This is just a basic shortcrust recipe but I wanted to put it somewhere I could find it. Suitable for tarts and pies. I use it to make mini fruit tarts, works great for that too. Also, it’s baking. I do that by weight because it’s way more accurate. I’ll provide the measurements here too.… Continue reading Short Crust
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Vegetarian Lasagna
One thing I want to note, before anybody reads any further: I do not make this in a 9×13 casserole dish. I make it in a lasagna pan. They’re a lot taller so you can fit a lot more stuff in the layers. If you try to follow this recipe using a casserole dish, you… Continue reading Vegetarian Lasagna
Quinoa Burgers
These things are honest to god fantastic. They don’t taste anything like a beef burger, they’re a patty made from quinoa and vegetables, but the flavor is amazing. And they can get a nice char on the outside that tastes great. I eat them with whipped goat cheese, which I’m going to punch up at… Continue reading Quinoa Burgers
Pickled Tomatoes
They taste like little Bloody Mary bites. They keep in the fridge for a few weeks, at least. Not sure how long they actually stay good, the vinegar should keep them good to eat for a long time, but they don’t usually last very long. Ingredients 2 pints cherry tomatoes 1 cup apple cider vinegar… Continue reading Pickled Tomatoes
Chickpea Cakes with Yogurt Sauce
I got this recipe from a friend and these things are fucking amazing. I’m transcribing it here with the modifications I made, but yeah, can’t say enough good things. And since they’re mostly beans, they’re hearty enough to be a meal on their own. Ingredients For the sauce: 1 cucumber, peeled and seeded, grated on… Continue reading Chickpea Cakes with Yogurt Sauce
Jalapeno Cheddar Cornbread
Just like it says in the name. It’s not spicy, or at least it shouldn’t be, you remove the seeds and pith from the jalapenos before cooking so you just get a nice floral element. You can omit the jalapenos and cheese if you just want to make straight cornbread, and it’s still great. The… Continue reading Jalapeno Cheddar Cornbread
Italian Bean Casserole
Found this online because I was looking to do something with beans and greens, because I’ve been trying to eat less meat lately. I whipped it up on a whim and I was shocked by how good it was. It honestly ended up tasting like pepperoni. I was really worried there would be too much… Continue reading Italian Bean Casserole
Eamon’s Marinade
I don’t know what else to call it, this is just how my friend Eamon marinades his flank steak and I fucking love it, so I decided to migrate it over here from my email. It’s pretty straightforward, but it’s just tastes great. Ingredients 1 cup oil 1/2 cup white vinegar 1 tsp pepper 1… Continue reading Eamon’s Marinade
Gin
Okay, so…this is a weird gin. I’m going to come back and tinker with the recipe a bit as time goes on, but this is how I made it. There’s a LOT going on here. Also, tonic really opens it up. It’s amazing with fevertree elderflower tonic and a splash of lime. Also, it doesn’t… Continue reading Gin
Lemon sugar #2
This is a different way to make lemon infused sugar. It’s a bit more work, but it’s not as wet, so I think it’ll keep better. It doesn’t taste quite as strong, but again, going for shelf life here. Ingredients Zest of four large lemons 2 cups sugar, divided Direction Add one cup of the… Continue reading Lemon sugar #2
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