#gladercup2023

[newtedison]

tmr + different decades

[its-tea-time-darling]

fryonnaise

for the glader cup 2023: frypan‘s kitchen.

how to?

put egg in a high sort of container

while you are letting the mixer run, pour in oil slowly. only add more oil when the part you‘ve added has already blended in well.

add oil until the mayonnaise has the desired consistency

add pressed garlic clove, cut parsley, mustard and lemon juice for seasoning

💡 perfect with fry‘s fries and glazed glade sprouts.

ingredients + video on the mixing process under the cut

a mixer

a mixer

ingredients:

1 egg

quite a lot of rapeseed oil (some 0.4-0.5 L?)

garlic clove

mustard

parsley

lemon juice

[newtedison]

brinho + snapchat

[its-tea-time-darling]

fry‘s fries

for the glader cup 2023: frypan‘s kitchen.

how to?

cut potatoes into wedges (removing peel according to your personal preference)

boil in water for ca. 15-20 minutes (until the inside is soft and they nearly “fall apart”)

take out of water. put loads of salt and a comfortable amount of rapeseed oil on it (so the pieces are thoroughly soaked)

put into the oven at 200° Cfor ca 15-20 minutes, until the wedges are crisp and brown

eat 🍟

💡 best enjoyed with a side of fryonnaise and glazed glade sprouts.

[its-tea-time-darling]

glazed glade sprouts

for the glader cup 2023: frypan‘a kitchen.

how to?

wash + cut brussel sprouts

season with oil, salt, pepper and a small amount of maple syrup (less than a teaspoon)

put in the oven at 200°C for 15-20 mins

💡 perfect with fry‘s fries and a side of fryonnaise.

[its-tea-time-darling]

how tmr could‘ve gone…

[its-tea-time-darling]

Give Us Today Our Fry-ly Bread 🙏🏻

another recipe for the glader cup 2023: frypan‘s kitchen! 🎉

how to & ingredient list: moved to under the cut bc it got so long 😂. sorry that the measurements are on the vague side, it just isn’t an exact science 🤫🥖🌱

how to

how to

dissolve some dry yeast (like less than a tea spoon) in 1dL of lukewarm water, add a spurt of lemon juice and a bit of sugar (or maple syrup or honey) (because: the yeast likes it warm, it likes it sour, and it likes it sweet!)

wait for 15 minutes, then stir & look or listen if there’s bubbles (that‘s the yeast that has started working, chump chump!)

pour 500 mg flour + ground nuts of your choice in a bowl

add the yeast water mixture, and an additional 1.5 dL of water and 1 dL of oat milk (or any plant milk, or cow milk)

mix + knead

when everything‘s well mixed add salt until the dough tastes good (don‘t eat too much of it though 🫢)

cover with a wet cloth and let rest for 2-4 hours, or until the dough has doubled in size

take it out of the bowl, lay it on a table/counter. now press the dough down, but don’t knead. you’re basically pushing the air out of it.

when you have a flat pushed surface, fold the dough until it’s ~ round again

shape it the way you want your bread to look (round, or more oval, or maybe you want to make several bodies of bread) (try not to knead the bread anymore at this stage, just form it)

put on the tray, cover with a wet cloth and let it rest for another hour

then, remove the cloth, cut the surface in rectangles, have some flour over it and bake at 180°C for 30-45 minutes or until bread looks slightly golden/crusty.

to test whether your bread is done, take it out the oven (careful, hot!), and hit the bottom with a wooden spoon. if it sounds hollow, it’s done!

ingredients

500mg flour

2.5dL water

1dL oak milk (or any other plant or cow milk)

ground nuts of your choice (some handfulls - that’s up to personal preference really)

a dash of lemon juice

a little bit of sugar or maple syrup

some dry yeast (less than a tea spoon)