enough sauce for 2 meals for 2 and to freeze some Ingredients ¼ cup olive oil 1 onion 3 cloves garlic ¼ tsp red pepper flakes (adjust with more for heat) 1.5 tsp dried oregano 1 cup vodka 4 cans (4x400g) diced tomatoes (or peeled plum) Kosher salt Freshly ground black pepper 4 tbsp fresh oregano or basil ¼ to 1 cup… Continue reading Vodka tomato pasta sauce
Category: Basics
Pesto
3-4 servings Ingredients 1 garlic clove 1 bunch of basil a handful of pine nuts parmesan (like a third of a block?) olive oil salt optional: lemon Recipe Blend pine nuts and garlic. Grate parmesan and add. Add basil and pulse blend to not overheat the leaves. Add a pinch of salt, and then olive… Continue reading Pesto
Caramelized onions
2-4 servings Ingredients 2 onions 10 g butter 2 tbsp oil Recipe Chop the onions. Heat up 10 g and 2 tbsp oil. Fry the onion until translucent, with 2 pinches of sugar, 2 pinches of salt. Do not colour the onion. Lower the heat. Two dashes of balsamic vinegar. Cover the pan, cook for… Continue reading Caramelized onions
Japanese flavor glazing
don't know quantities yet Experience very good on bacon, not sure how to call this nor where I had this from Ingredients 1.5 tsp honey1 tsp soy sauce1 tsp sriracha Recipe MixBrush on bacon or other stuff, before or after cooking?
Rice
4 servings ? probably not Experience made on 02/09/2021: 400 g rice, 600 mL water, 4 cardamom pods, 2 badiane. It is best made at the very last minute, it doesn't sit well in the pot even if fluffed immediately after cooking. It was enough for 2 meals for the 2 of us, and there's… Continue reading Rice
Sourdough pizza dough
4 pizzas, 6 people, possibly more Experience Made it once (30/08/2021) so far, the dough was great after a night in the fridge for both pizza and a kind of flatbread foccacia thing, 4 days later it was a bit harder to manage but also I didn't stretch it as thin as it deserved to… Continue reading Sourdough pizza dough
Galettes de blé noir
10 galettes Ingrédients 330 g de blé noir10 g de gros sel75 cL d'eau froide1 oeuf Recette Mélanger la farine et le gros sel.Ajouter l'eau en 3 fois (évite les grumeaux).Battre l'oeuf à part et ajouter à la pâte.Laisser reposer 1 à 2 heures au réfrigérateur.Cuire dans une poêle à crêpes graissée. from marmiton
Sourdough puff pastry
enough for 16 mini-croissants Experience 27/04/2022: it was the first time I made croissants since I made them for Papa while he was sick. This recipe works, I don't know how to make larger croissants, and also more flakey and less doughy maybe.21/05/2022: I tried it again with sourdough that grows well, and a nice… Continue reading Sourdough puff pastry
Chickpeas
3 cups (from 1 cup dried chickpeas)a can of 400g canned chickpeas is equivalent to 250 g cooked, 125 g dried Ingredients 1 cup chickpeaswater Recipe Put chickpeas in a bowl, cover with lots of water (it will grow), soak overnight. Or put chickpeas in a pot, cover with lots of water. Boil 5 min,… Continue reading Chickpeas
Burger buns
8 buns Ingredients 1 cup warm water3 tbsp warm milk2 tsp dry yeast2 1/2 tbsp white sugar1 egg, beaten3 cups bread flour1/3 cup flour1 1/2 tsp fine salt2 1/2 tbsp butter, room T° Egg wash 1 egg1 tbsp water Recipe Mix bread flour, normal flour, salt. Crumble butter into the flour. Add yeast, water, milk, sugar, egg. Knead (with machine) 5-7 min (moist, not sticky). Cover and rise until doubled 1-2 h.… Continue reading Burger buns
Aurore's cookbook 