faethyme

[faethyme]

hey babes<3 i made something abbbbsolutely delicious, heavily inspired by my last trip to italy - parmigiana style pierogi.

it looks a bit complicated, but it was my second time ever making pierogi and they turned out perfect, so you can do it as well!!!!

250g all-purpose flour

40g unsalted butter

100ml hot water

1 eggplant

1 small onion

1/2 tsp dried rosemary

1 can whole canned tomatoes

3 small cloves of garlic

olive oil

salt n pepper to taste

1. Cut the eggplant into thin (0.5-1cm wide) slices and fry on both sides with a little bit of olive oil until they turn golden brown.

2. Spread the slices on a baking tray, pour a generous amount of olive oil on top, and add salt and pepper to taste. Bake for 10 minutes at 180°C/356°F.

3. Cut one small onion, fry it for about 10 minutes on low heat, and put it in a blender.

4. Take the eggplant out of the oven and put it into the blender. Add half a teaspoon of dried rosemary and salt and pepper to taste. Blend until everything turns into a thick paste and set aside to cool completely.

5. Fry three small cloves of garlic in olive oil for around 30 seconds and pour in 1 can of whole canned tomatoes. Mix well, add salt and pepper to taste, reduce the heat, and cook for 20 minutes, stirring every 5 minutes.

6. Prepare the dough: add flour, salt, and butter into the mixer and mix well until they blend together, and the flour gets crumbly. Then, slowly add 100ml of hot water and keep mixing until the dough forms.

7. Work the dough in your hands to create a dough ball, cover it, and let it rest for 20-30 minutes.

8. In the meantime, pat dry a mozzarella ball and cut it into small cubes.

9. Cut the dough into thick, sausage-like strips. Roll the strip in your hands, then cut it into 3 small pieces. Roll the dough to form big circles (we want our pierogi to be huuuuuge). Place a teaspoon of the eggplant filling in the middle of the circle, followed by 3-4 mozzarella cubes. Pinch the dough together to close the filling. Watch the video for a better reference on this step:)

10. Boil a pot of hot, well-salted water and boil your pierogi for 6 minutes.

11. Spread your tomato sauce on the bottom of the plate, put pierogi on top (a serving portion for 1 person is 2-3 pierogi), and sprinkle generously with parmesan. enjoy<3

[faethyme]

every single earth citizen is obligated to eat a bomb ass breakfast at least once during the summer

bun or bagel

cream cheese

black forest ham

mâche (corn salad)

melon

1/2 avocado

1 egg

1,5tbsp butter

okay babes. i feel like my recent posts were a bit too formal?? i guess?? so from now on the recipes are probably going to be more chaotic but also more detailed as i just want to go in depth with every step i took during the cooking/shooting process:)

1. cut up your melon (watch the video for instructions). the slices should be around 1cm thick.

2. melt 1/2 tbsp butter on a hot pan and place your melon slices on there. fry on each side on medium-high heat until it gets nicely caramelized and brown. it is up to you how many melon slices you want to use - i recommend three per bun.

3. in the meantime, boil a pot of water, add 1 egg into a cup (be careful to not destroy the yolk!), stir the water well and pour the egg into the water tornado. cook for 2.5 minutes, then remove from the water onto a paper towel, carefully.

4. cut an avocado into thin slices.

5. remove melon slices from the pan, but keep the heat on. melt 1 tbsp butter. cut a bun in half and place it on the pan. once it turns brown, turn the heat off.

6. assemble your sandwich: spread cream cheese on both sides of the bun, place mâche (corn salad), followed by black forest ham, melon slices, avocado slices, poached egg, salt n pepper, and parmesan. close the bun and enjoy your perfect summer breakfast🩷

[faethyme]

- 1 cabbage

- Olive oil (for frying and mixing with ricotta)

- Neutral oil (for frying)

- Salt

- Pepper

- Gochugaru (Korean chili flakes)

- 1 tbsp ketchup

- 1.5 tbsp Worcestershire sauce

- 150 ml water

- 1 tbsp soy sauce

- 1 tsp honey

- Ricotta cheese

- 1 garlic clove

- Chili oil (for garnish)

- Fresh dill (for garnish)

1. prep:

- Cut the cabbage into circular steaks.

- Preheat the oven to 180°C (356°F).

2. fry:

- Heat a mixture of olive oil and neutral oil in a pan over medium-high heat.

- Fry the cabbage steaks for 4-5 minutes on each side.

- Season with salt and pepper before flipping, and season again after flipping.

3. bake:

- Garnish the steaks with gochugaru.

- Place the cabbage steaks on a baking tray.

- Transfer the tray to the oven and bake for 10-15 minutes, checking after 7 minutes to ensure they do not burn and are soft inside.

4. sauce:

- Mix together 1 tbsp ketchup, 1.5 tbsp Worcestershire sauce, 100 ml water, 1 tbsp soy sauce, and 1 tsp honey.

5. reduce:

- Heat up a pan and pour in the sauce mixture.

- Once it starts bubbling, add the cabbage steaks. Flip them to the other side after 4 minutes.

- Increase to the highest heat and cook until the water reduces and the sauce becomes thick and sticky.

6. ricotta:

- Mix ricotta cheese with 1 garlic clove (minced), salt, pepper, and 1.5 tsp olive oil.

- Spread this mixture on a plate.

7. plate:

- Place the cabbage steaks on top of the ricotta spread.

- Garnish with chili oil and fresh dill.

[faethyme]

i've worked as a chef at a tex-mex restaurant, so y'all can trust me with this one:

- 1 and 1/5 onion

- 4 cloves of garlic

- 330g ground beef

- 1 can black beans

- 85g canned corn

- 700g tomato passata

- 1 lime

- 1/2 avocado

- 3 tbsp neutral oil

- chili powder

- 1 tsp cumin

- 1 tbsp honey

- sour cream

- cilantro

- pickled jalapeños

- cheddar cheese

- salt and pepper to taste

Optionally:

- 1 tomato

- 1 tbsp cilantro

- 1/2 onion

- 1/4 lime

- 1 tsp honey

1. Add oil into the pan and fry chopped onion on LOW heat for about 4 minutes.

2. Add ground beef and break it down with a spatula to avoid big chunks of meat. Turn the heat to medium-high. Mix together with the onion and fry until most of the meat juices evaporate.

3. Add garlic, beans, and corn. Fry for about 3 minutes while mixing.

4. Add tomato passata and 200ml of water (pour the water into the emptied passata bottle/can to not waste any tomatoes), mix, and leave on high heat until it boils.

5. Once it starts bubbling, change the heat to low and leave it for about 40 minutes until the water reduces.

6. Add chili powder (to taste - add more if you like it spicier), cumin, honey, juice of 1/2 lime, salt, and pepper to taste. Mix well until the honey melts completely.

7. Prepare guacamole by mashing 1/2 of an avocado with the juice of 1/4 lime, salt, and pepper.

8. Optionally, you can make your own tomato salsa by mixing 1 chopped tomato, 1/2 chopped onion, juice of 1/4 lime, 1 tablespoon of cilantro, and 1 teaspoon of honey.

9. Cook around 20g of rice (the amount of ingredients you add into your burrito is up to you - I recommend cooking a bit more rice in case you want to add more to your burrito. You can make, for example, bomb-ass kimchi fried rice with your leftover rice).

10. Assemble your burrito (i recommend putting the tortilla into a pre-heated oven for 15 seconds first - it will become more flexible) - spread some sour cream, put a bit of cheese so that everything sticks to the tortilla, chili con carne, rice, (optionally) tomato salsa, chopped jalapeños, and cheddar cheese. Fold it (check my tiktok video for reference) and put it in the oven for 5 minutes (until it becomes crispy on the edges) at 180°C / 356°F.

11. Cut it in half and plate with 1/4 lime, a big teaspoon of sour cream, and some cilantro. enjoy❤️

[faethyme]

sour lemon udon - your savior during summer heat🍋

- 1 udon packet

- 3 shiitake mushrooms

- Juice of half a lemon

- 1/2 teaspoon fish sauce

- 1 teaspoon soy sauce

- 1 teaspoon sugar (preferably cane, but white will work as well)

- 1 peperoncino or 1/3 teaspoon chili flakes

- Cilantro

- A splash of coconut milk

- 180 ml udon water

- 1 tablespoon butter

1. Prepare your ingredients:

- Soak the shiitake mushrooms and slice them once they become soft.

- Mix together the juice of half a lemon, 1 teaspoon of soy sauce, 1/2 teaspoon of fish sauce, and 1 teaspoon of sugar.

- Slice cilantro to top your dish later.

- Crush 1 peperoncino.

2. Cook the udon noodles according to the instructions on the packet. Save 180 ml of noodle water for later.

3. Melt 1 tablespoon of butter in a hot pan and fry the sliced mushrooms until they turn golden brown.

4. Add noodles and peperoncino (or 1/3 teaspoon of chili flakes) to the pan and fry together, constantly mixing for about 30 seconds.

5. Pour the noodle water and lemon juice mixture into the pan and mix. Keep it on medium heat until the sauce reduces.

6. Plate your noodles and pour a splash of coconut milk on top, followed by fresh cilantro.

Enjoy🍋

[faethyme]

"i can't give up mcdonalds" well now you know how to make your own cheeseburger so don't be shy, boycott💋

brioche/burger bun (recipe available on my page)

150g ground beef

1/2 onion

pickles

1/2 tbsp butter

mustard

ketchup

mimmolette cheese

1. Make a ball out of 150g of ground beef.

1. Make a patty - make sure it's not too thick (it's going to reduce in size on a pan) and not too thin (might fall apart while flipping). See the video on my tiktok/instagram for reference.

2. Melt butter on a hot pan, cut your burger bun in half and put it on the pan

3. Fry the bottom part on both sides, and the top part only on the bright side.

4. Once the bun turns crispy and brown, take it off the pan.

5. Put your burger patty on a dry, hot pan. Salt and pepper on one side, flip after 3 minutes, salt and pepper again, put a slice of mimollete cheese (or cheddar, or any cheese of your choice) on top of the patty and fry for antother 3 minutes. Fry on medium-high heat.

6. Chop half an onion into very small cubes and slice a pickle.

7. Spread mustard on one half of the bun, and ketchup on the other one.

8. Assemble your burger by putting all of the ingredients into the bun

enjoy<3

[faethyme]

brioche is easily my number one when it comes to bread. buttery, sweet, soft AND crunchy at the same time. i totally suck at baking so if i can do it, so can you babes<3

25g fresh yeast (or 7g of instant yeast)

200ml of room temperature milk

5g of sugar

360g all purpose flour

5g salt

20g sugar

1 egg

40g soft unsalted butter

1 egg

a splash of milk

1. Make a starter by combining 25g of fresh yeast (or 7g of instant yeast), 5g of sugar (white or cane), and 200ml of room temperature milk. Mix well until combined.

2. Put the starter in a warm place for 20-30 minutes. The yeast should create bubbles at the top of the starter.

3. Combine 360g of all-purpose flour, 5g of salt, and 20g of sugar in a food processor and mix well on low speed.

4. Add the starter to the dry ingredients. Mix well on medium speed.

5. After the starter and dry ingredients are well combined, add 40g of soft unsalted butter and 1 egg. Mix well on medium speed for at least 8 minutes.

6. Remove the dough from the food processor and knead it a little to form a ball. The dough should be very sticky. If the dough is too sticky and liquidy, knead in a bit more flour.

7. Put the dough in a bowl, cover it with a kitchen cloth, and leave it to rise in a warm place for 1 hour.

8. After 1 hour, take the dough out of the bowl and knead it by hand a little. Form a ball, and cut the dough into 6 pieces.

9. Form 6 buns and lay them on a baking tray covered with parchment paper. Cover them with a kitchen cloth and leave them to rise for another hour.

10. After 1 hour, combine 1 egg and a splash (1 tbsp) of milk in a bowl and mix well. Spread the egg and milk mixture on the buns. There should be no dry spot left on any bun (except for the bottom part, of course).

11. Bake them in the oven at 200°C (400°F) for 18-20 minutes.

12. Take your brioche buns out and wait for at least 30 minutes before consuming!

[faethyme]

creamy, cheesy pasta with a hint of spiciness embodies pure comfort. so if you need to comfort yourself with food daily to get through life (omg just like i do!!1!), treat yourself with this heavenly spaghetti babes

spaghetti 70g

heavy cream 30% 50ml

pasta water 50ml

gorgonzola 60g

5 black peppercorns

1 dried peperoncino

rosemary

2 tbsp olive oli

gochugaru

salt n pepper to taste

1. Boil 70g of pasta in heavily salted water. Save 50ml of pasta water for later.

2. Mash singular sprig of rosemary with 5 black peppercorns and 1 dried peperoncino.

3. Aromatize 2 tablespoons of extra virgin olive oil by heating it up on a pan with mashed spices.

4. After 30 seconds, move the olive oil and spices to a container and mix with 3/4 teaspoon of honey.

5. On the same pan, add 50ml of 30% heavy cream, 50ml of pasta water and 60g of gorgonzola cheese.

6. Mix well on medium-low heat until the cheese melts.

7. Add drained pasta into the pan and mix on medium heat until the sauce gets reaaaally creamy, not too liquidy.

8. Plate and garnish with earlier prepared aromatized olive oil and gochugaru for an additional hint of spiciness. Salt and pepper to taste💛