kitchenknickers

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never would have thot when I was a teen that I would be the kind of person who eats salad for breakfast but here we are

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oh man I thinkI oversalted this shortbread, even though I put the same amount on that I usually do?

it’s like the butter was mislabeled as unsalted.

good thing I didn’t tell my sister I was baking for her thing :/

will re-taste in the morning

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love this massive pack of digestives I got the other day, and opened it with the air of a drug dealer opening a suitcase of money

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[I was born stupid. But I will not die hungry!]

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stirring some ricotta or greek yoghurt into your scrambled eggs makes them frothy and soft

fig 1 is scrambles with ricotta

fig 2 is scrambles with yoghurt

fig 3 is eggs with too much yoghurt. (it was really wet and pretty weird texture but it was still yummy)

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notes to self:

for the sake of leftovers do broccoli separately.

leftover saucy beef can be warmed up in sandwich press

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hello for st patrick's day eve i will share my mom's soda bread recipe. mostly because it's on an absolutely ancient piece of paper that's hard to read & i want it transcribed. all measurements in US

ingredients:

4 cups flour (my mom does 2 cups wheat / 2 cups white. but do all white if you want the traditional look)

1 tsp salt

1 tsp baking powder

2 tbsp caraway seeds (i skip these because i hate them)

3/4 stick butter, softened (i usually do the whole stick for ease. she has crossed out and changed this measurement 5 times. measure with your heart)

1.5 cups raisins

1/2 cup sugar

1.5 cup buttermilk* -- add more if dry (this amount has been changed three times)

1 egg (but "2" is written next to it? genuinely also measured with your heart)

1 tsp baking soda

instructions:

Mix together flour, salt and baking powder (recipe says "sift" but no one in my family has the patience for this). Stir in caraway seeds if you're a monster who likes them. Cut in butter until mixture is crumbly. Add raisins and sugar. In a separate bowl, combine buttermilk, egg and baking soda. Stir liquid into flour mixture until just moistened.** Turn dough onto a floured board and knead a few time until smooth. Shape into a large ball and place into center of a well-greased 9-inch cake pan. Press down slightly. With a sharp, floured knife, make a 4 inch cross, 1/4 inch deep in the center of the dough. Bake 1 hour at 325** degrees (Fahrenheit) or until loaf is nicely browned. Cool on rack.

serving suggestion: eat with lots of butter, preferrably an irish brand like kerry gold

NOTES:

*you can make your own buttermilk by adding 1 tablespoon lemon juice to 1 cup milk (so for this recipe, 1.5 tbsp lemon juice to 1.5 cup milk). let stand five minutes, stir, and proceed with recipe.

**i have just been slowly pouring the whole mixture in. i do not think i have ever actually read the instructions until just now. when i do this, the dough will come out kind of wet and not really hold a shape but the bread will be moist and good.

***the original recipe calls for 350 degrees and i THINK this change was made because our oven ran kind of hot, rather than because it needed less heat? unclear. watch your bread.

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Another comment:

"Twelve hours is a long rise that will lead to the bread collapsing and becoming denser unless you put the dough in the fridge, in which case it will make for better flavor. If you don't have room in the fridge, just let it rise an hour or so, it'll be fine. Then punch it down, shape it into a loaf or a braid or whatever you like, and let it rise another half hour or so before you bake it.

Also, 450 for 45 minutes is too hot for too long, in my oven at least. 400 works fine, and check it after 30 minutes - it should be golden brown and the bottom should sound hollow when tapped.

If you want to make bagels, take this bread dough, let it rise, cut it into eight or twelve portions depending on desired size of final bagel. Roll each portion into a ball, stick your finger through it and stretch it into a bagel ring. Then bring to a boil about 2 quarts of boiling water with about a half cup honey, sugar, or malt powder in it. Put the bagels in two or four at a time, depending on size, and boil them one minute on each side. Then put them onto baking sheets, give them an egg wash if you happen to splurge and have an egg handy, then bake them at 400 for 20 minutes or so.

Soft pretzels can be made pretty much the same way except shape them into pretzel shapes, instead of sugar add a half cup of baking soda to the boiling water, and boil only 30 seconds on each side. Top with pretzel salt if you like."

Also, zest those lemons and limes as well. Never toss out an unzested citrus.

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I really want stir fried tomato and egg for breakfast but don’t have tomat :(

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foodjars

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lemon is so so so fucking good in sweet food and savory food and spicy food and salty food and drinks. she has it all

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i am about to bestow upon you the secret butter technique. i am sorry, but it is french. i am sorry again, this only works with cow butter. i am certain plant based butters wouldn’t work, and alternative animal butters may or may not work

has this ever been you: you have a nicely steamed vegetable, or maybe you want to make the best butter noodles, but you know that if you put butter on those it’ll just melt and you end with kind of greasy noodles or vegetables? don’t you wish it was instead a luscious buttery glaze?

introducing: beurre monté

you will take a small sauce pan, and begin heating it with 1-2 tablespoons of water (use very little water) and bring it to a hard simmer or boil

turn the heat down slightly, and add Butter. how much? however much you dare. (start with 3-4 tablespoons and go from there)

you are going to either whisk Aggressively or you can pick up the saucepan, still holding it over the heat, and swirl aggressively so the butter is skating around the sides of the pan

done correctly, you will have liquid butter that is still emulsified. you have made Butter Sauce. season it with a little salt, and toss whatever you want in it.

if you’re butter splits, i’m sorry. you didn’t agitate it enough to maintain the emulsion, and now you have melted butter.

you can use this knowledge to make other sauces by swapping out the water for another liquid. white wine becomes beurre blanc. red wine is beurre rogue.

you want to CUM? sweat minced shallot in a tiny bit of butter, add white wine and cook it out until it’s reduced by about half. then whisk butter in hard. a few flecks of minced thyme or fennel frond stirred thru, and you eat that with a nice seared fish? or scallop? or even shrimp? wow. you will Nut

your boxed mac and cheese game can also be elevated by cooking your pasta and making a beurre monté first, tossing your pasta in that and adding the cheese packet. wow. hey; you’ll cum

go forth now with this butter secret

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i need you to be aware that you can make a giant batch of caramelized onions to keep in the freezer and defrost at will. that is legal and they can't stop you. they can't take this from you

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Cheeseburger casserole from tonight and when I say I wish I could eat my weight in it, I am not even joking, I don't even LIKE egg noodles and I wolfed down two big bowls of this like I was never going to eat again.

And since people always ask, recipe under the cut

1lb ground venison or extra lean ground beef (or ground turkey)

12oz egg noodles (wide)

1 can tomato sauce (15oz)

1 can cream of mushroom soup (10.5oz)

1 small onion, diced small

Garlic (dealer's choice if you want to mince some or use garlic salt or garlic powder it doesn't really matter) to taste

Salt (to taste)

1 TBSP butter

Cheese of your choice, I used sharp cheddar, shredded. 8oz is what the recipe called for. Shred it yourself if you're able, it will melt better.

Cook noodles al dente (they will cook more during the bake)

While noodles are boiling, toss onions, butter, garlic, salt, and if you can eat it, pepper (I'm allergic so idk how pepper will change it but the og recipe called for it) or whatever seasoning you'd use on a burger into a large sauce pan (LARGE saucepan) to start cooking the onions unless you like crunchy texture in your soft casserole (judging you), and once they start to soften, add the ground meat to brown it.

You can drain the meat after but I didn't. Venison barely leaks liquids and extra lean shouldn't either.

Anyway, combine the sauces into the browned meat and then the noodles once they're done. Put half into a 9x13, cover it in cheese, add the other half, cover that in cheese, and then bake at 350 for 30 minutes.

Enjoy!