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#food recipe
kcrossvine-art · 9 months
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G'morning all! Its nice to get back things,. Theres been some roadblocks with med shortages and life, and also with the material for these recipes. So far we've covered a lot of pastries, not because theyre mentioned more often in the series, but because being mentioned lends them more specificity in flavor than things like gravy, peas, or various meats. The latter can be prepped, seasoned, and served in so many different ways that it feels harder to make them 'faithfully' because a packet of instant potato mash is just as faithful as a pot of buttered potato mash. Baked goods tend towards 1, maybe 2, 'base' recipes that get altered and added to. 
 Today, we'll be making Beorn's Honey Cakes! A dish from one of my partners favorite characters- a delectable little treat befitting the… warm personality of the character.
(As always you can find the cooking instructions and full ingredient list under the break-)
MY NAMES CROSS NOW LETS COOK LIKE ANIMALS
SO, “what goes in to Beorn's Honey Cakes?” YOU MIGHT ASKSimple stuff! Simple sweet stuff!
All-purpose flour
Baking powder
Salt
Ground nutmeg
Unsalted butter
Whole milk
2 eggs
Honey
Vanilla extract
The veins of honey cakes ancestry can be traced back to any moment where people began baking bread. Honey is a natural preservative, and sweeter still on its lonesome.
AND, “what does Beorn's Honey Cakes taste like?” YOU MIGHT ASKLike your aching muscles repairing themselves
Tastes like a honey graham cracker
But the texture is softer, wetter- somewhat like banana bread
Oh, and this will make your house smell So So Good
If you can resist the temptation of eating them immediately, they taste even richer the day after baking
Would pair well with milk green tea
Would also pair well with fresh orange slices (or those chocolate 'orange slices' candy)
Genuinely don't forget to flip them upside down when they go to bake the second time, not sure what it is but i was curious and did a test where i flipped half of the batch upside down and kept the other half of the batch right-side up like they cooked in the muffin tin. The ones i flipped upside down universally had a more consistent texture and the honey was able to permeate further.
.where honey called for, used clover honey
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From start to finish this recipe takes about an hour of work, give or take some negligible time for prep.
The batter is perhaps the babybird of all cake batters. The gloopy, protruding crumbs of butter, not unlike a squabs beady pupils visibly dark under its skin, break up the mass of sickly smooth and reassuringly sweet-smelling oak-colored liquid. You can feel the confusion of bees outside your home, wondering if this your attempt at making royal jelly.
Just like a babybird, it becomes more than the sum of its parts. Layer on that honey drizzle, layer it on thick, theres no risk of drowning subtle flavors. Its crisp edges will keep its form, springy and warm, inviting you as if you're not the one who crafted it (food you didn't cook always tastes better). The bees are sooooooooooooooo jealous of your opposable thumbs and muscular strength.
If you dont have eggs you could try substituting with apple mash. I can't vouch for it in this recipe but replacing eggs with mashed up apples for pancakes gives it adds a nice fruity flavor without changing the texture, and in theory should work here as well.
I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 
🐁 ORIGINAL RESIPPY TEXT BELOW 🐁
Ingredients:
270 grams all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground nutmeg
1 stick unsalted butter
160 grams milk
2 eggs
110 grams your favorite honey
1 tsp vanilla extract
Muffin tray and parchment paper
Method:
Preheat oven to 350f
In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
 Add the butter and rub it into the flour with your fingers until the mixture resembles coarse crumbs. 
In a small bowl beat the eggs until just combined. Pour in milk and then vanilla extract while stirring.  Keep stirring vigorously while slowly pouring in honey.
Stir until the mixture is consistent in color.
Pour the liquids over the dry mixture and stir until just combined.
Pour the batter into a greased muffin tray, don't use any muffin paper/lining/cups.
Bake for 16 minutes, or until they reach their full height.
Carefully remove from the muffin pan and place the muffins upside down on a parchment lined tray.
Using a silicone pastry brush, generously cover the tops of the cakes with honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.
Bake for an additional 8-10 minutes, or until the cakes are golden brown.
Remove from the oven and allow to cool.
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donewithnothing · 6 months
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khlacnh · 10 months
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🥯 bagels
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happyheidi · 2 years
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Moominmamma´s Pancakes
The Moomins reveals how to make gorgeous pancakes served with glistening strawberry jam and a generous dollop of whipped cream
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Makes 14 pancakes
Ingredients
80g (3oz) wheat flour
20g (3/4oz) barley flour
500ml (18fl oz) milk
½ tsp salt
2 eggs
A knob of butter
Strawberry jam or whipped cream for serving
Method
Whisk the flours into the milk and add the salt. Beat in the eggs one at a time. Whisk the mixture until it is smooth and let it rest for half an hour. Heat a frying pan and add the butter. Pour the batter into the center of the pan so that it spreads out to form a thin, lace-like layer. Once the underside of the pancake has cooked, fry the other side until it is a lovely golden color then place on a preheated plate and cover with a lid. Continue until you use up all the batter. Serve with strawberry jam or whipped cream.
To set a suitably cozy mood, the recipe is accompanied by this lovely quote from Jansson’s Comet In Moominland:
~ “The dusk came billowing over the river, and they began to steer the raft back towards land. At the shore they found a nice place among the tree roots; they built a fire and baked pancakes, which they ate as soon as they were ready (the only correct way to eat pancakes). Then they both crawled into their own beds as night fell upon them.”
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sun-e-chips · 2 months
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I put this together for the dfpu discord and thought I should post it here as well :)
I give you my personal recipe for deviled eggs!
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cravefoodie · 2 years
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Loaded deviled eggs 🙂
Mix the yolks, with sour cream, cheddar cheese, bits of bacon, chives, pepper, salt, garlic. Scoop or squeeze into the egg halves. Top with bacon crumbles, cheese, chives, a drizzle of sour cream, and chili powder.
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fatboysrecipes · 10 months
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Banana Pudding Cake:
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Ingredients:
1 package yellow cake mix 3 large eggs, room temperature 1/2 cup vegetable oil 1/4 cup 2% milk 1 teaspoon vanilla extract 2 cups mashed ripe bananas 1 package (12 ounces) vanilla wafers, divided
FILLING:
1 cup cold 2% milk 1 package (3.4 ounces) instant banana cream pudding mix WHIPPED CREAM FROSTING: 1-1/2 cups heavy whipping cream 1/4 cup confectioners' sugar Sliced ripe bananas, optional
🍪🍦GET FREE EBOOK WITH 322 DESSERTS RECIPES 🍩🍰
Directions:
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely.
Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and side of cake. Crush 1 cup vanilla wafers and press onto side of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.
.........................Keeping Reading......................
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travelturkeyandmore · 23 days
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m0zzafella · 1 year
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Fried Goat Cheese with Honey and Herbs
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kcrossvine-art · 8 months
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Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-
We will be making a Rohan Pasty! 
(As always you can find the cooking instructions and full ingredient list under the break-)
MY NAMES CROSS NOW LETS COOK LIKE ANIMALS
SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .
All-purpose flour
Salt
Baking powder
Vegetable oil
Olive oil
Ground beef
Garlic salt
Ground cumin
Chili powder
Dried oregano
Waxy potato
Garlic
White onion
Egg
"A delicious local pastry filled with beef and potatoes."- LOTRO Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.
AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK
Tastes like the best pot pie youve had, less soggy
Excellent for an after-rugby/martial arts/soccer dinner
The potatoes are foundational
Despite needing the least work
Pasta salad (cucumber, olives, pepperocini) would pair well as a side
And would also pair well with beer
This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.
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Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour. 
The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.
When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.
Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.
This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 
🐁 ORIGINAL RESIPPY TEXT BELOW 🐁
Dough Ingredients:
370g all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
74g vegetable oil
240g warm water
Filling Ingredients:
2 tablespoons(ish) olive oil
1 pound ground beef
2 tablespoons tomato paste
Garlic salt to taste
Ground cumin to taste
Chili powder to taste
Dried oregano to taste
5 cloves garlic, minced
1 white onion, diced
Method:
Combine flour, salt and baking powder.
Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.
When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.
Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.
For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.
Drain the beef and set aside.
In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.
Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.
Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions. 
Preheat oven to 350f.
Form each piece into a ball and flatten each with a rolling pin.
Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.
Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.
Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.
Cook for about 50 minutes, or until golden brown, and let cool!
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donewithnothing · 3 months
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khlacnh · 10 months
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Berliner
“A berliner Pfannkuchen is a type of German pastry filled with jam and topped with sugar—not unlike a jelly donut. They're available year-round, but are a traditional treat in Germany for New Year's celebrations.”
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globalfoodiee · 1 year
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Dominican Mofongo
Mofongo is a traditional dish in Dominican cuisine that is typically made from mashed green plantains that are combined with garlic, pork cracklings or bacon, and olive oil. The ingredients are mashed together in a pilón, a wooden mortar and pestle, to create a dense ball or mound. Mofongo can be served as a side dish or as a main course, and is often accompanied by seafood, meat, or vegetables.…
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myvintagespace · 2 years
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“[...] Here are more of those Fun-to-Bake, Fun-to-Cut-Up cakes!”
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