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!
I like nature and computers. I'm Admin of Kith.Kitchen and Software developer at the Natural History Museum.
All about food, friends, cooking and community.