enuicooks
enui cooks
trying to keep track of stuff I cook. expect badly lighted food pictures and cryptic incomplete recipes
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MANGO 饟個
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Air fryer cheese muffins
pretty much the same as these but swap sugar for cheese. I've added bell pepper to the bottom right one.
录 cup plain yogurt
录 cup neutral tasting oil
戮 cup self-raising flour (about 100 grams cake flour+1 scant tsp baking powder)
1 egg
录 cup freshly grated parmesan (or other hard cheese, if you use pre-grated fluff it up a bit or you'll end up with too much cheese)
录 cup cheese of your choice, cubed
Mix all the dry ingredients, mix all the wet ingredients, mix them together, preheat the air fryer for a few minutes, put into 3 tulip or tall muffin cases or 6 standard ones, bake 20 mins at 140掳C, test with a toothpick
If you don鈥檛 use self-raising flour, you can swap 1 of the three measuring cups for another flour: cornmeal, rice flour, cornflour...
About muffin cases: around these parts the standard is 30mm tall, they fit nicely into standard 6 or 12 muffin pans, with this amount you should have muffins without much of a muffin top. The ones I used here are from ikea and they're 40 mm tall, and since I bake them in single portion tins they grow tall and don't have the muffin top shape.
Cheese muffin, salami, mixed green salad
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Cheese muffin, salami, mixed green salad
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being alive is great because there are so many different vegetables you can saut茅. but then there are also the horrors
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A few pictures I took but forgot to post
Omelette with broccolo fiolaro, bell pepper, scamorza
Sandwich: homemade whole wheat focaccia, ham, parmesan, lamb's lettuce
Puff pastry hand pie with a filling of ricotta and broccolo fiolaro.
Since the filling is moist, these have the tendency to become soggy overnight. What I do when packing them in the lunchbox is reheat them for a couple of minutes in the air fryer at 120掳C, let them cool down, and pack them in the lunchbox with a paper towel that will absorb excess moisture.
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Once again forgot to take pictures
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Same, with ham this time. Annoyed the heart shaped silicone cases got squished.
Cream cheese egg rolls (two eggs, salt, pepper, mix well, cook half at a time in a slightly oiled pan, let cool, spread one with cream cheese and herbs, cover with the other, roll up, cut into bite sized pieces), tomato confit, olives, bread.
I was worried this wasn't enough as the box is quite small, but then I considered: it's two eggs, cheese, about 150 grams fresh cherry tomatoes, and bread. If it was nicely plated it would be fine. Also, not picture, a piece of chocolate.
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No pics, made this as a stew and served it with homemade focaccia (finally found a recipe I like, I've been tweaking it a little and I'll post it when I'm happy with it)
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I'm sparing you just another pic of brown soup, but this is simple and yummy, and for once I pretty much made it as it's written
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Chicken with spinach and bell pepper sauce.
I didn't have the ingredients for any specific recipe, so I kinda improvised.
Cooked the chicken, deglazed with white wine, added some defrosted and squeezed spinach and bell pepper sauce.
Reheated this morning and added some cream cheese (I didn't have cream, and cream cheese doesn't split)
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Go make this now. You can thank me later.
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Smoked salmon sandwich with cream cheese and lamb's lettuce
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Spelt and potato soup
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It's almost this but not really
Almost because I mostly followed the process, but I used confit tomatoes in place of fresh one, and cream cheese with herbs in place of cr猫me fraiche, and I skipped the pesto because it already had plenty of seasoning.
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Today's a holiday, so not everyday cooking but celebration food
https://www.delicious.com.au/recipes/smoked-salmon-tart-dill-parsley-pesto/7c8e4f87-8915-491e-98b9-bffd8a2f64e3
"Nidi di rondine" (swallows nests) are basically pasta pinwheels, they can be made with a variety of fillings, in this case I went for ricotta and chards, then covered in bechamel.
I might write down the recipe later so I have a reference for the quantities next time.
Pressure cooked beef ribs in gravy and roasted sweet potatoes. I mostly followed the recipe but pressure cooked for an hour. Used just two cups of stock, reduced the cooking liquid to about half before adding the cornstarch
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