#Traditional Recipe

[useless-catalanfacts]

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This is a doblegat de Quaresma, which in Catalan could roughly be translated to “Lent bended [pastry]”. It’s a crunchy puff pastry made with butter, perfumed with moscatell (sweet white wine) and orange juice, and filled with jam.

This pastry is an old tradition from Mallorca (Balearic Islands), where it was traditional to eat during Lent. It has lost popularity nowadays, but it’s still made. For example, the bakery Fornet de la Soca (who posted this video on their Instagram) have recuperated the old recipe.

[familythings]

How to make the Traditional Meatballs Soup

Today I will share a special recipe. It is a traditional recipe from an area in the South of Albania, Gjirokastra. Meatballs’ Soup is very famous and more than two centuries old. It is known as the preferred soup of Ali Pasha Tepelena, an Albanian senior military commander and vizier during the Ottoman Empire period. Some legends say this soup was created in purpose for his taste. That’s why its…

[thepanvelite]

Delicious Seviyan Kheer | Indian Pudding

Aromatic Indian dessert, Seviyan Kheer: celebration of culture and tradition.

There’s something magical about the aroma of spices and ghee wafting through the kitchen, hinting at the delicious dessert that’s about to grace your table. Yes, we’re talking about the classic Indian Seviyan Kheer, a delightful pudding made with thin vermicelli or seviyan. This dish is a staple in many Indian households, especially during festive occasions. It’s a simple yet satisfying dessert…

[parveens-kitchen]

Red Rice Dosai

Authentic Red Rice Dosai: A Delicious and Nutritious Delight.Indulge in the flavors of tradition with our recipe for Red Rice Dosai, crafted using the finest Kuzhi Vedichan rice. This South Indian delicacy boasts not only tantalizing taste but also a wealth of health benefits. Made from a blend of red rice, urad dal, and a hint of fenugreek, these dosai are a perfect fusion of flavor and…

[seelanmarket]

Elevate Your Culinary Creations with Cock Brand Yellow Curry Paste

[crabsnpersimmons]

eats your clip

oh boy, looks like Clip is on the menu

again

plus a bonus with Bloodmoon!

[hapalopus]

Reminder to all Europeans: Your "national" traditions were probably invented in the 1800s

[something-something-peaceful]

Oh boy time for a recipe that’ll probably be thrown into the forgotten depths

Chocolate lemon cupcakes

Chocolate cupcakes

* 1 cup (130g) all-purpose flour

* 1 cup (207g) sugar

* 6 tbsp (43g) unsweetened cocoa powder

* 1 tsp baking soda

* 1/2 tsp salt

* 1 large egg

* 1/2 cup (120ml) buttermilk

* 1/2 cup (120ml) vegetable oil (I used a majority of olive oil and used about 1/4 cup vegetable oil, I didn’t specify any better because fuck you and I don’t wanna)

* 1 tsp vanilla extract

* 1cup (120ml) hot coffee

Lemon Curd:

* 4 large eggs

* 1 cup granulated sugar

* 1/2 cup lemon juice fresh squeezed, from one large lemon

* 1 Tbsp lemon zest from one large lemon

* 6 Tbsp unsalted butter cubed

Frosting

* 1 cup (240 ml) heavy cream, cold

* 2 tablespoons (16 g) powdered sugar

* 1 teaspoon (3 g) cornstarch

* 1 teaspoon (2.5 ml) vanilla extract

For the cupcakes

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.


2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. (I have a shitty oven so I added ten more minutes to the bake time after I checked if it was fully cooked, just start off with 5 minute increments, if you want to be more cautious) 


7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Lemon Curd:

* Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon.


* Transfer to a glass bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Chill for 1 hours to almost set. 


Frosting

1. Chill the Bowl and Whisk: Begin by chilling your mixing bowl and whisk (or whisk attachment) in the freezer for at least 15 minutes. This helps the cream whip up faster and increases volume.

2. Combine Dry Ingredients: Mix powdered sugar and cornstarch in a small bowl. This ensures even distribution of the cornstarch in the whipped cream.

3. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Using an electric mixer, start whipping the cream at a low speed, gradually increasing to medium-high as it thickens.

4. Add Sugar and Cornstarch: Once the cream starts forming soft peaks, gradually add the sugar and cornstarch mixture, continuing to whip.

5. Add Vanilla Extract: As the mixture thickens to stiff peaks, add the vanilla extract and continue to whip until well incorporated and the cream holds stiff peaks. (Probably make the frosting after the cupcakes have fully set)

Assembly

1. Remove the core of the cupcakes with a knife or a cupcake corer, you need a hole

2. Put almost solid curd in the center of the cupcakes, preferably with a piping tip.

3. Let curd set fully in the cupcakes for 1 hour more

4. Pipe on frosting, and serve

**note that this is posted on the same day is was baked, I can’t say how well the whipped cream frosting will hold up.

**a large cookie scoop helps with filling the cupcake liners. I used 2 scoops of the largest one I had

**normally you’re supposed to fluff your flour, but I was worried it would be too liquidy so I just scooped the flour from the container, like a heathen.

** I know I should half the recipe for the lemon curd, because there was a little left and it was overflowing out of the cupcakes a little, but it could be the fact the cupcake holes weren’t big enough. It wasn’t that much plus, you could mix the cake that’s left over from the removal of the middles with it, so idk.

I suppose I should put a useless story like all other blogs.

It was my possible step brother’s birthday and there was a mix up with the 2 cakes. Instead of chocolate raspberry and vanilla lemon cake, the bakery mixed up the flavors and reversed it. And me being weird I kinda liked it. So here’s a recipe that basically makes that cake. Why are these so long? Like that story was simple and easy. You could easily just say “my mom made this a lot when I was a kid.” Like I’m pretty good at writing a whole essay about something that doesn’t matter, evidence and an explanation, everything you could need. Would anyone even read this? It’s a recipe on tumblr, if I posted this on Pinterest maybe but even then most people I know don’t like citrus and chocolate. I offered some cupcakes to my grandma but I actively left out that the custard is lemon flavored, because I knew she’d make a virtual face at it. I want to show my creations but I can’t do that when no one is willing to try it. My mom was easy to convince because sugar. This is long because that’s the whole joke, for this whole piece about a simple story to be far too long when people just want the recipe. Would this bit even work? It’s all at the end, not at the beginning like every other blog does but I understand how frustrating that shit is. And like since I’m dragging it out it’ll only be more of a nuisance to the people wanting to see the recipe. Should I just half the lemon curd recipe? Do people even read the notes about the recipe? I sure don’t also. I also should’ve put proportions sizes but I don’t wanna put effort in remembering or counting. 8+6+1…. Uhhhh 15 cupcakes that I made. How likely is it that government secrets are put in these long bullshit paragraphs? I hope I get some criticism on this recipe there was a fair amount of research and rewriting. I forgot the name for cupcake liners btw, I had to ask my mom what they were called so that was a little awkward because I was making some more notes on the recipe while doing so. I wonder how I’m going to transport those cupcakes, I mean my grandma’s house isn’t that far of a walk but also it’s kinda hot and I don’t have any boxes also it’s night. Is this paragraph long enough that the joke gets hammered in? I don’t think it’s long enough but I could be wrong, I suppose I should write some more nonsense to add to the word count. Anbdndjdjelskxnjskwjsjzjksnsbsjkwksbhsjsksnsbsjkwndnzjsknwnsjsksks. Space. Ajkdndjoelndkkpl high ndkskskskndjjdksksnnsjsk. I got my cats some new toys recently, they’re touch activated and they make noises and move around. Of course I think they primarily like them because of the cat nip. I think I’m going to stop writing this, I’m getting bored and I don’t have much to say rn.………………………………………………………………………………………… I hope I don’t explode after this…………………………………….. my phone is spacing out this out weirdly, idk what that’s about…………………………………………………………………..do you think aliens are real?………………………………………are ghosts real?……………………………………………………………………. How do food bloggers end these anyways? I’ve never read the paragraphs but they have to at some point, right? ……………………………………………………………………..I think half the reason why food bloggers have such long paragraphs is because we’re encouraged to make a whole essay whenever we’re writing something. I know I am…………………………I’m probably wrong……………………. It probably forces more ads onto the screen at once………………….aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa…………… I know it doesn’t matter but I wonder how the tumblr algorithm works, like do they prefer to show longer or shorter posts? Of course it could be our decreasing attention spans. I like spam, it’s not that bad, of course I’m probably a couple of sprinkles of salt away from death……………..I’m tired……………………… I think it’s time to stop typing, I think my space button is starting to die.

[samwisethewitch]

Grocery Store Fire Cider

I try to always have fire cider on hand during the colder months. Fire cider is vinegar infused with warming, expectorant (mucus-clearing) herbs to help clear out gunk from our respiratory system. It's great for clearing up congestion and helping with wet coughs. Since pretty much everyone in my house tends towards wet cold symptoms (congestion/runny nose, coughing up mucus, etc.), we go through a lot of this stuff every cold and flu season.

I take a shot of fire cider as soon as I feel congestion or a wet cough coming on, or if I've been around someone I know is sick. While it doesn't always keep me from getting sick, I do think it helps speed up my recovery and keep my symptoms less severe.

A lot of fire cider recipes online and in herbalism books call for less common herbs that need to be purchased online or from a speciality herb shop. This year, I decided to make a batch with only herbs you can buy cheaply at most grocery stores. Here's the recipe for my fellow herbalists on a budget!

You will need:

A quart mason jar

1 whole head of fresh garlic, peeled and roughly chopped, OR 3 spoonfuls of pre-minced jarred garlic

3 knobs of fresh ginger about the size of your thumb, roughly chopped, OR 3 spoonfuls of store-bought ginger paste

1 package fresh thyme OR 2 tablespoons dried thyme

1 package fresh sage OR 2 tablespoons dried sage

1 quart apple cider vinegar

There are two methods I've used to make this cider. The traditional method is a slow infusion that takes 2+ weeks, but I've also developed a fast infusion method for when I feel a cold coming on and need a batch of fire cider ASAP.

Traditional Method:

Add your herbs to a clean mason jar. Pour the vinegar over the herbs and fill the jar to the top. Put a lid on the jar. (Vinegar will corrode metal lids, so either use a plastic lid or place a square of parchment paper between your jar and the metal lid.)

Place the jar in a cool, dark place and allow it to infuse for at least 2 weeks and up to 1 month. You can strain the herbs out to store at room temperature, or you can do what I do and store the whole thing in the fridge, herbs and all.

If you leave the herbs in, you can keep this batch of fire cider going all winter by topping the jar up with more vinegar every time it gets below halfway full.

Fast Infusion Method:

Add the herbs to the mason jar like you would for the traditional method. Instead of adding vinegar, fill the jar halfway with boiling water. Let sit for 2-3 hours.

Once the water has cooled down to room temperature, fill the jar the rest of the way with vinegar. Let it sit overnight and then either strain the herbs out or store the whole thing in the fridge.

To use the fire cider, take a shot glassful whenever you feel cold symptoms coming on. If you made your cider with the traditional method, you can dilute it with water if your stomach doesn't handle acid well. You can also mix in some honey to improve the taste.

Please note that fire cider and other folk remedies are not a replacement for medical care. I highly recommend staying up to date on your flu and COVID-19 vaccines in addition to using remedies like this.

[fullcravings]

Traditional Alfajores Recipe

[buffetlicious]

The Mid-Autumn Festival (中秋节), a Chinese celebratory season observed by many East and Southeast Asians, has begun. Held on the 15th day of the eighth lunar month, which is in the middle of autumn, the festival marks the end of the season’s harvest and is a time to appreciate the moon at its fullest and brightest. Besides feasting eyes on the moon and lanterns of different shapes and sizes, Mooncakes (月饼), a rich pastry with all sorts of fillings, are undoubtedly the main highlight of the festival and are traditionally shared among family and friends.

The Cantonese Mooncake (广式月饼) is the most commonly found traditional mooncake in Singapore. Its fillings consist of lotus seed or red bean paste and usually include one, two or four salted duck egg yolks. Many would also be familiar with the snow skin variant that was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. The fillings and a ball of dough are traditionally pressed into a wooden mould, which embosses intricate wordings of the pastry shop’s name or stuffing on top of the pastry.

A mooncake with various flavours such as rich, savoury-sweet and peppery, the Hainanese Mooncake (海南月饼), also known as Su Yan Bing (酥盐饼) is traditionally filled with ingredients such as fried shallots, lard, salt, white pepper, rose-flavoured white sugar, sesame seeds, melon seeds and dried wild tangerine skin peel. The filling is encased in a thin crust made with flour, salt and lard.

The Hakka Mooncake (客家月饼) is also called Yu Gao (月糕) and is a flat, snow-white disc that is typically made with cooked glutinous rice flour and sugar, giving it a crumbly and powdery texture. It is usually embellished with more intricate designs, often with animals and flowers. Although it doesn’t usually contain any fillings, some come with candied winter melon, desiccated coconut and sesame seeds mixed with glutinous rice flour, sugar, margarine and water.

Easily distinguishable by the red stamp of Chinese characters on the top of the crust and its white disc-shaped pastry which resembles a bright moon, the Hokkien Mooncake (福建月饼) consists of a dry and sweet filling that is made of candied winter melon, tangerine peel, melon seeds, sugar, and cooked with lard or peanut oil. A less common type is a savoury version with minced meat filling. Once known as Scholar Cakes (状元糕), they were given to those who took part in the Imperial examinations. Today, it is given as a symbol of good luck to those who are about to sit for their exams.

Many would be familiar with the Teochew Mooncakes (潮州月饼). It has a crispy, spiral-layered crust that crumbles easily. It originated from the Chaoshan (潮汕) area in Guangdong Province and typically consists of yam paste and a salted duck egg yolk. Other traditional versions of the Teochew mooncake are still made by old school bakeries in Singapore. For example, La Bia (朥饼 or lard biscuit), where ‘La’ refers to pork oil, has a thinner, flaky crust with a thick mung bean or red bean filling. There are also alternative fillings including red bean, mung bean or lotus seed paste. There is also a steamed version of the typically baked Teochew mooncake, called La Gao (朥糕). It can either be served plain or with a mung bean filling.

A Snow Skin Mooncake (冰皮月饼) variant was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. Similar to mochi, its crust is made of glutinous rice flour and varies in colour, based on the flavours used. And unlike traditional mooncakes, these are best served cold!

Mooncake information and drawings courtesy of Ministry of Culture, Community and Youth.

[blushcoloreddreams]

Brown butter Chocolate chip cookies

- 3/4 cup butter (unsalted) on low heat until golden brown (approx 170g)

- Add in 1 cup brown sugar and 1/4 cup white sugar

- Mix until just combined then add 1 egg yolk, 1 whole egg and 1 Tablespoon vanilla extract

- 1 3/4 cups scooped and level all purpose flour

- 3/4 teaspoons baking soda

- 1 teaspoon of cinnamon powder

- 1 teaspoon salt

- Mix until just combined then add in 2 cups semisweet chocolate chips or 8oz chopped chocolate

- Scoop dough into 2oz balls and roll between hands. Add a few more chocolate chips to the top if desired

- optional: if you want to add a filling like Nutella, Dulce de leche, chocolate ganache or brigadeiro like we love to do it in Brazil. Roll the filling into little balls, freeze them for 1h, open the dough in disks and close them around the ball. Let it chill just like the next step and then bake

- Chill in fridge covered for at least 30 minutes (important for flavor and texture)

- Bake at 350°F (180°C for 12 minutes)

- Top with sea salt

[spinostarz]

hmmmg sketches :3

[marhor9879]

Traditional Ratatouille

Ingredients: Units Scale1 medium eggplant, cut into 2 inch chunks 1 pound Roma tomatoes, or 2 1/2 cups of San Marzano tomatoes 1/4 cup olive oil 1 yellow onion, cut the onion in 1/2 inch strips 2 medium zucchini, cut in 1/2 inch thick half moon pieces 2 bell peppers, cut in large 2 inch chunks 4–6 garlic cloves 1/4 teaspoon crushed red pepper flakes (or Aleppo for mild flavor) 1/2 teaspoon salt 1 teaspoon dried oregano 4 sprigs fresh thyme (or 1/2 teaspoon dried) 1/2 teaspoon black pepper, or to taste 1/2 cup fresh basil leaves

Instructions:

Sweat the eggplant: Place eggplant in a colander and sprinkle with salt. Let it sit for 20 minutes or more, while you prep the rest of the ingredients. Grate the tomatoes: Grate all but 2 tomatoes- cutting the remaining into chunks. Chop up the skins left from grating or disguard. Grating fresh tomatoes makes the best crushed tomato flavor and texture, allowing the sauce to cook quickly. Sauté veggies: In a heavy stock pot or braiser saute onion in olive oil over medium-high heat and stir for 3-5 minutes. Remove onions from pan and set aside. We are going for al dente as the veggies will continue to soften in the sauce. Saute zucchini and peppers with a little olive oil and a sprinkle of salt for 1-2 minutes over medium high heat. Until lightly browned on the edges but not cooked all the way through. Remove from pan and set aside. Cook the salted and drained eggplant with olive oil on medium high heat until lightly browned about 4-5 minutes. Remove from pan and set aside. Saute garlic and red pepper flakes for 1 minute in remaining olive oil. Add the tomatoes, salt, oregano, thyme, pepper, and bay leaf. Simmer 5 minutes. Simmer the Ratatouille: Add the onion, zucchini, bell peppers, and eggplant into the tomatoes and simmer 10-15 minutes stirring frequently until tender or desired doneness. Adjust flavors: Add salt, pepper, a drizzle of good extra virgin olive oil, and a splash of white or red wine vinegar. Serve warm or at room temperature with crusty bread.

[polish-food]

Polish Kopytka (recipe in Polish)

[carameleong]

Garu in denial ♡

garu can't handle the cringe no more...

inspired by @yuu_xio on IG!

sketches used ⤵