Got cooking recipes to share?

I'm not a pro cook or anything, but I do like to try my hand at cooking or baking my own food every now and again. Do any of you have some favourite recipes or anything you'd like to share about your cooking habits? :D

 

I live in a cardboard box and make less than minimum wage, so I haven't been able to do any fancy cooking for a while, but I used to be big into baking things when I was younger. My family had a cookbook that'd been passed down for generations, and it contained all sorts of cookies, rolls, breads, cakes and the like. Not sure where it ended up after all these years, but luckily I have a few of my favorite recipes saved up in a notebook.

I'll share one of my childhood favorites: Minikaurasämpylät (mini oat bread rolls). Don't think anyone's made them for 15 years, so it's time to pass on the secret recipe.



Translated recipe, with some extra notes:

1. Heat half a liter of milk in a microwave in a microwave-safe bowl, such as plastic or ceramics. It should be slightly warm to the touch once you're done. That's around 2 minutes at full power with the average microwave.
2. Mix 1 deciliter of wheat flour (half-coarse, not the one for cakes) and a bag of dry yeast together in a new container. You can do this in a glass with a spoon, for example. You could also use live yeast, but I have no idea what the ratios would be.
   
3. Add the yeast-flour to the milk and mix it with a whisk until the consistency evens out a bit.
   
4. Add 1-2 teaspoons of salt and a tablespoon of sugar, then mix.
   
5. Add a deciliter of rye flour and 2dl of oatmeal (oat grains? No idea if that's the proper english translation. It's the dry chiplets of oats). Rye flour does wonders to the taste, but you can omit it if you don't have any, and replace it with more oat grains. Whisk until it's mixed.
   
6. Start adding wheat flour and whisking the mixture while you do it. There should be around 7dl added in total. Once the consistency starts to become thick, ditch the whisk and use your hands instead (make sure to wash them first).
   
7. Add just under half a deciliter of oil and knead the dough until it's nice and even.
   
   
8. Let the dough rise under a cloth for half an hour. If you want, you can fill a sink with warm water and place the bowl there to make sure it really rises.
   
9. Spread a thin layer of flour on a large surface, such as a baking mat or a table (wash it before doing this. Don't want any grime or germs on your dough). You might also want to rub a bit of flour on your hands, since you'll be dumping the dough on said surface and kneading it until it's smooth.
   
10. Roll the dough into a baguette so it's easy to cut into pieces. I'd recommend cutting the dough into half, and then splitting those pieces into half and so on to make sure the sizes remain even. The pieces should be quite small, since they'll expand in the oven; Around 20 or 24 pieces is good for the amounts of ingredients I've provided here.
    
11. Once you have the pieces, roll them into nice little orbs between your hands or against a table, and place them on an oven tray. Use a considerable amount of force to make them smooth.
    
12. Bake them for 15 minutes at the center height of an oven, preheated to 200 degrees celsius. The domes should be slightly browned, and the bottoms should be hardened when they're ready.
    
13. The most important part: Eat them. They're nice right out of the oven, particularly with butter, but I'd argue they're at their best once you've let them sit overnight in a half sealed container such as a breadbox. Because the dough is oat based, the rolls resist drying up and remain fluffy for several days, and the flavour is something you can't get out of any store-bought bread. And since they're nice and small, you can also bag them up to give to friends, assuming you have some! :)
    

Ingredient list to verify you have everything first:

• 1/2l milk
• 8dl wheat flour
• 2-3dl oat...meal?
• 1dl rye flour
• 1-2tsp salt
• 1tbsp sugar
• 1 bag dry yeast
  
• 0,4dl oil. I think it's supposed to be "canola oil(?)", but I don't think the type is too important, as long as it's not motor oil

 

impo scrambled eggs are one of the best breakfast foods. Pretty rich in protein and unlike fried or hard-boiled have their own unique flavors to them that I like compared to the other two. So time to join the buzz lightyear army of scrambled egg recipes.

Talking about the history of the item is dumb and should be saved for the end as a neat list of facts so i'll spare you that burden of online recipes.

Ingredients:
2 Eggs
1/2 tbsp Unsalted Butter
Any other seasonings or sauces you want

Equipment:
Stove
Pan (a small pot works too)
Rubber spatula
Bowl
Whisk or fork

1. Crack both eggs into a bowl and whisk together. A regular fork works too, so if you don't have a whisk, it'll work just as good. Just don't use it in the final product bc that's unsanitary.
2. Depending on how you want your eggs done, heat your stove to low, medium, or high (every stove is different so you might need to experiment to find what constitutes low, medium, and high in this context) and melt the butter.

• Low heat will take a longer time, but it's also easier to know when the eggs are done as it'll slowly happen over time. The end result will be more curdled.
• Medium heat will give a blend of the above and below. I'd recommend this is what novices do first as it gives the best of both worlds.
• High heat takes the shortest time but is also the hardest. The end result will be more ribbony in texture.

3. Pour the eggs into the pan and stir with your spatula. After some time, the eggs will start to curdle. Keep on stirring.
4. When the eggs have almost formed a solid curdled mass thats still a bit liquidy, add in the seasonings.
5. Keep on stirring the eggs until you think they're done.

• I prefer my eggs to be underdone, as when they're overcooked, they have this nasty skin and a very strong sulfury taste that I hate.

6. Serve on a plate and add any sauces you want to the eggs. Now eat the unborn chickens and enjoy.

• I personally just add a liberal dose of tabasco sauce to my eggs. The flavors blend together super nicely and give that kick needed with eggs.

 

instructions unclear, cooked with crude oil, i am now in a hospital with severe food poisoning getting my stomach pumped while a doctor treats my fifth-degree burn wounds

 

Here is an odd little beef stew I came up with some years ago. It's become a favorite of mine since it's pretty easy and fairly cheap. The only downside is that it takes a fair bit of time. You could probably try it in a closed crockpot but you might have to fiddle with the amount of liquid.

1 package (2 lbs) cubed stew meat or chuck roast (anything with a lot of connective tissue and some fat)
1 small onion, chopped
2 tsp garlic paste/3 cloves garlic minced
1 tsp Mendocino herb blend (basil, oregano thyme, tarragon and rosemary)
Nutmeg
Black pepper
2 bay leaves
½ lb mushrooms
1½ cups dry red wine
3 cups beef stock
½ cup heavy cream
Salt
2 Tbsp flour
2 Tbsp butter
Water
Vegetable oil

Salt the beef liberally prior to cooking.

Place 2 Tbsp oil in a large pot and heat over medium-high heat until it shimmers. Once the oil is hot, add the onions and sauté until they begin to turn soft and slightly golden. Transfer to a small bowl and set aside.

Add a little more oil if the pan looks dry and then add half of the beef (adjust amount based on pan size). Brown thoroughly all around, then remove. Add the remaining beef and repeat.

Once the last of the beef has been removed, kill the heat and drain any fat from the bottom, but do not touch the browned bits. Add ½ cup of red wine to deglaze, and scrape down the bottom thoroughly. Turn the heat on low and allow to simmer for several minutes.

Add remaining cup of wine, the beef stock, Mendocino herb blend, garlic, bay leaves, pepper and nutmeg to taste (I used around ¼ tsp of each, but more would have been better). Return the onion and beef to the pan and allow to cook uncovered at a low simmer (so the surface barely moves, but there is some bubbling) for around 4½-5 hours, stirring and checking the water level occasionally. If the water level drops too low add a cup or two of water, so that the beef is almost entirely submerged.

Around 1 hour before you plan on serving, add the mushrooms. At this point stop replenishing the water as it evaporates and allow the water level to drop. Just make sure there is still some liquid in the pan. At this point the beef should be very soft and fall apart if pressed with a spoon.

When you are around 15 minutes from serving check the beef. It should begin to fall apart if stirred or if any amount of force is applied. If so it is done. In a small saucepan, combine the butter and flour. Depending on the amount of liquid remaining you may need to adjust the amounts. Estimate 1 Tbsp of flour and 1 Tbsp of butter for each cup of liquid, I aimed for around 2 cups of liquid. Heat over low heat stirring constantly. Once the roux starts turn a blonde color, mix it into the stew. Add the heavy cream (add slightly more if the stew is too thick) and serve immediately over fried or baked potatoes (extra crispy french fries work well).

EDIT: Shoot I forgot to put the 14 page biography and family history at the top. I'll never run a real food blog at this rate.

 

For everyone who shared recipes, would it be okay that I dedicate a video each to them on youtube where I make/bake them? I wanted to ask permission to be sure, just incase ^_^

 

Fine by me a long as you don't try to take credit for the recipe. Unless it turns out poorly, then you're free to take credit.

 

sure, if you include poison in the ingredients list

 

I can give you a recipe, I made it a few days ago and I think? it tastes great. My sibling thinks it's good, so here goes. Lots of ingredients, just fyi and I hope you like soup. Or bisque. Idk what bisque is anymore the definition is too vague nowadays.

Seafood Veg Bisque Soup

YOU WILL NEED:
1 small to medium onion, chopped
1 bell pepper, chopped
2 tomatoes, diced
4 large handfuls of spinach, trust me
3 large cloves of garlic
3 decent sized sausage links, remove the casing, chopped
1 large tilapia fillet uncooked, cut into chunks
20 or so prepared medium shrimp, tails off and chopped
4 cups of milk
2 cups of boiling water
1 cup of shredded Monterey jack cheese.
4 tbps of flour
4 tbps of butter
1 chicken bouillon cube
2 tsps oregano
2 tsps paprika
lots of salt
pepper, white or black
3 tbps of coconut oil

COOKWARE FOR STOVE one large pot
medium saucepan


HOW I MADE IT:

On medium heat, sauté onion and garlic in large pot with coconut oil, until onion is translucent. Add the vegetables except the spinach, sauté more till almost tender. Throw in the tilapia and sausage and stir occasionally till the sausage is cooked. Heap in your spinach and make sure it wilts down. Add spices, but around 1 tsp of salt. Add the shrimp. Set aside pot to simmer lightly.

In the saucepan, make a light roux with the flour and butter, let it cook a bit in the pan, constantly stirring. Slowly add a cup of the milk while stirring to make a really soft like dough mixture, then after some more cooking, slowly add the rest of the milk. Throw in your pepper and another 2 tsps of salt. Heat it till you start to see bubbles, then add the cheese and let it melt while continuously stirring. Add the bouillon cube to the two cups of boiling water to dissolve, then mix it together with the milk mixture. After that you may combine the milk mixture with the rest of your ingredients. Bring the whole soup up to a simmer, then you may serve your meal.


Sorry if the instructions are confusing. I don't typically write recipes. I like to throw things together and see how it goes, it's been my way of cooking for many years.

 

That's how I cook too. It's more fun that way.

 

Oh for sure! But it makes it hard when I want to keep it for a future meal. Sometimes I get the measurements wrong and then the next time it just tastes weird... (not the one I posted though, I know that I didn't mess up haha).

 

Yup. Anytime I feel good about a recipe, I keep a set of notes of all the stuff I initially thought of as well as any changes I make in the process. Saves me a lot of headaches if I like it once it's done.

 

Yea I got one:


2 Gudgeon meat

1 Wheat grains

mm it’s tasty