#Cookbook: 50+ Delicious

[kindleebookwriter]

[pirate-of-the-southern-isles]

You know what I am doing for you?

I found this gem on Amazon when I was trying to check when when the official Frozen Cookbook is being published. This unofficial one is from 2021 and, you guessed it, with that title - I couldn't resist.

So, there are three recipes related to the Isles, author clearly has no idea where are the Isles actually located (not *that* South!), but nevermind. We have:

1. The Southern Isles Coconut Pie

2. Hans' Soulmate Sandwiches

3. Chicken Cauliflower Rice Bowl from the Southern Isles

Did I try it? You bet I did.

Here is the coconut pie!

Now, since I am all about sharing, here comes a - slightly modified - recipe, given in grams!

Ingredients:

160 g melted butter

300 g coconut shreds

320 g canned, crushed pineapple with juice (bought in cans)

130 g or 34 pieces of marshmallows

Pinch of salt

250 g of 30% or 36% cream, whipped

70 g powdered sugar

9 g vanilla extract

Now:

Melt the butter and mix with 250 g coconut shreds, press it into your pie plate to make crust. Bake 10 mins in 180*C (325*F).

50 g of shreds toast lightly on dry pan and set aside

Drain crushed pineapple and mix 1/2 cup of juice and marshmallows in a saucepan. Cook until marshmallows melt.

Add pineapple, vanilla and salt. Let it cool in the fridge (I say 1 h).

Whip the cream while slowly adding powdered sugar. Remember, the cream must be cool!

Once your pineapple mixture cools down, mix it with whipped cream and place on the crust.

Sprinkle with toasted coconut shreds.

Chill for minimum 2 hours but the whole night will be better. Serve cold!

Now, that is the only recipe I will give (as I said, it was a little modified in doing!), I hope it will give you an idea of what you can find inside. The quality of the book is... well, print-on-demand (bad paper, stock photos) but well, maybe it can serve us until 29.10.2024!

That being said - the pie is delicious!

...even if it sure as hell is not from the Southern Isles.

(but the Republic of Pirates can fill in for a patent!)

[bakingtherapy]

Breakfast with Cordelia #10 Macarons

Sul Sul, Gerbits. *Breathes heavily in excitement and terror* 

Today on Breakfast with Cordelia we are going to tackle something that I have always wanted to make. But never had the confidence for Macarons. They are very time consuming, very delicious french cookies. 

Today’s recipe comes from Rosanna Pansino’s Nerdy Nummies cookbook. I could have made her Baby Yoda macron, but thought it was bad timing *haha*. 

The recipe and the directions will be in the description down below. 

For making the macrons, you are going to sift the powdered sugar and almond flour separately. It helps if you sift more than once. Just so you don’t have to throw out a lot of excess flour and sugar. But you don’t want to put the excess in the bowl. You are going to need a very smooth batter.

Whisk the powdered sugar and almond meal until combined.

In another bowl, with an electric mixer, beat the egg whites until frothy. In her video, she says “Until it looks like a bubble bath.” This takes approximately 4 minutes. 

 Slowly adding the graduated sugar until soft peaks form, and you are going to continue beating for another 4 minutes. 

But, watch the peaks you don’t want them to be stiff peaks, or the cookies won’t get smooth.

You are going to fold in the salt.

If you are using food coloring, this is the time to mix it in. However, given that this is the first time doing this recipe, or any macron recipe. I didn’t want to add any coloring to the cookies. 

But if you plan on using food coloring use a color that is a little darker than the color you are using, because it is going to bake lighter.

You are going to grab a spatula, and with it, you are going to fold about a third of the almond mixer into your egg whites. Folding about 20 times. To fold you want to grab your spatula and scrap from the bottom to the top. Making sure that everything is incorporated. 

Repeat this with the rest of the almond mixture. Making sure not to over mix. You are going to be mixing for about 50-60 times. You want the mixture to look like coarse sand. 

You are going to line a baking sheet with parchment paper. It was helpful to find macron templates online. Just print them off and place them under the parchment paper. Just make sure to move the paper before putting them in the oven. 

The next step that you are going to do is spoon the batter into a decorating bag or ziplock bag. 

For the decorating bag, you may want just the coupler and no decorating tips.

You are going to pipe the batter onto the parchment paper in about 1- inch rounds ¾ inch apart. I know that this seems very particular. But these cookies have an amazing taste and the time it takes you to make it is so worth it. 

After that, you are going to tap the baking sheet to release any air bubbles. This part is very important. Because it can change the consistency of your cookies.

Let them set out for 1 hour before baking. I know that I am the #1 person who doesn’t like listening to waiting. However, you have to let the “skins” form on the macrons. This is another step that is crucial for the consistency that makes a macaroon different from a normal cookie.

Once the cookies have developed their “skins” you should position a rack in your oven to the top third of the oven and preheat your oven to 300℉.

These cookies are going to be in the oven for about 20 minutes. They will puff up and they look dry. But make sure not to have them turn brown. 

You know they are “truly” macrons when they have developed their “foot.” Which is a rough-looking layer at the bottom of the cookie. 

As the cookies cool, we are going to make the filling. In a medium bowl, you are going to beat the cream cheese, butter, powdered sugar, and vanilla with an electric mixer. Until the mixture is smooth and creamy.

After the cream cheese is creamy you are going to add your food coloring. 

Scoop it into a decorating bag fitted with a #12 tip. Or a ziplock bag if you do not have a decorating bag. 

Now, we make these cookies into macarons. To do this turn half of them upside down. Pipe about 1 teaspoon of filling onto the cookies that are turned over. Top the remaining cookies to the ones that have the filling.

And there you have it. You have made macarons.

Honestly, when Celeste told me to make these cookies, I was scared. Because I knew that they were going to be very time consuming and that I wouldn’t get perfect macarons, on my first try. But, I know that I am going to keep practicing. There are bakers out there in the world, who were just as nervous as me. Just keep practicing and you will get it. I hope you liked this recipe today. Make sure to like and subscribe for more recipes like this in the future. Vadish, Dag Dag!

Show the original author some 💖💖💖 Rosanna Pansino

Printable version of this recipe: on the blog

Feel free to support me on:

🐥Patreon 🐥 Kofi 🐥 Facebook 🐥 Pinterest 🐥

[rockislandadultreads]

Nonfiction Recommendations: Seasonal Cookbook Picks

Prepare for the holidays with this sampling of seasonal cookbooks!

Hot Sheet by Olga Massov

The sheet pan hardly needs an introduction. The underappreciated cooking workhorse, sheet pans are versatile, practical, inexpensive, durable, stackable, and easy to clean.This cookbook offers a creative approach to using this invaluable tool, with elevated, yet accessible recipes spanning from breakfast to dinner to desserts that will take you from weeknight suppers to celebratory meals.

Baking for the Holidays by Sarah Kieffer

In this cookbook, Sarah Kieffer offers more than 50 delicious recipes for seasonal brunches, cookie swaps, and all those Christmas, Hanukah, and New Year's Eve parties. With cozy holiday imagery, a lovely, clean aesthetic, and easy yet innovative recipes, this is a go-to cookbook for baking enthusiasts, anyone who loves the holiday season, and, of course, fans of Sarah Kieffer.

Brilliant Bites by Maegan Brown

In this cookbook, Maegan Brown (aka The BakerMama) has created and curated visually exciting and deliciously enticing finger foods for parties and special occasions, breakfast and brunch, everyday snacks and meals, dessert, and her specialty - holiday-themed bites. These 75 appetizers are easy to shop for and prepare, for effortless, kid-friendly entertaining. 

Just the Good Stuff by Rachel Mansfield

This vibrant cookbook proves that living a healthy lifestyle doesn’t mean adhering to restrictive diets or giving up all the foods you crave. Using better-for-you ingredients, you can indulge while still maintaining a balanced approach to eating. Perfect for those who are new to cooking or learning how to incorporate healthy ingredients into their everyday lives, this cookbook includes an entire chapter on food prep, lots of confidence-building tips, and inspirational advice.

[coneygoil]

I recently bought b. Dylan Hollis’ cookbook “Baking Across America” (and if you haven’t seen his videos, go check them out!!). The first recipe I decided to try was Lowbush Blueberry Buckle. It’s like a coffee cake type dessert from Maine.

Started off with the topping, which consisted of graham cracker and butter.

I had a hard time finding a pan the right size to put the batter in. The first two were way too big. The cake would have been flat and I didn’t want that. I had to use a square pan and it fit perfect!

here’s the results!

look at how delicious that inside is!

It tasted good. I think it may have needed a little more blueberries. I didn’t put in a full two cups (used blueberries off my bushes but there’s not a lot of ripe ones rn). The topping is chunky and soft at the same time. Cake was the perfect consistency. I check it twice at 30 and 40 minutes to make sure, if wasn’t getting dry. It was perfectly baked at 50 minutes just like the recipe said.

I totally recommend this recipe if you love blueberries 🫐

[tastetexts]

Summer Pasta Salad (Alissa Noel Grey)

5-Ingredient Cookbook: 3/50

Flavor: 4/5 Time: 2.5/5 Cost: 3/5

Out of all the recipes I've tried from Alissa Noel Grey's 5 Ingredient Cookbook, the Summer Pasta Salad is my favorite so far. Despite being a red-blooded American, I actually have never used plain mayonnaise as a sauce for, well, anything before, so I admit I had some hesitation around this recipe for that reason. But I gave it a try, and it was surprisingly pleasant.

I'm used to pasta salads made with vinaigrette or Italian dressing, so having a creamy pasta salad was a treat in both texture and flavor. It is absolutely essential to use good quality (aka, the one that you think tastes the best) mayo here, because that flavor coats everything and you get that flavor in every bite, so it's important that you use a brand (or make your own!) that suits your preferences. I reserved some pasta water and used that to melt the mayo and make for a richer sauce that clung to the noodles divinely, and I definitely recommend that step!

The ham provides a nice texture to an otherwise soft pasta dish. The gherkins (or as we more frequently say in the U.S., pickles) work similarly, adding a nice crunch. I assumed the author intended us to use sweet pickles (which I am a huge fan of!) but we ended up with baby dill pickles. This still tasted great--I'm a huge fan of dill--and the saltiness from the pickle brine and dill flavor add some complexity.

My fiancé was a dear and made a batch of eggs for us, knowing I needed some for this recipe. However, my guy tends to prepare hard-boiled eggs on the soft-boiled side. I have no objection to this--I love the creamy, runny yolk--but it was certainly messy to chop up the eggs for this salad! Most of the yolks sadly ended up on the cutting board. If you boil your eggs for harder yolks, you may enjoy that additional firmness from them, as well as the nice yellow color. Even though my yolks didn't quite make it to the salad bowl, the whites were included were a nice touch.

A common theme I'm seeing with Alissa Noel Grey's cookbook is that it is... I'm sorry, it's just so bland. I knew this was likely with this recipe, so I took liberty to include extra pickles as well as some fresh rosemary sprigs, which really boosted the flavor. Once the recipe was chilled, it was actually so delicious. It's certainly not the most complex flavor profile one would ever eat, but it was tasty, and that's what matters. The rosemary added a fresh herbaceousness, and the creaminess from the mayo and eggs was delightful. I liked the crunch of the pickles and their salt/dill contribution, and who can resist a chunk of ham? This recipe is simple, but the flavor is not compromised. It has a broad appeal that I think would work for many palates. Just in case you don't believe me, I shared bowls of this with my two-year-old, and he loved it!

This pasta salad is also flexible in the sense that you can adjust the ingredients (the ham can be swapped for seafood or tofu depending on your dietary needs and what you have on hand, and it takes well to herbs or other seasonings). It's appropriate for potlucks, picnics, as a side dish or a main. I would recommend this recipe for gatherings, because I got about 6 portions out of it.

This recipe was fairly cost effective, totaling about $2.88 for the whole shebang, which is generously portioned. It is a bit of a time commitment, though--definitely not something you can whip up fast. You're looking at at least 7 minutes of cook time on the eggs, plus shocking, peeling, and chopping them; cooking and chopping the ham, slicing the pickles, cooking, draining, and shocking the pasta, combining everything, then chilling it in the fridge for half an hour--not counting the time it takes for the waters to boil and the pan(s) to get hot. It's definitely not a one-pot meal, either, despite everything coming together in one bowl. So it's not exactly friendly on your sink or dishwasher.

But the summer pasta salad does encapsulate the down-home, Midwestern flavor of summertime gatherings. It provides a good flavor while remaining simple enough to modify based on one's own preferences and creativity (you can easily make this fancier or more flavorful, if need be).

Not the best thing I ever ate, but tasted good and would probably make again. 8/10 B+

[ash-and-books]

Rating: 5/5

Book Blurb:

Immerse yourself in your favorite anime worlds and café culture, in its myriad forms, through 50 different anime movies and series--from the beloved films of Studio Ghibli to popular series such as One Piece. Food plays an important role in anime, whether it is briefly shown in a slice-of-life scene or the entire plotline of an episode or even a series, and popular anime food creator Nadine Estero (@issagrill) has perfectly captured these favorite food and drink moments once again, in this follow-up to her best-selling cookbook, The Anime Chef Cookbook.   In The Anime Café, Nadine takes on lighter fare, focusing on 50 drinks, snacks, and sweet treats—traditional Japanese favorites and inventive re-creations—and bringing them from the screen to your table.​ In this cookbook, you’ll find:​ ​

Foods and drinks from a variety of popular anime series and movies​

50 easy-to-make, fun, and delicious recipes​

A stunning anime-style food illustration accompanying every recipe ​

Information about the exact episodes that feature the items​

How to stock your anime kitchen​

A celebration of Japanese food and culture​

Review:

A delightful collection of foods that have been in popular anime. Have you ever wanted to recreate the foods from your favorite animes? Well now you can with this cook book compiled with sweets, savory dishes, and drinks all inspired by some of your favorite animes! I had so much fun reading this and all the recipes were super easy to make and follow. There are 50 recipes and info on the exact episode and anime that the recipe is from! Snatch this book up immediately!!

Release Date: September 3,2024

Publication/Blog: Ash and Books (ash-and-books.tumblr.com)

*Thanks Netgalley and Quarto Publishing Group – Rock Point | Rock Point for sending me an arc in exchange for an honest review*

[culinary-vagabond]

Recipe Off the List: Garlic Confit

Partner made this one from the Modernist Cuisine at Home.

The full title is technically Pressure-Cooked Garlic Confit and I'd say it is incredibly easy to make, but that was because we're cooking nerds with lots of kitchen tools and appliances. If you're looking for simple and/or easy and/or doable with minimal kitchen equipment, Modernist Cuisine is not the cookbook to grab. This recipe requires a pressure cooker (we use an Instant Pot) and a canning jar; it benefits from a kitchen scale.

If you have a pressure cooker, this is an incredibly simple recipe. Not 'simple for Modernist Cuisine,' I mean actually simple. 200 g of olive oil, so many garlic cloves (125g = about 50 cloves), and herbs (2g of rosemary and thyme) for flavor/aromatics in a canning jar. Seal the canning jar and then loosen the lid (so it doesn't explode) and pop it in the pressure cooker for 2 hours. And Done.

I'd never had garlic confit before — I had to ask my partner what you do with it. Turns out, garlic confit is a condiment. You put it on top of whatever you want and can spread it like butter. Which, let me tell you, was delicious on both the bread and the lamb partner made for dinner on Christmas.

Entirely worth the time.

Recipe: Keeper

[paganfantasy]

The Official Stardew Valley Cookbook

Welcome to Stardew Valley, where each season brings a new crop of bountiful food to make for friends and family. From farm staples like veggies, fruit, milk, and eggs to foraged mushrooms and berries to fresh fish, there’s always something delicious to put on the table. These 50 recipes are based on in-game meals and food, allowing you to cook and eat all your home-grown and fresh-caught ingredients in real life. The Official Stardew Valley Cookbook is organized by season and has recipes from your favorite characters, including the Queen of Sauce and Gus at the Stardrop Saloon. Written in collaboration with independent game creator ConcernedApe and packed with original illustrations and food photography, The Official Stardew Valley Cookbook helps you bring the Valley’s incredible flavors to the dinner table, giving you the energy to take on the world.

Some of the recipes are a little odd, but all the ones I've tried have been really good so far.

https://amzn.to/3ZSRrwj

[little-qngels]

yes

Although the idea of putting bread and cheese together has been around since ancient times, the grilled cheese we know and love was thought to have originated in the United States during the 1920’s. At the time, loaves of bread were inexpensive and processed cheese had gained popularity, becoming readily available to the people. The grilled cheese quickly became a basic part of the average person’s diet and it’s not hard to see why.

Through the American Great Depression of the 1930’s, the grilled cheese remained popular due to its inexpensive ingredients. Then, during World War II, the Allied forces continued to enjoy the sandwich as it made its way into cookbooks found in the chef’s kitchens. Before long, it was seen regularly in schools and in your average household. It was on its way to becoming the kids’ favorite meal.

Did you know that through the 1940’s and 50’s, they were originally prepared in an open-faced manner with grated American cheese on top? Then in 1965, when grocery stores began stocking their shelves with the newly beloved Kraft singles, the idea of adding a second piece of bread came to life, finally making it a closed sandwich. This added substance to the sandwich, leaving people much more satisfied with their meal. This was also around the time the phrase “grilled cheese” came to be, often referred to as “toasted cheese” or “melted cheese” in years prior.

This comfort food, with around 100 years of successfully feeding the American population, continues with its evergreen status on menus around the country. At the Committed Pig, we like to think our grilled cheese sandwiches are a work of art, as we take the concept of the traditional recipe and expand upon it with delicious fixings.

Depending on your taste, start by trying our grilled cheese made with American and cheddar jack, paired with a warm bowl of tomato soup to make the perfect dipping duo. If you want to venture out a bit, go with the garlic avocado grilled cheese made with avocado, sun dried tomato pesto, muenster cheese grilled in garlic butter and a side of fries.

[beifong-brainrot]

People you'd like to get to know better

Thanks to @korrasamibottles for tagging me <3

Last Song: little boy in the grass by Aurora. I adore Aurora and one of my fondest memories is when my dad took me to one of her concerts.

Favorite colour: i like greens, browns and burnt orange. But i don't exactly have a singular favourite colour.

Last Movie/Show: to be honest, i don't really watch that many movies or shows but one of the last ones I'd watched was Scooby Doo; Mystery Incorporated. I've wanted to watch it for a couple years now and it was surprisingly good!

Sweet/Savory/Spicy: Probably savoury! I enjoy sweet stuff, but my sweet tooth has definitely been waning as I inch into adulthood. I can't usually deal with very spicy things. I am a little white boy, have mercy. I can enjoy spices but not my favourite things.

Current Obsession: does the 50s count as an obsession? I've been doing a lot of research for my tlok 50s AU and I've been finding a lot to enjoy in the concept. However romanticized it my be.

Last thing I looked up: synonyms for the word 'JEER'. Again, I'm writing lol.

Last Book: 'An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery' by Chris-Rachael Oseland. It has some delicious recipes (mostly old fashioned English ones) and I love cooking from it. Yummy, wholesome, filling food! [Here's Cloudy 'helping' me cook boxty.]

Last Fic: would you believe me if I said that I was recently rereading 'she'll surprise you' by the ever talented @linnorabeifong I love her writing 😊 makes me feel like im watching a snazzy, elegant film noir.

Looking forward to: my mom's coming to visit me next week! Im super excited about it because I haven't seen her in a while! And she's probably gonna bring one of our other dogs too!

Tagging: @appalesbian @linnorabeifong @bumi-ii @nova-leaf @thatoneguy56fanfic @thatonepersonimobsessedwith @swimming-guy @transboyzuko

[eatsowhat]

Get your copy off Eat So What! & Eat to Prevent and Control Disease Boxset (6 Books in 1): https://www.lafonceurbooks.com/l/eswetpacdboxset

#boxset #health #healthreads #author #exclusive #eatsowhat #lafonceur #cookbook #healthylifestyle #cleaneating #mustreads #recommendedbooks #BookishLeague #bookish

[bookclub4m]

25 Food/Cooking Non-Fiction Books by BIPOC Authors

Every month Book Club for Masochists: A Readers’ Advisory Podcasts chooses a genre at random and we read and discuss books from that genre. We also put together book lists for each episode/genre that feature works by BIPOC (Black, Indigenous, & People of Colour) authors. All of the lists can be found here.

Niqiliurniq: A Cookbook from Igloolik by Micah Arreak, Annie Désilets, Lucy Kappianaq, Glenda Kripanik, and Kanadaise Uyarasuk

New Native Kitchen: Celebrating Modern Recipes of the American Indian by Freddie Bitsoie

Cooking for the Culture: Recipes and Stories from the New Orleans Streets to the Table by Toya Boudy

Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations by Tabitha Brown

tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand with Jennifer Cockrall-King

Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly

50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie by Stacey Mei Yan Fong

Modern Native Feasts by Andrew George Jr.

Cook Korean!: A Comic Book with Recipes by Robin Ha

A Foodie's Guide to Capitalism by Eric Holt-Giménez

Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants by Ann Hui

Korean American: Food that Tastes Like Home by Eric Kim

Indian-Ish: Recipes and Antics from a Modern American Family by Priya Krishna with Ritu Krishna

100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today by Stephen Le

A Splash of Soy: Everyday Food from Asia by Lara Lee

Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud

The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico by Mely Martinez

Mi Cocina: Recipes and Rapture from My Kitchen in México by Rick Martinez

Food-Related Stories by Gaby Melian

Stuffed and Starved: Markets, Power and the Hidden Battle for the World Food System by Raj Patel

Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land by Leah Penniman

Plantcakes: Fancy + Everyday Vegan Cakes for Everyone by Lyndsay Sung

Chef Tee's Caribbean Kitchen by Chef Tee

Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry

Cooking with the Wolfman: Indigenous Fusion by David Wolfman and Marlene Finn

[rockislandadultreads]

January is... National Soup Month!

Every Season is Soup Season by Shelly Westerhausen

From broths and gazpachos to chowders and chilis, this flexible cookbook is overflowing with scrumptious soups for every season. Tips for batching and freezing soups and instructions for using an Instant Pot or a slow cooker ensure stress-free meals, with less time in the kitchen and more time at the table. With gorgeous photography and a bonus section on soup accompaniments, everyday soups have never been so simple - or delicious.

Seriously Good Chili by Brian Baumgartner

No one takes chili more seriously than Brian Baumgartner, whose character as Kevin Malone became a household name in the Emmy-winning TV series, The Office. In real life, Brian is a true chili master and aficionado who is just as serious as his fictional counterpart about making the most perfect pot of chili. Featuring 177 chili recipes stamped with Brian's "seriously good" approval rating, this volumecontains new ways to spice up chili for all occasions, all year long.

Healing Herbal Soups by Rose Cheung & Genevieve Wong

Combining the trends of culinary medicine and seasonal eating and adding a dash of Traditional Chinese Medicine (TCM), this cookbook is the first of its kind to focus on boosting immunity and weathering the seasons, by a mother-daughter, Chinese-American duo. This volume provides a complete herbal encyclopedia and more than fifty tasty recipes - with full-color photographs - that mix herbs with meat and vegetables to create healing broths.

Zuppe by Mona Talbott

Much more than a collection of remarkable soups, this volume by Mona Talbott is also a wise and gentle tutorial on how the humblest foods can be the most profoundly satisfying. In addition to 50 recipes, Talbott shares approaches and techniques that can change the way a cook thinks about economy, improvisation, and using all the flavors and nutrients inherent in each ingredient. Organized seasonally, this cookbook also serves as a practical guide to using the bounty of farmers markets throughout the year. 

[cdnfoodie]

Taiwanese beef noodle soup (Instant Pot)

Recipe from https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/

Substituted 2lbs beef short ribs for the beef shank. I boiled the meat in water for about 4 min and rinsed in cool water before adding to the Instant Pot, and cut pressure cooking time to 50 minutes.

Couldn't find a ready-made spice packet so I made my own as instructed in the recipe; I was able to find disposable spice pouches at my local HMart.

For the noodles, I followed the basic recipe from Hetty McKinnon's cookbook, To Asia, With Love.

(briefly, mix 450g all-purpose flour, 2 tsp salt, 225ml room temperature water until a dough forms. Knead and let rest before cutting/pulling.)

Recipe can also be found here: https://www.thekitchn.com/hetty-mckinnon-hand-pulled-noodle-recipe-23136115

Overall it was delicious! (although TBD how close I got to the real thing; will be heading to Taiwan in February 2024 so I can compare!) Very flavorful, a little spicy from the Sichuan peppercorns, and the meat was fall-off-the-bone tender. The noodles were easier than I expected! Letting the dough rest was important to get it soft enough to easily pull.

[thommi-tomate]

Kochen für kleine und große Champions

Servus everyone and welcome to this extra edition of the Müller Mail

I am currently traveling with the DFB team in the USA, but I would like to use the time to present something very special to you today:

My new cookbook "Kochen für kleine und große Champions" 👨‍🍳 📖

Together with nutritionist Dr. Matthias Riedl, an absolute expert, I am now launching my first book on the subject of nutrition. For me it is important to bring nutrition knowledge to the forefront. The book should not just be a collection of great recipes. It should be a practical guide that helps you to understand the topic of healthy nutrition and to integrate it into your daily life.

I was able to learn a tremendous amount from "Doc Riedl" during the joint making of the book. You will find much of this in the first half of the book. From my point of view, this is an enormously important part.

Did you know that many foods have real "superpowers"? With this book you can awaken your children's curiosity and learn a lot yourself.

Nutrition is not just a fashionable topic, but an essential part of a healthy life. And if we transmit these values to our children at an early age, we prepare them for a life full of vitality and well-being.

Overnight oats with nuts and cocoa

For 4 persons

Preparation time: 10 min

Resting time: 2 hours or overnight

200g Oat flakes

½L unsweetened soy drink

2 tablespoons maple syrup

2 tablespoons defatted cocoa powder

1 tsp cinnamon powder

4 tbsp cashews

1 mango

4 tbsp. hazelnut butter (alternatively almond or peanut butter)

4 tbsp. cocoa nibs

1. in the evening, mix the oatmeal with soy drink, maple syrup, cocoa and cinnamon powder in a bowl until smooth and all the lumps have dissolved. The oatmeal mix above night - or at least 2 hours - covered in the refrigerator.

2. the next morning, coarsely chop the cashews and lightly roast them in a pan without fat over medium heat for 2 to 3 minutes. Remove and leave to cool

3. In the meantime, peel the mango, cut the pulp from the stone first into wide strips and then into cubes.

4. To serve, spread the oat flakes, decorate with the mango cubes and sprinkle with 1 tablespoon of hazelnut butter, toasted cashews and cocoa nibs.

Cooking tip:

If you prefer a hot breakfast in the morning, you can heat the oat flakes overnight in a saucepan or in the microwave before sprinkling them on top.

If the oat flakes become too hard when reheated, add an extra splash of soy beverage.

Blueberries can also be substituted for the mango.

In the book you'll find more than 50 everyday-friendly, quick-to-prepare and tasty recipes for the whole family. From clever ideas for "sneaking" something healthy into kids' mouths to tips for staying fit with healthy food, it's all here.

We have tried to design the book in a way that is understandable and easy for everyone to put into practice. No complicated recipes, but simple, delicious, fun and healthy dishes.

I am convinced that healthy eating is an important key to a fit and happy life. With this book I want to motivate you to try new things in the kitchen and show you how much fun it can be to cook with fresh ingredients.

Positive reviews - I'm glad 😀

The book has only been out for a few days, but the first positive reviews have already started flying in.

I find the one from Eric, who writes at the end, especially funny:

"The ball is in the pot! The home game can begin! 5-delicious Champions League pies for this book! Delicious bullseye for the whole family."

My cookbook is now available

The cookbook "Cooking for Little and Big Champions" is now available on Amazon or in stores. I would be happy if you take a look inside and try out one or the other recipe

So, guten Appetit and stay encouraged!

Euer Thomas

Source: Die Müller Mail