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Okay so I made these without the cinnamon and nutmeg and lemme just tell you:

THESE MUFFINS TASTE EXACTLY LIKE DOUGHNUTS.

I DUNNO WHAT KIND OF VOODOO I PULLED IN THE KITCHEN BUT SLAP MY NIPPLES AND CALL ME BETSY BECAUSE THEY TASTE LIKE DOUGHNUTS HALLELUJAH IN THE HIGHEST.

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omg pls share som cabbage recipes!!!

I couldn't find the recipes in english, so I assume they're out cultural balkan dishes; I am not a very precise cook but I can explain what I'm doing.

One of my favourite ways to eat cabbage is 'Cabbage Pasta', we call it 'little cloths' because the pasta we use is usually cut like little cloths. This is how it's done: you sautee some onion, garlic and spices on oil, then you add cabbage, cut neatly into small pieces (they can be rectangular pieces, it's not super important), then you add half a glass of water and cover it up and let the cabbage take in all of the spices and alliums. It should cook like that for 10-15 minutes, or until the cabbage is soft, then you add in pre-cooked pasta in! You let it all cook together for a bit so the pasta takes in the flavour too, and all of the water should be taken in by cabbage and pasta. And you're done! The spices used in this are usually salt and sweet paprika, you could use soy sauce too and add anything to your liking. It's absolutely delicious.

The second recipe is something I've had all of my life, it's like a stew maybe? But basically you also sautee some onions, garlic or whatever spice you want on some oil, add tomato paste or tomato juice, or you can go with freshly cut tomatoes as well, add water, and put in cut cabbage and potatoes (you can also add carrots and more vegetables!). It's very delicious when it cooks down like that. I also like to add just a spoon of vinegar in it, I seem to like the added acidity.

Other ways I like to eat it is in a salad of course, and in spring rolls!

One really popular cultural recipe here is 'filled cabbage', and I've never actually made it, our name for it is 'sarma', which I can't really translate into anything. It's made by specifically preparing the fermented cabbage leaves, so they can serve as a wrapping for a mix of rice, meat and spices. Then they're all cooked in a broth with alliums, spices, more cabbage and tomato paste. I could do it with rice and soy, but it's honestly intimidating for me to try, the leaves need to be wrapped just so the entire thing doesn't fall apart, and I first need to figure out correct fermenting methods for cabbage.

Everyone else drop your favourite ways to eat cabbage as well! Add cabbage recipes for the anon :)

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I made this for my inlaws since his sister is vegan. Switched the oat flour for coconut flour, and to make chocolate layer, I switched it up by making a vegan ganache. Chilled coconut milk whipped and then added the vegan chocolate. Whip again and let it cool on the cold fudge. You can freeze these. Just let them sit out of the freezer for 6 hours max. Otherwise, they get too limp.

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Pumpkinsoup

Will be making pumpkin soup for the very first time this week once these beauties are ready. Lots of roasted garlic, roasted onions, smokey pumpkin thanks to paprika and sage and thyme and maybe some tumeric and other warm spices. No cinnamon or tomatoes since my friend is allergic and I don't want to bring her harm while I am making soup for her. But if you do like cinnamon add it. Just try some moroccan or indian inspired flavours if you want a true warm winter soup kind of feel, otherwise go the italian route.

Only need around 700ml stock of choice, some water or cream or milk and a potatoe to thicken it. Enjoy

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I used to hate herbal tea. I drank it for medicinal purposes, but it was a chore. But then I learned The Secret, the one that makes herbal tea not only palatable, but enjoyable. Tasty. Delightful, even. I will tell it to you now:

Herbal tea is not tea.

Duh, you say, but let me explain further.

Herbal tea is not tea, and it will suck if you treat it like tea.

Actual tea, as in the tea plant Camellia sinensis, has very specific steep times and temperatures. This varies by variety (green vs black vs white), but it all comes down to a common factor:

Tea is high in tannins.

Tannins make stuff bitter. Tannins are released from the tea if you heat it too high or too long (again, specifics depend on variety but the point stands). If you steep it too long, BOOM, tannins. You put it in water that is still boiling or hasn’t cooled down enough from boiling? TANNINS. You get nasty, bitter, burnt-grass-tasting tea.

Herbal tea almost universally doesn’t have tannins. This means you almost universally can’t over-steep herbal tea. And in fact, and listen up because this is the practical part of the secret, you need to steep it way longer than actual tea if you want to get the flavors into the water!

Those recommended steep times on your herbal tea box are based off actual tea (black tea to be specific). It’s usually somewhere around 5-7 minutes, but what you actually need is something like 10-15 minutes.

And most conventional tea-making wisdom will tell you to not put the water in too soon after boiling, but again, that’s for tannin-rich Camellia sinensis. You could literally boil* your herbal tea if you wanted. It might make it slightly less sweet depending on variety, and you will probably bust your tea bag doing so, but my point is that you should put as hot of water as you can get into your steeping vessel. As in kettle starts whistling, pour it in immediately over the tea bag. Then let it sit for 10-15 minutes as discussed above.

The only exceptions that I know of personally are meadowsweet, red raspberry leaf, and yarrow, and only one of those is a very common herbal tea ingredient. And honestly, it’s not even high enough in tannins to affect your whole cup if it’s just part of a blend.

So please stop drinking weak plant-adjacent water and start getting the actual flavors you paid for.

*I have actually just dumped herbs in a pot and boiled them and it made a delicious tea. I used lavender, chamomile, lemon balm, and mint, all of which I’d grown myself, and literally just tossed the fresh-picked sprigs into a pot and boiled the crap out of it for close to 10 minutes because I forgot about it while I was rearranging the freezer. It was delicious and not bitter at all despite being a color I can only describe as “positively murky,” and I could taste every single one of the herbs I put in there. It also made my whole apartment smell like a sunny meadow. Do with this information what you will. Am I recommending you boil the devil out of your herbal tea bags? Not necessarily. But I’m also not not recommending it.

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Easy lunch or dinner

I sautéed onions, garlic, mushrooms with some fresh parsley and spinach. Ofcourse pepper and salt to taste. Added some feta cheese and parmesan leftovers so they wouldn't go to waste. All served on a hard bun with tomatoes

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This is one of my fave cookie recipes. Since most people here aren't huge butercream lovers I put extra pieces of buts and dark chocolate in them to give the cookies something extra.

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Saint’s Turkey Sandwich

Sarah and I recreated the best sandwich we ever had. It reminds us of sitting near Day Stage, listening to Karen Williams.

What You Need: pumpernickel or dark rye bread gouda, smoked (or not, your call) ripe hass avocados slow roasted turkey breast romaine lettuce mayonnaise (yellow) curry powder

You just need to find the right ratio for you in terms of the curry mayonnaise. Sarah and I added about a tablespoon of curry powder to half a cup of mayonnaise. Toast your bread, slather the mayo on both sides, with as little or as much as you want. Layer the gouda, turkey, avocado, and lettuce. Don’t forget the chips & salsa and it’s like you’re still home.

I really wanna recreate Burrito Night. That was gooooood.

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I made onion soup

I used a mix of yellow and red onions, 3 of each, let that caramelise with olive oil, butter, 2 cloves of garlic, some sage, tiny bit of rosemary and thyme. Added a small glass of red wine when it was almost done caramelising. Then 3 tablespoons of flour a tiny bit at a time. 3 cubes of beef stock and 1 cube of veggie stock and 2 litters of boiling water.

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i am not joking we need to force teach cooking in schools. like. it is an essential thing for survival. do you know how easy it is to make things if you know even the bare bones shit about how cooking works. we need to teach teenagers how far you can take an onion and some other veggies it''s sad that people grow up not knowing how to prepare literally anything. and i'm not talking about oh this home ed class taught me how to make chicken nuggets at home i'm talking about learning the balancing of sweetness and acidity and saltiness and bitterness and shit like that and techniques and oil temperatures and how meats cook. it needs to be taught because it's literally not even that difficult and it matters so much

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Crisp Sourdough with Cream Cheese and Slow-Cooked Fennel, Tomato, and Onion

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You are not too demanding. You are not creating conflict. You are setting a boundary. You are caring for yourself.

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I tried it with mango, pineapple, green grapes and they all work well. Best is when you have frozen fruit, bc it cools and gives flavour

HOT TIP!!!

You will drink more water if it tastes good. I’m dead serious. Throw some mint in there, throw some lemon or strawberry or a little flavor packet. Your brain likes things that taste good.

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Baked apples 🍏

Don’t use the mushy red ones