Tasty, but rather fatty.
Credits: Woks of Life
2016-10-16: Made this with boned pork shoulder because I couldn’t find any bone-in; and we omitted the hamhock because I couldn’t find any of that either. It still smells delicious. (And it takes two Dutch ovens.)
Credits: Woks of Life
2016-10-15: Made this but omitted the spicy bean paste to cater to the tastes of a 4 year old who doesn’t like spicy food, and we used sherry instead of the wine. We got it to the point of letting it sit for an hour, and then packaged it up. When the time comes, we’ll make the noodles fresh (and probably add in some mushrooms and cabbage) when reheating the main bulk of the soup.
It makes A LOT of soup.
- Pie crust
- 900g spinach (frozen)
- 40 g butter
- 1 onion
- 1 clove garlic
- 3 eggs
- 200ml cream
- 250g ricotta
Defrost the dough and spinach (if using frozen). Preheat the oven to 190C. Grease the pie tin and line with dough. Chop the onion and garlic fine and fry in butter three minutes, and let cool.
Put the eggs in a large bowl, and mix together with cream, ricotta, and spinach. Salt and pepper to taste. Pour into tart form and bake in the middle of the oven for 35 minutes.
Credits: Aller Hande
2016-08-21: We had a surfeit of fresh spinach so I opted for this recipe. But I didn’t really follow it. We had no white onions, so we omitted that. We had two containers of leftover peas, so we added them. The store had no ricotta (and the only cottage cheese was pineapple flavored), so we used mascarpone. We added three strips of bacon, because bacon.
- 2 1/4 C flour
- 1/2 C unsweetened cocoa powder
- 1 T baking powder
- 1 t baking soda
- 1/2 t salt
- 8 oz unsalted butter, room temperature
- 1 3/4 C sugar
- 2 large eggs
- 2 t cinnamon
- 1/2 t chili powder (optional)
Preheat oven to 200C. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat butter and 1 1/2 C sugar until light and fluffy, about 2 minutes. Scrape down side of bowl. Beat in eggs. Gradually add flour mixture and beat until combined.
In a small bowl, combine remaining 1/4 C sugar, cinnamon, and chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 8-10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
Credits: Adapted from Cleanse Your Palate
31-07-2016: It had been a long weekend, and I realized we needed cookies. Cookies that were chocolatey and didn’t involve chilling. This recipe was just what we needed. Our current oven is more accurate than the previous one; 200C was the right temp. Half a batch makes about 30 cookies.
19-04-2013: I wanted something to celebrate the 1000th anniversary of my persona (Monday) at the event this weekend, and knew cake would be too difficult to transport, and besides, I really wanted cookies…chocolate cookies. I’ve never had a yen for chocolate cookies before, so I had to go looking for a recipe. This one combines cinnamon and chili, two of my favorite additions to chocolate.
A recent test showed that our oven runs about 30 degrees hot, so I only preheated to 180C.