Cooking and Recipe Sharing

[EcoHound]

I love cooking and baking, keeps my hands busy and calms my nerves
I’m not at the level where I can make original recipes so I’m always on the lookout for new ones to try

Share them if you got them!

I make this baguette recipe a lot, though I do make changes to the baking method

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I bump up the baking temperature to 500F, use a pizza stone instead of a sheet tray, and use a pan of ice in the oven alongside to create more steam. Bread baking will take A LOT of trial and error though

Claire Saffitz is my favorite baker to take recipes from
I love her Blueberry Muffins (I replace the sour cream with Greek yogurt, more convenient for me)


And her Chocolate Chip Cookies (I gave these out at Anthrocon!)

[NovaSquirrel]

I've made https://www.food.com/recipe/cheeseburge ... ole-283602 a bunch of times; I guess it's a pretty straightforward thing to do with the ingredients it uses, but often I do just want something easy to make that's still really tasty. I modify the recipe a bit, adding onions after the beef so they can cook in the beef fat, put the top buns on before baking, and put pickles on after baking if I use them, because I prefer them cold.

[Enbyeon]

Here's a recipe for Serbian cornbread. You might have to source some local alternatives.

3 eggs
3 tea cups of corn flour
3 tea cups of regular flour
2 tea cups of cooking oil (or 1 tea cup of cooking oil and 1 tea cup of Greek/Balkan yogurt)
2 tea cups of carbonated water
1 tea spoon of baking powder
Any amount of chese (ideally it's white Balkan style cheese, but if you don't have any of that, a salty creamy cheese of similar consistency will do the job)

Bake at 200C in a buttered-up pan until it's golden brown on the top (you can use the toothpick method to see if it's fully baked). If you're not sure how much a tea cup is, I default it to 1dl.

Here's how it should roughly look when it's done.

[Ivy-IV]

Here's a dhal recipe my brother sent me!
Presented as written:
1 onion (oneion)
3-4 chilli peppers
300g red lentils
12g garlic (about 4 cloves)
10g ginger
70g tomato paste
9g salt
0.5-1tsp garam masala/mild curry powder
0.5tsp paprika
0.5tsp chilli powder/cayenne pepper
1L water

Dice/slice onions and chillis
Mix garlic, ginger, tomato paste, spices and salt
Sauté onions until translucent (5-10 mins)
Add chillis until soft (3-4 mins)
Add water, paste and lentils
Bring to boil and simmer for 40-50 mins


I like to serve it with rice and poppadoms/nachos

[Finchtale]

ooh I do love cooking and baking a lot
I tend to do vibes based cooking a lot so I don't have many recipes to share, but I do have a favourite thing to bake for myself: Swedish Cinnamon Rolls :3

I just made some this past weekend, actually!


The recipe I use was given to me by my partner and it can be found at the bottom of their blog post here!

[scratchingway]

The other day, I happened to dig up recipes for Water Toast and Toast Water while going through Fannie Farmer's old cookbook:

Water Toast: Dip slices of dry toast quickly in boiling salted water, allowing one-half teaspoon salt to one cup boiling water. Spread slices with butter, and serve at once.

Toast Water:

- Equal measures of stale bread, toasted, and boiling water
- Salt

Cut bread in quarter-inch slices, put in a pan, and dry thoroughly in a slow oven until crisp and brown. Break in pieces, add water, and let stand one hour. Strain through cheese cloth, and season. Serve hot or cold.

Have I tried these? No. Will I? Also no. But I thought they were fun, and I'll share something a bit more edible when I'm feeling up to it.

[pumpkinlumpin]

I make this baguette recipe a lot, though I do make changes to the baking method

Hidden text.

I bump up the baking temperature to 500F, use a pizza stone instead of a sheet tray, and use a pan of ice in the oven alongside to create more steam. Bread baking will take A LOT of trial and error though

Ough, thank you for this. I've been wanting to try my hand at baking baguettes sometime.

As far as a recipe to share, I've really been into this Apple Muffin recipe from King Arthur Flour lately. Excellent muffins that stay moist for a decent bit! To lean a little more healthy (or as healthy as a muffin can be, anyway) I've been adjusting the recipe by:

[*]Replacing the flours with Whole Wheat Flour (230g).
[*]Lowering the sugar (115g), no sprinkled bits on top since they still turn out sweet enough.
[*]Bonus: adding a generous 1/4 cup of chopped pecans adds a nice chew here and there.

[EcoHound]

Ough, thank you for this. I've been wanting to try my hand at baking baguettes sometime.

Again I must repeat the warning, bread baking is a skill. You will end up with (edible) bricks in the first few attempts. While the recipe itself is simple, the main hard skill to learn is knowing when the dough is done proofing.

It's yeast, a living colony. It's not gonna do the same thing every time on a set schedule and the ambient temperature changes proof time a lot.




I have been using this recipe for about half a year now
Currently my bread looks like this, a far cry from how it started

[pumpkinlumpin]

Again I must repeat the warning, bread baking is a skill. You will end up with (edible) bricks in the first few attempts. (...)

Oh no worries, this won't be my first struggle with bread lmao. I've got both a willingness to mess up and too many flours when trying to revive my sourdough starter fell through after moving. Thank you for the extra resources!

[SomeAxolotl]

Oh sick there’s a cooking thread!
I have a bunch of recipes I’ve developed over time, I could copy them down here if yall are interested.

[daebelly]

as of late we've really been enjoying making roast beef sandwiches. here's an example of a batch:

we'll write out the recipe below:

FOR TO MAKE SANDWICHES OF ROAST BEEF
get two hoagie rolls and cut them most of the way through, but not all the way. split them so they will accommodate ingredients without breaking apart
take three slices of provolone cheese and tear these in half; three halves to each sandwich, put these such that they will cradle the meat.
deploy roasted garlic aioli on the cheese. be generous without flooding it! we prefer subway's brand of aioli because it is very brightly flavored. we'd like to find a non-chain aioli that works better, though.
also, horseradish sauce to taste. if you don't like horseradish you can absolutely just not use it.
put a decent helping of roast beef into the sandwich. season with lemon pepper, garlic pepper and a little salt.
air fry for 4 minutes at 350f, and voila! you've got an absolutely banging roast beef sandwich

[Ivy-IV]

Made some vegan nduja based on this recipe: https://www.reddit.com/r/veganrecipes/c ... ed_endooya

1 cup (130 g) chopped Vegan Sopressata Sausage
7-8 chopped Sundried Tomatoes (rehydrated if not in oil)
2 1/2 Tbsp chopped Calabrian Chili Peppers
2 Tbsp Tomato Paste
3-4 Tbsp good Olive Oil

Blend everything in a food processor until it forms a paste. Use in sauces, on pizza or as a spread.

Made a few adjustments for the sake of availability: Instead of sausage I used extra firm tofu and added 2tsp paprika and 2tsp cayenne powder; I used a bag of mixed chillies from Aldi and added hot honey to make up the sweetness; I used rapeseed oil instead of olive; and I threw in a bit of salt and a lot of pepper
Turned out great! It's really intensely savoury and the spice is present but not the star of the show. I've been using it for sandwiches mostly and it's gonna go great in my fajitas

[Flint]

Timely! I typed our recipe for a lentil "temple" dahl and a courgette & bay curry side in my blog just this week, so handy coincidence that I can post it here too - and when I say "our recipe", I mean "the recipes my partner and I nicked from the cookbook of a national Indian restaurant chain", but it's become part of our frequent meal rotation. They're two entirely separate dishes, but they complement each other perfectly - not just in flavour profiles but also in ingredients, because they share many of the same ingredients. That's actually how we came up with the idea of combining them, as it clicked how well we could sync them together with minimal wastage (e.g. in the UK the standard tinned tomato can is 400g, these use 200g each, they both use half a lemon...).

The recipes below make for approx. 4-5 portions - so good for leftovers! We typically serve them with rice or curry bread (naan, paratha, peshwari naan, etc).

Picture of both on the same plate with some rice and a heaping of fried onions on top, as is customary.


Temple dahl:

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Ingredients:

• 250g red lentils
• Approx. 1l water
• 200g tinned chopped tomatoes
• ½ tsp ground turmeric
• 1 tsp cumin seeds
• 1 small chili, chopped
• 1 tsp caster/granulated sugar
• 1½ tsp salt
• 1/4 tsp chili powder
• Juice of 1/2 lemon
• Oil for frying

Method:

1. Add the lentils, tomatoes and turmeric into a sauce pot, together with the water - I would start with ca. 750-800ml water and just add more later down the line if you think it needs more liquid (depends on the size of your lentils etc). Stir together, bring to a boil and then lower the heat down to low and let it simmer for about 20 minutes, stirring occasionally. Keep the lid on for about the first 10-15 minutes and then take it off for the remainder of the time just to monitor the liquid levels. Once the time's up, remove from heat and set aside.
2. When you're ready to start the next phase (e.g. if you are synchronising with the timings for the other dish), take a non-stick frying pan and fry the cumin seeds and the chopped chili in a bit of oil for about 30-40 seconds until fragrant.
3. Turn the heat down to medium-low and carefully start ladling the lentil mix bit by bit into the frying pan (it can spit a lot if you just throw it in so patience and small portions at first is key!). Once all of the lentils are in the frying pan and stirred, add the sugar, salt, chili powder and lemon juice and stir them in.
4. Let cook for a couple of minutes to thicken the dahl a tad further (it should still be relatively loose, kind of like a loose porridge), and taste for seasoning.

Notes:

• The amount of turmeric and cumin seeds can be varied to taste, we're a bit more heavy handed with both as we love the flavours but adjust as needed! Similarly the amount of chili powder you use depends on how feisty your preferred brand is, so again account for your taste. This should be a mild and smooth dish, the chili powder is there for just a tad of extra depth.
• You can also add some fresh chopped coriander right at the very end.

Courgette & bay

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Ingredients:

• 2½ tsp panch pharon (see notes)
• 1 small chili, chopped
• 1 large white onion, cut in half and thinly sliced into thin crescent shapes
• 1-2 medium potatoes, peeled and chopped into small cubes
• 2 courgettes, chopped into small cubes (about the size of the potatoes)
• 1/4 tsp ground turmeric
• 1/4 tsp chili powder
• 200g canned chopped tomatoes
• 4 bay leaves
• 1 tsp salt
• 1 tsp caster/granulated sugar
• Juice of 1/2 lemon
• Oil for frying

Method:

1. In a sauce pot or a large frying pan, fry the panch phoron in the oil on medium-high heat, until the seeds begin to crackle and pop.
2. Turn the heat down to low and add the onion and chili, and fry for 6-8 minutes or until the onion starts turning a little golden.
3. Add the potato, turmeric and chili powder and fry gently, partially covered, for about 20-25 minutes or until the potatoes are cooked through. If your chosen pot/pan isn't fully non-stick, keep a bit of water handy and add a little bit now and then just to scrape out any bits that get stuck in the bottom.
4. Add the tomatoes and fry for a moment, then add the bay leaves and courgette. Stir everything well and cook for 10 more minutes/until courgette is tender.
5. Add the salt, sugar and lemon juice, cook for a moment and check for seasoning before final serving.

Notes:

• Panch pharon might raise some questioning eyebrows: it's another Indian spice blend (mostly made out of various seeds like mustard, nigella, cumin, etc), but a lot less omnipresent than e.g. garam masala and we have to order ours online (you might be able to find it in some specialist Asian cuisine shops). It's not essential, the dish will still taste great even without it, but I would massively recommend it: it makes the dish smell like something you'd be served in an Indian restaurant, and we've since started using in other curries as well and it's unlocked another new layer of flavour in our everyday home cooking.
• Same caveat as with dahl on the spicing, i.e. adjust to taste and to the strength of the chili powder you use. Again, this isn't meant to be a spicy dish, the chili is there just to add its own depth.