Man, I wish I wrote things down today... I cut up the vegetables before a day of awesome decluttering because I knew I wouldn't want to do it afterward. Tomato, eggplant, russet potato, onion and pepper... all in separate dishes and spaced about 20 minutes apart... eggplant was overdone, onion-pepper was under, but I do know how to bake good potato after the last mistake. The bread, though... We determined that mom's food-ninja could handle one cup of flour, (later realized it was 2,) I just winged a recipe and while the "bread dough" looked like slime going into the casserole dish, it made a decent yeast-textured wheat-loaf. (No idea how much yeast, especially since I assume that some of it was dead. It did eat all of the sugar.)
So we’ve got a small problem at my house right now. We have 10 hens and 5 people. Which has lead to us having several dozen eggs in the fridge right now. Any ideas for what to use them for?
Can support the quiche option. Aside from that, maybe a bunch of meringues? Like the mother of all pavlovas.
Baking uses up a fuck ton of eggs too. You'd be surprised how many recipes call for two or three eggs and you're like, "oh yeah, I have that, " and then whoops, suddenly you don't.
Something like lemon meringue pie would also work well if you feel like putting in the effort- yolks go in the lemon custard, whites go in the meringue.
Ok so i made a really good nut coffee cake because when I'm stressed I wake up with the urge to bake. Spoiler: Recipe For the cake: 200g plain wheat flour 150g sugar; 100g white sugar and 50g brown Pinch of salt 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/6 teaspoon nutmeg 1 sp baking powder 75g butter, melted 150mls strong coffee 50mls milk 1 teaspoon vanilla extract 2 eggs Handful of chopped lightly roasted nuts; I used walnuts/pecans and almonds cause it was what I had I sifted all the dry ingredients together except for the baking powder, then added the coffee, milk, vanilla and butter, and then added the eggs one at a time, then added the baking powder and chopped nuts, gave it a final mix, and poured into a greased and floured Bundt pan, baking at 180C for about half an hour. I could probably have whipped the egg whites before folding into the batter, but I didn't and it turned out ok. I wish I could have added cardamom and clove to the spices but I didn't have them powdered and I didn't think about infusing the coffee and milk until it was too late. It could also use a little more of the spices tbh because it is very lightly spicey For the sauce: 1/2 cup strong coffee 1/2 cup brown sugar 1 teaspoon vanilla extract 1 tablespoon butter 2-3 tablespoons heavy cream Some cinnamon Handful of whole roasted nuts I just cooked everything together except the nuts until it was thick and saucey, then poured over the cooled cake, leaving some so I could coat the nuts and arrange them on top of the cake. 10/10 very delicious
for a split second i thought those were shells used as decorations on a brownie, which is very Fancy but probably a pain to cut
Honestly, my brain is still refusing to see those as anything but pistachio shells even though I know they aren't.
You ever feel like you wanna stuff autumn straight into your mouth? Good, I got you: Stuffed Mini Pumpkins: Needs (per person): - one small (think pommegranate sized) hokkaido pumpkin - one bratwurst or comparable raw sausage - a shallot or half an onion - half an small apple - a small handful of walnuts -autumnal spices of your choice + salt and pepper do: -heat your oven to 200°C - cut open the top of your pumpkin and scoop out all the seeds and fibrous bits that you can. If necessary, cut a thin slice of the bottom to make the pumpkin stand solidly, too. - remove your sausage stuffing from the casing and put it in a bowl. finely chop your shallot and apple, roughly chop your walnuts and put it all in the bowl as well. Ad spices as you enjoy them (i used salt, pepper, cumin, cinnamon, chili flakes) - get your hands in there and mix your stuffing ingredients well. once everything is mostly combined, stuff it into your pumpkin. Press it in firmly to make sure everything fits in and keep stuffing until your pumpkin is full. maybe pile some on top, it's gonna caramelize wonderfully. - place pumpkin in an oiled casserole dish and bake until the pumpkin is done (~half an hour for mine just now). Test for doneness with a knife tip or skewer. If it goes in easily, you're finished. one pumpkin per person should be enough for a meal! (you could potentially already saute your onions some before putting them in the filling but I didn't feel like getting the pan out extra and I came up with the recipe just yesterday so there's some room for improvement, probably)
I have acquired a decent amount of green cherry tomatoes - any suggestions as to uses apart from chutney or salsa?
They're delicious scrambled with eggs and mushrooms Edit: you can also use them as a chili base with green peppers or roast them in the oven (oil, salt, 20mins at 400f) or char them in a pan to serve with meat
Mulled cider recipe: "add 6 whole star anise" Me, having just taken an eye-watering whiff of the very strong star anise we got from a Middle-Eastern grocery: "We would die."
