- 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.
- 3 eggs
- 1 C sugar
- 1 C brown sugar, firmly packed
- 1 C vegetable oil
- 1 t vanilla
- 2 oz melted unsweetened chocolate
- 2 C shredded zucchini
- 2 C all-purpose flour
- 1/2 t baking powder
- 1 t baking soda
- 1 t salt
- 1 t cinnamon
- 3/4 – 1 C chocolate chips
- 1 C slivered almonds (optional)
Beat eggs (at medium speed of an electric mixer or by hand) in a large mixing bowl until thick and lemon-colored. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in melted chocolate and zucchini.
In a medium mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture, stirring just until dry ingredients are moistened. Fold in chocolate chips and almonds.
Spoon batter into two well-greased 9x5x3″ loaf pans. Bake at 350F for 45-60 minutes or until a wooden pick inserted in center of loaf comes out clean. Let bread cool in pans for 10 minutes, then remove from pans and let cool completely on a wire rack before slicing.
Credits: Probably Carolyn Friedemann due to the typesetting of the original, but I’m not sure.
23-03-2013: Making this recipe is how I discovered that Slinky likes zucchini.
12-09-2015: We made these into muffins today, with some alternations. 2 C zucchini was roughly two small zucchinis. We halved the amount of sugar, and omitted the baker’s chocolate and chocolate chips, and instead shook in some amount of cocoa powder. The result was 28 muffins, which baked at 180C for 25 min.
- 1 shoulder/leg of lamb on the bone, around 2kg
- 4-6 heads of garlic (depending on size), broken into cloves, with the peal on
- 2 t cumin seeds
- 2 t fennel seeds
- 2 t coriander seeds
- 2 t caraway seeds
- 10-12 black peppercorns
- 2 t sweet paprika
- Pinch of cayenne pepper
- 3/4 t salt
- 2 T olive oil
Preheat the oven to 220C. Heat a dry frying pan over a medium heat. Add the cumin, fennel, coriander and caraway seeds and peppercorns, and toast until fragrant – about a minute. If you don’t have whole seeds, you can use the powdered version, but don’t toast. Transfer to a mortar and use a pestle to pound to a fine powder. Combine with the paprika, cayenne, salt and oil.
Put the lamb in a large, deep roasting tin. Use the tip of a sharp knife to score the meat. If you want, slice a few garlic cloves and shove them into the scores. Rub the spice mixture over the joint and massage it in, including the underside, working it into any crevices.
Roast in the hot oven for 30 minutes. Baste the lamb with its juices, then pour a glass of water into the tin (not over the meat). Cover with foil, return to the oven and reduce the heat to 120C. After 4.5-5 more hours, take the lamb out and scatter the whole garlic cloves into the lamb juices. Cover the dish again and return to the oven for a final hour, by which time the meat should be extremely tender and the garlic soft and sweet.
Credits: Hugh Fearnley-Whittingstall, slightly modified.
2013-12-25: We made this for Christmas dinner. It was spectacular (if a bit overcooked). The spice rub was excellent and could be used on many other meats.
2014-01-19: I tried it on a cut of frying beef (braten keulen), around 1/2 kg. We cut the spice mixture in half, put it in at 220C for 10 min., then added between 1/4-1/2 C water, cooked for another 10, basted, reduced to 120C and cooked for 15-20 min., until it was medium rare. It was gorgeous:
2014-01-26: This weekend, we tried it with pork. We got a schweine-filet of 600g, and again cut the spice mixture in half (and skipped the garlic step). It’s not as good with pork as it is with lamb and beef, but still good. Roasted at 200C for 10 min., added about 1/4 C water, roasted for another 10 min. at 200C, and then reduced heat to 180C, checking every 10 min. until done.
2014-12-26: Made with 1.5lbs of eye of round beef. Did not halve the spice mixture. Cooked at 220C/430F for 15 min., then added 2/3 C water and the garlic, and cooked for 10 more min. Basted, reduced heat to 120C and cooked a further 15 min, covered, when it was medium rare.
- Ground almonds
- Water, stock, wine, or other liquid
- Rice flour or corn flour
4 oz. almonds, 1 T rice flour, and 1 1/4 C liquid are good proportions.
Pulverise almonds in a blender (not a food processor) or in a coffee or nut mill. Put them in a bowl and pour on enough boiling liquid to make a smooth cream. Leave to stand for 10-15 min., then rub the mixture through a metal sieve.
If this is not smooth enough, cream a little rice flour with it and heat until it thickens slightly. Add any extra liquid, and a scrap of salt.
Credits: Medieval Cookbook
- 1 1/2 lb lean cooked pork without skin or bone
- 1/2 t salt
- 1 1/2 oz currants
- Powder fort: 1/3 t ground cumin, 1/8 t black pepper, 1/8 t ground ginger
- 1 egg, separated, and 1 egg white
- 6-8 sheets file or strudel pastry
- Powder douce: 1/8 t ground coriander, pinch of ground cinnamon, pinch of brown sugar
Mince the pork and set 8 oz. aside. Put the remaining in a bowl and add the salt, currants, and powder fort. Beat the egg yolk and use it to bind the mixture.
Stack the pastry sheets in a pile, making sure they separate easily. Beat the egg whites and use to brush the top of the sheet pastry lightly. Starting from one short side, cut it into long strips 3″ wide. Place a small tsp of the pork mixture on the end of one stirp and roll up like a Swiss roll. Press the ends to seal in the meat. Repeat with all strips, brushing each new sheet with egg.
Drop the rolls, a few at a time, into gently boiling salted water and cook 5-7 minutes, then drain on kitchen paper. Alternatively, place rolls side by side on a baking sheet, brush with egg white, and bake in pre-heated oven at 400F for 10-12 minutes; then serve them as snacks without sauce.
Boiled rolls need sauce: Heat stock and add reserved meat and powder douce. Simmer for several minutes to heat the meat through, and serve over rolls.
Credits: Medieval Cookbook
For the bars:
- 3/4 C flour
- 1/2 C sugar
- 1/4 t salt
- 1/2 C unsalted butter, softened
- 2 large eggs
- zest of two lemons (more if you can get it)
- juice (and some pulp) of two lemons
For the glaze:
- 4 T lemon juice
- 8 t lemon zest
- 1 C powdered sugar
Preheat the oven to 180 C. Grease an 8×8 inch baking dish with butter and set aside. Zest and juice the lemons and set aside. Beat flour, sugar, salt, and butter until combined.
In a separate bowl, beat together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
For the glaze, sift the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the bars with a rubber spatula and let glaze set.
Credits: Best Yummy Recipes
2014-07-05: Saw a link to these on FB, and since we’re always on the lookout for good lemony recipes, I saved it. This version is modified from the BYR one by changing 3/4 C sugar to 1/2 C, and adding extra zest and lemon juice. It was pretty sour going in to the oven! But the verdict on the entire thing is pretty mediocre: Too many eggs. We might try just one next time. Also, I found it odd that there was no leavening agent, and it showed in the end product. Definitely need to add some baking powder next time. And the glaze is far too liquidy with 4 T lemon juice. I should have done it by feel rather than paying attention to the recipe.