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I have a quick terryaki sauce. 1/3 cup soy sauce 3/4 cup light brown sugar. Combine in a skillet, bring to a boil, then reduce to a simmer. Let it reduce to the consitancy you like. You can add garlic, citrus (I usually use orange juice), ginger, scallion (Green/Spring onion), crushed red pepper flakes, or just about any Asian flavor to the last few moments of reduction to give it a bit of extra flavor you might want. Store in an air tight container/jar. Use as needed. |
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Yesterday my neighbour Anne gave me some fresh plums. I made a plum and stem ginger crumble.. best ever.. to die for. ** 15 plums washed dried, halved, kernals removed and placed on bottom of baking dish. Sprinkle with 2 desert spoons of demerara sugar. Take 3 cubes of stem ginger, slice finely and place evenly over plums. Take 3 teaspoons of stem ginger syrup and drizzle over the plums. 1 teaspoon ground cinnamon, sprinkle over evenly. In a mixing bowl put 40g flour + 60g butter + 60g demerara sugar + 20g fine porrige oatmeal + 20 g ground almonds. Rub this mix until it is fine breadcrumb texture. Pour evenly over plums, press down gently. Bake at 200°C for 40/45 minutes. ** Allow to cool for good 15 minutes, or your mouth gets burnt! Serve with ice cream, cream or custard. |
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I have a really good recipe for Homemade pumpkin bars with caramel frosting. They are made from scratch and taste amazing the frosting can be used on multiple things like cakes, brownies, ice cream etc. For Cake 1 1/2 cups granula sugar ½ cup light brown sugar 1 cup sour cream or Greek yogurt ½ cup salted butter , (1 stick) 1 1/2 cups pumpkin puree 3 eggs 2 teaspoons vanilla extract 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg For Frosting 6 Tablespoons butter 1/2 cup heavy whipping cream 1 cup + 2 Tablespoons light brown sugar pinch salt 2 ½ to 3 cups powdered sugar 2 teaspoons vanilla extract - Add butter and sugars to a mixer and cream together until light and fluffy.
- Mix in Greek yogurt.
- Add pumpkin, eggs and vanilla and mix.
- In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.
- Mix the dry ingredients with the wet.
- Pour batter into a jelly roll pan (10×15 inch). Bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.
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As soon as the cake comes out of the oven, make the frosting. -
In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. -
Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps). -
Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting. -
Gently spread warm frosting over bars. Allow to cool before serving. |
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Let's revive this! Found this somewhere online and tweaked it a bit, 10/10 delicious and pretty easy! - Cheesy lemon basil pasta! - 2 lemons 1 chopped shallot or 1 chopped onion 2 small garlic bulbs Basil Oregano 1 "wheel/circle" of Boursin cheese Asiago ( measure with your heart ) - Preheat oven to 375 Place Boursin in the center of a pyrex dish Place 2 lemon halves around it (1 lemon total!) Add in sliced shallots/onion and the garlic Add Asiago Drizzle olive oil over and season with 1 tsp black pepper and 2 tsp each oregano & basil Bake for 40 mins at 375 - Meanwhile prepare pasta, just use whatever pasta your heart desires xD and set aside - keep the water Take the tray out of the oven and squish the lemons to get the juice out Add in your cooked pasta with some of the pasta water and optional fresh basil leaves Mix everything together Top with lemon zest and shaved parmesan (optional) |
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This is a recipe I found online and tweaked a bit, I LOVEE this stuff for when im sick, its a miracle worker. If you decide to make this and it seems thick, worry not! That is simply how it is! If you want it thinner, adjust the broth and parmesan accordingly :) . Small disclaimer: I do not measure my seasonings. I go by feel and taste, unfortunately, so I would start with a pinch and add more if you want . Italian Penicillin (Single serving) Ingredients: - 1 stalk celery
- ~1/2 Cup of carrot
- ~1/2 Cup of onion
- Garlic. Measure with your heart. I mince a handful of cloves XD
- 1 Cup broth (Chicken or beef is best in my opinion)
- 1/4 Cup Pastina
- 1 Egg, beaten
- Turmeric
- Garlic powder
- Onion powder
- Ginger powder
- Cayenne
- Salt
- Pepper
- Grated parmesan
Instructions: In a pot with butter, cook your celery, onion, and carrots until softened. Next, add in your garlic and cook until fragrant. Add in your seasonings and give it a good mix before adding in your broth. Once boiling, add your pastina and let it cook for about 6 minutes. Remove from heat and add a pad of butter and your cheese. Finally, add the beaten egg (the remaining heat will cook this) and stir and there you go! |
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My potato soup recipe. I also have a version that is a chicken bacon ranch one and damn it's good. 1 large onion 3 carrots 4 stalks of celery 10-12 russet potatoes (depends on size) Roasted garlic Enough chicken stock to cover veggies (I usually use chicken bouillon) 8 oz cream cheese 8 oz sharp cheddar or Colby jack Seasonings are salt, pepper, garlic powder, onion powder, and Kinders Buttery Garlic and Herb to taste. •Roughly chop all vegetables and add to a large pot to cook with stock. •Once vegetables are fork tender I either use a stick blender or a regular blender to make it super creamy and smooth. While blending I will add in the cream cheese so it's completely emulsified in it. •Once blended add in your sharp cheddar or colby jack. To add I will also sometimes put four to six russet potatoes in the oven to bake while the rest of it is cooking and once they're done roughly chop and add into the soup after it's blended so there's still some chunks of potato. The chicken bacon ranch version is identical to all steps above however after the soup is blended I add in two tablespoons of bacon fat, a packet of ranch seasoning, and shredded rotisserie chicken. I will then put sour cream, cheese and pieces of bacon on top. |
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Warming, with Sleet and Heavy Icing
