#Savoury Tart recipe

[askwhatsforlunch]

Maple Goat’s Cheese Caramelised Onion Galette

This rustic Maple Goat’s Cheese Caramelised Onion Galette is bursting with flavours, and beautifully enhanced with the suave taste of Maple Syrup. It makes a simple yet hearty dinner. Happy Thursday!

Ingredients (serves 2 to 3):

1 cup plain flour

3/4 cup wholemeal flour

½ teapoon salt

4 tablespoons cold unsalted butter, cut into small chunks

1/3 cup ice water

1/2 tablespoon unsalted butter

1 tablespoon Rosemary Olive Oil

2 onions

1 large red onion

1 fluffy sprig fresh thyme

1 tablespoon apple cider vinegar

1 1/2 tablespoon pure (Grade A) Canadian Maple Syrup

¼ teaspoon fleur de sel or sea salt flakes

¼ teaspoon freshly cracked black pepper

90 grams/3 ounces soft goat’s cheese (such as Saint-Félicien or Saint-Marcellin)

In a large bowl, combine plain flour, wholemeal flour and salt. Give a good stir. Rub cold butter into flour mixture between your fingers until mixture resembles coarse meal. Gradually add ice water, stirring ingredients with your hand until a soft dough ball forms (you may not need all of it). Knead lightly a couple of minutes. Flatten into a disk.

Wrap tightly in cling film, and chill in the refrigerator at least an hour.

Melt butter with Rosemary Olive Oil in a large, nonstick skillet over medium-high heat. Peel and finely slice onions and red onions, and add to the hot skillet. Cook, stirring often to coat in butter and oil, until onions are softened and start browning, about 8 minutes. Remove thyme leaves from their sprig, and stir into the onions. Cook, a couple of minutes. Deglaze with apple cider vinegar. Stir in Maple Syrup, and cook a couple of minutes more, until caramelised. Stir in baby spinach until just wilted. Season with fleur de sel and black pepper. Remove from heat and let cool completely.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Onto a lightly floured surface, roll wholemeal pastry out into a large circle. Transfer wholemeal pastry circle onto prepared baking tray.

Spoon Maple caramelised onions onto the pastry, and spread out in an even layer, leaving out about 2cm/0.80″ on the edges.Then, liberally scatter chunks of goat’s cheese all over. Fold the edges of the pastry over the Maple caramelised onions.

Place baking tray in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes, until the wholemeal pastry is beautifully golden brown.

Serve Maple Goat’s CheeseCaramelised Onion Galette immediately, with dressed lettuce. 

[vegan-nom-noms]

Upside-Down Beet Tart

[greekcookingmadeeasy]

Savoury Tart With Pumpkin And Katiki Cheese

🥧

Savoury Tart with Pumpkin and Katiki cheese - Almyri Tarta me Kolokytha kai Katiki

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

 SERVES  🍴⃒     PREP. TIME 🕔⃒    

4-6 pers.               25 min + 1 hour wait        

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

Pumpkin: 30 min.  

Tart: 45-50 min.                   Easy

Tarts are meant to be an easy dish that can be batched up quickly and feed a whole family without a lot of fuss.

This one has a really seasonal feel, being prepared with bright orange pumpkin combined with tangy cheeses and "mixed spices", for that cherished, light, sweet/salty pairing with a delicate fragrance.

It brings a ray of Autumn sunshine at your dinner table.

I hope you will enjoy it.

Suitable for lacto-ovo Vegetarians.

 

INGREDIENTS:

��� 1 sheet (roll) / 300 gr. / 10.5 oz Short crust pastry or Kourou pastry, thawed

• 450-500 gr. / 1 lb-1 lb 2 oz Orange Pumpkin, in cubes of 1.5 cm / 0.6 in. thick

• 2 large Eggs 

• 250 gr. / 9 oz Katiki cheese (from Domokos), whipped (alter: Ricotta cheese)

• 1/4 cup / 50 gr. / 1.75 oz Graviera, Gouda or Kaseri cheese, grated

• 1 tsp. "Mixed Spice"

• 3 tbsp. / 45 ml Olive Oil

• Ground Salt and Pepper

NOTE:

Make your own "mixed spices" that are used to flavor this Pumpkin Tart, if you can not find them ready in the supermarkets. You can also add them to your Pumpkin Bread, Christmas Turkey Stuffing or hot Cappuccino or to other sweets or foods, to make them slightly spicy.

🎃 The recipe is to mix together and homogenize:

✔︎  9 parts ground Cinnamon

  ✔︎  2 parts ground Nutmeg

  ✔︎  2 parts ground Ginger

  ✔︎  1.5 parts ground All-Spice

  ✔︎  1.5 parts ground Cloves

🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃

METHOD:

A.    Precook the pumpkin:

1.     Line a Pyrex dish with parchment paper. Scatter the pumpkin cubes all around the dish.

2.     Place them in a preheated oven FAN @180 ℃ / 350 ℉ and bake them for 30' (depends on the oven).

3.     Remove from the oven and let pumpkin cubes cool down.

 

B.    Prepare the tart base:

4.     Brush 1 tbsp. Olive oil at the bottom and sides of a round tart dish of 22 cm / 8.7 in.

5.     Place the pastry sheet at the bottom of the dish.

6.     Press and raise the pastry edges, forming a lip around the sides to help hold the filling. Cut any overhanging pastry.

7.     Now with a small fork, make little holes all around the pastry sheet.

8.     Cover the dish with pastry using plastic wrap and place in the fridge for 1 hour to chill.

 

C.     Prepare the filling and finish the tart:

9.    Sprinkle half of the mixed spice on top of the cooked pumpkin cubes and with a spoon toss to cover them well.

10.  Use a sharp knife to cut the pumpkin cubes to even smaller pieces.

11.  In a large bowl, crack and whisk the 2 eggs.

12.  Next season with a bit ground salt (not too much) and ground pepper followed by the rest of mixed spice, the grated cheese and whipped Katiki cheese.

13.  Blend all ingredients very well.

14.  Add the pumpkin cubes in the thick liquid mix and stir to blend them well.

15.  Bring the dish with pastry from the fridge and pour the filling on top.

16.  Level its surface and then drizzle 2 tbsp. Olive oil followed by some more ground pepper.

17.  If you like, you could decorate the tart by pressing the edges with a small fork. Tart is now ready for the oven.

 

D.    Baking instructions:

18.  Bake the Pumpkin Tart in a preheated oven FAN @180 ℃ / 350 ℉ for about 45'-50' or until the tart is crisp and golden (depends on the oven).

19.  When ready, remove from the oven.

 

E. Serving instructions:

This tart should be served warm for lunch or as 1st course with a fresh green salad.

A great contradicting combo of the sweet pumpkin with the tangy cheeses, wrapped in a crispy tart.

Light, delicately sweet, tangy and slightly salty and look at these warm, deep, fall colors! A pure ray of Autumn sunshine at your dinner table.

 

F. Storage info:

Leftover tart can be stored in plastic wrap in the fridge for up to a week. Reheat quickly in the oven.

 

G. Info about Pumpkin-The Superfood 🎃:

Pumpkin is undoubtedly considered the Queen of Autumn and we identify it with the fall months.

So don't just carve the pumpkin to make a Jack-o'-Lantern, eat it as well. It is a Great Superfood!!

A pumpkin is a cultivar of a squash plant, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Pumpkin has an exceptional versatile character, hence it can be used for savory and sweet concoctions. 

 

🎃 The origin of pumpkin:

The origin of pumpkin is American and/or African. The oldest evidence of pumpkin fragments are found in Mexico, dated between 7,000 and 5,500 BC. Pumpkins and other squash species, alongside maize and beans, feature in the Three Sisters method of companion planting practiced by many North American indigenous societies.

In general, it likes temperate climates with few winds and can easily cope with drought conditions due to its high water content.

There are indications that it was also known in ancient Greece. Nowadays, they are not systematically cultivated, but you will be able to find pumpkins in various regions of mainland Greece. They are sown outdoors around April and the earliest ones are on the market as early as August.

As Pumpkins are native mainly to North America, they are widely grown for commercial use and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, and pumpkins are frequently carved as jack-o'-lanterns for decoration around Halloween.

There are even local competitions being held in the US for the most elaborate jack-o'-lantern or the largest pumpkin cultivated.

 

🎃 Nutritional value:

Pumpkin is a highly nutrient-dense food. It is rich in vitamins, Beta carotene and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

The fiber, potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.

Also did you know that Pumpkin puree can be used as a replacement for butter or oil in baking recipes? (with excerpts from Wikipedia and medicalnewstoday.com)

 

Check my YouTube Video: HERE

Αλμυρή Τάρτα με Κολοκύθα και Κατίκι

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

     4-6                   25 min + 1 ώρα αναμονή

ΜΑΓΕΙΡΕΜΑ ♨      ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Κολοκύθα: 30 min.

Τάρτα: 45-50 min.                Εύκολη

Οι τάρτες είναι ένα εύκολο πιάτο που μπορεί να παρασκευαστεί γρήγορα και να ταΐσει μια ολόκληρη οικογένεια χωρίς πολλή φασαρία.

Αυτή η τάρτα έχει μια πραγματικά εποχιακή αίσθηση, μιας και ετοιμάζεται με έντονα πορτοκαλί κολοκύθα σε συνδυασμό με πικάντικα τυριά και "ανάμεικτα μπαχαρικά", για αυτό το αγαπημένο, γλυκό/αλμυρό ζευγάρωμα με λεπτό άρωμα.

Φέρνει μια αχτίδα φθινοπωρινού ήλιου στο τραπέζι σας.

Ελπίζω να την απολαύσετε.

Κατάλληλη για χορτοφάγους.

 

ΥΛΙΚΑ:

• 1 φύλλο / 300 γρ. / 10,5 oz Τριφτή Ζύμη ή ζύμη Κουρού, ξεπαγωμένη

• 450-500 γρ. / 1 lb-1 lb 2 oz πορτοκαλί Κολοκύθα, σε κύβους πάχους 1,5 εκ. / 0,6 ίντσες

• 2 μεγάλα Αυγά

• 250 γρ. / 9 oz Κατίκι Δομοκού, χτυπημένο (��ναλλακ: τυρί Ricotta)

• 1/4 φλ. / 50 γρ. / 1,75 oz Γραβιέρα, Γκούντα ή Κασέρι, τριμμένο

• 1 κ.γ. "Ανάμεικτα μπαχαρικά"

• 3 κ.σ. / 45 ml Ελαιόλαδο

• Φρεσκοαλεσμένο αλάτι και πιπέρι

ΣΗΜΕΙΩΣΗ:

Φτιάξτε τα δικά σας «ανάμεικτα μπαχαρικά» που χρησιμοποιούνται για να αρωματίσουν τη τάρτα κολοκύθας, αν δεν τα βρείτε έτοιμα στα σούπερμαρκετ. Μπορείτε επίσης να τα προσθέσετε στο ψωμί κολοκύθας, στη χριστουγεννιάτικη γέμιση γαλοπούλας ή στον ζεστό καπουτσίνο σας ή σε άλλα γλυκά ή φαγητά, για να γίνουν ελαφρώς πιπεράτα.

🎃 Η συνταγή είναι να ανακατέψετε μαζί για να ομογενοποιηθούν:

  ✔︎  9 μέρη Κανέλα σκόνη

  ✔︎  2 μέρη Μοσχοκάρυδο σκόνη

  ✔︎  2 μέρη Τζίντζερ (πιπερόριζα) σκόνη

  ✔︎  1.5 μέρη Μπαχάρι σκόνη 

  ✔︎  1.5 μέρη Γαρύφαλο σκόνη

🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃

ΜΕΘΟΔΟΣ:

Α. Προψήστε την κολοκύθα:

1. Στρώστε ένα ταψί Pyrex με λαδόκολλα. Σκορπίστε τους κύβους κολοκύθας μέσα στο ταψί.

2. Βάλτε σε προθερμασμένο φούρνο στον αέρα @180 ℃ / 350 ℉ και ψήστε τους κύβους για 30' (εξαρτάται από τον φούρνο).

3. Βγάλτε από το φούρνο και αφήστε τους κύβους κολοκύθας να κρυώσουν.

 

Β. Ετοιμάστε τη βάση της τάρτας:

4. Βουρτσίστε 1 κ.σ. Ελαιόλαδο στο κάτω μέρος και στις πλευρές μιας στρογγυλής ταρτιέρας των 22 εκ. / 8,7 ίντσες.

5. Βάλτε το φύλλο τριφτής ζύμης στον πάτο του σκεύους.

6. Πιέστε και ανασηκώστε τις άκρες της ζύμης, σχηματίζοντας ένα χείλος στα πλαϊνά για να κρατηθεί η γέμιση. Κόψτε την επιπλέον ζύμη που προεξέχει.

7. Τώρα με ένα μικρό πιρούνι κάντε τρυπούλες στην επιφάνεια της ζύμης.

8. Σκεπάστε το ταψί με τη ζύμη με πλαστική μεμβράνη και βάλτε στο ψυγείο για 1 ώρα να παγώσει.

 

Γ. Ετοιμάστε τη γέμιση και τελειώστε την τάρτα:

9. Πασπαλίστε το μισό από τα "ανάμεικτα μπαχαρικά" πάνω από τους κύβους της ψημένης κολοκύθας και με ένα κουτάλι ανακατέψτε ώστε να καλυφθούν καλά.

10. Χρησιμοποιήστε ένα κοφτερό μαχαίρι για να κόψετε τους κύβους της κολοκύθας σε ακόμη μικρότερα κομμάτια.

11. Σε ένα μεγάλο μπολ, σπάστε και χτυπήστε τα 2 αυγά με αυγοδάρτη.

12. Προσθέστε φρεσκοαλεσμένο αλάτι (όχι πολύ) και αλεσμένο πιπέρι και μετά τα υπόλοιπα "ανάμεικτα μπαχαρικά", το τριμμένο τυρί και το χτυπημένο κατίκι.

13. Ανακατέψτε πολύ καλά όλα τα υλικά.

14. Προσθέστε τους κύβους κολοκύθας στο παχύρρευστο υγρό μείγμα και ανακατέψτε να ενωθούν καλά.

15. Βγάλτε τη ταρτιέρα με τη ζύμη από το ψυγείο και ρίξτε από πάνω τη γέμιση.

16. Ισιώστε την επιφάνειά της τάρτας και στη συνέχεια περιχύστε 2 κ.σ. Ελαιόλαδο και μετά λίγο ακόμα φρεσκοαλεσμένο πιπέρι.

17. Αν θέλετε, μπορείτε να διακοσμήσετε την τάρτα πιέζοντας τις άκρες της ζύμης με ένα μικρό πιρούνι. Η τάρτα είναι τώρα έτοιμη για το φούρνο.

 

Δ. Οδηγίες ψησίματος:

18. Ψήστε την τάρτα κολοκύθας σε προθερμασμένο φούρνο στον αέρα @180 ℃ / 350 ℉ για περίπου 45'-50' ή μέχρι η τάρτα να γίνει τραγανή και χρυσαφιά (εξαρτάται από τον φούρνο).

19. Μόλις είναι έτοιμη, βγάλτε τη από το φούρνο.

 

Ε. Οδηγίες σερβιρίσματος:

Αυτή η τάρτα πρέπει να σερβίρεται ζεστή για μεσημεριανό γεύμα ή σα 1ο πιάτο με μια φρέσκια πράσινη σαλάτα.

Υπέροχος συνδυασμός-κόντρα της γλυκιάς κολοκύθας με τα πικάντικα τυριά, τυλιγμένα σε τραγανή τάρτα.

Ελαφριά, με υπόγεια, φινετσάτη γλύκα, πικάντικη και υφάλμυρη και δείτε αυτά τα ζεστά, βαθιά, φθινοπωρινά χρώματα! Μια ζεστή αχτίδα φθινοπωρινού ήλιου στο τραπέζι σας.

 

Ζ. Πληροφορίες φύλαξης:

Η τάρτα που έχει απομείνει μπορεί να φυλαχτεί σε πλαστική μεμβράνη στο ψυγείο για έως και μια εβδομάδα. Ξαναζεσταίνετε γρήγορα στο φούρνο.

 

Η. Πληροφορίες για την Κολοκύθα-Το superfood 🎃:

Η Κολοκύθα θεωρείται η αδιαμφησβήτητη βασίλισσα του φθινοπώρου και την ταυτίζουμε με τους φθινοπωρινούς μήνες. Γι' αυτό μην χαράζετε την κολοκύθα μόνο για να φτιάξετε το φανάρι Jack-o'-Lantern για το Χάλογουιν, αλλά να την φάτε κιόλας μιας και είναι Superfood! Η κολοκύθα ανήκει σε μια ποικιλία φυτών σκουός, που είναι στρογγυλά, με λείο, ελαφρώς ραβδωτό δέρμα και βαθύ κίτρινο έως πορτοκαλί χρώμα. Το παχύ σκληρό κέλυφος περιέχει τους σπόρους και τον πολτό-τη σάρκα. Η κολοκύθα έχει έναν εξαιρετικά ευπροσάρμοστο χαρακτήρα, επομένως μπορεί να χρησιμοποιηθεί σε μεγάλη ποικιλία από αλμυρά αλλά και γλυκά παρασκευάσματα.

 

🎃 Καταγωγή/προέλευση της Κολοκύθας:

Η προέλευση της κολοκύθας είναι από την Αμερική ή και την Αφρική. Τα παλαιότερα στο��χεία για θραύσματα κολοκύθας βρίσκονται στο Μεξικό, που χρονολογούνται μεταξύ 7.000 και 5.500 π.Χ. Οι κολοκύθες και άλλα παρόμοια είδη, μαζί με τον αραβόσιτο και τα φασόλια, περιλαμβάνονται στη μέθοδο φύτευσης συντρόφων των Τριών Αδελφών που εφαρμόζουν πολλές αυτόχθονες κοινωνίες της Βόρειας Αμερικής.

Γενικά, οι κολοκύθες προτιμούν τα εύκρατα κλίματα με λίγους ανέμους και μπορούν εύκολα να αντιμετωπίσουν συνθήκες ξηρασίας λόγω της υψηλής περιεκτικότητάς τους σε νερό.

Υπάρχουν ενδείξεις ότι ήταν γνωστή και στην αρχαία Ελλάδα. Σήμερα η κολοκύθα δεν καλλιεργείται συστηματικά, αλλά θα συναντήσετε καλλιέργειες τους σε διάφορες περιοχές της ηπειρωτικής Ελλάδας. Σπέρνονται γύρω στον Απρίλιο και οι πιο πρώιμες κυκλοφορούν ήδη από τον Αύγουστο στην αγορά.

Καθώς οι κολοκύθες είναι εγγενείς κυρίως στη Βόρεια Αμερική, καλλιεργούνται ευρέως για εμπορική χρήση και χρησιμοποιούνται τόσο για βρώση όσο και για αναψυχή. 

Η κολοκυθόπιτα, για παράδειγμα, είναι ένα παραδοσιακό μέρος του γεύματος της Ημέρας των Ευχαριστιών στον Καναδά και τις Ηνωμένες Πολιτείες, και οι κολοκύθες είναι συχνά χαραγμένες ως jack-o'-lantern για διακόσμηση στο Χάλογουιν-Halloween.

Υπάρχουν μέχρι και τοπικοί διαγωνισμοί που διεξάγονται στις ΗΠΑ για το πιο περίτεχνο jack-o'-lantern ή τη μεγαλύτερη καλλιεργημένη κολοκύθα.

 

🎃 Διατροφική αξία:

Η κολοκύθα είναι ένα εξαιρετικά θρεπτικό και υγιεινό φυτό. Είναι πλούσιο σε βιταμίνες, βήτα καροτίνη και μέταλλα αλλά χαμηλή σε θερμίδες. Οι σπόροι κολοκύθας, τα φύλλα και ο χυμός τους έχουν ισχυρή διατροφική αξία.

Η περιεκτικότητα σε φυτικές ίνες, κάλιο και βιταμίνη C στην κολοκύθα βοηθάει στην καλή υγεία της καρδιάς. Μελέτες υποδεικνύουν ότι η κατανάλωση επαρκούς ποσότητας καλίου μπορεί να είναι σχεδόν εξίσου σημαντική με τη μείωση της πρόσληψης νατρίου για τη θεραπεία της υπέρτασης ή της υψηλής αρτηριακής πίεσης.

Επίσης, γνωρίζατε ότι ο πουρές κολοκύθας μπορεί να χρησιμοποιηθεί ως αντικατάσταση του βουτύρου ή του λαδιού στ��ς συνταγές ζαχαροπλαστικής;!!

(με αποσπάσματα από την Βικιπαίδεια και medicalnewstoday.com)

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[flexitarianfoodie]

Credit: zestylimes.com/spinach-feta-quiche/

Spinach Feta French Tart (Quiche)

[thetockablog]

Biltong, Brie, and Caramelised Onion Tarts

Biltong, Brie, and Caramelised Onion Tarts Ingredients1 roll of puff pastry, thawed100g caramelised onion chutney125g brie, sliced50g biltong, roughly chopped MethodPreheat oven to 200C. Prepare a baking sheet with baking paper and set aside.Cut puff pastry into squares, smear on onion chutney, and add a slice of brie, and a portion of the biltong.Fold one corner of the pastry into the middle,…

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[the-travelling-witch]

𝐁𝐀𝐊𝐈𝐍𝐆 𝐇𝐄𝐀𝐃𝐂𝐀𝐍𝐎𝐍𝐒

summary: just some small baking hcs because i couldn't help but think about these guys while doing some baking myself

pairings: all students x gn! reader (can be read as either romantic or platonic, except for ortho)

warnings: just fluff, there is no concrete trope here, just random brain worms; reader is not specified to be mc/yuu

a/n: peer reviewed by @daisystwistedgarden who woke up to me spamming our dms with these ♡

twisted wonderland masterlist

HEARTSLABYUL

Riddle would be the most attentive student ever, taking notes on the exact ratio and the time you spent mixing everything together. Please don’t give him measurements like “what feels right”, he wants to know the exact amount down to the gram. One day, he wants to bake something for you by himself, but for now he’s content with sharing what you made together over a cup of tea.

Normally, the delicious smell of pastries and cakes comes wafting out of Heartslabyul’s kitchen with Trey at the centre of it, so the first time he comes to your dorm to see you baking, he’s pleasantly surprised. Obviously, he’s liked you before but now he looks forward to swapping recipes and spending afternoons side by side in the kitchen.

Cater would be posting all over magicam how cute you are and would fill his stories with candids of you kneading dough, taking stuff out of the oven, etc. He’d try to hide how flustered he gets if you tell him you made something savoury because you remembered he’s not fond of sweets.

The Adeuce combo would loiter around your kitchen, snacking half your dough without contributing any help whatsoever (Deuce tries, Ace never had any intention to from the start). One thing’s for sure: if Ace or Deuce ever have to bake an apology tart for an unbirthday party again, they already know who they’re recruiting. It’s also a great reason to stop by your dorm more often than they already do.

He would never admit it, if you made something for him, Ace would feel his heart beat a little faster. Instead he’d poke your cheek and make a nonchalant comment about how you must be so in love with him that you couldn’t stop thinking about him but the way his delivery stutters a little and the fact he can’t quite meet your eyes gives him away. Don’t mention if his ears turn red either (or tease him about it~).

Contrary to his roommate, Deuce is adorably honest about his appreciation for your hard work. You made this for him? Just because? There are a few seconds where his brain buffers while deciding what to do, would hugging you be too forward? But wouldn’t bowing be too formal? It’s honestly very cute to watch how his face flushes a colour that’s a nice contrast to the blue mark next to his eye as he stammers out his gratitude, especially if you’re not (yet) dating or haven’t been for long. 

SAVANACLAW

Leona was probably lazing around your dorm already and you woke him up from a nap with the noise of kitchen equipment and the different scents filling the air. He’d slink over to watch you work, offering unhelpful comments while leaning his entire weight on you. Because of his upbringing his palette is obnoxiously refined but he’s the one helping himself to more of what you just took out of the oven, so he’s not sly.

Ruggie can smell that you’re baking something good before even entering your dorm. Sure, most beastmen have a keen sense of smell but when it comes to food, nobody zeroes in quite as fast as the hyena. He’ll join you in the kitchen under the guise of learning a new recipe from you- and he is! It’s just that he’s also sneaking a treat or two off your baking tray.

Jack would help carry and stir stuff for you but he’d mostly keep to the background and let you do your thing, afraid to accidentally ruin the pastries or what you’re making, his nose and tail do twitch at the pleasant scent though. Since he’s an athlete, Jack makes sure to watch his diet but he’d never refuse to try what you made.

OCTAVINELLE

As the head of Mostro Lounge, Azul is always on the lookout for new items to add to the menu, so he takes quite the interest in your recipes. With a few tweaks here and there… For him to enjoy them in private though, he’ll study the recipe for different reasons. Of course he will try everything you make at least once, but the housewarden is still very conscious of his appearance, so he’ll enjoy your baking in measured amounts.

Jade, much like his childhood friend, is very intrigued by what you’re making but not out of business reasons. The eel is much more interested in how your recipes compare to his native ones and he’s already thinking of new things to try the next time around. As with everything, Jade loves to tease and fluster you, so of course he has to show you how to perfectly roll out the dough by caging you between himself and the counter. 

Perhaps you should think twice about letting Floyd into your kitchen. If he asks to let him help you, chances are he’s in a good mood, which is positive for his enthusiasm but detrimental to keeping your dorm clean. Sure, the eel is quite competent when it comes to preparing food but by the time your tray is in the oven, you, him and the floor are covered in flour.

SCARABIA

The first time you offered something homemade to Kalim, he had to refuse with a begging side glance to Jamil. Afterwards, he reasoned with Jamil that if he just joined you in baking, he could be sure of everything that went into the treats and so his vice housewarden relented. Against what people might think, Kalim is not actually half bad at baking, you just have to walk him through all the steps slowly. He might never have baked something himself before but he makes up for it with enthusiasm and the will to learn, plus he makes the whole thing super fun from beginning to end.

The first time Jamil sees you baking, it’s late in the evening and he just dragged himself over to your dorm for some much needed rest. But when he sees you working around the oven, there’s a split second where all the alarm bells in his head go off to thwart impending doom, until he remembers that you probably know what you’re doing and he relaxes. Old habits and all that. After that day, he’ll join you in the kitchen from time to time, if his schedule allows it. There’s no doubt about his capabilities, so Jamil’s always welcome to join you but he also appreciates that you don’t expect him to, which makes this a nice way to wind down for him. Also gets easily flustered if you make something for him and him only.

POMEFIORE

Vil would also compliment your hard work. Sure, he might offer some constructive criticism (if he knows it won’t hurt your feelings) so you can improve even further the next time around, but he’s also not hesitating to point out everything that deserves praise. He might click his tongue if you get cream on your face but will gently wipe it away and dust the flour off your clothes with a fond smile.

Rook is just as excited and eccentric as always, raving about the beauty of baking and how lovely you are for creating something so delicious. It doesn’t matter if you’re making the simplest cookies known to man, to him it might as well be a three tier cake.

Epel would be so happy if you made something with the apples his family sent him, but he appreciates it either way. He’s also really talented when it comes to decorating -probably because of his years spent carving apples- and he feels really manly when you ask him to stir something, knead the dough or carry ingredients.

IGNIHYDE

Idia is probably running through every anime and dating sim with a baking arc he’s ever watched/ played and his hair tinges pink as you invite him over. You’re at the intimacy level already to unlock this super domestic route? He really wants to save state irl, so he can keep coming back to this, both in case he messes up and to relive this moment.

Ortho would be a sweetheart, setting timers and looking up recipes and techniques if you’re stuck. He compliments your work and laments lightheartedly that he can’t smell or taste anything, saying he’ll pester Idia into inventing olfactory and gustatory receptors, so he can get the full experience next time.

DIASOMNIA

Congrats, you now have a very curious fae prince on your hands. Not only is he studying your recipes and ingredients with great interest, Malleus is just as fascinated by baking utensils running on electricity. Do yourself a favour and invite him for tea afterwards where you can serve your treats, he will be puddy in your hands.

Watch your bowls carefully when Lilia is around while you’re baking. There is a good chance the fae will try adding a few ingredients of his own and it will not end well for anyone involved. He’ll playfully pout about you rejecting his help and deflecting from the topic but a second later he’s laughing about how cute you are for wanting to make something for him by yourself.

Silver would fall asleep when surrounded by the good smells, the warmth of the oven preheating, your lovely voice and the kitchen sounds. He can’t help it, it’s such a relaxing environment and it puts him at ease and therefore also to sleep. But, ever the charming knight, he would help you clean up afterwards and very genuinely compliment your hard work with a soft smile.

Sebek will yap up a storm on how ‘your human recipes can’t hold a candle to briar valley’s supreme cuisine’ but he’s oddly docile once he actually taste tests. If you tease him about his earlier statements, he will flush red, trying to save face but also not wanting to lie about liking your baking.

© the-travelling-witch 2023 - do not repost, translate, copy or edit

if you like my content, reblogs, comments and asks are always much appreciated (also, yes, there will be second parts for the characters) ♡

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Twisted Wonderland: @savanaclaw1996 @honehbee42

[fireandiceland]

Hetalia characters with dishes typical for their country - part 1 (part 2 here)

Italy: Maritozzo (cream bread) -> This Roman milk bread is said to be dated back to times of Ancient Rome. The baked good is filled with generous amounts of whipped cream and somtimes decorated with fruit or pistachio. Young man also used it in courtship by hiding jewellery or a ring in the filling.

Germany: Breze(l) mit Schokolade (chocolate dipped pretzel) -> A baked pastry with sweet or salty toppings, best known for its distinctive symetrical, knotted shape. Dipped in chocolate the soft pretzel is a popular snack at funfairs and markets, but there are also small, crispy pretzels that are to be eaten like crisps/chips.

Japan: 和菓子 (wagashi; plant based sweet) -> Originally meaning "Japanese confectionery" the term now refers to a traditional dessert made from plant based ingredients. It's artful shapes are influenced by season, nature, or even poetry.

France: Quiche Lorraine -> A savoury tarte traditionally made with a filling of eggs, heavy cream, ham, and bacon. Today cheese is often added, though it is controversial among professionals. (In the drawing there seems to be leek added too which is not mentioned in the original recipe either.)

England: Scotch Egg -> Supposedly inspired by the Indian nargisi koftas, this dish consists of a hard-boiled or soft-boiled egg wrapped in pork (sausage meat) which is coated in breadcrumbs and then baked or deep-fried. Often served in pubs and a popular cold snack as well.

America: Hamburger -> A popular fastfood consisting of a patty (traditionally made from ground beef) between two halfs of a sliced bun. There are countless variations made with all kinds of additional ingredients and condiments, including expensive high-end versions with edible goldflakes.

Russia: пирожки́ (Pirozhki; stuffed bread) -> This popular street food is a baked good made from yeast-dough is typically boat-shaped and filled sweet or savory with meat, vegetables, fruit, jam or tvorog (an Eastern European fermented milk product with a consistency similar to curd cheese)

China: 小籠包 / 小笼包 (Xiaolongbao; steamed bun) -> Steamed dumplings made from leavened or unleavened dough traditionally filled with minced pork, traditionally eaten for breakfast. The top of the dumpling is closed by folding and pinching it. Authentical dumplings have at least 14 folds, preferably 18.

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[klausysworld]

Can I get some fluffy Klaus headcanons where he’s dating someone who cooks/bakes? Not as a career, but as a hobby 

Klaus and his little baker girl:

When Klaus met y/n she didn’t know that he was a hybrid. She found it odd and somewhat worrying with how little he ate and often cooked or baked things for him whenever she saw him.

She knew her food was good, she’s had many friends and family members tell her so and so if he didn’t eat her food then she knew something was wrong.

Thankfully Klaus has good taste in all senses and nearly licked the plate clean.

He could see the glint of relief in her eyes and the warmth that spread through her when he told her how delicious her strawberry tart was and it made his heart swell.

It was clear to Klaus that this was y/n’s love language, giving to him and caring for him.

Klaus wasn’t used to walking in to a warm meal and a smiling face each night.

Every night he made sure to stop at y/n’s knowing she would have something ready for him no matter how late he showed up. He found that since knowing her, he felt hunger for something other than blood but instead for actual food and for her presence.

No matter what she was making: a stew, a roast, a steak, a pasta dish, a fish dish, something savoury or something sweet. Whatever she served him, was always delicious. And he always wanted more.

He wasn’t sure where she got all the time from to bake him his shortbread, brownies, angel cakes and other little treats. Between him being at her house and her being at work while he’s amongst a war, he didn’t know how she managed to find the time for her hobbies. But he was thankful she did nevertheless.

Klaus was certain that if he weren’t supernatural then he would’ve had diabetes from the amount of sugar she fed him. At one point he questioned if she was trying to ‘fatten him up’ to which she laughed and offered a ‘maybe?’ back to him.

He loved how sweet she was, so soft and innocent in the best of ways. Her biggest worry was that he didn’t eat enough and her main wonder of each day was what she would cook for dinner.

And when she accidentally found out he had a big family, her first thought (after getting upset that he didn’t tell her) was to invite them all for dinner. He was very reluctant but he couldn’t tell her big eager eyes no, not when he knew it was something she would love.

So after a lot of threats and physical fights, Freya, Elijah, Kol, Rebekah, Hayley and Hope all arrived at miss y/l/n’s home along with Niklaus of course.

She had made a mix of foods for them so they could pick what they wanted and made some simpler dishes for young Hope as the fancy foods didn’t appeal. It was something that instantly made the Mikaelsons like her and also have them all see the love shine in Klaus’s eyes. True, pure love.

It was the first of many things the mikaelsons would try from y/n.

Once she became a frequent visitor there and they came comfortable at hers, they were almost always snacking on something.

Elijah had a craving for cobblers and crumbles, Freya had taken to anything with strawberries in it, Kol went for anything in sight and Rebekah wanted to try everything at least once. Meanwhile Hope and Klaus were slowly learning some of y/n’s recipes and Hope was making slight alterations to make them more to her liking.

Often Klaus would notice y/n adding a cake to Hoped lunch box and sneaking out of bed early to set the breakfast table.

If she were to ever miss a meal then every mikaelson was on alert thinking she was missing.

If she didn’t bake something for a couple days then they were trying to find what was wrong and when she got too stressed and over baked Hope was bringing brownies to school while the vampires in the compound would come and steal a biscuit.

Everyone loved y/n’s baking and her cooking. Many times Freya, Rebekah and Hayley had tried to tell her to open a coffee shop but she argued she like her other job just fine and liked that food was something she did because she loved and not because it was a responsibility.

The mikaelson home was a brighter place with her cheerful smile and loving nature.

Klaus was so much happier with her caring nature around him. So much warmer as a person, whether or not it was the constant sugar rush or the flood of affection, he wasn’t sure but he loved it either way.

[tassjis]

A list of objects and technologies created by Myne

The gremlin has been busy. Anything red was created by another, but without Myne creating something else, the creator would not have made it, so Myne's name is not listed as the creator but Myne was the reason it was made. Anything blue was improved upon

VEHICLES

A horse-drawn carriage with suspension

FURNITURE

Spring mattress spring upholstery - Zach

COSMETICS + ACCESSORIES

Rinsham - all-in-one shampoo Hair Ornaments Librarians armband Tote bag - improved

FASHION

Bubble skirts Halter-top dress Tie-dye - previously existed Wax Dyeing Stencil Dyeing Water ripple embroidery

EVENTS

Tasting party Charity Concert Dying competition

TOYS

Karuta Reversi Chess Playing Cards Baby Rattle Educational baby toys - such as shaped blocks and holes implied other toys

FOOD - Ingredients and condiments -

Compote Tanieh Cream Gelatin Gnocchi Gratin Herb Dressing Lage Sauce (Basil Sauce) Mayonnaise Yeast Pasta Ponzu Sauce Pomme sauce Rumptopf Rutreb Jam White sauce

- Savoury -

Capellini Caprese Salad Carbonara Consomme Soup Double Consomme Soup - Leise Crispy-Crispy Launeide and Sujaru Salad (Vegetable Salad) Crun-Crun Ju-Ju Farba (Chicken Salad) Cappellini Fikken - improved Fluffy Bread Sandwich - Improved with fluffy bread Hamburg Steak Lasagne Macaroni Gratin Osso Buco - Later improved by Leise Parue Burger Parue Okonomiyaki Pizza Potatoffel salad Pomme Soup Risotto Steamed Potatoffel Steamed Taschitz (chicken) Quiche French Toast Salted Cucumber imitation

- Sweet -

Bavarois Cookies Langues De Chat Crepe Fallfold Tart - Nicola Ice Cream Mille Crepe Mousse Panna Cotta Paru Cake Pound Cake Pudding Short Cake Tiramisu Tanier Cream/Mont Blanc

TOOLS

Chopsticks Clothes Hanger - improved Hairpin Herbal Candles Crochet hook Hand pump Hide Glue Steamer Precision Knife Roller Starch Glue Metal letter types Round Bell Safety Pin

MACHINES

Waxing Machine Letterpress Machine

PRINTING TYPES

Woodblock printing Stencil printing Letterpress printing

STATIONARY

Clay Tablet Mokkan Faux Papyrus Dipitch Dipitch Stylus Soot pencil Linseed and soot Ink Colour Ink Folders

- Paper -

Plant Paper (Volrin paper) Conjoining Paper (Nenseb paper) Effon (Music) Paper Fireproof Paper (Trombe paper) Rinfin Paper - Illgner Wax paper (Wax/Rinfin paper) Trauperle Paper -Illgner

- Magic Paper -

Enhanced Conjoining paper - Drewanchel Spellcasting Nenseb paper (Nenseb/Trombe with magic circle) Spellcasting effon paper (Effon/Trombe with chant) Maximum Quality Fey Paper (Effon/Trombe/Nenseb) improved by Ferdinand

MAGIC TOOLS

Music Box with Effon paper (technically made by Ehrenfest students) Drivable Highbeast Rainbow Highbeast Stenluke Disappearing Ink Plush Toy with recorded messages Magic tool to send books back to their shelves

MAGIC

Water Gun Copy and Place

KNOWLEDGE

Salting Out Lace knitting Written Calculation Decorative shaped vegetables Origami Introductory system Tickets Red seal Trading Graphs Myne Decimal System Rosemyne Magic Compression Method Female Crest Copyright royalties Questionnaire survey

PRINTED PRODUCTS

Black and white picture Book Children's Bible - Supreme God and the Eternal Five Children's Bible - Spring Subordinates Children's Bible - Summer Subordinates Children's Bible - Autumn Subordinates Children's Bible - Winter Subordinates Story Books Knight's Tale (short stories 1-3) - Compiled and translated Knight's Tale (short stories 4-5) - Compiled and translated Mother's Bedtime Stories Collection Unnamed Operation Grimm Book (Groschel) - Lutz Etiquette and Noble Euphamisms Book 1 - Fran Etiquette and Noble Euphamisms Book 2 - Fran Rozemyne's Recipe collection Knight's stories - Elvira Royal Academy stories - Elvira Royal Academy love stories - Elvira A history of Dunklefelger - Compiled and translated Knight stories Ahrensbach - Compiled Ditter Story - Roderick Royal Academy love stories 2 - Elvira The tale of Fernstine Part 1 - 3 - Elvira Sheet Music Concert programs Accounting report Printed illustrations (created to promote a knight's tale) Ferdinand illustations Cinderella Romance Novel (pornographic smut)

Songs

Tulip Anime Song Song for the concert Movie theme song "Under the chestnut tree" A hymn for Eglantine (requested by Anastasius) A couple classical songs

[askwhatsforlunch]

Goat’s Cheese, Bacon and Spinach Caramelised Onion Galette

On a chill and grey Winter day, a Goat’s Cheese, Bacon and Spinach Caramelised Onion Galette fragrant with herbs, cheesy and topped with crispy bacon, is exactly the hearty and simple dinner one craves. It has everything to cheer and warm one’s up! Happy Tuesday!

Ingredients (serves 4):

1 tablespoon unsalted butter

1 tablespoon Rosemary Olive Oil

2 onions

2 red onions

1 fluffy sprig fresh thyme

1 tablespoon apple cider vinegar

1 tablespoon pure local honey

2 cups fresh baby spinach, rinsed and spin-dried

¼ teaspoon fleur de sel or sea salt flakes

¼ teaspoon freshly cracked black pepper

450 grams/1 pound Rosemary and Cheddar Pastry

4 rashers smoked streaky bacon

90 grams/3 ounces soft goat’s cheese (such as Selles-sur-Cher or Saint-Marcellin)

1 large egg yolk

Melt butter with Rosemary Olive Oil in a large, nonstick skillet over medium-high heat. Peel and finely slice onions and red onions, and add to the hot skillet. Cook, stirring often to coat in butter and oil, until onions are softened and start browning, about 8 minutes. Remove thyme leaves from their sprig, and stir into the onions. Cook, a couple of minutes. Deglaze with apple cider vinegar. Stir in honey, and cook a couple of minutes more, until caramelised. Stir in baby spinach until just wilted. Season with fleur de sel and black pepper. Remove from heat and let cool completely.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Onto a lightly floured surface, roll Rosemary and Cheddar Pastry out into a large circle, roughly 30cm/12″. Transfer Pastry circle onto prepared baking tray.

Spoon spinach caramelised onions onto the Pastry, making sure to leave out any leftover moisture, and spread out in an even layer, leaving out about 2cm/0.80″ on the edges.Then, liberally scatter bits of smoked streaky bacon and chunks of goat’s cheese all over. Fold the edges of the Pastry over the spinach caramelised onions.

Lightly beat egg yolk, and brush the edges of the Pastry circle with it.

Place baking tray in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes, until the Pastry is beautifully golden brown.

Serve Goat’s Cheese, Bacon and Spinach Caramelised Onion Galette immediately, with dressed lettuce and a full-bodied red wine, like a good Bordeaux or Western Australian Shiraz.

[vegan-nom-noms]

Carrot Tart With Puff Pastry And Vegan Feta Cheese

[waytooinvested]

Forgotten, Not Forgiven - Chapter 30

This and previous chapters are also on AO3

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

‘Here, taste this, tell me what it needs.’

Kara accepted the offered spoon and blew on it before taking the sauce onto her tongue with the considering look of a connoisseur.

‘Hmm… a tiny bit more oregano I think. And a couple of squares of that super intense dark chocolate you think I haven’t discovered yet.’

Lena chuckled, going to fetch the ingredients Kara had suggested.

‘That’ll teach me to think I can hide chocolate from you. I only bought it yesterday, you’re like a blood hound.’

‘What can I say, I take a healthy interest in my snack options. Your chocolate is pretty safe though – I maintain that candy really shouldn’t be bitter. Well, except when you’re adding it to a savoury recipe, then that 90% cocoa stuff is perfect.’

‘I’ll take your word for it.’

Lena knew that the idea of adding cocoa to savoury dishes was hardly a new one, but it still felt instinctively wrong to be dropping squares of chocolate into her marinara, the smell of it as it melted mingling with the tomato and herbs in a blend that was frankly confusing to her senses. It was not a choice she would have made on her own, but she had come to trust Kara’s instincts when it came to flavour.

After a few days of take out and easy freezer-to-oven dinners, Lena had insisted on cooking proper meals (because pot stickers and pizza alone were not nutritionally balanced enough to aid a speedy recovery, even if they did technically contain vegetables), and over time cooking together had become a welcome part of their evening routine. To begin with Kara just sat nearby while Lena cooked, reading aloud to her from whatever book Lena had on the go at the time, or else exchanging stories about what they had each been up to during the day; but as her pain diminished and she started to regain more use of her wrist, Kara had begun to take an interest in the cooking process itself.

After the pancake disaster Lena had (not unreasonably, she thought) felt some trepidation the first time Kara had offered to help make dinner, but they quickly discovered that, as long as Lena took over all charge of the process, they actually made an amazing team. Lena had always enjoyed cooking for herself when she could find the time (she found great satisfaction in taking unrelated parts and bringing them together to make something new and better, whether it was an image inducer or a mushroom and stilton tarte tatin), but it was Kara that was the real surprise. She made short work of anything that needed chopping, grating or mashing and acted as an enthusiastic sous chef for any dish Lena suggested they try, but she really came into her own when it came to flavour combinations, and was inevitably the one to suggest the exact missing ingredient to elevate whatever dish they were making from mere ordinary week night filler to something that could be served with pride at any dinner party.

As usual, once the chocolate was fully stirred in and the sauce had had a few more minutes to combine, Lena found that Kara’s recommendation had been spot on. Her additions added a depth and richness that had been missing before, and nicely balanced out the acidity of the tomatoes to create something that tasted truly phenomenal.

‘Okay, that’s amazing. How did you know that would work?’

Kara grinned and shrugged, half smug, half bashfully pleased with the compliment.

‘I guess there have to be some advantages to basically being a walking stomach. I’ve tried a lot of different flavours, and I pay attention to what makes things go well together.’

‘Well, I’m impressed. I grew up in a house with a professional chef on staff, and some of your dishes could rival his.’

‘Not without you they couldn’t. I get too distracted when I’m cooking, and either eat half the ingredients as I go or else mess up my timings and end up with a burned crust at the bottom of the pan.’

‘We’re the dream team.’

‘Yup!’

Lena couldn’t help thinking how many other things that applied to in their new shared experience beyond simple meal prep. Now they had settled in and Kara was able to do more for herself, living together was becoming comfortable in a way she had never imagined cohabiting with another person could be. Even with Jack, who she really had loved, sharing their space had felt like an ongoing negotiation to maintain a balance between her comfort and his, both of them having constantly to give ground in order to maintain domestic harmony.

It wasn’t like that with Kara. There was compromise of course, but it never felt like a fight. It felt more as though the two of them were a team, working together to solve whatever the problem was rather than just trying to get their own way. Like when Kara had started feeling homesick for her own apartment around about the two week mark, and they talked it through and then Lena brought over a whole load of her things to make the penthouse feel more like home. It could have been a disaster of clashing taste and excess clutter, but it wasn’t. They had spent a happy afternoon decorating together, Kara sitting on the couch with her injured leg propped up while Lena followed her suggestions for where to put things: a painting Kara had done here, some bright throw pillows there, a couple of cosy woven blankets draped over the back of the sofa where they could be grabbed and snuggled under while watching a movie.

What they ended up with was a blend of both their styles that shouldn’t have worked, but somehow did. Lena had always thought that she preferred her spaces to be clear and modern, as far removed from the dark, old money clutter of the Luthor Mansion as she could get, but she found now that she liked this so much better. It was cosy and friendly, and it reminded her of how safe and happy she had always felt in Kara’s apartment. Having her things here side by side with Lena’s own felt right, like this was their home, not just hers.

She didn’t like to dwell on just how much she loved that feeling, because if she did she would be forced to remember how fleeting it was. Kara was getting stronger every day, and was already well enough to have started working from home, though she was yet to return to the office. And her recovery was a good thing, of course. A wonderful thing. But Lena couldn’t help the sinking feeling in her stomach when she remembered how soon the time would come when all this would be over, and she would have to go back to living alone in a place that would feel too big, too sterile, too unnaturally quiet without Kara and all her things to breath life and warmth into it.

And of course when Kara moved back to her own apartment Lena would have no more excuses to put off fulfilling her unspoken promise to track down Lex, and however that played out, it was bound to change things. Even with her best case scenario, where she successfully killed Lex before he could kill her and made it out with the cure, restoring Kara’s memories would bring an end to this cosy domestic bubble they had made for themselves. And if somehow they managed to work through all of their history and found they still loved each other on the other side of that, Kara would go back to juggling her work at Catco with saving the city while Lena returned to being a proper full time CEO. They would both have much less time for just hanging out together, learning to make their own pot stickers and practising Singstar duets, especially when they no longer lived under the same roof.

But, she reminded herself, they weren’t there yet.

Kara might be well enough to write articles from her nest on the couch and hobble to and from the bathroom with the assistance of crutches now, but her leg was going to be in plaster for a few more weeks, and she wasn’t done recovering yet.

She still needed Lena.

They still had time.

‘Are you okay love? You look a million miles away.’

Lena turned to meet Kara’s gently concerned look with a smile, letting her spiralling thoughts fade into the background to be replaced by the much more tangible presence of their evening plans.

‘I’m good. Just pondering what movie we should watch after we eat. I think I’m in the mood for something cheerful tonight.’

‘How about Singin’ in the rain?’

‘Again?’

‘Well, how could you not feel cheerful listening to those songs? But I’m open to other options. Actually I was looking for movie night ideas online yesterday and thought it might be nice to watch Imagine Me & You some time… would you be up for giving it a try? I think it’s mostly cheerful. There’s a happy ending for definite.’

Lena had never heard of ‘Imagine Me & You’, but mostly cheerful with a happy ending and something other than the musical they had watched four times since Kara moved in was okay with her.

‘Sure, sounds great.’

They ate their (excellent) meal and then Kara loaded the dishwasher while Lena brought the crockery over to her and wiped down the surfaces. They could have left it for the cleaners to take care of in the morning, but the shared chore felt easy, natural, a routine they had performed over and over and could gladly perform a thousand times more, if given the chance.

When the kitchen was back to rights they grabbed a bottle of wine and a tub of Ben and Jerry’s Chunky Monkey, and settled down on the couch. They were long past the point of sitting cautiously apart on the more-than-big-enough-not-to-touch sofa, and Kara’s shoulder was pressed up against Lena’s before she had even managed to work the lid free from the ice cream.

‘How many tubs do we still have left?’

‘About eight.’

‘And we’ve eaten…?’

‘… about eight.’

Kara laughed, bopping her head gently against Lena’s as she dug her spoon into the banana-nut-fudge that was tonight’s flavour of choice.

‘I can’t believe you bought sixteen flavours of ice cream just to cheer me up.’

‘Well, you were sad and in pain and I wanted to make you feel better – I’d have bought more, except I also needed room for all the frozen potstickers and oven-ready pastries.’

‘Ohhh those were so good. I felt like I’d just walked into a Parisian bakery on our croissant mornings.’

‘Now we’ve got into the swing of cooking we should try making some from scratch. I bet you could come up with some really interesting breakfast pastry flavour combinations’ Lena suggested.

‘Yes, lets do that on Saturday! First flavour possibility, banana, walnut and fudge. What do you think?’

Kara held out the ice cream tub to Lena, and she dug her spoon in to sample.

‘Hm… banana – not my usual go to, but I could be convinced as long as we used real ones, and could be paired with a custard base. Walnuts would add a nice crunch and flavour. Fudge… pretty good in the ice cream, but I’m not sure about the pastry.’

‘You’re right, semi-sweet chocolate would probably be better for balance. I like the ice cream though, solid six out of ten. Remind me what it’s up against?’

‘New York Super Fudge Chunk.’

Kara winced and patted the tub in her hand sympathetically.

‘Oof. Poor thing never stood a chance.’

‘Agreed. I’ll update the spreadsheet.’

Given the sheer quantity of ice cream flavours they had had to choose from and the need to find novel ways to fill their time during the first couple of weeks, Kara had started what she called the “ice cream play offs” in a bid to find the ultimate ice cream flavour. And Lena, being ever the scientist, had been unable to resist the temptation to record their results properly, which had led to the creation of their unofficial official Ben and Jerry’s world rankings spreadsheet, which they updated meticulously each time they picked a new pint to sample. It brought together Kara’s enthusiasm for food and Lena’s inherent nerdiness in a glorious shared investment in their unserious contest, and cumulatively they had spent at least a couple of hours arguing companionably over whether Cherry Garcia or Chocolate fudge brownie should make it to the next round, or if Netflix and Chill’d should gain or lose points for being called that.

Now the serious matter of ice cream ranking had been decided they at last pressed play on the movie and settled down to enjoy the story, each occasionally dipping their spoon for another bite as they watched.

It started with a bride getting ready for her wedding day, and Lena mentally prepared herself for a couple of hours of cheesy rom com.

There was a moment pretty early on where Rachel (the bride) made eye contact with the florist as she walked down the aisle that made Lena raise an eyebrow, but it wasn’t until the way they looked at each other during the first visit to Luce’s shop that she was certain beyond doubt of what sort of movie Kara had picked for them to watch.

Oh.

Lena had imagined watching a queer love story together many times before – had even considered suggesting one in their previous life, as another hint to the intentions that Kara never seemed to pick up on, but she had never actually done it. Now Kara was the one making the move, and fuck, it was as if she was taking a sledgehammer to the foundations of Lena’s good intentions to maintain this last bit of distance between them.

They took another blow when, during a tension-loaded scene in a darkened classroom while Rachel fantasised about reaching out to touch Luce, Kara pulled her legs up to stretch out on the couch, moving her head from Lena’s shoulder to lie in her lap with a contented, kittenish sigh.

She did her best to keep her hands to herself, but by the time Luce was wrapping her arms around Rachel to teach her how to project at a soccer game she found she was, without quite knowing how it happened, idly playing with Kara’s hair. As soon as she realised what she was doing she froze, and made to move her arm back to the safe distance of the back of the couch, but Kara made a little grumbling noise of protest.

‘Don’t stop. I love having my hair played with, it makes me feel all floppy and relaxed, like a cat being petted.’

So Lena went back to running her fingers through the soft golden waves, her nails scratching lightly over Kara’s scalp in a way that made her give a little shiver of pleasure.

‘Mmm, it’s so nice, I could fall asleep.’

‘You probably shouldn’t, you’ll have a terrible crick in your neck if you sleep like this... Maybe we should call it a night and go to bed?’

‘Noo, I want to see the end of the movie. And I don’t want to stop hanging out yet. I don’t mind a cricked neck.’

Lena knew she absolutely shouldn’t say what she was about to say, but Luce was telling Rachel that the lily means ‘I dare you to love me’, and Kara was soft and relaxed against her knees, and right at that moment she couldn’t bring herself to care about anything else.

‘I have a TV in my room. We could finish watching in there if you like, then it wouldn’t matter if you fall asleep before the end.’

Kara looked up at her, and her expression said she was aware of how much more could be read into that offer than mere practicality, but she didn’t say so. She smiled and nodded against Lena’s thigh.

‘Mmkay. I’ll change and brush my teeth now then, just in case.’

‘Good idea. Just in case.’

Lena changed too, opting without quite knowing why to put on the marshmallow pajamas she had just ‘happened’ to pick up from Kara’s apartment when she’d gone round to collect her things. They weren’t hers to put on, technically, but she didn’t think Kara would mind, and though she still didn’t feel much like her usual put together self in them, she felt like Kara’s Lena, and that was all she wanted to be right now.

Kara gave her the softest smile when she saw what Lena was wearing.

‘Aw, my marshmallow Lena is back. You look so cute in those, I think I’m going to have to officially give them to you.’

‘Don’t. I like that they’re yours.’

Lena felt herself blushing at the confession, and looked away quickly before it could turn into anything more.

‘Lets finish watching the movie before we really do get too sleepy.’

Once Kara was settled in beside her Lena pressed play, but she couldn’t focus on what was happening on the screen. All she was aware of was Kara in the bed beside her, no longer actually touching her but somehow feeling even more intimately near than when her head had been resting in Lena’s lap on the couch.

This was a terrible idea. It was a terrible idea...

She slid further down against the mound of pillows at her back, and, hidden beneath the covers where she couldn’t see and could therefore pretend it didn’t count, she laced her fingers through Kara’s.

Kara squeezed her hand in return, and the movie played on.

They did not let go.

[chelemlem]

oooh what kind of things do you bake? I'd love to try them sometimes 💞 have a sweet day!!

hello anon!!!!! thank u for giving me an excuse to talk about BAKING

sooo just before covid i took a 3 week dessert course and kind of became obsessed??? during lockdown i used to watch tons & tons of videos on process nd technique instead of physically yaknow Doing Anything bc i hated the idea of ~wasting ingredients~ at my mediocre skill level which looking back was an insane approach but i kinddd of think it helped bc when i started making things more regularly the improvement was p quick !!

my fave thing to bake is pastry (puff, choux, shortcrust, filo) so basically any kind of sweet tart/croissant/eclair/profiterole/pie ❤️ i also love a savoury curried egg or chicken puff but that's kind of a gamble bc what EYE think is an okay level of spice does not fly for everyone else. when it comes to large batches for a party or something i usually stick to sweet 2 be safe

pictured: fruit mascarpone tart → mango danish → tiny baby pains au chocolat <33

course i make cake and stuff too and it's FINE but i also know lots of ppl who are better at it lol. i'm pretty Terri at piping anything more complex than a simple swirl so when it comes to deco i tend to stick to covering the top with store-bought macarons/fruit and calling it a day. also maybe it's just me but full layer cakes are such a hassle to cut and store...... i adore a cutieful low commitment CUPCAKE tho <33

my order of preference when it comes to baking is pastry > cookies/brownies/cupcakes > layer cakes >>>>> bread. ugh BREAD i cannot figure her out but i Want to...... someday...

thing is bread is honestly such a delicate process where ur final product will flop unless the ratios are justé right and u proofed at something.000001 degrees and mercury is in retrograde whereas the rules of pastry are more relaxed and intuitive and involve doing vaguely unhinged things like holding fistfuls of ice cubes before you handle ur dough so the heat from ur palms doesn't melt the butter... it's also great for LAZY BITCHES LIKE ME because a "4 hour recipe minus baketime" sounds intense until u realize 3h15 mins of that is just chucking the thing in the fridge between rolls

choux au craquelin is probably what i make the most often. love a textured little cream puff!!! versatile and scalable and easy to transport... she's that girl truly

also today i remade the mango one i was telling k about and it turned out muchhh better with a chunkier filling yay 🥭

convinced i'm never going to get a pretty cross-section in my life but wtvr they still tasted good !!!

goals for the future:

bread but specifically this yummy pesto babka i had in february

creme brulee donut......... need her

crookie but less dry bc i've been kind of unimpressed by the ones i've had so far

something citrusy w/o relying on chocolate as a crutch

basically i really love baking! like experimenting/trying new recipes ofc but also just the process of consciously altering and improving upon stuff you've already made :')

and yeah feeding ppl is bonus <3 hope u have a good day too!!!

[thetockablog]

Honey Brie Proscuitto Upside Down Tarts

Honey Brie Proscuitto Upside Down Tarts Ingredients1 sheet of puff pastry4 tbsp honey8 mini brie rounds8 strips of prosciutto1 egg, whiskedParsley, to garnish MethodPreheat oven to 180C. Prepare a baking tray with baking paper and set aside.Roll out the puff pastry and cut 8 rounds, set aside.On the prepared baking tray, dollop 1/2 a tablespoon of honey, top with one round of brie, and add a…