together all the sauce ingredients. Once the butter and sugar have melted, turn up the heat and gently simmer for 5 minutes. Turn off the heat, and leave to cool a little before serving.
  • Again, this tends to froth a lot, so I tend to stir this very frequently with a whisk to help keep it under control.
• Serve the puddings with the warm toffee sauce and a generous dollop of clotted cream.
  • Alternatively, I think some vanilla ice cream is pretty damn good too 🤤

[ebon hemlock]

Share your recipes here! (Recipes only please, keep discussion in the main channel)

My favorite cake recipe, also very good made with whiskey.

[stone quarry]

Clafoutis recipe! Feel free to swap in any other small fruit - I've used blackberries and raspberries in the past instead of cherries. I also suggest adding a pinch of cardamom into the flour/cinnamon mixture that the fruit gets coated in.

https://cdn.discordapp.com/attachments/689514665444769809/960231175367065660/PXL_20220403_173433611.jpg

I've used this guacamole recipe for years with great results. A few notes:

• It's definitely spicy, but you can cut down on the chiles if you prefer.
• I suggest dicing the onions finer than it calls for - something closer to 0.75cm instead of the 1.5cm in the pictures.
• This makes a lot of guacamole - great for a party, but if you're just making it for yourself, you may want to halve or even quarter the recipe.

[stone quarry]

This is my wife and I's longstanding party-piece recipe. The recipe is quite a bit complicated, and takes a while to make - we usually split it up over a couple of days because of all the periods where you need to wait - but it's absolutely worth it.

[loud dragon]

GUAC‘s Salmon recipe

• 2 tablespoons of ssamjang/gochujang (your preference:
ssamjang if you want a more savoury taste
gochujang for spicy
ssamjang is everyone’s favourite because it bangs)
• 1 teaspoon of miso paste (pick any colour i use yellow)
• a bit of mirin
• 1 tablespoon or more of soy sauce
add garlic (or garlic powder i dunno ur choice)
• add about teaspoon of sugar

mix it well and make sure the miso paste is broken down, use a whisk if necessary

salt and baste that salmon piece and marinate. you can leave it overnight or 20 min
oven bake at your preferred time

you can literally just eat it on the spot if you don’t care about flavourpenetration

[frank blaze]

Coconut Turmeric Rice
Prep Time: 40 min
Servings: 4
Difficulty: Easy
Source: NYT Cooking

Ingredients:

• 2 cups long-grain rice (jasmin, basmati), rinsed
• ½ cup unsweetened (or sweetened) coconut flakes
• 1 tablespoon white or black sesame seeds
• 2 tablespoon coconut oil
• 2 scallion, thinly sliced, white and green parts separated
• 1 teaspoon ground turmeric
• 1.2 teaspoon black pepper, plus more as needed
• 14oz. Can of full-fat coconut milk
• 14oz. Water, use empty coconut milk can for measuring
• Pinch of saffron or garlic
• Salt
• 1 medium bunch of kale, spinach or swiss chard, chopped and destemmed
• 1 Red bell pepper (optional)
• 12 cherry tomatoes (optional)
• 1 cup white or black raisins (optional)
• ½ to 1 cup shredded carrots (optional)
• 1 lime, or lime juice

Directions:
Rinse the rice until the water runs clear. Drain and set aside.

In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.

Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
Once boiling, cover, turn the heat to low, and simmer for 10 minutes.

As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-sized pieces.

When the rice has cooked for 10 minutes, stir in the optional ingredients (pepper, tomato, carrot, raisins). Then arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.

As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

[gritty ocean]

@scenic leaf you can use this thread for recipes

[scenic leaf]

For the Rissoto, I made sure too cook it in boiling water, a pinch of salt, and some black pepper, up until it gets to al dente…Then I transfer it into the sauce mixture…

For the sauce, first I add a small cap full of olive oil in a hot pan…Once ready, I add the onions, and garlic. When they get to your desired preference, add the tomatoes(I use 2-6 depending on how many people I’m cooking for). Before you add the tomatoes, what I like to do is heat them in the oven for a bit, because it bring out the subtle sweetness of the tomatoes. Anyways, once you add them, mash them a bit and let it simmer…After some time, add the green and yellow zucchini, salt(to preference, and especially throughout the process of cooking) chili powder, thyme, rosemary, and black pepper…When you add the risotto, then add a bit of lemon juice and let it simmer for a few minutes, and it’s ready! What’s great about it is, it’s very diverse, and you can add the vegetables you prefer! Spinach, mushrooms, broccoli rabe, beet greens…etc. it also tastes phenomenal with some nice fresh bread too!

[loud dragon]

Unarchiving to see if I can tag this thread

[stone quarry]

I use this video as my baklava recipe (https://www.youtube.com/watch?v=IR0qTukkzuU), but I've transcribed it into a text format here, as well.

[scenic leaf]

So for the apple filling, her secret ingredient was honey. Sometimes she would use brown sugar syrup or cinnamon syrup, or she would just make her own caramel. So it really depends on your preference. She didn’t tell me the exact measurements, so I made sure to make my best educated guess.

Filling:
~granulated sugar
~all purpose flour
~Honey or Cinnamon/Brown sugar syrup
~fresh ground or all ready ground(McCormick) Nutmeg, and cinnamon
~Apples(it will vary depending upon how many people you are making it for. Also she used either a variety of Irish heritage apples, Granny Smith, or Honey Crisp. But it depends on preference as well)
~ a little bit of Lemon juice. Not too much to where it overpowers. You could use Lemon extract but be careful because it’s way to strong.

Now for the topping:

~Butter(you don’t have to, if you want to keep it health conscious, but it helps to add it. With the butter, either put it in the microwave for a few seconds to where it will be warm but not fully melted, or just keep it out for some time, on the table, as it’s most likely coming out of the refrigerator.)
~Brown Sugar
~ground cinnamon
~All purpose flour.

That’s the recipe, and it also pairs well with a nice cup of tea, coffee, or even baileys w vanilla ice cream🤤