Recipes

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Recipes

Notes

Most recipes here aren't actually mine, it's just what I like.

cafedelites.com has lots of great recipes

Washing raw meat under running water is a great way to splash bacteria everywhere.

When using convection mode(hot air) instead of conduction when using the oven, subtract 15°C and 25% time.

1L of granulated sugar = 845.35g

1L of flour = 540g

Actual food

Steamed fishburgers

fish_burgers.jpg

Ingredients

Directions

  1. Pour milk on bread on a deep plate
  2. Cut the onion into bigger pieces and throw those into a food processor, don't shred it too small as to not leak too much water from it, toss the result into a big bowl where we'll put all our ingredients
  3. Throw fish slices into the food processor, let it run for a bit, toss fish to big bowl
  4. Break an egg into a cup, after verifying it is fine, toss it into big bowl
  5. Throw minced meat spices, the ones I use are salt-less, so toss the salt in too
  6. Mix vigorously with a fork until everything combines
  7. Wet your hands and make balls/burgers out of the mix, and put them onto your steam pot
  8. Steam for 18 minutes, and you're done!

Soups

Mushroom veggie

Ingredients

Roux

Base

Flavor

Post flavor

Directions

  1. If you're using dried mushrooms, put them in cold tap water 2 hours ahead.
    When they've absorbed the water, sift the rest of the water away

  2. Melt butter in a small pot.
    After it has melted, fine flour bit by bit, keep mixing at all times.
    In case it crumps up use more butter
    After about 3 minutes of mixing you should have a brown roux mixture
    We do this first as the roux needs to be lukewarm when we'll be adding this to the soup

  3. Cut all Base ingredients into cubes or slices and put them to boil in a large pot with 2.5l water

  4. Add "Flavor" ingredients

  5. If soup seems watery after it's cooked for a while, add another bouillon cube

  6. When vegetables are nearly done (15 min~, check if carrot gone soft as it is the hardest) then add the roux

  7. Add "Post flavor" ingredients

  8. Cook for about 5 more minutes to cook the garlic and roux

Pea Broccoli

Ingredients

Directions

  1. Pour olive oil and sliced garlic cloves into a tall pot on max heat for a bit
  2. Put water to boil in kettle beforehand
  3. Cut broccoli into bigger cubes (so hand mixer can handle it later), throw it into the garlic pot and immediately pour boiling water over it
  4. Throw vegetable bouillon into the pot
  5. Cover with a pot so it cooks quicker
  6. Cook for 15-20 minutes
  7. Take pot off, put hand mixer in it and mix
  8. Pour frozen peas in it
  9. Add nutmeg
  10. Add half and half
  11. Pepper and salt to taste - bouillon may already contain salt, so you probably do not want to add salt

Sushi (WIP)

Sushi.jpg Ingredients for Sushi rice

Ingredients for "Unagi" Sauce

Directions for sushi

  1. Add all the rice ingredients, mix them together and cook the rice
  2. After rice is cooked, leave it in the vessel you're making it in for 15 minutes, covered.
  3. After the time is up, move it to a big container and mix it to fluff it up.
  4. Cover container with a wet kitchen towel to prevent the towel sticking to the rice and the rice to avoid dehydrating and temperature loss of the rice.
  5. Draw the rest of the owl, TODO

Directions for "unagi" sauce

  1. Dump all ingredients into a frying pan

  2. Cook on high heat while stirring constantly until it is reduced to about half and thickens a bunch

  3. Done. If you somehow manage to end up with a hard caramel candy consistency in the end, dump a bit of boiling water and keep stir it up again

Pasta aglio e olio