#recipes daily

[foodshowxyz]

Fresh Peach and Raspberry Cake

Ingredients:

Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 1/4 cup milk

• 3-4 ripe peaches, sliced

• 1 cup fresh raspberries

Topping:

• 2 tablespoons granulated sugar

• 1/4 teaspoon ground cinnamon

• Powdered sugar for dusting

Instructions:

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a small bowl, whisk together the sour cream and milk until smooth.

5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Stir until well combined.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

2. Add the Peaches and Raspberries:

1. Arrange the peach slices in a circular pattern on top of the batter, gently pressing them into the batter.

2. Evenly distribute the raspberries on top of the cake, pressing them slightly into the batter.

3. Mix the granulated sugar and ground cinnamon together in a small bowl and sprinkle over the top of the peaches and raspberries.

3. Bake the Cake:

1. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

2. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Finish and Serve:

1. Once the cake is completely cool, dust the top with powdered sugar.

2. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

[mewtwo365]

this is a little out of order but i saw an internet quote from the physical dracula daily book and had to draw it - that Lucy was playing out an Otome dating sim while Jonathan is having the worst time of his life XD

i hope you enjoy this silly drawing, and have an AWESOME day!!

[todayontumblr]

Wednesday, January 17.

No time to waste

@enneoleo 

[lauralot89]

If anyone wanted the recipes from today's entry:

Paprika Hendl

Mamaliga

Impletata

[another-chaotic-bisexual-vampire]

In Leonard Wolf's Essential Dracula, there's a footnote with a recipe for Paprika Hendl as it would've been served to Jonathan Harker:

I wholeheartedly recommend modifying this recipe as it's very "grandma cooking" in the sense that it automatically assumes you know how to do certain Common Kitchen Techniques For Victorian Cooks (like, you know, just make flour dumplings with zero instructions) - so here's my best take on the recipe, below the cut:

PAPRIKA HENDL À LA ESSENTIAL DRACULA (makes 6 servings)

4 lbs young chicken

2 tablespoons fat (substitute: oil)

2 large onions, chopped

2 tablespoons Hungarian Paprika (I went with Sweet)

1/2 cup tomato juice

2 tablespoons flour

1/2 cup sour cream

Cut chicken into serving sized portions

In a skillet, lightly brown onions in fat/oil

Blend in HALF the Hungarian Paprika into the skillet of sizzling oil & onions

To the skillet of spiced & browned onions, add the tomato juice and chicken, cover the skillet, and let simmer for ONE (1) WHOLE HOUR

Meanwhile, in a large bowl, beat flour into sour cream

After that 1 hour, remove chicken from skillet and set it aside on a plate, wrap in tin foil, and contain in oven/microwave to keep warm

In the still simmering sauce in the skillet, add the flour & sour cream mixture and add to the sauce with the remaining Paprika. Let simmer, stirring occasionally, for 5 minutes or until well-blended

Pour half the skillet's sauce through a sieve or colander into a sauce boat - set aside sauce boat for serving later

Return chicken to skillet with still simmering sauce until fully warmed back up

Serve chicken on a warm platter, pouring the skillet's sauce over it and with the sauce boat on the side

Serve with flour dumplings

NOTES

1) Simmering 4 lbs of store-bought chicken breast in only 1/2 a cup of tomato juice for 1 WHOLE HOUR had me panicking and adding water and whatever canned tomatoes I could find just so I didn't burn the chicken (and the kitchen) as that was not nearly enough tomato juice to keep 4 lbs of chicken simmering for 60 solid minutes - so please modify at will, comparing with other recipes, etc.

2) The recipe calls for taking out the finished sauce and putting it through a "food mill" so I tried putting the sauce in a blender to try and turn the onions into sauce as well. DO NOT DO THAT. LEARN FROM MY MISTAKES. It was a disastrous mess. That's why I modified the recipe above to just pour half the sauce through a colander into a sauce boat.

3) Oh, I'm just supposed to make flour dumplings from scratch?? I cobbled together a recipe off the internet in that long hour of simmering, the source of which has since strayed from thought and time (apologies) - so I would heartily recommend either buying store-bought flour dumplings or looking up a flour dumpling recipe ahead of time, as making them from scratch for the first time with a simmering skillet beside you is Quite Tricky

4) I added more Paprika than the recipe called for (gasp!) and honestly... I would recommend DOUBLING the Paprika in this recipe. My partner and I wanted more Paprika!! But we are fans of spiced meat actually tasting like spices and not a subtle "oh yeah I guess there's Paprika in there"

Even with all that improvising on an 125+ year old recipe with missing steps, it made for the most delicious comfort food. 14/10, would eat again with queer dreams

[cookinguptales]

texting my dad like

[spacetimeaccordionfolder]

As May 3rd is getting close, does anyone have any good paprika hendl/ chicken paprikash recipes? I'm highly tempted to try making it.

[love-liberty21]

In honor of Dracula Daily starting again, I thought I'd share with you ...

What you need:

6 chicken drumsticks (or an entire chicken)

3 onions

4 garlic cloves

3 paprika peppers (of any color)

2 tablespoons of tomato paste

800g (1,6 lbs) peeled tomatoes

Chili powder (as you like)

100 ml (a little less than 1/2 cup of) cream

3 tea spoons of sweet paprika powder

3 tea spoons of hot paprika powder

2 tea spoons of (corn)starch

a pinch of sugar

salt & pepper

What to do:

preheat the stove to 150°C (302°F)

meanwhile, peel the onions and garlic cloves, and cut them into cubes.

Wash the paprika peppers, remove the pips and cut them into cubes as well.

Wash and dry the chicken, then sear it. Add the onions and paprika peppers, then the garlic and roast them for two minutes.

Add tomato paste and peeled tomatoes.

Add paprika powder, salt, pepper and sugar.

Add chili powder (a little, a lot ... depends on whether or not you want to have the Jonathan Harker experience of chugging water all night)

Put it in the stove in a closed pan for 2h and let it simmer.

Then take it out, add cream and make it boil while stirring.

Bind with starch.

If necessary, flavor with salt, pepper and chili powder.

Goes well with:

rice

potatoes

a salad

Have fun trying it out! Oh, and please note: the garlic used in this dish could be effective against vampiric attacks, so it's better to use too much than too little. For your safety.

(source)

[foodshowxyz]

Almond and Orange Flourless Cake

Ingredients:

• 🍊 2 large oranges

• 🥚 6 large eggs

• 🌰 2 1/3 cups (250g) ground almonds (almond meal)

• 🥄 1 1/4 cups (250g) granulated sugar

• 🧁 1 teaspoon baking powder

• 🍬 Powdered sugar, for dusting (optional)

• 🌰 Sliced almonds, for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform cake pan and line the bottom with parchment paper for easy removal.

2. Prepare the oranges:

• Place the whole oranges (with skin) in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 1-2 hours, or until the oranges are very soft.

• Drain the oranges and let them cool. Once cool, cut the oranges into quarters, remove any seeds, and blend the entire oranges (peel and all) in a food processor or blender until smooth.

3. Combine dry ingredients:

• In a large mixing bowl, combine the ground almonds, sugar, and baking powder. Mix well to combine.

4. Mix wet ingredients:

• In a separate bowl, beat the eggs until they are light and fluffy. Add the blended orange puree to the eggs and mix until well combined.

5. Combine and mix:

• Add the orange and egg mixture to the almond mixture. Stir until you have a smooth batter.

6. Pour and bake:

• Pour the batter into the prepared cake pan. Smooth the top with a spatula.

• Bake in the preheated oven for about 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it with foil to prevent burning.

7. Cool:

• Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, remove the cake from the pan and transfer it to a wire rack to cool completely.

8. Decorate and serve:

• Once the cake is completely cool, dust the top with powdered sugar and garnish with sliced almonds, if desired.

Tips:

• This cake can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

• For a more intense orange flavor, you can add a tablespoon of orange liqueur (such as Grand Marnier) to the batter.

[adaginy]

I'm doing Dracula Daily for the first time this year after watching excitedly in previous years and I would like to share my recipe for chicken hendl/paprikash, somewhat based on my (slovak) grandmother-in-law's recipe. And for a slow cooker and a big batch.

The best part of this recipe, for me, is the memory of my mom copying it down for another family member and stopping to say "Excuse me does this say a quarter CUP of paprika??"

3+ lbs boneless chicken (we usually use thighs, obviously if you want to use something with bones just account for the weight. Recipe also works with rabbit.) 1.5 cup chicken broth black pepper 1 Tbsp butter 1/4 cup paprika (we use spanish because we can get that in bulk, please report back on results of what you use. Caution against using smoked because it gets to be Too Much very quickly.) 1 tsp marjoram, or thyme if you don't have marjoram on hand because who does 1 red bell pepper, in strips 1 shallot, in thin slices, or an onion, we just use shallot because I hate the texture and this way there's less of it 3 Tbsp tomato paste (~50g) . 1/2 cup sour cream, light is fine 1 Tbsp flour 3/4 tsp salt . carb to serve over (noodles/dumplings are probably most traditional, we like mashed potatoes)

Everything in the first section, into the slow cooker, about 3-4 hours on low or until stuff falls apart. (chicken breast doesn't always fall apart as well until you start stirring and poking at it.)

Mix the last 3 ingredients together and add to the pot, let heat through with the lid off while you prepare your carbs.

Grab yourself a plate/bowl of carbs and pour your delicious chicken sludge on top. Enjoy!

[shinyhappygoth]

Quincey's camp-fire

Chocolate: Solid chocolate was increasingly consumed since the 18th century, and mass-produced chocolate bars were launched in England in 1866.

Graham crackers: First mass-produced by Nabisco in 1898, but existed for decades before that; Quincey could reasonably have brought some with him from America.

Marshmallows: The mallow root from which candies and medicines had been made since at least 2000 BCE began to be replaced by gelatin in the late 1800s, resulting in nearly the marshmallow's modern form.

Conclusion: It is entirely historically feasible that Quincey P. Morris invented s'mores.

[funfeminism]

If I had a girlfriend, I, too, would make a memorandum every few sentences to remind myself to find recipes I think she would like

[see-arcane]

First read through: Ugh typical guy thinking about his woman cooking

Second read through: He wants to share his new meals with his fiancée just as she wanted. He is writing everything because she mentioned in her letter she wants to travel to new countries one day. He can't stop thinking about her. Augh!

Honestly think he was halfway between 1) “Mina would want to know it!” and 2) “Ooh, I can surprise Mina with a new meal when I get back :3c”

Dude is doing gender loop-de-loops throughout the book, while always keeping Mina as his first, second and last thought <3

[oranjank]

Chicken Paprikash

In the spirit of #draculadaily, here's a translated-by-me recipe for chicken paprikash from an old Serbian cookbook that used to belong to my great-grandmother. Other than adding a few editorial comments and reformatting it to make it easier on modern readers, I haven't changed the text much. Photo of original recipe below the translated text.

Chicken Paprikash with Nokledes

Ingredients:

For the paprikash:

1 whole chicken (recipe starts by assuming you will pluck your own!)

0.5 kg yellow onion (about one large one)

1 tablespoon butter (can substitute other cooking oil, but I recommend using a saturated fat)

1 tsp paprika*

1 red bell pepper OR 1 long, green pepper

4-5 roma tomatoes

Parsley

Black pepper

For the nokledes:

2 egg yolks

1 knob butter

"Snow of two egg whites" I think this means egg whites beaten to stiff peaks

Flour (no quantity specified, typical grandma stuff)

Pluck and clean chicken, if not done already, and cut into pieces. Peel onion and slice into thin ribs. Place in pot (I recommend a large dutch oven) one tablespoon of butter/oil and heat over medium-high heat. When butter/oil is hot, add sliced onion and salt immediately, then fry until completely soft. Add on top one tsp* paprika, bell pepper or long green pepper with the chicken meat, and fry with onion until onion is completely fried (nice and brown). Pour in enough water to cover meat. Add into the paprikash 4-5 chopped tomatoes, finely chopped parsley, a little black pepper, and salt as needed. Lower the heat and simmer the paprikash on a low flame until nearly all the water reduces, all while stirring frequently to avoid burning. When it is ready, it must have enough juice. Serve the paprikash with nokledes that are made in the following way:

Mix together all ingredients listed until well-beaten. Fill a pot with water, salt it, then bring to a boil. Wet a spoon in the boiling water and use it to take out little balls of dough and add them to the boiling water. Remove nokledes when cooked, and finish by frying in butter (you can also just use store-bought...)

Personal note: the original recipe calls for "one blade" of paprika, which my dad says is equivalent to one teaspoon. I have no idea what it means, so if anyone knows please share in the comments!

Unfortunately the bit about the nokledes got cut off, so if anyone wants the rest let me know and I'll get my dad to photograph the rest.

[wheresjonno2023-complete]

Recs to eat out in budapest honeymoon that isn't chicken

Tökfozelék aka Summer Squash Stew. Squash filled with sour cream and dill, very popular stew in the summer.

Gulyás. Full of flavor rich stew with beef, paprika, onions, and potatoes. Impossible to not encounter in Hungary. Not expensive so it's perfect if you already blew your money on trains and hospitals.

Meggyleves. It's sour cherry soup as an appetizer. Sour cherries, sugar, and sour cream. Also Meggyes Rétes, sour cherry strudel.

Dobos torte was made in 1885, It is a sponge cake layered with chocolate buttercream and topped with caramel everybody try it right now this instant. Or chimney cake, even older, caramelized dough around a cylinder and cooked over an open fire.

Tokaji wine for sweetness and Bull's Blood wine. Good for recovery my grandma says so.

-Slovenian but shhh eastern european cuisines are sisters

This project is rapidly becoming the food blog our boy always dreamed of

You're so right I need Dobos torte in my life right now