Recipes

Mix the dry ingredients.

Add the beer and combine.

Pour the dough into a greased loaf pan.

Pour the melted butter on top.

Bake at 190C (375F) for around 50 minutes to 1 hour.

Mix the flour, baking powder, and spices.

Stir together the butter and sugar, then add a beaten egg.

Combine the butter and flour mixtures and work until smooth.

Form into balls on a baking sheet and press flat with a fork.

Bake at 200C (390F) for about 12-15 minutes.

Melt the butter and combine everything except the oats.

Add the oats and mix until all the oats are wet.

Press the surface down, cover, and let sit for an hour.

Spread on baking paper in a dish and bake at 120C (250F) for three hours, removing to mix every hour.

Let cool to room temperature before storing.

Cook the rice and keep warm.

Add the water, mirin, soy sauce, sake, sugar, bonito, and msg to a pan.

Cover the mixture and bring to boil.

Slice the onion into strips then add to the pan once boiling.

Keep covered and let simmer until the onions are tender.

Add the beef and stir occasionally until no longer pink.

Add water if necessary to keep the beef and onions one third submerged.

Portion the rice into bowls and cover with beef and onions.

Pour the remaining liquid over the top and add toppings.

Cook the rice.

Cut the tofu into slices.

Place the tofu slices in a pot of water and bring to a bare simmer.

In a small pot or wok combine the sesame oil, chili crisp, and chili oil. Heat until simmering around chopsticks.

Portion the rice and lay the slices of tofu on top. Pour soy sauce over the tofu and rice.

Slice green onion and put on the tofu.

Pour the hot oil over the tofu. The tofu and green onion should sizzle.

Combine vodka, raisins, and spices. Use a spice bag.

Heat slowly.

Add wine and keep below simmering for at least 30 min.

Add hazelnuts or almonds and serve hot

Mix the dry ingredients.

Heat the milk to about 40C (105F).

Combine milk and dry ingredients.

Turn the dough onto a floured surface and knead for at least 10 minutes.

Let rest for 30 minutes.

Divide and roll into thin sheets and cut into desired shapes.

Let rest for one hour.

Move to baking sheet and dimple.

Optional: brush lightly with melted butter and sprinkle with salt.

Bake at 230C (450F) for about 10 minutes.

Let cool to room temperature.

Bake at 80C (175F) for 30 minutes.

Let cool to room temperature before storing.

Boil the water and remove from heat.

Add the milk, butter, salt, and pepper, and mix until the butter is melted.

Add the potato flakes and mix until smooth and homogeneous.

Add the dill, chives, spinach, and sour cream, and stir to combine.

Place in two individual greased ramekins.

Bake at 190C (375F) for 30-40 minutes and let rest for 10 minutes.

Combine the dry ingredients.

Melt the butter and combine the wet ingredients.

Add the wet to the dry and mix.

Make pancakes

Combine the water, syrup, and brown sugar in a pot and bring to a low boil.

Add the butter and allow it to melt, stirring it in.

Let the mixture cool completely before adding the spices and soda.

Gradually add the flour and stir it in.

Turn the dough onto a work surface if necessary.

Move the dough to a covered container and let rest in the fridge for one day or longer.

Allow the dough to warm to room temperature then work until smooth and flexible.

Roll onto a baking sheet then cut shapes with about 1cm gap.

Bake at 200C (390F) for about 8-10 minutes.

Mix the water, salt, sugar, and yeast

Add flour and oil and combine until a smooth dough forms.

Knead for 5 minutes.

Drizzle a small amount of oil over the dough to coat the surface.

Cover and leave in a warm place for 1 hour.

Cut the dough into sections and roll them into thin ropes.

Let the ropes rest for a few minutes.

Form the ropes into pretzel shapes.

Bring the baking soda bath to a boil.

Boil each pretzel for 30 seconds then move to a baking sheet.

Optional: brush the pretzels with the egg and sprinkle with coarse salt.

Bake at 230C (450F) for about 12 minutes.

Put the oil in a pot over medium heat

Add garlic and onion and lightly brown them

Add the salt and spices and mix

Add the quinoa and broth, bring to a boil, then lower to a simmer

Let simmer covered for 20 minutes

Add the frozen vegetables and stir them in, let them warm for 5 minutes

Mix in the beans

Mix the filling ingredients then place in a ramekin, pie plate, or cast iron.

Mix the crust ingredients and spread on top of the berries.

Bake at 220C (430F) for 20-25 minutes.

Melt the butter in a pot, stir in the flour, then add the milk.

Let the mixture begin to boil and thicken.

Add the spinach and let simmer for several minutes, stirring occasionally.

Add the salt and pepper.