nomnomnom13

[nomnomnom13]

Pastila

Makes 8 to 10 slices

Ingredients

6 large apples (if you’re outside Russia, Granny Smith makes a good substitution for Antonovka)

¾ cup granulated sugar

2 egg whites

Powdered sugar for dusting

Instructions

Preheat your oven to 350º F. Wash the apples, and place them into a shallow, oven-safe dish with a ¼ inch of water at the bottom. Then, roast the apples for an hour, or until they’re golden, saggy, and wrinkly.

Remove the apples from the oven, and allow them to cool completely. (For now, turn off the oven.) Then, scrape the skins and cores until you have a mound of soft, seed-free puree. With a blender, process the puree until smooth.

Next comes the fun part. Put the puree, egg whites, and granulated sugar in the bowl of your stand mixer (or get out your handheld mixer and the largest mixing bowl you have). Whip the apple-sugar-egg mixture for 10 minutes, making sure to scrape down the sides occasionally.

Meanwhile, preheat the oven once again, this time to 180º F or the lowest setting it will go. Line a cookie sheet, including the sides, with parchment paper.

Back at the mixer, the puree will have nearly quadrupled in size after 10 minutes. Stop the machine once you have a bowl filled with gleaming, thick white foam. Scrape the foam into the pan, reserving about a cup and a half and putting it in the fridge.

Spread the remaining foam in the pan evenly, and leave it in the oven for 4 to 6 hours. The pastila needs to be dry to the touch, and solid enough to pick up as one entire sheet without being extremely floppy. If not, return it to the oven.

Remove the pastila from the oven and allow it to cool completely before peeling away the parchment paper.

With a knife dipped in hot water, cut the pastila into three identical pieces (you’ll want three rectangles instead of three long strips). Using the reserved puree as glue, stack the three pieces on top of each other, using the puree to patch any holes or fill any pits.

Then, on a baking sheet lined with more parchment paper, return the pastila to the oven once more, for an hour and a half. After making sure the layers have all molded together, remove it from the oven and let it cool.

When the pastila is cool, rub it all over with powdered sugar, and carefully slice down through the layers in inch-long increments (the resulting pieces will look like ladyfingers). The pastila, now ready to be eaten with tea, will keep in a sealed container.

Notes and Tips

This recipe takes a cue from Belyov-style pastila, which is stacked into layers, dried again, and then sliced. But Goldstein recommends simply taking two layers and sandwiching them together with jam.

[nomnomnom13]

https://daywithmei.com/sweet-corn-ice-cream/#recipe

INGREDIENTS

1 ear sweet corn

500 mL heavy cream

180 mL whole milk

30 g skim milk powder

150 g sugar

3 egg yolks

1/2 tsp kosher salt

INSTRUCTIONS

Heat oven or air fryer to 400F.

Remove the husk from the ear of corn, discard dry or damaged outer husks but keep inner husks. Peel off corn silk and reserve for later. Cut corn kernels off the cob, reserve both.

Lay corn husks on a sheet pan or air fryer basket and bake at 400F for 15-18 minutes, flipping halfway. The husks should become stiff and deeply browned but not completely burnt.

In a blender (or in a pot if using immersion blender), combine heavy cream, whole milk, milk powder, sugar, egg yolks, salt, and corn kernels. Blend until smooth and no whole kernels remain.

Prepare an ice bath by filling a bowl larger than the pot halfway with ice and water.Transfer the blended mixture to a pot and add in the reserved corn cob, corn silk, and roasted corn husks. Cook over medium heat, stirring often until the mixture reaches 170F. Place the pot over the ice bath to cool. Once cold, transfer to the refrigerator to steep overnight.

Fish out and discard the corn cob and corn husks. Strain the mixture into a bowl through a fine mesh strainer, pressing the pulp to release as much liquid as possible.

Pour the chilled mixture into your ice cream machine and spin according to machine directions. The ice cream should be a soft-serve consistency when done. Transfer to an airtight container and place it in the freezer for at least 4 hours to fully set.To serve, allow the ice cream to thaw slightly at room temperature for 5 minutes for easier scooping.

[nomnomnom13]

Servings : Serves 4-6

Bukhari Rice (known in Arabic as Ruz al Bukhari) is a Saudi Arabian speciality (some say it is Afghani by origin). It is by far one of my favourite Arabic meals and is a fragrant flavourful rice dish normally served with roast chicken (Dajaj). I usually serve this dish with Salata Hara (a fresh and spicy tomato sauce), some chopped fresh salad and a small side of fried potato cubes (because we certainly love potatoes in my home!) 🙂

Ingredients for chicken marinade

1 chicken, skin removed and cut into 8-10 pieces - Marinate the chicken pieces for at least an hour or up to overnight in the ingredients below

1 tbsp. oil

1/2 tsp. garlic paste

1/2 tsp. salt

1 tsp. black pepper powder

1 tbsp. lemon juice or vinegar

1 tsp. paprika powder (optional for some added colour)

Other Ingredients

3 cups basmati rice

3 cups water

2 onions, chopped

5 tbsp. oil

1/2 tsp. garlic paste

3 tbsp. tomato paste/puree

2 large tomatoes, pureed or chopped into cubes

1 chicken bouillon cube (like knorr or maggi but this is optional)

1 large carrot, cut into cubes

1 cinnamon stick

2 cloves

2 cardamom pods

1 tsp. cumin powder

1 tsp. coriander powder

1/2 tsp. turmeric powder

1/2 tsp. black pepper powder

pinch of cardamom powder

some raisins

2 tbsp. melted butter

Instructions

Wash and soak the rice for about 30 minutes.

In the meantime, heat the oil in a pot, add the whole spices (cinnamon, cardamom and cloves). Then add the chopped onions and fry until transluscent. Do not brown them. Add the garlic and stir it in.

Next, add the chicken pieces. Sprinkle the powdered spices (cumin, coriander, turmeric, cardamom and black pepper powders). Stir and allow the chicken to fry for a few minutes and get well coated with the spices until the chicken looks slightly golden.

Add the thick tomato paste/puree and the freshly pureed/chopped tomatoes and some salt. Add the bouillon cube if you are using it. Cook for another couple of minutes then add the water. Bring to a boil and then immediately reduce the heat to low. Cover and allow the chicken to simmer gently in the water for 15 minutes.

Be sure to have the heat on low at this point if you want the chicken to be tender. High heat and a rolling boil will toughen the meat. Do not be tempted to simmer for longer than 15 minutes.

Once the 15 minutes are up, uncover and carefully remove the chicken pieces onto a baking tray or dish. Brush melted butter on the pieces of chicken and place the tray under a very hot grill for a few minutes to give a quick golden ‘roast chicken’ colour. If you do not have an oven, simply lightly fry the chicken pieces on a hot pan for some extra color. Do not overcook the chicken! When done, cover the chicken pieces and set aside.

Now, carefully measure the broth that you have left in the pot. I normally need 1 1/4 cups of broth/water for every cup of rice that I use. If the broth is less than what you need, add some extra water. If it is more, then remove the excess.

Add the carrot cubes into the broth and bring to a boil. Drain the soaked rice and add that in too, adjust salt.

Let the rice cook on high heat for 2-3 minutes, stirring occasionally. Then reduce the heat to medium, cover the pot and allow the rice to cook until water dimishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

When you find there is very little water left in the rice, reduce the heat to the lowest point possible. Place the roasted chicken pieces on top of the rice, then seal the pot tightly. Allow to steam for 10 minutes without uncovering.

If you like, you can fry some golden raisins in a teaspoon of butter until they plump-up and keep them ready to sprinkle over the dish when served.

Serve your fragrant Ruz Bukhari topped with lovely moist Dajaj, sprinkled with some raisins and the spicy Salata Hara for an authentic Arabic meal experience!!

Enjoy! 🙂

[nomnomnom13]

Wazzed pumpkin purée hummus gnocchi

Pumpkin, cut, peeled, boiled, pureed (about 1/3 of a pump)

Carrot hummus (a couple of tablespoons)

Gnocchi (500g)

Parmesan cheese (a waz)

Nutmeg

Milk/cream/creme fraiche etc (some to wazz the thickness of the sauce)

Reserved water from cooking the gnocchi

Black pepper

Mommy’s masala

Wazz everything together

[nomnomnom13]

INGREDIENTS

3 cups pasta (I used Paccheri n° 125, similar to a bigger Rigatoni)

2 tbsp gochujang (Korean chili paste)

6 garlic cloves, sliced

2 cups peeled and deveined raw shrimp

1 cup heavy cream

2 tbsp olive oil

1 tbsp kosher salt per 1L water for cooking pasta

½ cup pasta water

¼ cup grated Parmigiano Reggiano, and more for garnish

1 tbsp butter

1 bundle of chives or Italian parsley

INSTRUCTIONS

Cook the pasta al dente or 1 minute shy of cooking instructions.

Reserve ½ cup of pasta water and drain.

While the pasta is cooking, in a large pan, sauté the garlic on medium heat with olive oil.

Once the garlic has slightly softened, add the gochujang paste.

Lower the heat and cook the gochujang out to mellow some of the spice. The oil should turn into a beautiful red hue.

Add the cooked pasta and the pasta water. Simmer until the sauce has coagulated and starts sticking onto the pasta.

Add the shrimp and stir to combine.

Turn the heat to low, add parmesan and finish the pasta with butter. This helps the sauce stay glossy.

Optionally, finish with chives / Italian parsley / a little more olive oil. Plate. Garnish with more grated parmesan. Enjoy!!!

[nomnomnom13]

Ingredients

Serves: 8

300gwhole black urad daal

12ggarlic paste(roughly 4 cloves)

10gginger paste(roughly 1 heaped tablespoon)

70gtomato purée

8gfine sea salt

⅔ tspdeggi mirch chilli powder(or ⅓ tsp normal chilli powder)

⅓ tspgaram masala

90gunsalted butter

90mldouble cream

Method

If possible, soak 300g of urad daal in cold, salted water overnight. If you don’t have time to soak, pour the daal into a large bowl, cover with water and whisk for 10 seconds. Let the daal settle then pour out the water and repeat 3 or 4 times until the water runs clear.

Tip the daal into a large saucepan (I used a 6 litre pan) and pour in at least 4 litres of cold water. Bring to a boil and cook for 2-3 hours, skimming off any scum that forms on the surface of the water. Keep the grains well covered, topping up with more boiling water as needed.

Once the daal grains are soft, with the skins falling off and the white insides feeling creamy, not crumbly when you pinch a grain between your fingers, turn off the heat and let the pan sit for 15 minutes.

In a small bowl, mix 12g of garlic paste (roughly 4 cloves), 10g of ginger paste (roughly 1 heaped tablespoon), 70g of tomato purée, 8g of fine sea salt, ⅔ teaspoon of chilli powder and ⅓ teaspoon of garam masala into a paste.

Pour away the cooking water from the daal and top up with enough freshly boiled water to cover the daal by around 3-4cm. Bring to a boil then add the paste from the small bowl along with 90g of unsalted butter.

Cook on a medium to high heat for 30 minutes, stirring constantly to make sure that the daal doesn’t stick to the pan.

Turn the heat down low and simmer for 1-1½ hours, stirring as much as you can and adding more boiling water if the water level starts to reach the grains. The daal will eventually thicken and the original recipe advises that, “Creaminess must come from the grains disintegrating into the liquid and enriching it, not from the water being allowed to evaporate leaving only the grains behind”.

When the daal is thick and creamy, add 90ml of double cream and cook for another 15 minutes before transferring to bowls. Serve with naan or chapatis.

[nomnomnom13]

Ingredients

Self-raising flour (or plain flour with baking powder) - 3 cups

Table salt - ½ tsp

Butter salted, cubed - 60 g

Milk - 1 ¼ cups

Whipped cream, to serve

Jam, to serve

Method

Preheat oven to 230°C (210°C fan-bake).

Lightly grease and flour a baking tray or line with baking paper.

Sift flour, baking powder (if using plain flour) and salt into a bowl.

Rub butter into flour using just your fingertips, until the mixture resembles breadcrumbs.

Add milk all at once, mix in quickly with a round-bladed knife to form a soft dough. Add more milk if necessary.

Turn dough out onto a floured surface and knead lightly by turning and pressing with heel of hand 3 or 4 times.

Pat or gently roll out to a 2cm-thick round. Cut into 4-5cm rounds with a floured cutter, re-rolling offcuts.

Place on baking tray, brush tops with extra milk.

Bake for 12-15 minutes, until golden and well risen.

Serve with whipped cream and jam.

Tip: If you’re using plain flour, add 6 teaspoons of baking powder.

[nomnomnom13]

Yotam Ottolenghi's Raspberry Meringue Roulade Adapted from Plenty MoreServes 8-10

4 egg whites 1 cup/200 grams granulated sugar 1 teaspoon vanilla extract 1 teaspoon white wine vinegar 1 teaspoon cornstarch 3.5 ounces/100 grams mascarpone 1 tablespoons confectioners' sugar, plus extra for dusting 1 3/4 cups/400 ml whipping cream 5 ounces/150 grams fresh raspberries

1. Preheat the oven to 160ºC/320ºF.

2. Line a baking sheet with parchment paper. In a large, clean bowl, whisk the egg whites with an electric mixer until they begin to firm up. Add the granulated sugar to the whisking whites in spoonfuls or tip into the bowl in a slow stream. Continue whisking until you achieve a firm, glossy meringue. Using a large metal spoon, gently fold in the vanilla extract, vinegar and cornstarch. Spread the mixture evenly onto the parchment paper, making a 13x9.5-inch/33x24-cm rectangle.

3. Bake in the oven for 30 minutes, until a crust forms and the meringue is cooked through (it will still feel soft to the touch). Remove from the oven and allow to cool in the pan.

4. Unmold the cooled meringue on a fresh piece of parchment paper. Carefully peel off the first piece of parchment.

5. Place the mascarpone in a large mixing bowl along with the confectioners' sugar. Whisk to combine, then add the whipping cream. Whisk just until the cream starts to hold its shape. Don't overmix - you want a relatively loose whipped cream. Spread most of the mascarpone cream on top of the meringue, reserving a few tablespoons. Leave a small border around the edge of the meringue. Scatter most of the raspberries all over the cream

6. Use the paper to assist you in rolling up the meringue along its long edge, until you get a perfect log shape. Carefully transfer the log on to a serving dish. Use the remaining cream to create a rough wavy strip along the top of the log. Chill for at least 30 minutes.

7. When ready to serve, dust the log with confectioners' sugar and dot with the remaining raspberries.

[nomnomnom13]

https://viralrecipes.com/tiktok-homemade-flour-tortillas/

EQUIPMENT

Cast Iron Pan

INGREDIENTS

3 cups all purpose flour

1 tbsp. baking powder

2 tsp salt

1 cup hot water

1/2 cup unsalted butter

INSTRUCTIONS

Add flour, baking powder and salt together in a bowl and mix well.

Dissolve butter into 1 cup of water. Pour water into flour mixture and mix until blended.

Cover with plastic wrap for 15 minutes. Separate dough into 10 balls. Balls are a little larger than a golf ball.

Place dough balls into the bowl and cover with plastic wrap. Let stand for 10 minutes.

tortilla dough balls

Heat a skillet on medium heat.

Roll each ball onto a lightly floured surface until about 9-10" in size.

Place onto a hot skillet and heat for about 2-3 minutes or until bubbles form. Flip and cook for an additional 30 seconds.

Remove from pan and keep warm.

Repeat until all dough balls are rolled and cooked into tortillas.

Wrap cooked tortillas in foil to keep warm for serving.

[nomnomnom13]

INGREDIENTSIN POWDER FORM WITH CITRIC ACID (MAKES 50 G ENO)

2 Tbsp (30 g) Baking Soda

4 teaspoon (20 g) Citric Acid

1/2 teaspoon Rock Salt

WITH LEMON JUICE

1/2 teaspoon Baking Soda

1 Tablespoon Lemon Juice

1/8 teaspoon Rock Salt

Grind citric acid to get it in powdered form. Ensure that there is no moisture.

Mix powdered citric acid, baking soda and salt nicely. Your homemade Eno is ready. Store it in an airtight container.

Use it like your normal Eno.

[nomnomnom13]

i said what i said

[nomnomnom13]

Homemade Ramen Noodle Recipe

(adapted from Fine Cooking) 1 cup hot water 2 Tbs. kansui (see below on where to find kansui or how to make your own kansui) 1 tsp. salt 3-1/2 cups 00 flour or unbleached all-purpose flour

Instructions

Stir together the hot water, kansui, and salt in a medium bowl until dissolved.

Put the flour into a stand mixer using the paddle attachment. Set your machine at level two and drizzle 3/4 cup of the kansui mixture. Scrape the sides of the bowl to incorporate any dry flour. Continue mixing in the remainder of the water 1 teaspoon at a time. Switch to the dough hook and knead by machine for 3 minutes. Remove the dough and finish kneading by hand for 2 minutes.

Shape the dough into a smooth square, wrap in plastic, and let rest for at least 1 hour.

If using the KitchenAid Pasta-Extruder, divide the dough into pasta balls as the instructions suggest. If using the Kitchenaid Pasta Roller Attachment (or other pasta roller), divide dough into 5 squares. Pass each piece through the rollers, starting with setting 1 and working through to setting 5. Coat the dough sheets well with flour to prevent sticking, and then pass noodles through the thin-width cutters. Boil immediately for 2-3 minutes, or wrap well and refrigerate for up to 3 days.

https://redhousespice.com/lye-water/

Preheat the oven to 120°C (250°F).Cover a baking tray with tin foil (aluminium foil). Spread an even layer of baking soda over the foil.Put the tray into the preheated oven. Bake for 1 hour.Leave to cool naturally then transfer to an airtight container (see note 1).When needed, mix 1 part of baked baking soda with 4 parts of water (see note 2). Use the solution in recipes for your desired dishes.

[nomnomnom13]

The best caramel slice recipe!

[nomnomnom13]

Ingredients

3 1/2 cups all purpose flour sifted

4 large eggs

1 Tablespoon Water

1/2 teaspoon salt

Instructions

Place flour into the mixer bowl. Turn your mixer on to speed 2 with the flat beater attached.

Gradually add the eggs, water and the salt and mix for 30 seconds.

Remove the flat beater and attach the dough hook. Turn to speed 2 and knead for 2 minutes

Dough will be crumbly... you may need to add additional water, 1 teaspoon at a time, until the dough takes on a more firm consistency.

Dump dough out onto a slightly floured bread board. Knead dough by hand then shape into walnut size balls to extrude through the KitchenAid attachment. (Please follow instruction manual for additional instructions)

Simple Tuna Pasta | Gennaro Contaldo

[nomnomnom13]

lolly cake thots

100g of butter but it doesn’t really matter half a can of condensed milk

^ melt together

1x 250g packet of superwine biscuits (or equivalent)

^ crush

150g of fruit puff/explorer/banana lollies

^ chop into smaller

^^^ mix them all together spread into a pan sprinkle and press desiccated coconut on top fridge for an hour or something or freeze it for a bit the world is my oyster (MINE!!! not yours)

eat it