Looking for recipes that will encourage me out into the garden to pick the leeks, I have come across Sage and halloumi roasted broccoli with leeks ( https://www.olivemagazine.com/recipes/vegetarian/sage-and-halloumi-roasted-broccoli-with-caramelised-leeks/) which looks lovely and Cheddar, leek and amaranth flapjacks, which are intriguing: https://www.olivemagazine.com/recipes/vegetarian/cheddar-leek-and-amaranth-flapjack/
(That’s the UK flapjack, not the American meaning.)
On with the #sourdough again. I cheated and put extra yeast in this time
Cuisines I like, apart from the hodge-podge German-US collection of dishes I picked up over the years: Indian, Italian and recently I've developed a curiosity about Japanese kitchen.
I'm thawing some #sourdough starter I froze before Christmas, going to give Bread a go again
Let's talk about an often ignored but powerful kitchen tool — the pressure cooker.
It's a pot that builds up pressure. That's it. But pressure changes the boiling point of water, up to 120 C in most cookers. This means that dried beans which may take a day to soak and four hours to boil can instead be ready in 30 minutes.
Last year people were enamored with the Instant Pot®. Know what an instant pot is? A pressure cooker with a built in timer. A stovetop cooker is much cheaper.
I've been cooking since I was literally tall enough to reach the counters. I love all kinds of cooking, and I love sharing it with friends.
For the past few years, I've been especially interested in historic cooking, mostly in the periods of the 15th through the 19th century.
I intermittently post articles on historic cooking to https://butterthesizeofanegg.com/
As I write this, I've got a leg of lamb in the smoker, and a loaf of bread baking.
@shatteredgears welcome, thanks for joining! I'm looking forward to reading about historic cooking
@tim welcome into the fold!
@Alcstrt welcome to Kith kitchen!
Call for participation!
Over and Out.
@ickle hello and welcome!
Cumin-crusted Chilean sea bass for dinner tonight! Lots of omega-3s in this "sea bass" which is actually a toothfish.
Pancakes! They're easy to make, but hard to perfect. My recipe:
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. sugar
2 eggs (or 2 tbsp. garam flour)
2.5 c. milk (or oat/soy/almond milk)
2 tbsp oil
Mix dry ingredients, mix wet ingredients, pour wet into dry. Whisk until uniform, but still lumpy. (As little as possible!) Cook on a dry non-stick pan. No oil.
@ginger sorry no gingers allowed here
@draco hello and welcome!
Admin questions Show more
What's a good ratio of users to mods for an instance? Or is there no hard and fast rule?
And is anyone on kith.kitchen interested in helping me moderate?
Food eater, nature enthusiast, admin of kith.kitchen.
All about food, friends, cooking and community.