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What are you having for dinner? (wanna share your recipe?)

@Teasel, I am invited to a local employee’s home for T-Giving dinner tomorrow, have all the Jamie Oliver tagine ingredients here as I was going to make it for myself, and his daughter is grateful because a set of her cousins that is attending is vegetarian. She says she often forgets to cook an alternate protein for them, although there is always enough veg and no one starves, but this one will tick all the boxes, and be different flavours from what they are used to.
 
My Grandma used to make this, Parkin it's called, a traditional ginger oat cake from Northern England. It's a huge favourite of mine. She would bake one and send it me in a tin. Glorious gift!

I tried making it a few times as an adult, I have no idea how but I produced bricks so solid you could build houses with em. Impossible to cut with any knife lmao.

Well anyway today I made one that tastes right, think it's sweeter than Grandma's recipe but it's still gorgeous. 🥰
traditionalhomebaking.com

Old Fashioned Yorkshire Parkin

This sticky old fashioned Yorkshire Parkin recipe contains oatmeal. It keeps really well and improves with time. Therefore, it can be made a couple of days before it's needed.
traditionalhomebaking.com traditionalhomebaking.com
 
Teasel said:
I tried making it a few times as an adult, I have no idea how but I produced bricks so solid you could build houses with em. Impossible to cut with any knife lmao.
Click to expand...
I use a recipe for something affectionately known as “oven plywood”. You have exactly ONE chance to shape it. Right after mixing it whilst still warm. The moment it (the dough) chills? It’s rock hard. The moment it bakes? It takes a hammer to even chip it… although an electric sander works kinda sorta okay. Even soaked in boiling water for 12 doesn’t make it come apart. The edges get a little soft. That’s it. Bricks is right.

Some grains+XYZ? Get DENSE AS f*ck. Rye+honey+spices are ‘Oven Plywoods’ major components.

I use it for gingerbread houses.

Could prolly use it during a zombie apocalypse?
 
Green Soup du jour… (cashew) Cream of Broccoli & Sizzler’s Style Cheesy Toast

Soup
- A couple long stem heads of broccoli, stems roughly chopped, tops reserved.
- 1 onion, chopped
- 3 stalks of celery, chopped
- Frozen spinach cube, or big handful of fresh spinach
- Chicken (or veg) Stock to cover
- EVOO
- Salt & Pepper
- Splash of lemon
-

Reserve most of the broccoli tops for later meals, save a few for crumbling green bits in AFTER blending smooth. Sauté chopped onions, celery, & broccoli stems in a sauce pan with a few rings of olive oil, and S/P. As the onions get translucent, add enough stock to generously cover, pop in your spinach, and simmer for about 30min until everything is super soft.

Cool, and blend smooth, then add it back to the pan. (Or use an immersion blender whilst still hot, in the pan). Add a generous pour of (cashew) cream, crumble in a few sprigs of broccoli, so there are little green bits, & bring back to a simmer, and turn off heat. Add lemon, & more salt/pepper to taste. Serve with cheesy toast.


((Whilst your soup is heating back up, time for toast!))


Sizzler’s Style Cheesy/Cheezy Toast

- French Bread or Texas Toast
- Butter or Margarine
- Grated Parmesan (or plant milk alternative cheese-like-substance)

- Neutral Oil (sunflower, etc.) or Melted Butter
OR
- Nonstick fry pan or griddle

Pour your cheese/cheeze on a plate for easy bread dunking… then butter your bread on each side, and press each side into the plate of grated cheese. Sauté, on med/high heat, until cheese is orange & crispy, flip & repeat. Et voila!
 
Am grateful for the app Yelp. I felt like I had no food in the house and was going to order takeout. But reading the reviews of the restaurants made me realize I didn’t want to spend my money on some lukewarm greasy food. At one restaurant the most popular food was a cheese crisp which is melted cheese on a tostada. 🤦‍♀️ I had two slices of cheese and the last of some stale bread in the fridge. Finally cooked for myself after god knows how long. Was tasty and comforting. I remember learning that the oldest recipe for grilled cheese came from a sorority cookbook and they were called cheese dreams. This one kind of felt that way. I was shaking from hypoglycemia (hey better than shut down from restrictive eating, at least my body was saying “we need to eat now lady”).
 
Lancashire Hotpot
Never made it before, loved it, proper stick to your ribs winter warmer
Used this recipe but added carrots to bulk it out, sliced the potatoes 5mm thick, (not normal to cut em 2cm!)
And added a beef stock cube too.

www.deliaonline.com

Traditional Lancashire Hotpot

This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races. The Delia Online Cookery School: Watch how to make Perfect Mashed Potatoes. Press here to play.
www.deliaonline.com www.deliaonline.com
 
Cool Original flavour Doritos and a can of local beer.

I have not eaten since I grabbed a slice of toast, anime-style, on the way out the door yesterday.

I don't really know the recipe for the first two beyond basic abstracts but I can tell you to make toast: get bread and heat it until it goes crunchy.
 
Bucatini Al'Amitriciani

Used the instructions in this recipe
But the ingredients from others

250g bucatini pasta
Splash extra-virgin olive oil
3 crushed garlic cloves
85g guanciale (cured pork cheek), sliced
Sliced shallot
2 pinches red pepper flakes
400g San Marzano tomatoes, crushed / blended
salt and ground black pepper to taste
50g grated Pecorino Romano cheese
 

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