#recipe

it-begins-with-rain:

Recipe via Delish (with some changes)

Main Soup Ingredients:

• 2 tbsp extra virgin olive oil
• 1/3 sweet onion, chopped
• 2 medium carrots, peeled and diced
• 2 stalks celery, chopped
• 1 tsp dried oregano
• Salt (to taste)
• Pepper (to taste)
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth (1 carton)
• 5-6 boneless, skinless chicken thighs
• 2 boneless, skinless chicken breasts
• 3 sprigs fresh thyme
• 1 cup heavy cream
• 2 bay leaves
• Parsley for garnish

Dumplings Ingredients:

• 1 ½ cups flour
• 1 tbsp baking powder
• 1 ½ tsp salt
• 1 large egg
• 2/3 cup buttermilk
• 2 tbsp melted butter

Special Note:

• In case you missed it in the title- you need a cast iron dutch oven.

Directions:

1. In a large Dutch oven over medium heat, heat oil. Add onion, carrots, and celery.

2. Cook about 5 minutes, until tender.

3. Add oregano, salt, pepper, and garlic. Cook about 1 minute.

4. Add broth, thyme, bay leaves, and chicken to pot. Bring to boil.

5. Reduce heat to medium-low once the pot is boiling. Place lid on pot and set timer for 10 minutes.

6. In a large bowl, whisk together flour, baking powder, and salt. Add egg, buttermilk, and melted butter. Mix until combined, then set aside.

7. When the 10 minute timer goes off, remove chicken from pot and shred with forks. Before adding it back in, remove the thyme and bay leaves from the pot.

8. Add the chicken back in, plus the 1 cup of heavy cream. Cream can make the pot bubble up more, so keep an eye on it and stir occasionally.

9. Using 2 forks or spoons, scoop balls of dough directly into the pot. Stir occasionally as you work. The dough will be sticky- hence the 2nd spoon or fork to help scrape it off.

10. Put lid back on and cook on medium-low for 5-6 minutes. Sample a dumpling to make sure they are done.

11. (Optional) Garnish with parsley before serving.

I have become utterly enamored of @thearcanagame in recent months.  And if you’re interested in beautiful, gender-inclusive, Tarot-themed visual novels, you should be too!  So it was only a matter of time before I combined my new fandom with baking.

Aspiced pumpkin bread features prominently in the first chapters of the game; it’s a favorite treat for you and your magical mentor Asra.  Most American pumpkin breads are quick breads, made with baking soda or baking powder for leavening, but those chemical leaveners are a fairly modern invention.  So I decided that my pumpkin bread would be yeasted, and I eventually settled on a spiced pumpkin couronne (the freeform cousin of the babka).  The dough is infused with lapsang souchong, Asra’s favorite beverage, and swirled with a puree of pumpkin spiced with Syrian baharat, a spice mix that includes cardamom and rose petals among more traditional flavors.

The result, by the way, was entirely delicious.  The smoky tea really complements the spices and sweetness with a haunting scent of autumn.  I can see why it would be worth making the Countess wait!

Asra’s Pumpkin Bread
(makes 2 loaves)

Dough:
1 c milk
2 level tablespoons loose-leaf Lapsang Souchong tea
2 tsp instant yeast
5 to 5 ½ c flour
1 tsp kosher salt
1 tsp ground cinnamon
½ cup raw turbinado sugar
3 eggs
1 stick (½ cup) unsalted butter, room-temperature

Filling:
1 15-oz can of pure pumpkin puree
½ cup raw turbinado sugar
½ tsp kosher salt
1 tsp ground cinnamon
1 Tbsp spice mix (see note)

Shaping:
1 egg
flour for dusting

Note on spice mix: You can use pumpkin pie spice if you want, but I used Syrian baharat, which can be found in Middle Eastern groceries or mixed from a recipe online.  (Garam masala or five-spice powder would probably also be delicious!)  If you grind your own spice mix, reduce the amount a little, as their flavors will be extra intense.

1) Put milk and tea in a small saucepan; bring to a boil, stirring regularly.  Once milk is at a rolling boil, remove from heat and steep for 4 minutes.  Strain out the tea leaves with a sieve and let cool until it’s barely warm (comfortable to touch).

2) In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, cinnamon, sugar, and eggs.  Mix together until combined, then add the flour and salt.  Mix, starting at a slow speed and gradually increasing to medium, until the dough comes together into a smooth mass.  Touch the dough; it should be solid but giving to the touch, like Asra’s cheeks.  If it’s too liquid, add a bit of flour; if it’s too hard, add a bit of milk.

3) Turn the mixer to medium and add the soft butter, one tablespoon at a time; wait until each tablespoon is mostly absorbed before adding the next.  Once all the butter is absorbed, keep beating the dough for a couple of minutes to develop the gluten, until it’s soft but springy and smooth.  Cover the dough with plastic wrap and leave it somewhere warm for about an hour, until doubled in volume.

4) While the dough rises, mix together all the ingredients of the filling until smooth.

5) Divide dough in half.  On a flour-dusted surface, roll out each half into a 14-inch square.  Spread half the filling evenly over the square; leave a one-inch margin clear at the top.  Starting at the bottom, roll the square into a cylinder, firmly but gently — you don’t want to squeeze out the filling!

6) This part sounds tricky, but it’s really easy.  Just trust yourself.  Using a serrated knife, cut the cylinder in half lengthwise.  Take each half and twist them gently around each other.  Then curve the dough into a fat circle and tuck the ends underneath.  Place it gently on a parchment-lined baking sheet and repeat for the second loaf.

7) Let the loaves rise for 45-60 minutes.  Meanwhile, heat the oven to 350 degrees and whisk the egg in a small bowl with a splash of water.

8) Once the loaves are nice and puffy, brush them with the egg and bake for 40-45 minutes.  They should be a rich golden brown and make a hollow sound when you tap them.  Cool completely before serving (or wrap up in a clean cloth to enjoy later!).

sermna:

I realize this is kind of a weird thing for me to post but here’s a bunch of vegan, whole food sauce/condiments recipes!

backupstardust:

derinthescarletpescatarian:

pearlescentpearl:

gallusrostromegalus:

derinthescarletpescatarian:

elenorasweet:

funnytwittertweets:

Put your lazy meal in the tags

#I’m so sorry but it’s risotto and it does have chopped onion#in my defense I keep a giant bag of pre-chopped onions in thw freezer 

YOUR LAZY MEAL IS RISOTTO?? WHAT’S YOUR LAZY DESSERT, A FUCKING SOUFFLE? IS YOUR GO-TO QUICK READ WAITING FOR THE BUS THE FUCKING POETIC EDDA IN  ITS ORIGINAL OLD NORSE?

RISOTTO?? ARE YOU AN ALIEN???

Would you like a lazy-ass rissoto recipe? Like it’s not as low-effort as eating shredded cheese right out of the bag, and I have been there, but if it’s one of those nights where you’re too tired to go all Julia Child but you’ve got more energy and aspirations than bagged cheese, this may work.

Lowest Effort Rissoto:

Tools you’ll need:

• Working Stovetop
• Clean Pan and lid
• Pan-safe spoon or spatuala
• Cup, Like for drinking out of

Ingredience:

• Arborio Rice but really you can use any short or medium-grain rice, and if you don’t care about the rissoto gooey texture, you can use any damn rice you want. You can even use farro, because that’s what you had in the pantry and can’t be arsed to go to the store.
• Chicken Broth or chicken bullion and water.
• Some kind of cooking oil or butter
• Pre-chopped or Dehydrated Onion*
• dried or fresh thyme*
• fresh or dehydrated mushrooms*
• Everything with a * can be bought fresh and frozen for later, or use the dehydrated version, whatever is convienient.
• Those frozen pre-cooked chicken breast things, cut into 1-inch-ish chunks
• Swiss cheese. The pre-scliced/or shredded and bagged stuff.
• Salt and pepper to taste

Yes, that’s a lot of ingredience. This is like. Lazy Cooking 201. this recipie also makes a shitload of food that reheats well for lunch and dinner tomorrow.

How Do:

1. Decide how much you want to make. the ratio is: for every 1 frozen chicken breast, use:
   ½ of your drinking cup of rice, cheese, cooking fat and mushrooms
   ¼ drinking cup onions and thyme if using fresh/frozen, or ¼ inch if the dried stuff.
   2 drinking cups chicken broth
   1 drinking cup water.
2. Once you’ve decided how much you’re going to make, gather all ingredients and tools together and make sure everything is clean.
3. pan on stove, put your oil or butter in. When the oil is hot, add the rice and swirl it until the oil coats the rice and let it toast a bit until it’s a bit brown. Add mushrooms, thyme, onion and chicken. You don’t even need to defrost anything.
4. Once all the frozen stuff is mostly thawed or the dried ingredients are fragrant, add 1 drinking cup of chicken broth. Stir so everything is wet, put the lid on the pan, and leave it for 5-7 minutes. Sit down. Fuck around on your phone, watch youtube, whatever.
5. after 5-7 minutes, add 1 drinking cup of water, stir again, and leave it for 5-7 minutes. repeat this liquid-5 minutes-liquid, using 2 parts broth to 1 part water until the rice is fully cooked and sort of making it’s own sauce. you realy don’t need to stir it constantly.
6. Once the rice is cooked, take the pan off the heat, pull the stems of the thyme out if using fresh/frozen, and add the cheese. Stir one last time, and eat as much as you want.

This isn’t the easiest recipie. but it’s something filling and nutritious that tastes good and you won’t have to cook again tomorrow, so for a day you’ve got a little extra and want to do more? this is pretty good.

@derinthescarletpescatarian souffles actually are my lazy dessert… x’D

NONE OF YOU know what a “lazy meal” is

My lazy meal this year has been Giant Rice-Cooker Pancake(with milk and eggs instead of water) and Custard Sauce. Like a knockoff custard wheel cake.

Sauce being:

A little more than a cup of hot milk

Two or three egg yolks(the whites will scramble the custard, separate and use them for other egg related food. Like pancake.)

A third or a half cup sugar?

Some cornstarch-I usually shake in about a teaspoon or so but don’t actually measure it so idk

Flavors! The important part! A pinch of salt, a little cheap fake vanilla extract, and to stave off monotony I’ve been adding ginger and turmeric. It’s delicious AND neon yellow.

Dump ingrediance except for the milk in a bowl, use whisk or fork to combine. Heat milk on stove in a saucepan or something. When the milk gets hot and steamy, pour a little splap of it into the bowl of other stuff and mix with your previously-used utensil. Keep adding small amounts of hot milk and mixing it in, like a couple tablespoons at a time, too much hot milk will cook the eggs before they can mix in.

If the bowl of stuff is too small to fit all the milk, get whatever you can in and mixed, then pour it from the bowl into the pan and whisk it there. Once it’s been heating on there long enough to bubble a little, the eggs are cooked and it’s safe to eat.

Either slice the monster pancake in half and make a sandwich, or pour it on top. I like to chop it into quarters and shove the whole thing into a tupperware to take places for lunch.

The sauce might technically be a Crème Anglaise? I don’t know. I just know it’s tasty protein and I don’t much like shredded cheese textures or maple syrup.

My lazy meal is chicken rice. Or rather, chicken and rice. Put chicken (I prefer drumsticks), rice, and water in a rice cooker. Turn on the rice cooker and let it do its thing.

Add salt once cooked.

injuries-in-dust:

“So much stuff!”

Ingredients

• 1 dessert spoon caraway seeds
• 1 tsp green aniseed (or fennel seeds?)
• 3 oz margarine (or butter)
• 3 oz sugar (caster and demerara mixed) + a little extra
  
• 1 tsp lemon zest
  
• 1 egg
• Splash of sherry
• 2 oz rye flour
• 4 oz self-raising flour
• 1 tsp baking powder
• Milk
  

Method

• Grease and line a loaf tin. Heat oven to 180C
• Toast seeds in a dry frying pan for a few minutes, grind with pestle and mortar
• Cream fat and sugar, stir in two thirds of the seeds and lemon zest
• Mix in egg, flour, baking powder and sherry
• Add splash of milk if dough very thick
• Put dough in tin
• Mix demerara sugar with remaining seeds and sprinkle across top of cake
• Bake for 30 minutes or until a skewer comes out clean
• Serve warm or cold spread with butter

OK, I’ll admit it. This sounds more like something from one of the early medical books I deal with at work all day than it does like a scrummy cake. But actually, it’s a bit of a hit, tastebud wise, so I’m recording it for posterity.

Inspiration came from a forgotten bag of dried figs that need using up. Contemplating them, I found myself thinking of the pot of under-used but much-loved pink peppercorns lurking in the spices box. (I think they fell into my basket in the Indian spice shop on Drummond St, but it may have been somewhere else.) A bit of Googling revealed that I wasn’t completely out of my tree – Ruby Tandoh has a black pepper fig roll recipe – so I launched ahead.

The resulting cake is spicy and soft, sweet but not over-powering and a bit, well, peppery. In a good way.

For the cake

4oz dried figs
½ tsp pink peppercorns
½ tsp vanilla essence
2 eggs
4oz margarine or butter
2oz light brown muscavado sugar
2oz soft dark brown sugar
1 large dessert spoon golden syrup
1 dessert spoon black treacle
3oz rye flour
3oz plain flour
3 ½ tsps baking powder

For the icing

Cream cheese, icing sugar, a tsp ground pink peppercorns (I’d stopped measuring by this point)

Preparation

• Day before: soak the figs in enough hot water to cover them.
• On the day: line a 1lb loaf tin; pre-heat oven to 180C (electric), 160C (fan) gas mark 4ish?

Method

• Add the ½ tsp of peppercorns to the figs; blend them with a hand-held blender; then beat in the eggs and vanilla.
• In a saucepan, melt the margarine/butter, sugar, syrup and treacle over gentle heat until combined; allow to cool a little.
• While the sugar mixture is cooling, mix the flours and baking powder together.
• Carefully mix the warm mixture into the fig mixture, then beat in flours and baking powder.
• Cook in the over for 30 minutes until well-risen and a skewer comes out clean.

Icing

Bash up the peppercorns. Beat some cream cheese with some icing sugar until it resembles cream cheese icing. Mix in some peppercorns and use some to decorate top of cake.

Easiest lemon drizzle cake

I’ve known various lemon cake recipes, of various levels of complexity. This one’s easy, quick and reliable. It’s probably mostly plagiarised from somewhere, but I’ve lost track of where.

Equipment: loaf tin

Oven: 180C (electric), 160C (fan), gas mark 6ish

Ingredients

• 4oz margarine
• 4oz white sugar (caster or granulated)
  
• 2 eggs
• 6oz flour
• splash of milk
• one lemon
• extra white sugar

Method

Zest the lemon and cream it tog the margarine and sugar together until light and fluffy.

Stir in the egg and flour well, adding enough milk to make a smooth but still thick consistency.

Bake for around 30 minutes, until a skewer inserted into the cake comes out clean.

While the cake is cooking, juice the lemon and mix the juice together with enough sugar to make a gloopy syrup.

As soon as the cake comes out of the oven, pierce it all over with a skewer and pour the syrup all over it.

Leave it to cool before turning it out

7″ round tin

Oven at around 160C (fan oven)

2 eggs, as much margarine, as much sugar (white and dark brown mixed), nearly 1 egg’s worth of cocoa powder, enough self-raising flour to make the cocoa up to eggs’ worth, some frozen raspberries, some extra white sugar

50ml double cream, 50g dark chocolate, raspberry sprinkles

Cook up the raspberries with some sugar until bubbling and thickening

Make cake with the rest of the ingredients, stir through the raspberry. Bake until it seems slightly underdone.

When cake cool, bring cream to nearly boil then stir in chocolate. Spread over cake and sprinkle over sprinkles