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Culinary Anything Edible
- Thread starter Esoterix
- Start date
Chocolate orange Easter cheesecake.
The idea:
Recipe source: https://www.janespatisserie.com/2021/02/17/easter-chocolate-orange-cheesecake/
The result:
The idea:
Recipe source: https://www.janespatisserie.com/2021/02/17/easter-chocolate-orange-cheesecake/
The result:
Well done it looks fab!
God that looks amazing.
Pasta salad
100 grams pasta
100 grams cherry tomatoes, halved
40 grams green peas
Finely chopped red onion
Finely chopped celery
Finely chopped fresh chives
Chopped fresh dill
2 tbsp Mayonnaise or full-fat greek yoghurt
2 tbsp Extra-virgin olive oil
Lemon zest and juice from half a lemon
1/4 tsp Kosher salt
Black pepper
Garlic powder
100 grams pasta
100 grams cherry tomatoes, halved
40 grams green peas
Finely chopped red onion
Finely chopped celery
Finely chopped fresh chives
Chopped fresh dill
2 tbsp Mayonnaise or full-fat greek yoghurt
2 tbsp Extra-virgin olive oil
Lemon zest and juice from half a lemon
1/4 tsp Kosher salt
Black pepper
Garlic powder
Shakes 101
Shakes 101
I dont know what to call these. I've seen people make egg muffins and pancakes in muffin pans.
I used cake layer pan instead.
Pre-baked ready to eat hash browns:
After pre-baking hash browns, I added eggs with fresh dill and cheddar (left).
Blueberry pancakes made with eggs, buttermilk and almond flour, with fresh blueberries (center).
Egg with mozzarella, spinach, grape tomatoes, basil and garlic (top right).
Egg with green peas, mozzarella and cheddar (bottom right).
View attachment 404985
Started rising a bit in the over (400°F) for about five minutes:
View attachment 404986
I DIDNT KNOW WHAT TO DO. THEY TRIED ESCAPING:
Lowered temp to 350°F and continued for maybe 10 minutes?
They deflated after cooling off for a few minutes (phew):
View attachment 404987
Up close, hash browns with cheddar:
View attachment 404988
Up close green peas with mozzarella and cheddar:
View attachment 404989
Up close, spinach, tomatoes and mozzarella with basil:
View attachment 404990
Up close, almond flour with blueberries pancakes:
View attachment 404991
View attachment 404992
Amazing.
View attachment 404993
Greek yogurt with strawberries on pancakes:
View attachment 404994
In reference to "not knowing what to call them",
Breakfast Bites or
Quiche Bite size?
Stanthropical
De̸͍̺̺̓̾m̶̶̶ͫͫod̶̶̶ͩͩu̶̶̶ͧͧLaᴛ̶̶ⷮo̵̢̦̟͋̾̓r
I'm hesitant to share this, because the base is a PITA to make and I don't have it fine-tuned. The dough is based on viral "cottage cheese flatbread" recipe... But here it goes... (don't blame me if you decide to prepare it and it goes wrong 
)
Disclaimer: This was baked in a countertop oven with heating coils below and above, so you'll have to figure it out in a large, conventional oven if you decide to make this. Same method might work, but it's important to protect the dough from direct heat before baking the pizza with toppings.
Pre-heat oven to 350F (176.6C) while you prepare stuff.
Got the toppings ready first:
-65grams of green bell pepper
-100 grams of red bell pepper
Peppers, chopped to preferred size chunks.
-75 grams of white onion
White onion chopped and 20grams used in the sauce.
-1 large clove of garlic (not pictured)
Garlic chopped into tiny bits, half of it used in the sauce.
Mixed and coated all vegetables in "Italian seasoning" (you could use oregano and black pepper) mix.
-80 grams of pepperoni (any size will do)
-175 grams of specifically pizza sauce (no sugar in it), from Italy
Added general "Italian pizza seasoning" to the sauce (you could use basil and pepper)
-115 grams of freshly grated mozzarella
Made the dough:
-400 grams of cottage cheese
-175 grams of egg whites
-50 grams of flaxseed meal/flour
-30 grams of almond flour
General "Italian seasoning" to dough mix (you could use oregano and black pepper)
Added garlic powder to dough mix.
Added dried onion flakes to dough mix.
Blended until all smooth.
The dough will be slightly less runny than pancake mix.
Using a pan specifically for pizza-double layered with holes, made for crispier crust.
Using parchment paper (absolutely a must!)
Poured my dough into pan and helped it spread out a bit:
Parchment paper is a bit larger than the pan, to prevent potential leaks.
Parchment paper is liberally greased with olive oil.
Slid it into pre-heated oven and covered it with aluminum foil (Important!)
If you don't cover the dough, it'll blow up like a balloon!
Baked the dough covered for 20 minutes, then turned up the temperature to 400F (204.44C) and let it bake uncovered for 3-5 minutes.
It will start inflating a bit. You definitely don't want it to crack. The idea is to try to crisp or at least harden the top a bit.
I then took it out of the oven, carefully removed it off the pan and sat it aside
I greased up the pan with olive oil
Carefully removed the dough off the parchment paper (it'll be quite pliable and flimsy)
Carefully flopped in onto the pan and greased top of the dough with olive oil (to prevent sauce from soaking in)
Preheated the sauce and vegetables in the microwave, and topped the dough.
Sprinkled some grated Parmesan on top of everything (I'd use shaved, real Parmesan, but all I had is fake grated junk)
Threw it into the oven pre-heated to 400F (204.44C).
Baked it for 10-12 minutes.
Turned up the temperature to 450F (232.22C)
Baked it for another 5-7 minutes.
You want the cheese to start bubbling and turning golden-brown.
The crust will never be crispy and firm like with wheat, but it's manageable.
It'll firm up a bit once fully cooled down.
Macros of the entire pizza:
1823 calories
135 grams of protein
95 grams of carbs
18 grams of fiber
55 grams of naturally occuring sugar
100 grams of fat
- 39 grams of saturated fat
- 5 grams polyunsaturated fat
- 23 grams of monounsaturated fat
222 mg of cholesterol
4608 mg of sodium
2081 mg potassium
1047 Vitamin A
644 Vitamin C
144 Calcium
57 Iron
(that's pretty damn good for one person, for one day)
)Disclaimer: This was baked in a countertop oven with heating coils below and above, so you'll have to figure it out in a large, conventional oven if you decide to make this. Same method might work, but it's important to protect the dough from direct heat before baking the pizza with toppings.
Pre-heat oven to 350F (176.6C) while you prepare stuff.
Got the toppings ready first:
-65grams of green bell pepper
-100 grams of red bell pepper
Peppers, chopped to preferred size chunks.
-75 grams of white onion
White onion chopped and 20grams used in the sauce.
-1 large clove of garlic (not pictured)
Garlic chopped into tiny bits, half of it used in the sauce.
Mixed and coated all vegetables in "Italian seasoning" (you could use oregano and black pepper) mix.
-80 grams of pepperoni (any size will do)
-175 grams of specifically pizza sauce (no sugar in it), from Italy
Added general "Italian pizza seasoning" to the sauce (you could use basil and pepper)
-115 grams of freshly grated mozzarella
Made the dough:
-400 grams of cottage cheese
-175 grams of egg whites
-50 grams of flaxseed meal/flour
-30 grams of almond flour
General "Italian seasoning" to dough mix (you could use oregano and black pepper)
Added garlic powder to dough mix.
Added dried onion flakes to dough mix.
Blended until all smooth.
The dough will be slightly less runny than pancake mix.
Using a pan specifically for pizza-double layered with holes, made for crispier crust.
Using parchment paper (absolutely a must!)
Poured my dough into pan and helped it spread out a bit:
Parchment paper is a bit larger than the pan, to prevent potential leaks.
Parchment paper is liberally greased with olive oil.
Slid it into pre-heated oven and covered it with aluminum foil (Important!)
If you don't cover the dough, it'll blow up like a balloon!
Baked the dough covered for 20 minutes, then turned up the temperature to 400F (204.44C) and let it bake uncovered for 3-5 minutes.
It will start inflating a bit. You definitely don't want it to crack. The idea is to try to crisp or at least harden the top a bit.
I then took it out of the oven, carefully removed it off the pan and sat it aside
I greased up the pan with olive oil
Carefully removed the dough off the parchment paper (it'll be quite pliable and flimsy)
Carefully flopped in onto the pan and greased top of the dough with olive oil (to prevent sauce from soaking in)
Preheated the sauce and vegetables in the microwave, and topped the dough.
Sprinkled some grated Parmesan on top of everything (I'd use shaved, real Parmesan, but all I had is fake grated junk)
Threw it into the oven pre-heated to 400F (204.44C).
Baked it for 10-12 minutes.
Turned up the temperature to 450F (232.22C)
Baked it for another 5-7 minutes.
You want the cheese to start bubbling and turning golden-brown.
The crust will never be crispy and firm like with wheat, but it's manageable.
It'll firm up a bit once fully cooled down.
Macros of the entire pizza:
1823 calories
135 grams of protein
95 grams of carbs
18 grams of fiber
55 grams of naturally occuring sugar
100 grams of fat
- 39 grams of saturated fat
- 5 grams polyunsaturated fat
- 23 grams of monounsaturated fat
222 mg of cholesterol
4608 mg of sodium
2081 mg potassium
1047 Vitamin A
644 Vitamin C
144 Calcium
57 Iron
(that's pretty damn good for one person, for one day)
Yum !
Stanthropical
De̸͍̺̺̓̾m̶̶̶ͫͫod̶̶̶ͩͩu̶̶̶ͧͧLaᴛ̶̶ⷮo̵̢̦̟͋̾̓r
I don't always make pasta, but when I do, it's non-wheat pasta and sauce made with tomatoes I grew.
Chickpea pasta, brown rice and quinoa pasta cooked in beef bone broth (all from Aldi).
Diced porterhouse steak, thick sliced portobello mushrooms, some mystery Italian peppers that grew in my garden, broccoli.
Topped by sauce made with my tomatoes, onion, garlic, EVOO, black pepper, salt, ton of basil and a bit of paprika.
Chickpea pasta, brown rice and quinoa pasta cooked in beef bone broth (all from Aldi).
Diced porterhouse steak, thick sliced portobello mushrooms, some mystery Italian peppers that grew in my garden, broccoli.
Topped by sauce made with my tomatoes, onion, garlic, EVOO, black pepper, salt, ton of basil and a bit of paprika.
Gooey chocolate cookies
Ingredients
Ingredients
- 175 g unsalted butter
- 225 g light brown soft sugar
- 100 g white granulated sugar
- 1 tsp vanilla extract
- 1 medium egg
- 1 egg yolk
- 275 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 325 g chocolate chips
- Preheat the oven to 190ºC/170ºC Fan and Line 2 large baking trays with parchment paper.
- Melt the butter slowly until it is fully melted, leave to cool for a couple of minutes.
- Once cooled, beat in both the light brown soft sugar and granulated sugar until they are all thoroughly combined.
- Add the egg, egg yolk and vanilla extract and beat the mixture until the mixture becomes much lighter in colour, is smooth, and has increased in volume.
- Add the dry ingredients (plain flour, bicarbonate of soda, and sea salt) and beat again until smooth.
- Fold through the chocolate chips.
- Using a 5cm Scoop, portion the cookies onto the trays
- Bake the cookies in the oven for 12-13 minutes for softer chewy cookies, OR 15 minutes for soft/crunchy cookies.
- Leave the cookies on the tray for 5 minutes after they have finished baking, and then transfer to a wire rack and continue to cool.
Banana Chocolate Cherry Loaf
Ingredients
• 115g unsalted butter, softened
• 150g granulated sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 190g plain flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 130g chocolate chips
• 130g maraschino cherries, halved
Instructions
Peanut Butter Cookies
Ingredients
• Preheat the oven to 180°C/Gas Mark 4.
• Mix the peanut butter and sugar until well combined.
• Add the egg and baking soda, and mix thoroughly.
• Roll the mixture into small balls and place them on a baking tray.
• Flatten each ball slightly with a fork.
• Bake in the oven for 10 minutes.
• Let the cookies cool completely on a wire rack before serving.
Honey Bun Cakes
Ingredients
• 115g self-raising flour
• 115g butter
• 55g chocolate chips or chunks
• 2 eggs
• 115g honey
Instructions
• Preheat the oven to 180°C/Gas Mark 4.
• Beat the honey and butter together until smooth.
• Add the eggs, flour, and chocolate, and mix well.
• Spoon the mixture into muffin cases.
• Bake in the oven for 15-20 minutes, until golden brown.
Ingredients
• 115g unsalted butter, softened
• 150g granulated sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 190g plain flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 130g chocolate chips
• 130g maraschino cherries, halved
Instructions
- Preheat Oven: Set to Gas Mark 4. Grease a loaf tin with cooking spray or butter.
- Mix Wet Ingredients: In a large bowl, cream the butter and sugar together. Add the eggs and mashed bananas, mixing until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt. Add this to the banana mixture, stirring in the vanilla extract.
- Add Mix-ins: Fold in the chocolate chips and halved cherries.
- Bake: Pour the batter into the prepared loaf tin. Bake for about 1 hour, or until a skewer inserted in the center comes out clean.
- Cool and Serve: Let the loaf cool in the tin for at least 15 minutes before slicing. Enjoy!
Peanut Butter Cookies
Ingredients
- 180g peanut butter
- 200g brown sugar
- 1 egg
- 1tsp baking powder
• Preheat the oven to 180°C/Gas Mark 4.
• Mix the peanut butter and sugar until well combined.
• Add the egg and baking soda, and mix thoroughly.
• Roll the mixture into small balls and place them on a baking tray.
• Flatten each ball slightly with a fork.
• Bake in the oven for 10 minutes.
• Let the cookies cool completely on a wire rack before serving.
Honey Bun Cakes
Ingredients
• 115g self-raising flour
• 115g butter
• 55g chocolate chips or chunks
• 2 eggs
• 115g honey
Instructions
• Preheat the oven to 180°C/Gas Mark 4.
• Beat the honey and butter together until smooth.
• Add the eggs, flour, and chocolate, and mix well.
• Spoon the mixture into muffin cases.
• Bake in the oven for 15-20 minutes, until golden brown.
Stanthropical
De̸͍̺̺̓̾m̶̶̶ͫͫod̶̶̶ͩͩu̶̶̶ͧͧLaᴛ̶̶ⷮo̵̢̦̟͋̾̓r
Simple and relatively quick chicken soup. This can be very inexpensive too.
-Shitake mushrooms (alt: portobello mushrooms)
Fully heat up the pan, dry, and toss in the mushrooms. The idea is to draw out the moisture and toast the mushrooms (that's how you extract flavor from mushrooms for any dish).
-Butter or ghee (alt: clarified butter). Can be found in vegetable oils isle of your grocery store.
Add the fat of choice. Mushrooms should have been toaster before this step so they don't absorb your cooking lube. Pesky little sponges. (You'll end up adding more fat if you don't prep your mushrooms, or just skip mushrooms altogether)
-Onion, celery, carrots.
Add onion, carrots and celery. Cook until onions start to turn almost translucent.
-Garlic.
Add garlic and cook for no more than a minute or two (garlic makes things bitter when burned)
-Rotisserie chicken meat (you could cut raw chicken breast into strips and cook in the step with vegetables).
Throw in your rotisserie meat.
-Cilantro, ton of fresh dill, salt, lemon black pepper mix (or black pepper and lemon juice), parsley, basil (you could use bay leaf instead of basil).
Add your spices and mix everything up gently. Let it heat up for a minute or two.
-Chicken stock (you could use chicken bone broth for double the protein).
Pour in desired amount of chicken juice. Don't forget that you're making soup and adding noodles, so you'll want a sufficient volume. Wait until it's boiling and simmer for at least five minutes
-Your favorite pasta noodles, rice, frozen peas.
Add your pasta noodles (I used half brown rice quinoa and half chickpea pasta from Aldi) and a tiny bit of rice, frozen peas. Might have to add more liquid to at least sufficiently cover the noodles.
Wait until it boils and simmer for the amount ir time needed to cook your noodles (10mins in my case).
Amounts of ingredients I used:
2 cups broth + water to submerge
100g rotisserie chicken
1 stalk celery
1 cup total of pasta (rotini and fusilli)
3 med Shitake caps
1/4 cup rice
1/4 cup frozen peas
1/4 cup chopped cilantro
1/4 cup chopped dill
1 small onion
2 garlic cloves
1/2 cup chopped carrot
About 1 tbsp of ghee
Tips: Protein content in all this is 45-50g. Use only chickpea pasta, use bone broth and you'll end up with at least 60+g of protein, which would make for two complete evening meals.
Add a diced red potato to make it more filling, depending on your nutritional goals.
Wanna stretch it? Use only bone broth (and more of it), no water, add spinach, the potato, maybe more meat and you could bump protein to 90g and make it three meals.
What would I do differently next time time? Nothing. This was perfect.
-Shitake mushrooms (alt: portobello mushrooms)
Fully heat up the pan, dry, and toss in the mushrooms. The idea is to draw out the moisture and toast the mushrooms (that's how you extract flavor from mushrooms for any dish).
-Butter or ghee (alt: clarified butter). Can be found in vegetable oils isle of your grocery store.
Add the fat of choice. Mushrooms should have been toaster before this step so they don't absorb your cooking lube. Pesky little sponges. (You'll end up adding more fat if you don't prep your mushrooms, or just skip mushrooms altogether)
-Onion, celery, carrots.
Add onion, carrots and celery. Cook until onions start to turn almost translucent.
-Garlic.
Add garlic and cook for no more than a minute or two (garlic makes things bitter when burned)
-Rotisserie chicken meat (you could cut raw chicken breast into strips and cook in the step with vegetables).
Throw in your rotisserie meat.
-Cilantro, ton of fresh dill, salt, lemon black pepper mix (or black pepper and lemon juice), parsley, basil (you could use bay leaf instead of basil).
Add your spices and mix everything up gently. Let it heat up for a minute or two.
-Chicken stock (you could use chicken bone broth for double the protein).
Pour in desired amount of chicken juice. Don't forget that you're making soup and adding noodles, so you'll want a sufficient volume. Wait until it's boiling and simmer for at least five minutes
-Your favorite pasta noodles, rice, frozen peas.
Add your pasta noodles (I used half brown rice quinoa and half chickpea pasta from Aldi) and a tiny bit of rice, frozen peas. Might have to add more liquid to at least sufficiently cover the noodles.
Wait until it boils and simmer for the amount ir time needed to cook your noodles (10mins in my case).
Amounts of ingredients I used:
2 cups broth + water to submerge
100g rotisserie chicken
1 stalk celery
1 cup total of pasta (rotini and fusilli)
3 med Shitake caps
1/4 cup rice
1/4 cup frozen peas
1/4 cup chopped cilantro
1/4 cup chopped dill
1 small onion
2 garlic cloves
1/2 cup chopped carrot
About 1 tbsp of ghee
Tips: Protein content in all this is 45-50g. Use only chickpea pasta, use bone broth and you'll end up with at least 60+g of protein, which would make for two complete evening meals.
Add a diced red potato to make it more filling, depending on your nutritional goals.
Wanna stretch it? Use only bone broth (and more of it), no water, add spinach, the potato, maybe more meat and you could bump protein to 90g and make it three meals.
What would I do differently next time time? Nothing. This was perfect.
Stanthropical
De̸͍̺̺̓̾m̶̶̶ͫͫod̶̶̶ͩͩu̶̶̶ͧͧLaᴛ̶̶ⷮo̵̢̦̟͋̾̓r
I made... what is this? I donno. It's absurdly delicious, however.
Red potatoes
Tomatoes
Celery
Mushrooms
Carrots
Onions
Garlic
Red pepper
One red jalapeño
Red beans
White beans
Black beans
Beef, diced
Seasoned with salt, lemon black pepper, oregano, bay leaf, cumin, paprika
Slowly simmered for 30-45 minutes.
Tastes like an amazing stew. Slightly spicy, but not overwhelming.
Red potatoes
Tomatoes
Celery
Mushrooms
Carrots
Onions
Garlic
Red pepper
One red jalapeño
Red beans
White beans
Black beans
Beef, diced
Seasoned with salt, lemon black pepper, oregano, bay leaf, cumin, paprika
Slowly simmered for 30-45 minutes.
Tastes like an amazing stew. Slightly spicy, but not overwhelming.
Might try this in the slow cooker, probably need to add some stock though.
