#Food Recipe

[kcrossvine-art]

G'morning all! Its nice to get back things,. Theres been some roadblocks with med shortages and life, and also with the material for these recipes. So far we've covered a lot of pastries, not because theyre mentioned more often in the series, but because being mentioned lends them more specificity in flavor than things like gravy, peas, or various meats. The latter can be prepped, seasoned, and served in so many different ways that it feels harder to make them 'faithfully' because a packet of instant potato mash is just as faithful as a pot of buttered potato mash. Baked goods tend towards 1, maybe 2, 'base' recipes that get altered and added to. 

 Today, we'll be making Beorn's Honey Cakes! A dish from one of my partners favorite characters- a delectable little treat befitting the… warm personality of the character.

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Beorn's Honey Cakes?” YOU MIGHT ASKSimple stuff! Simple sweet stuff!

All-purpose flour

Baking powder

Salt

Ground nutmeg

Unsalted butter

Whole milk

2 eggs

Honey

Vanilla extract

The veins of honey cakes ancestry can be traced back to any moment where people began baking bread. Honey is a natural preservative, and sweeter still on its lonesome.

AND, “what does Beorn's Honey Cakes taste like?” YOU MIGHT ASKLike your aching muscles repairing themselves

Tastes like a honey graham cracker

But the texture is softer, wetter- somewhat like banana bread

Oh, and this will make your house smell So So Good

If you can resist the temptation of eating them immediately, they taste even richer the day after baking

Would pair well with milk green tea

Would also pair well with fresh orange slices (or those chocolate 'orange slices' candy)

Genuinely don't forget to flip them upside down when they go to bake the second time, not sure what it is but i was curious and did a test where i flipped half of the batch upside down and kept the other half of the batch right-side up like they cooked in the muffin tin. The ones i flipped upside down universally had a more consistent texture and the honey was able to permeate further.

.where honey called for, used clover honey

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From start to finish this recipe takes about an hour of work, give or take some negligible time for prep.

The batter is perhaps the babybird of all cake batters. The gloopy, protruding crumbs of butter, not unlike a squabs beady pupils visibly dark under its skin, break up the mass of sickly smooth and reassuringly sweet-smelling oak-colored liquid. You can feel the confusion of bees outside your home, wondering if this your attempt at making royal jelly.

Just like a babybird, it becomes more than the sum of its parts. Layer on that honey drizzle, layer it on thick, theres no risk of drowning subtle flavors. Its crisp edges will keep its form, springy and warm, inviting you as if you're not the one who crafted it (food you didn't cook always tastes better). The bees are sooooooooooooooo jealous of your opposable thumbs and muscular strength.

If you dont have eggs you could try substituting with apple mash. I can't vouch for it in this recipe but replacing eggs with mashed up apples for pancakes gives it adds a nice fruity flavor without changing the texture, and in theory should work here as well.

I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

270 grams all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp freshly ground nutmeg

1 stick unsalted butter

160 grams milk

2 eggs

110 grams your favorite honey

1 tsp vanilla extract

Muffin tray and parchment paper

Method:

Preheat oven to 350f

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.

 Add the butter and rub it into the flour with your fingers until the mixture resembles coarse crumbs. 

In a small bowl beat the eggs until just combined. Pour in milk and then vanilla extract while stirring.  Keep stirring vigorously while slowly pouring in honey.

Stir until the mixture is consistent in color.

Pour the liquids over the dry mixture and stir until just combined.

Pour the batter into a greased muffin tray, don't use any muffin paper/lining/cups.

Bake for 16 minutes, or until they reach their full height.

Carefully remove from the muffin pan and place the muffins upside down on a parchment lined tray.

Using a silicone pastry brush, generously cover the tops of the cakes with honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.

Bake for an additional 8-10 minutes, or until the cakes are golden brown.

Remove from the oven and allow to cool.

[donewithnothing]

[media-dump]

jalalsamfit || tiktok

[khlacnh]

🥯 bagels

[flowery-laser-blasts]

DINE 'N CRIME: SHE'S GOT THE GREEN MAGIC

This recipe is part of the menu of 'Chez Molerat vs Dine 'n Crime'.

HOW TO PREPARE THE TAPIOCA. Ingredients: - Black Tapioca pearls - Brown sugar (2 to 3 tbsp)

Black Tapioca pearls can be easily purchased from local Asian grocery stores or online. The brand I use is 'Wu Fu Yuan black Tapioca pearls - black sugar flavour' (they also have other colours). Despite it's name, it doesn't hold much flavour by itself hence why we need the brown sugar. Want to make your own Tapioca pearls from scratch? Follow this great recipe by Emmymade (I tried it myself, it was fun and pretty tasty, but I only recommend doing this when you got time on your hands). Instructions: - Cook the Tapioca pearls as instructed on the package (or according to Emmy's recipe). - Once fully cooked, drain the pearls from the liquid and add 2 to 3 table spoons of brown sugar. - Cook the tapioca in the sugar on low/middle low heat until the crystals are disolved and you end up with a thick syrupy consistency. Be careful to not burn the sugar, keep stirring! - Turn off the stove and set aside. HOW TO PREPARE THE MATCHA LATTE. Ingredients: - Milk (Less than 1 cup/Less than 200ml... at least for this glass) - Hot water (1 to 2 tbsp for mixing the Matcha powder) - Matcha powder (2 tsp) Matcha powder, like the Tapioca pearls, can be obtained from said places. If you do NOT like the taste of Matcha, alternatively you can switch it out with Melon (specifically Cantaloupe or Honeydew) powder or Pandan. If you use the Pandan powder, make sure it's specifically for 'instant milk drinks'. These two alternative methods might also give you a way greener result than the Matcha. Instructions: - Combine the hotwater with Matcha powder in a seperate cup. If you have a powerdrill, now is the time to use it; If not, I suggest either a hand held milkfrother or a spoon (if you use a spoon make sure that the Matcha is thorouhgly dissolved). If you use the Melon or Pandan powder, this same step counts unless the instruction package tells you otherwise. - Once the Matcha is dissolved, add the Milk and stir it well until fully combined. PREPPING AND DECORATING THE GLASS - Using a spoon, pick a few Tapioca pearls from the syrup and slowly let them slide along the walls of the glass. Use the syrup to decorate more parts of the inside. - Add the Tapioca pearls (and optional ice cubes/crushed ice). - Pour the Matcha latte in the glass. - Foam Milk with the milkfrother and add ontop of the drink. - Drizzle the left over sugar syrup over the top and serve! So you must be wondering, dear reader; "Why don't I see the Milkfoam on top of the photo?" The answer is simple... I was out of Milk by the end of making this drink and if I were to make this, again (yes, this is my second attempt to make a pretty glass for just a photo) I could never fit into a size six.

Anyway, I hope you enjoy this recipe!

"Cousin tried to poison me but the texture was good. 2/5."

[diddlesanddoodles]

Silvaaran Poppy Seed Sweet Bun Recipe

A bun made of fluffy enriched dough, filled with a poppy seed and dried fruit mixture. For a savory version: switch out the poppyseed filling for roasted carrots and fennel. Add bacon if you’re feeling bougie.

Sweet Bun Filling

(Recipe by Karolina from Polishfoodies.com)

Ingredients

2 cups of poppy seeds

2 cups of milk

2.5oz (70g) of dried apricots

2.5oz (70g) of dried cranberries

2.5oz (70g) of raisins

2.5oz (70g) of candied orange peel dices

2.5oz (70g) of ground walnuts

4 tbsps of honey

4 tbsps of butter

  INSTRUCTIONS

Rinse and drain the poppy seeds.

Cover the poppy seeds with milk and cook for 30 minutes.

In the meantime, dice the dried apricots.

Drain the poppy seeds and grind them once or twice.

Add honey, butter, ground walnuts, and dried fruits. Mix.

Set aside to cool completely and set aside for future use.

Milk Bread Dough

(Recipe by the Woks of Life)

Ingredients

2/3 cup heavy cream (room temp)

1 large egg (room temp)

1/3 cup sugar

4 cups all-purpose flour

1 tablespoon yeast (dry active or instant)

1 1/2 teaspoons salt

Egg wash (1 egg beaten with 1 teaspoon water)

Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)

  INSTRUCTIONS

In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, all-purpose flour (or mixture of cake flour & bread flour, if using), yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.

Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (1-2 hours). In the meantime, grease a baking vessel on all sides with butter.

After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and divide into 16 even balls. Flatten each ball into a disk and spoon a heaping tablespoon of poppyseed filing into the center. Pinch closed and roll back into shape. Repeat with the remaining buns and once all are shaped, let them proof, covered, for another hour.

Position a rack in the center of the oven and preheat it to 350° F/175°C. Brush the now risen buns with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness. Drizzle honey onto each bun whiles they’re still warm and sprinkle more poppy seeds on top.

Best eaten fresh and with tea.

[hkayakh]

Free dough recipe. It works well for making pizza dough, breadsticks and whatnot

[sun-e-chips]

I put this together for the dfpu discord and thought I should post it here as well :)

I give you my personal recipe for deviled eggs!

[jonthan]

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[energylessartist]

How To Make Stuffed Chicken Thighs

(This is my dad's recipe. Where I am you can get all the ingredients in bulk for extremely cheap. These are freezable, so you can make a large batch now and save the remaining (6? 12?) for whenever you need a meal.)

Ingredients (per chicken thigh):

One raw chicken thigh, deboned

One piece of mortadella

One piece of bacon (optional but definitely worth it)

A few leaves of rosemary (optional but definitely worth it)

Assorted spices to taste

Preparation: If you bought bone-in chicken thighs, debone them now. Remove the cartilage. There should be a spot where the bone used to go; place the rosemary there. Fold the mortadella in half and roll it up into a cylinder. Place it over the rosemary. Wrap a piece of bacon around the entire thing. Bake the ones you want to eat now at 350°F for 30 minutes. Put any other ones in a freezer.

Congratulations! You've just got a ton of fat (flavor) and some meals (if you defrost them) for the coming week!

Mouth is already watering at the thought lol

[fatboysrecipes]

Banana Pudding Cake:

Ingredients:

1 package yellow cake mix 3 large eggs, room temperature 1/2 cup vegetable oil 1/4 cup 2% milk 1 teaspoon vanilla extract 2 cups mashed ripe bananas 1 package (12 ounces) vanilla wafers, divided

FILLING:

1 cup cold 2% milk 1 package (3.4 ounces) instant banana cream pudding mix WHIPPED CREAM FROSTING: 1-1/2 cups heavy whipping cream 1/4 cup confectioners' sugar Sliced ripe bananas, optional

🍪🍦GET FREE EBOOK WITH 322 DESSERTS RECIPES 🍩🍰

Directions:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely.

Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.

Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and side of cake. Crush 1 cup vanilla wafers and press onto side of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

.........................Keeping Reading......................

[kcrossvine-art]

Hey folks! Itsssssssssssss timeeeeeeeeeeeeeeeeeeeeeee for another dungeon meshi cooking time!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Isnt that neat.

Its weird to think how long its gonna be before season 2 of the anime drops. Anyway go read the manga i promise you wont regret it. This ones from senshis lil garden on legs-

Today we'll be making Golem Field Fresh Veggie Lunch!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Golem Field Fresh Veggie Lunch?” YOU MIGHT ASKIts vegetables, vegetable wauter, and not Much else! Knife is there too.

Head of cabbage

4 carrots

3 potatoes

2 onions

2 turnips

Thick slice bacon

Butter

Seasoned rice vinegar

I lied theres pork did you fall for it did u catch it.

AND, “what does Golem Field Fresh Veggie Lunch taste like?” YOU MIGHT ASKSon, have you ever eaten a vegetabel

Broth is surprisingly flavorful considering the limited spices and short cooktime

Potatoes are perfect texture for dipping

Cabbage absorbed a lot of the juices!!!

Was more impressed by the salad part of the meal-

The turnips need to be sliced enough to Barely see through, and the carrots julienned thin enough to be almost peels

And its this wonderful vegetable confetti tasteful in its simple pleasure

Rice vinegar of any kind will work, seasoned rice vinegar is just what i had

Salt both parts of the meal generously

In the future i wouldve shredded or cut the cabbage much smaller. We'll talk more on that later. Its also intentionally barebones with spices and oils, me using butter and rice vinegar is even pushing the limits of show accurate because in the show they used plain olive oil.

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From idea to execution, this was a very quick recipe. For starters, nothing gets cooked all that long (the water spends more time empty than it does ingredient'ed) and for lasters nothing gets cut all that much. It was tricky finding good sources for stewing a whole cabbage because most recipes call for either shredding or at least chopping smaller. And they do this for a reason. Its unwieldy trying to eat a whole half of cabbage, you never quite know when to start or where to start. Do you bite chunks out? Peel leaves? Spear it with other things? I dont know. I still dont. Im not a huge raw cabbage fan and it wasnt raw, but it wasnt transformed much either. Minimalist. 

This was a feast in the show and i bet that the freshness of the veggies were a factor, considering they were plucked fresh off the living rock guys. I wouldve killed to be able to brown the onions, roast the carrots, or maybe cube the potatoes (though the consistency was perfect for forking and dipping them in butter so! Bonuses.)

Oven roast bacon is a beloved treet for me. It seemed to absorb some of the vegetable broth and vice versa with the broth absorbing the oils from the bacon, which enhanced all the flavors. Maybe in the future itd be nice to try cooking the bacon a bit ahead, and then adding it to the pot while everythings boiling? Also adding a spritz of lemon juice to either/both is always nice!

I give this recipe a solid 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) for its simplicity. With modifications like shredding the cabbage and more seasonings, it could become an easy 10/10. hit that like and subscribe or kill me

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

Head of cabbage

4 carrots

3 russet potatoe

2 white onions

2 turnips

10 slices of thick slice bacon

Butter

Seasoned Rice vinegar

Stew Method:

Preheat your oven to 400f. Line a rimmed baking sheet with foil and place a baking rack on top (alternatively you can use a rimmed baking sheet with parchment paper and no baking rack. but the baking rack lets the air circulate better and the grease drip off!)

Cook your bacon for about 18 minutes or until crisp. Flip halfway through.

Chop your carrots, peel and slice your potatos in half, and slice your onions into rings.

Get a large pot with a tight fitting lid, add water, salt, your carrots, your potato pieces, and your onions. Cover and heat to a low boil.

Cut the cabbage head in half down the middle. Once the pot is boiling, carefully add your cabbage to the pot and arrange the halves so theyre fully covered.

Cover and cook for about 13 minutes, the cabbage should be slightly crisp but have give to them. 

Remove from heat and laddle contents into a bowl, arrange some of your bacon along the sides so the fat and the broth mix :) salt and pepper to taste. And get a little saucer for butter so you can dip the potato pieces and/or coat the cabbage pieces.

Salad Method:

Peel your carrots and turnips. Cut off the ends of both. Julienne your carrots, and thinly slice your turnips.

Add your carrot greens (or your chosen leaf filler) to a bowl, then add your carrots and turnips.

Coat with seasoned rice vinegar, salt, and pepper. Thoroughly mix and enjoy :) 

[donewithnothing]

[khlacnh]

Berliner

“A berliner Pfannkuchen is a type of German pastry filled with jam and topped with sugar—not unlike a jelly donut. They're available year-round, but are a traditional treat in Germany for New Year's celebrations.”