recipe here! the only thing changed is I used grated frozen butter instead of just cold cubed like she does, and also I added one lemon's worth of zest (like a teaspoon?) along with the cream and egg. it was a pretty subtle lemon flavor so you could increase that if you want. same with the blackberries actually - there was definitely a good amount of blackberry in there, but if I made them again I'd do a cup and a half instead of just one cup. also I recommend sticking them in the fridge for half an hour or so right before baking so they hold their shape better. tonight I'm gonna make a blackberry peach crisp!!
I just made a highly disappointing batch of American Pancakes. I think my recipe sucks, because it tasted way too much like baking powder. Blegh. What's everyone's favourite recipes?
if you don't have self-raising flour just add like. a couple teaspoons more baking powder to plain flour. i think the ratio is supposed to be like 2tsp baking powder for each 150g of plain flour? something like that. it's still not baking-powder-flavoured for me when i do that, though i guess ymmv?
I use martha stewart's basic pancake recipe w/milk+yogurt as a buttermilk substitute. makes about a dozen cute lil dollar cake things. if you thinned it out a bit you could probs make larger ones. will add link later
there are also yeast based pancake/waffle batters, where instead of sour dairy and baking powder, you make it the night before with yeast and let it rise overnight in the fridge. even after stirring down and pouring, there's enough bubbles in it to make it fluffy when you cook it. the overnight fermentation also gives it a nice little bit of tanginess, just like the buttermilk or yogurt versions.
made Arme Ritter today aka french toast plus. instead of having a slice of egg-milk soaked toast, you take two slices of toast, spread jam (or another sweet breadspread of your choice) between them, slap them together, then egg-milk them, then breadcrumb them, and then fry them in preferably butter As a result you get nice crispy outside, and a much better ratio of 'crispy outside, soft inside' than regular french toast. Plus of course flavouring is super easy because of the filling.
one of my favorite simple meals: sautéed zucchini, onions, and garlic over pasta with parmesan and toasted walnuts. this one’s got fresh basil too!
Having mostly recovered from my dewisdomification, I have gone absolutely hog wild buying vegetables and stuff to cook for this week. Stay tuned!!
I WENT TOO HOG WILD and made half a pound of pickled radishes because i forgot how grams worked. (Me: 250g isn’t that much right? *stares at huge tupperware* oh no) i used this recipe (halved), and added one (1) carrot cut into matchsticks, also. i’m mildly concerned because the only person in my family who i KNOW likes pickled veg as much as me is leaving for europe after tomorrow. you live and you learn i guess? Spoiler: radishes (excuse the ugly counter) theoretically they’re going with beef bulgogi and blanched soy-garlic spinach, but i did not scale the OTHER parts appropriately for a full-family dinner, so now i don’t know what i’m doing i also fucked up and bought pork spare ribs when it turned out i was supposed to buy beef short ribs for the taco recipe i was reading ... today was not my most on-the-ball day. AND the meat market guy was condescending to me because i told him i wanted pork short ribs, which don’t exist. SIGH. i guess i can probably find a recipe for pork spare rib tacos though. apart from the tacos, i also want to make baked oatmeal with caramelized pears this week. oh! today we made this farro dish again, which takes 20 minutes and one pot and is delicious.
I have made .. a cute little packed dinner for my aunt! Spoiler: lorge image as usual it’s beef bulgogi and sautéed spinach and pickled radishes and carrots (and underneath, rice). i am so pleased with it!
Carnitas!! Spoiler: the lighting of this image is slightly cursed Well, kind of, this is the pork ribs i accidentally bought in place of beef ribs, rather than the proper pork shoulder. But the seasoning and so on is the same, and they came out delicious! It’s a recipe from one of the Smitten Kitchen cookbooks - it also involved making some cabbage/carrot/scallion slaw, and combining the two into tacos.
I got a very cute bento box! Please direct me to bento recipes/ideas and also packed lunch recipes/ideas because holy fuck I have no ideas what to make, but I got this thing to encourage me to actually make substantial lunches and not just eat cheese and crackers at school! (just nothing focused only on salads or raw vegetables please because I can't eat them and it makes me sad)
I don't know what your food restrictions are, so I'm just gonna slide a bunch of meal prep or meal-prep-able recipes that I've enjoyed from budget bytes your way. One, two, three, four, five (this one is my favorite). The blog also has a meal prep category, but about half of them are salad variations, so I skipped adding those.
tuna soboro (or at least the kind my friend makes) is basically canned tuna cooked w some savory flavorings, it makes a great onigiri filling and would probs work nicely in a bento
