|
|
Post by Carolyn on Oct 12, 2020 21:34:49 GMT -5
Hello y'all! This idea came about from a discussion on the Discord! I'm not super tech savvy, but I'm guessing we could put together all of the recipes into a pdf for anyone to download. Either that or keep them posted here for everyone's reference. If there's anything that you'd like to share, post it below! A bunch of my family is from Denmark so I'm hoping to find some old Danish recipes to share here.  I can attempt some sort of bookkeeping later? |
|
|
|
Post by Gelquie on Oct 12, 2020 23:41:14 GMT -5
I've gotten into this Egg and Broccoli Stir Fry Lately! (Note, some of the procedure is modified from Joy of Cooking's Broccoli stir fry; the rest is from trial and error.) The problem with me and stir fry is that a lot of the stir fry sauces out there don't agree with my stomach! I have to go low sodium everything and even then I have to be careful with things! I think I finally found a recipe that my stomach can tolerate, though! So I'll go ahead and post it, along with a stir fry recipe I commonly use! The stir-fry sauce has a whole mix of things and still uses soy sauce, but in my version, it relies largely on the vinegar for the taste, while the rest just amplifies. Stir Fry Sauce:
¼ cup low-sodium soy sauce
~¼ cup vegetable broth
¼ cup white wine vinegar
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon sesame oil
4+ minced garlic cloves
ground ginger to taste
1 tablespoon cornstarch
adjust to taste
(Notes:
-In my proportions, the soy sauce was a little under, while the white wine vinegar was a little over; depends on how much sodium or kick the taster wants.
-The original recipe called for white wine instead of white wine vinegar; I made my own substitution. Those who are inclined (and of age) are welcome to try the equivalent amount of white wine in its place, but I haven't tested it.
-It's easy to overdo honey as it clings to the side; go a little under, unless you like more. I use raw honey.
-If you're doing something like steaming vegetables with the sauce, cornstarch can be added later.)
Egg and Broccoli Stir Fry:
2 tbsp oil
4 eggs; mixed in separate bowl
1-2 crowns broccoli, chopped into florets and stems
Stir Fry Sauce
Add oil to pan (high sides encouraged; can be cast iron but I don’t use that). Heat pan and oil to medium-high heat on stovetop.
Add eggs to pan, and mix to create scrambled eggs, about 0.5-2 minutes. Place eggs in separate container for later.
Return pan to heat. Add broccoli. Cover pan with lid, 30 seconds. Add Stir Fry Sauce, toss or stir to coat, then replace lid; cook another 30 seconds.
Afterwards, if you’ve set aside the cornstarch to add later, add it now, stir to mix. Cook 2 minutes or until thickened. While it cooks, add the eggs back to the pan and mix it in.
Remove from heat.
Serve with cooked rice of choice. |
|
|
|
Post by Celestial on Oct 13, 2020 7:05:03 GMT -5
=D I am very much in favour of this! I am going to need to take a while to type up some of my favourite recipes, but you can bet I'll be contributing. Fortunately, I have one typed up here that I sent to Hunty a while back. This is my family's Napoleon cake recipe, a classic Soviet and post-Soviet dish which is one of my favourite cake recipes of all time. It's fiddly but so, so good.
Ingredients:
• 200 grams unsalted butter
• 1 cup (approx. 250 grams) sugar
• 250 grams sour cream
• 5 eggs
• 2 cups all-purpose flour (if not enough, add half a cup more)
• 1 litre milk
• 1 tsp of vanilla extract
1) To make the layers:
a. Cut the butter into cubes and mix it with the flour until it forms rough breadcrumbs.
b. Add sour cream mixed with one egg yolk.
c. Keep adding flour until you can form the mixture into a ball. It should not be too sticky.
d. Chill for 45 minutes.
e. Pre-heat the oven to about 170 C. Prepare a baking tray with some greaseproof paper.
f. Divide into 8 pieces. Roll each piece out quite thin but not so thin that it breaks if you lift it.
g. Cut out a circle that is approx. 20-25 cm in size. I usually use a medium plate as a guide. Roll any leftover pastry back into a ball.
h. Put on the baking tray and piece as many times as possible with a fork.
i. Bake for about 8-10 minutes. If it is hard and golden-brown, it is done.
j. Take it off the tray and put on a plate to cool. Repeat until all the dough is cooked. You can stack them on top of one another.
k. Bake any pastry scraps and crush them into crumbs.
2) To make the cream:
a. Mix 5 eggs with the sugar. (You can use whole eggs or just egg yolks, it depends on preference.)
b. Add 2 tablespoons of flour and mix.
c. Add milk and vanilla extract and mix until combined.
d. Put on the hob to cook at the lowest setting, stirring constantly.
i. (Note: If you are using a gas hob, use the lowest setting. Others you may have to turn it up, so it is not at a snail’s pace. As long as it is heating up very gradually so as to not burn the egg, it is fine. I find using a thermometer to measure it helps)
e. You will know it is ready when it thickens. If you can make an even, unbroken line in the back of the spoon with your finger, it’s done.
f. Take it off the hob and chill in the fridge. You can press clingfilm to the surface to stop it forming a crust but I find the crust does not harm the final product.
3) To assemble:
a. Stack a layer of pastry on a plate and pour over cream. Repeat one layer at a time.
b. Decorate with pastry scraps.
Can be eaten straight away, but for best results, leave overnight so the cream has time to soak into the layers.
Also tags to Huntress because we talked about this project and it's finally happening so you might want to know. |
|
|
|
Post by Nat on Oct 13, 2020 19:46:58 GMT -5
Hooooo boy. I've gathered a ton of recipes off the Internet (and a few from my mom's cookbooks), but I'll try to keep it short. This one's translated and modified from a Portuguese-language recipe for moqueca de camarão, a Brazilian seafood stew. It serves 2-3 people and can be made in 20 or so minutes. Not claiming any authenticity here--the recipe called for ingredients that I didn't have handy. Ingredients
• 1/2 kg medium shrimp
• 3-5 Tbsp lemon juice
• 1/2 cup palm oil (or olive oil)
• 2 medium onions, sliced
• 1/2 cup chopped cilantro
• 1/2 cup chopped parsley
• 2 green onions, chopped
• 3 tomatoes, sliced
• Salt to taste
• 1 cup of coconut milk
Directions
1. Clean the shrimp and season with salt and lemon juice.
2. Sauté tomatoes, onions, green onions, and parsley for 15 minutes in oil. When you're done, you'll notice you have a lot of juice in the pan. Curious!
3. Add the shrimp and cook for 5 minutes with the pan covered. That's what all those tasty juices are for.
4. Add the coconut milk.
5. Serve with white rice and cilantro. Next up: gravlax, which is cured salmon. This one's from my mom's cookbooks. Curing is a process, and you'll need to stagger this one over two days or so. Ingredients
• 2 center-cut, fresh-frozen sockeye, king, or chinook salmon fillets (1 lb each), scaled but with skin on
• 3 Tbsp kosher (coarse) salt
• 3 Tbsp sugar
• 1 Tbsp white peppercorns, crushed
• 2 large bunches fresh dill
• Mustard sauce
Directions
1. Rinse the salmon fillets and pat them dry with towels. Remove any pin bones from the fillets.
2. Score each fillet on the skin side, making several diagonal cuts about 1/8 inch deep, so the salt and sugar can easily penetrate the meat.
3. In a bowl, mix the salt and sugar. Sprinkle 5 tsp of the mixture on the bottom of a 14x10-inch glass dish.
4. Place one fillet, skin side down, in the dish. Sprinkle with the crushed peppercorns and 4 tsp of the remaining salt and sugar mixture.
5. Reserve 3 sprigs of dill for garnish. Lay half of the remaining dill on top of the fillet.
6. Sprinkle 4 tsp of the salt and sugar mixture on the flesh side of the remaining fillet. Place it skin side up on the dill, as though you were reconstructing the whole piece of fish.
7. Sprinkle the top fillet with the remaining sugar and salt mixture.
8. Cover the salmon with a sheet of waxed paper and a sheet of aluminum foil. Place a baking sheet over the top and weigh it down with a 3-5 lb weight--food cans usually do the trick. Refrigerate for 48 hours.
9. After about 5 hours, check on the salmon. Drain any liquid that has collected in the bottom of the dish.
10. Leave the salmon in the refrigerator for at least 43 additional hours, turning it twice during that time.
11. Once cured, the salmon will keep for about 4 days in the refrigerator.
12. To serve the gravlax, cut the skin from as much as you plan to serve, then slice the fillet into thin slices. Finely chop the remaining dill and sprinkle it over the slices. Serve with mustard sauce and thinly sliced pumpernickel bread. Or no sauce and some other kinda bread. Whatever floats your boat. I'm gonna be watching this thread like a hawk now. |
|
|
|
Post by Kat on Oct 19, 2020 6:51:21 GMT -5
Posted this in my diary, but here is Katmom's recipe for chocolate banana bundt cake. One of the best ways to use up all your bananas before they get too ripe. Sift the following:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/4 cup cocoa
- 1/2 teaspoon salt (depending on taste)
Mash at least a cup of ripe bananas and set aside.
Cream 1/2 cup of butter and add 1/2 cup white sugar and 1/4 cup of brown sugar. Add 3 large eggs, one at a time, and add bananas, 1/2 cup fresh milk and 1 teaspoon vanilla. Add the dry ingredients, do not over beat.
Bake at 350 degrees in a bundt pan. |
|
|
|
Post by June Scarlet on Oct 19, 2020 11:08:54 GMT -5
Most of my recipes are super simple, to the point of not knowing if they're worth sharing. But hey, why not? I'll start off with a really simple one. Minty Hot Chocolate
Makes one serving
Ingredients:
Hot Chocolate Mix - single serving
Water
Mini-Candy Cane
Make hot chocolate according to the mix's directions. Any type of hot chocolate will do; I tend to use Nestle's Rich Chocolate. When you put the cold water in the mug, add a mini-candy cane. You can substitute a 2-inch piece of regular-size candy cane, or even of piece of round peppermint candy. Microwave the water per the directions. Stir the hot chocolate mix into the hot water and melted candy cane mixture. Enjoy!
tl:dr
Add candy cane to regular hot chocolate to make it minty
|
|
