Ingredients

4.5 cups water

8oz elbow pasta

2-3 cloves garlic, minced

2 tbsp butter

1.5 cups sharp cheddar, grated

1 cup heavy whipping cream

1 tsp thyme

1.5 teaspoon onion powder

1 pinch of dried parsley

Salt, add to taste

Directions

Boil water in a pot. Add pasta and cook for 7 min or Al Dente. Drain and set aside.In a deep pan add the butter on medium low heat and saute garlic for 3 minutes or until fragrant. Slowly pour in whipping cream a little at a time until simmering. Whisk in shredded cheese a little at a time making sure it's melted before adding more. Add seasonings and simmer until thickened.Add pasta to cheese sauce and stir.Serve hot.Serves 3-4 people. :)

edited to add whipping cream

“Marry Me” Chicken & TortelliniTime: 40 mins

Original Recipe: https://craftycookbook.com/marry-me-chicken-tortellini/

Note, I didn't name this dish. "Marry Me Chicken" has been around for a while, it always features pan fried chicken breast served in a sun dried tomato cream sauce. This version serves it up over tortellini tossed in extra sauce.

Ingredients

1 lb boneless, skinless chicken breast16-20 oz fresh or frozen cheese tortellini2 cups half-and-half, or 1 cup cream + 1 cup whole milk1 ½ tsp chicken better than bouillon, or chicken bouillon cubes⅓ cup sun dried tomatoes, drained and chopped fine½ cup freshly grated parmesan cheese1 tbsp fresh thyme leaves, or sub basil or parsley1 tbsp freshly minced garlic¼ cup all-purpose flour½ tsp crushed red pepper flakes (add more to make it spicy, or omit if very sensitive to spice)½ tsp dried oreganoolive oilgarlic powderfreshly cracked black peppersaltInstructions

Fillet the chicken breast(s) and pound to a thin, even thickness. Season all over with salt, pepper, and garlic powder. Pour flour onto a shallow plate and dredge the chicken in it, shaking off any excess.Warm 2 tbsp olive oil over medium high heat, sear breasts for about 3 mins per side, until golden, then remove to a cutting board. Slice into the largest piece to ensure it’s cooked through, then tent with foil to keep warm. Do not wipe the pan clean. Turn off the heat to allow the pan to cool slightly.Meanwhile, begin boiling a large pot of salted water. Cook the tortellini per package instructions while preparing the rest of the meal. Drain and cover to keep warm until needed. (Most cook times are short, so wait until the sauce is almost done)In the pan you cooked the chicken, cook the garlic and red pepper flakes over medium heat until fragrant (about 1 minute), add more oil if needed. Next, add the half-and-half and reduce heat to medium low. Add the bouillon and oregano, mix well and scrape any browned bits into the sauce. Once simmering, add the parmesan (reserving a little for garnish) and simmer, stirring occasionally, until the sauce is the consistency of thick cream, about 10 minutes.After simmering, add the chopped sun dried tomatoes and mix well. Add the chicken back to the pan and spoon sauce over it until it’s coated. Warm it in the pan for 1-2 minutes, then remove to a cutting board and cut into bite sized pieces.Toss the tortellini in the sauce, then plate into serving dishes. Top with the chicken, then garnish with the reserved parmesan and fresh thyme.If you make this recipe, I'd love to hear how it went and any feedback you have in the comments section!

A. Meat Sauce

- 2 tablespoons extra-virgin olive oil

- 3 large carrots, peeled & finely chopped

- 1 large onion, diced

- 4 large cloves garlic, minced

- 1 green bell pepper, diced

- 16 ounces lean ground beef

- 8 ounces ground pork

- ¾ cup red wine

- 2 cans, or fresh (28 ounces) diced tomatoes

- 1 tablespoon tomato paste

- 1/2 tablespoon ketchup

- Course kosher salt (Diamond Crystal Brand) and fresh, or dried, Italian herbs (oregano, rosemary, thyme).

INSTRUCTIONS

In a 10 or 12 inch heavy-bottomed stainless steel or cast-iron skillet, heat oil over medium-high heat until sufficiently pre-heated. Add onion and carrots, season slightly with a healthy pinch of kosher salt. Sauté until translucent, about 8 minutes.Add garlic and bell pepper. Continue cooking until garlic is fragrant but not scorched.Increase heat to high. Add beef and pork and cook, breaking apart the meat with a wooden spoon until mostly browned. Approximately 10 minutes.Add wine and deglaze. Boil off the wine until it is mostly evaporated, 3-4 minutes at least.Stir in tomatoes with all liquid if using canned. Reheat to boiling and then reduce heat to medium-low.Add ketchup and tomato pasteSeason with more salt and select italian herbs to your liking.Simmer the now mostly completed sauce, uncovered, for at least 20 minutes or until the sauce has thickened sufficiently.Preheat oven to 375.B. Béchamel

- Metal whisk

- 2 tablespoons butter

- 3 tablespoons flour

- 2 cups of milk, heated to just under a boil

- Salt and white pepper

INSTRUCTIONS

In a 2 or 3 quart saucepan, melt butter over low heat.Once butter is completely melted and covering the bottom of your saucepan, blend in the flour by small amounts, stirring frequently with whisk.Once all flour is blended in, continue cooking for 2 minutes without browning or coloring the mixture.Remove from heat. Allow to slightly cool and then pour in the heated milk in one swift motion. Immediately and quickly blend the mixture together with whisk.Return saucepan to the stove over medium-high heat and continue stirring quickly until the sauce comes to boil.Boil for about 1 minute, while stirring, until sauce is thick enough to coat and cling to the back of a spoon.Remove from heat and season slightly with kosher salt and white pepper. Careful not to over-season as to avoid overpowering the dish.If sauce is too thin, boil it down while stirring continually until reduced and thickened. If sauce is too thick, simmer and thin out with milk added in a tablespoon at a time. If sauce is lumpy, either strain or blend it and then simmer for a few minutes.C. Filling

INSTRUCTIONS

- 1-2 cups freshly made béchamel

- 7 ounces, approximate, ricotta cheese

- 1 cup freshly grated parmesan cheese.

In roughly equal parts, combine all ingredients, stir well, and taste.Reserve some parmesan to both top unbaked lasagna and garnish completed lasagna.D. Assembly

INSTRUCTIONS

- 1 package (8 to 9 ounces) of no-boil lasagna noodles.

In the bottom of a 13x9 baking dish, ladle about 1 cup of meat sauce to evenly coat the bottom of the dish.Arrange 3-4 (depending on width of noodles) noodles over sauce, careful not to overlap or touch sides of the dish.Ladle 1 ½ cups meat sauce over noodles.Spread about ¾ - 1 cup of filling over meat sauce. Best method is to use a tablespoon, dropping dollops across the layer and then spreading slightly. The filling will loosen while cooking so it does not have to be perfect.Repeat steps 2-4 with all remaining ingredients until you finish with a final layer of meat sauce.Top assembled lasagna with filling and freshly grated parmesan.Cover with foil and bake 30 minutes in preheated oven at 375.Remove foil and bake for 15 additional minutes.Remove dish from the oven and raise oven rack to the highest position. Set broiler to high and place uncovered lasagna on topmost rack directly under heat elements. Broil carefully, with over door ajar, until the top is perfectly crisped and brown.Turn off heat, remove from oven and rest for a minimum of 15 minutes.With a serrated knife, divide lasagna into equal portions and guide your cuts by the small gaps between noodles.Serve garnished with fresh chopped parsley and grated Parmesan cheese. Pair with peperoncinis and the rest of that bottle of red wine.

The original recipe with more details and images can be found here.

https://delightbaking.com/chocolate-cheesecake-aka-russischer-zupfkuchen/

Total ingredients needed

300 g All-purpose flour250 g White sugar350 g Butter4x Eggs10 g Baking powder30 g Cocoa powder – Unsweetened2 packages (~16 g) Vanilla sugar500 g Farmer’s cheese (40% fat)1 package (~37 g) Instant vanilla pudding mix1x Vanilla bean1. Mix chocolate dough

300 g All-purpose flour30 g Cocoa powder – Unsweetened10 g Baking powder125 g White sugar1 package (~8 g) Vanilla sugar150 g Butter (softened)1x EggsStart by sifting in the all-purpose flour, cocoa powder and baking powderMix with a hand mixer using dough hooksAdd white sugar, vanilla sugar, softened butter and egg and mix until well combined2. Rest

Form a ball out of the chocolate dough Wrap it in cling film Place in the fridge for 30 minutes3. Melt butter

Place 250 g butter in a pot and bring it to low / medium heatStir while cookingAfter whe whole butter is melted put it aside to cool down4. Coat springform pan

Grease a 26 cm springform pan with butter on bottom and all sidesTake the chocolate dough out of the fridge and divide in halfPut one half aside and use the first one for coating the springform panPress the previously created dough into the bottom and up the sides of the springform pan tightly5. Mix filling

3x Eggs125 g White sugar1 package (~8 g) Vanilla sugarPreviously melted butter500 g Farmer’s cheese (40% fat)1 package (~37 g) Instant vanilla pudding mix1x Vanilla beanMix all of the mentioned ingredients together with the hand mixer on low speedStart by adding the vanilla sugar and eggsAfterwards add the previously melted butter, farmer’s cheese, instant vanilla puddingScrape the insides of the vanilla bean and also add them to the mixtureYou want to have a homogenous mass so don’t mix too longAs the last step, pour the whole mixture into the coated springform pan6. Scatter chocolate dough

Take the other half of the chocolate dough you previously have put asideScatter it around the top of the filling7. Bake

Put a bowl with about 500 g water on the bottom of the oven and a baking grill in the middlePreheat it to 165°C (329°F) with the upper and lower heat functionAdd the chocolate cheesecake and bake for 60 minutesAfter 60 minutes of baking turn the oven off and slightlty open the oven door8. Cool

For a good result you want to cool down the chocolate cheesecake very slowlyAs mentioned before start the cooling down process by slightly opening the oven door for 60 minutesAfterwards place the cake on the counter for further cooling of 3 hoursAs the last step, put it in the fridge and let it chill for at least 4 hours

I thought it would be cool to make a very traditional Ragu alla Bolognese; i.e. the sauce that was the catalyst for the famed 'Spaghetti Bolognese' dish a lot of us know and love. This dish is said to have originated in Italy's Bologna region hence the name. For anyone interested it was Pelligrino Artusi who first published ragu as a recipe back in 1891.

The below recipe is just for the ragu sauce - it will make enough to top 6 servings of pasta. Best pasta to serve this with is tagliatelle, fettucine, or pappardelle.

Prep Time: 30 minutes

Cook Time: 3+ hours

Total Time: Approx 6 hours

Servings: 6

EQUIPMENTSaucepanINGREDIENTS• 250g beef, hand minced (chuck, brisket, short rib, shank all work)⁣• 250g pork, hand minced (shoulder is best)⁣• Extra Virgin Olive Oil⁣ (EVOO)• 1 onion, diced⁣• 1 rib celery, diced⁣• 1 carrot, diced⁣• 2.5 tbs tomato paste (concentrated)⁣• 1 cup red wine⁣• 1 cup stock (chicken or beef) + more for topping up ⁣• 1 cup whole milk⁣• 1 cinnamon stick⁣• 1 bay leaf⁣

• a largish segment of lemon peel⁣• A little pinch of nutmeg⁣• Salt & black pepper to taste

INSTRUCTIONSUse a sharp knife or a heavy cleaver to finely chop the meat into a course mince.Heat a heavy bottomed pot on high-heat add enough EVOO to cover the bottom about 1/4 inch thick then add beef and saute for 6-7 minutes until browned on the outside. Remove the beef with a slotted spoon ensuring you leave rendered fat in the pot and set aside.Repeat the above step for the pork.Add onions, carrot, celery and saute for 15 - 20 minutes.Add red wine, then the beef and pork back in, then tomato paste, stock, milk, cinnammon, bay leaf, nutmeg, lemon peel. Give everything a good stir and season with salt (about 1 tbs) and black pepperSimmer on low heat for 3-6 hours - taste every half an hour; if it gets dry top up with either water or stock. It's done when the meat is tender and no longer chewy; obviously the longer you cook the more tender/melt in your mouth it will get. TO SERVETagliatelle Egg Pasta (cook according to packet instructions and add as much ragu as you like and a dash of reserved pasta water to make it a little saucy)Grated Parmiggiano Reggiano cheeseCracked Black pepperGlass of Red Wine! For those interested, below is a 2 min video of cooking process end to end.

I was inspired by vineyardbaker on Instagram and decided to try focaccia bread art for Easter. I used the recipe from this site for the focaccia.

https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/

>Ingredients

>1/2 cup (120 ml) extra-virgin olive oil

>2 garlic cloves, finely minced [I used 5, but my husband and I are garlic fiends]

>1 tablespoon chopped fresh thyme or 1 teaspoon dried

>1 tablespoon chopped fresh rosemary or 1 teaspoon dried

>1/4 teaspoon fresh ground black pepper

>1 cup (235 ml) warm water

>2 1/4 teaspoons active dry yeast (1 packet)

>1/4 teaspoon honey

>2 1/2 cups (315 grams) all-purpose flour

>1/2 teaspoon fine sea salt

Directions

In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

After 1 hour, heat the oven to 450 degrees Fahrenheit.

Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

This is where I slightly deviated from the website's recipe.

I added sliced bell pepper, cherry tomatoes, kalamata olives, black olives, green olives, cauliflower, and sprigs of thyme, rosemary, dill, and chives for the springtime decor. Just pressed slightly down into the dough. Then back to the original recipe.

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack. [I ended up lowering the heat to 350 after 15 min and continued baking for another 6-ish minutes. It was slightly hard to the touch at this point instead of springy and I was worried I had overcooked it, but once it cooled and we cut into it, it was PERFECT.]

Chicken and Dumplings from Scratch

For full recipe, tips, & tricks, visit: https://maplewoodroad.com/food/easy-homemade-chicken-and-dumplings-from-scratch/

INGREDIENTS2-1/2 lbs boneless, skinless chicken breast2 Tbsp vegetable oil1/2 medium onion, chopped1-1/2 stalks celery, chopped3 medium carrots, peeled and chopped1-1/2 c peas2 cloves garlic, minced4 c chicken broth1/3 c heavy cream6 Tbsp salted butter, melted1 tsp thyme2 bay leaves1/2 c parsley, roughly chopped1/2 c all-purpose flourSalt and pepper to tasteDumplings (makes 10)1 c all-purpose flour1/2 tsp baking powder3/4 c heavy cream1 Tbsp unsalted butter, meltedPinch of salt

INSTRUCTIONSAdd 2 Tbsp of vegetable oil to a saute pan over low-medium heat. When the oil begins to sizzle, add the chicken breasts and brown on each side, for a total of about 10 minutes. Then, remove the chicken and set aside.In the same pan, saute onion, celery, and carrots for about 5 minutes, until they begin to soften. Add garlic and saute for 30 seconds.At this point, add butter and flour to the pan, whisk it together quickly, and then add the stock. Add the bay leaves, thyme, parsley, peas, and cream. Add the chicken back to the pan. Simmer for 30 minutes. Taste the sauce and add salt and pepper as needed.After 30 minutes, remove the chicken and using two forks, shred the chicken into bite-size pieces. Add the shredded chicken back to the pan.DumplingsIn a bowl, mix together the dry ingredients (flour, baking powder, and salt).Next, add in the heavy cream and melted butter.Mix everything together with a fork until it becomes a slightly sticky dough. Knead the dough with your hands for about one minute.Using a tablespoon, scoop out balls of dough and form them into small meatball-sized balls.Drop the dumplings into the thick sauce in the pan, making sure they’re not touching each other, as they'll puff up a bit while cooking.Cook for an additional 30 minutes.Serve in a deep pasta bowl, garnished with some fresh parsley and thyme. Enjoy!

Ingredients for pumpkin gnocchi, from this recipe

8 ounces pumpkin puree1 cup all-purpose flour1/2 cup grated Parmesan cheese1/2 cup ricotta cheese1 large egg1/2 teaspoon kosher salt
1/4 teaspoon black pepper1/4 teaspoon freshly grated nutmegWhole cloves, to help mimic pumpkin stemsToothpicks or food safe string, for shaping

Instructions

Prepare the pumpkin by draining some of the liquid out. To do this line a bowl or a strainer with a few layers of paper towels, then place the pumpkin puree on top of the paper towels. Let this sit for 10 minutes.Gently mix together all of the ingredients in a large bowl. A soft but pliable dough will form, if the dough is too wet or sticky, add additional flour as needed 1 tablespoon at a time.Sprinkle a little flour on a clean countertop or cutting board.Taking about 1 tablespoon of dough at a time, roll the dough between your palms to create a ball shape, set the ball onto your floured surface. Repeat this until all the dough has been rolled.Fill a large pot with water and bring to a boil, season the water with a pinch of kosher salt.Using the side of a toothpick or a piece of string to create pumpkin markings on each dough ball, then very gently press down the top just a bit to make the ball a little more squat in shape.Once all of the gnocchi are shaped and the water is boiling, carefully slide them into the pot of water.Let the gnocchi boil until they begin to float, once they are floating give them another minute or two then take them out of the water.Place a whole clove into the top of each gnocchi to look like a pumpkin stem. Serve gnocchi with your favorite sauce! (it is recommended to remove the clove before eating.)

Ingredients for creamy spinach sauce

2 tablespoon unsalted butter2 tablespoon flour1 teaspoon garlic minced¾ cup whole milk1 cup heavy cream1 teaspoon Italian seasonings½ each Salt & pepper to taste8 oz baby spinach¼ cup parmesan cheese freshly grated½ cup shredded mozzarella cheese1 teaspoon red chili flakesFresh basil to garnish

Instructions

Preheat the oven to 400 degrees F.
Heat a large ovenproof skillet over medium flame. Add butter, once butter is melted, sprinkle the flour and cook for a minute.
Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt and pepper. Cook until the sauce thickens for 4-5 minutes.
Add the baby spinach and cook until the spinach is wilted.
Sprinkle the parmesan cheese over the sauce. Cook for a minute until everything comes together. Place [pumpkin 
gnocchi] in the sauceLayer the skillet with mozzarella cheese on top and sprinkle some red chili flakes. Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling.
Garnish the cheesy [pumpkin gnocchi] skillet with fresh basil and serve while it is still warm.


Just followed the recipe from Cafe Delites: https://cafedelites.com/creamy-tuscan-chicken/ Super easy and can be done with many sides. I personally made some buttery mashed potatoes. I used:

4 chicken breasts

salt&pepper to taste

1 1/2 tsp paprika

3 tbs oil from the sun-dried tomatoes jar

For the sauce:

6 cloves minced garlic

jar of sun-dried tomatoes

1 tsp dijon mustard

1 cup double cream

3 cups spinach

1/2 cup grated parmesan

some parsley to top with

(i didn’t use onion powder even though it’s mentioned in the recipe)

Season the chicken with the salt, pepper and paprika and then sear on the pan until golden and cooked-through. Set aside.In the same pan, heat up the rest of the oil and fry the garlic for 1-2 minutes. Add the tomatoes and cook for 3-4 minutes. Add the mustard and mix it in.Reduce heat and add in the cream, cook to a gentle simmer. Add some more salt and pepper.Add the spinach and cook until the leaves are wilt in the sauce. Then add the parmesan. Cook for another 2 minutes.Add the chicken, top up with parsley and serve :)

Shortbread Crust:

100g or 1/2 cup Unsalted Butter, soft.

50g or 1/2 cup Sugar

150g or 1 cup + 2 tbsp All Purpose/Plain Flour

Caramel Filling:

200g or 2/3 cup Condensed Milk

150g or 2/3 cup Unsalted Butter

50g or 1/2 cup Sugar

50g or 3 tbsp Golden Syrup, can also use Honey or Maple Syrup

Chocolate Topping:

200g or 1 cup Chocolate Chips/Squares

Prep:

Preheat oven to 350F/175C. Line an 8-inch square pan with parchment paper and grease the sides with butter.In a bowl, beat sugar and butter to form a smooth paste. Add flour and gently mix it all together. Use your hands to knead and mop up all the crumbs.Flatten crust inside pan and try to level it as much as you can. Bake for 20-25 minutes or until your crust is a light golden brown around the edges. Let it cool in the pan.While your crust is baking, start the caramel. Put all filling ingredients into a saucepan and place on medium-high heat, stirring gently. Watch it closely as you stir. If you see little brown slivers at the bottom of the pan, stir them in vigorously and turn the heat down to a low-medium. Simmer it gently until it reaches a deep, golden brown color. It should take around 15 minutes.When ready, pour the caramel over the cooled biscuit crust and spread evenly using an offset spatula or knife. Let this cool for at least an hour. You don’t want the caramel to be warm or it’ll ruin your chocolate. Don’t cool in the fridge or else you’ll end up with a hard mess.Melt chocolate using microwave or double boiler and pour over cooled caramel to finish off.To serve, heat up a knife using hot water (make sure you dry it) or a blowtorch. This will ensure you get a nice clean cut. Cut into whatever size slices you want; I usually go for 1-inch squares.If you want to watch the video of it being made, feel free to check it out here:

https://www.thesulkychef.com/home/millionaires-shortbread

Mushroom Risotto with Parmigiano Reggiano and Fresh Italian Parsley

For full recipe and lots of tips & tricks, visit: https://maplewoodroad.com/food/what-is-risotto-mushroom-risotto/

INGREDIENTSRisotto1 c Arborio rice2 Tbsp butter, divided1 Tbsp extra-virgin olive oil1/2 c dry white wine4 c beef stock, warmed up (I use Knorr bouillon cubes)1/2 c freshly grated Parmigiano Reggiano1/4 tsp freshly cracked black pepperKosher salt, as neededMushrooms8 oz baby portobello (aka baby bellas, cremini, etc), thinly sliced to 1/4"1 Tbsp butter1 to 2 Tbsp extra-virgin olive oil1/4 c shallots or yellow onion, chopped1 Tbsp minced garlic1 Tbsp soy sauce1 tsp thyme and/or sage1/2 tsp kosher salt1/4 tsp freshly cracked black pepper1/2 c roughly chopped flat leaf Italian parsley

INSTRUCTIONSBasic RisottoHeat 1 Tbsp butter and 1 Tbsp extra-virgin olive oil in a saucepan until you hear a light sizzle and the butter begins to bubble.Add 1 c of Arborio rice and stir evenly and thoroughly.After a minute or so – when the rice gets glossy (not brown), add 1/2 c of dry white wine and keep stirring. Once the wine starts to bubble, it will be absorbed quickly (within about 2 minutes), so make sure you have 4 c of beef stock warmed and ready. Add one ladle of stock at a time and stir. Adjust the heat so it’s barely boiling. Just a couple bubbles here and there.Once the liquid is absorbed, add another ladle of stock, stir, and repeat. Watch, smell, and taste. From adding the first ladle to the last, it takes about 25 minutes from start to finish. Taste, but be careful with adding salt too soon. The stock will add additional salt, and so will the salty Parmigiano Reggiano. When the rice is done, add (at least) 1 Tbsp butter and (at least) 1/2 c of Parmigiano Reggiano (the good stuff). Stir for about 2 minutes and add a couple cranks of black pepper (1/4 tsp).Mushroom RisottoHeat 1 Tbsp butter and 1 Tbsp extra-virgin olive oil in a saucepan over medium heat. Add 1/4 c chopped shallots and cook for 2 minutes until translucent.Add 8 oz sliced mushrooms, 1 Tbsp minced garlic, 1 tsp dry thyme and/or sage, 1 Tbsp soy sauce, and season with 1/2 tsp kosher salt and 1/4 tsp freshly cracked black pepper. Stir occasionally and cook (simmer) for about 8 minutes. Once the mushrooms have absorbed all the liquids, taste them and add more salt if necessary. Remove from the saucepan and set aside. Next, cook the risotto as outlined in the Basic Risotto recipe above.Once the risotto is ready in its creamy deliciousness, put the cooked mushrooms back in the risotto and stir it all together.Sprinkle with some roughly chopped fresh flat-leaf Italian parsley and pour yourself a glass of Sauvignon Blanc. You deserve it.

ingredients：

all purpose flour 400g

sugar 12g 1 tablespoon

salt 1g 1/8 teaspoon

boiling water 83g 1/3 cup

warm milk (about 35 °C) 167g 2/3 cup (reduce the milk amount by 15-30g, if you live in a humid place)

yeast 3g 1 teaspoon

large eggs 2

oil 24g

for egg wash:

1 egg

1 tablespoon milk

1/2 teaspoon confectioners sugar

small pinch salt

Method:

Start by combining flour, sugar and salt together. Mix with a spatula. Add boiling water and slowly incorporatenow microwave some cold milk for 30 seconds. add yeast and mix. pour into the flour and water mixture. add eggs and mix. the dough should be very sticky. DO NOT add more flour. Rest for 20 mins with a lid onafter you have rested add oil. Oil should make the dough no sticky. Knead the dough until the oil in incorporated and it is sticky again. Cover and rest for 1 hour.after one hour, punch the dough with floured hands until you have let most of the air out. It should be about the size of the dough before resting. Now, split into three pieces. flour a surface and roll it out. fold both ways in. then, smooth side down, roll it out with a pin. With your hands, roll it into a roll ( sorry, is this confusing?) and place into a prepared bread tin. This is optional. If you want to just place all the pieces into the bread tin. but doing that will help the bread have more layers and fluffiness. rest in bread tin for 1 hour.now, make your egg wash by combing all ingredients and mixi with a whisk. using a brush bush a thin layer on. cook at 190C for 30 mins. take out and cool for 5 mins.. You can split them open with your hands or cut with a knife. Enjoy!!!

Ingredients Spätzle Dough

1/4 cup (50 ml) Water ( might have to add more)2 Cup (250g) Flour3 Eggs1tsp (5g) SaltIngredients Fried Onions

1-2 Cups Vegetable Oil1/2 OnionIngredients Cheese Spaetzle

12-14 Oz (340- 400 g) Strong flavored Cheese (le Gruyere, Strong Cheddar,...)4 Slices of Bacon1/2 Onion1/4-1/2Cup Heavy CreamBroil for 5 minutes

Directions Spaetzle

Mix all dry ingredient togetherAdd liquid ingredientsKnead the dough for around 10-12 minutes, with a wooden spoon until the dough gets smooth and you can see some big bubbles.let the dough rest in a bowl covered with some plastic wrap for at least 30 min.Boil one big pot of salt waterUse your spaetzle tool and form the spaetzle. Pusher for short round Spaetzle, Board for long and thin Spaetzle -> check out the tutorial clip linked at the bottomBoil it for 3-5 minutes, drain them and put them asideDirections Fried Onions

Cut the onion into small slices, I recommend using a mandolinBoil the onions in salted water for 5 minutesDrain and dry them afterwardsFry the Onions in Vegetable oil for 5 minutes or until they are lightly brown.Put them on paper twol and let the access fat drip off.Directions Cheese Spaetzle

Cut the Bacon slices into small stripes and roast them for a few minutes before you add the 1/2 diced onion to the pan ( I recommend using a cast iron pan)After the Onions are soft and the bacon is almost crispy you are going to add some butter and the spaetzle. Saute it for a few minutes until the access water is gone.Slowly add the Cheese in several batches. As oosn as the first batch is melted add the heavy cream to the speatzle. As soon as it is incorporated nicely add the left over cheese.Stir frequently until everything i smelted and nicely combined.Depending on the cheese you used, you might have to season the Spaetzle as well ( salt, Peper, Nutmeg...) whatever you likePut the pan into the broiler for 5 minutes until golden brownTopp it off with the crispy onionsEnjoy your homemade Spaetzle

Video tutorial for the Spaetzle making process: Spaetzle Making Tutorial

I messed up a bit at the heart shape there, a bit frustrated about it but don't mind too much because the end result was just too tasty. I like this more than tiramisu or cheesecake on their own.

The recipe in text form, originally written by u/italian_cook (link to original post and video at the end of this comment)

Ingredients :

500 gr mascarpone (1.1 pound)100 gr heavy cream ( 3.53 ounce )130 gr sugar ( 4.59 ounce )300 gr savoiardi (10.58 ounce )250 gr coffee (8.82 ounce )unsweetened cocoa powder250 gr cream cheese (8.82 ounce )10 gr gelatin ( 0.35 ounce ) 1100 gr butter ( 3.53 ounce )6 EGGS----------- How to make a Savoiardi Crust ------------------

Take 190 gr ( 6.7 ounce ) of savoiardi and put them in a plastic food bag and crush to crumbs using a rolling pin. transfer the crumbs to a bowltake 100 gr (3.53 ounce) of butter, put it in a saucepan and melt itonce the butter is well melted put it in the savoiardi's crumbs, add 50 gr ( 1.76 ounce ) of coffee too and mix wellPress the mixture into the bottom of an 20 cm (8 inch) springform pan, you can put a cake collar in it now. Chill in fridge until firm, normally 40 minutes.----------- How to Mascarpone Cream ---------------

separate the egg yolks from the egg whitesput the gelatin in abundant water for at least 10 minutes until is softin a mixing bowl put the yolk and begin to work it with an electric whisk if you are not sure of the freshness and quality of the eggs you can always pasteurize the eggs ( see*)add 1/2 of sugar at the time and let the yolks absorb itwork the yolks until they change coloradd the mascarpone a little at the time beating with an electric whisk until it becomes smooth.Repeat the operation with the cream cheeseput the heavy cream in a saucepan, warm it on low heat and put the gelatin well drained from the water. Mix until the gelatin is well melted in the heavy creamAdd the heavy cream at the mixture a little at the time and continue to beat until the batter is creamy and smooth------------ Assembly-------------------------

Cut the remaining savoiardi in halftake the springform pan from the fridge and pour half of the cream cheese mixtureSoak the savoiardi in the cold coffee for a few moments and distributed it on the cream pressing gently until you obtain a layer pour another quarter of the cream.can happen that the savoiardi will rise a little, don't panic. Put the cake in the fridge for 20 minutes then press a little the savoiardi in the cream.Finally cover with the remaining cream cheese mixture put the springform pan in fridge for at least 3 hour.take off the cake collar and using a strainer dust the cheesecake with a dense layer of unsweetened cocoa powder.That's all! if you have any question feel free to ask. See you next time, i think that will be a classic carbonara! In the meanwhile Buon Appetito!!!

*To pasteurize egg yolks. Whip them with 65 gr sugar while you prepare the syrup with another 65 gr sugar and 45 gr of water. Wait for the syrup to reach 120° C. ( 248°F), then pour it very slowly over the whipped yolks, mixing the syrup well with the yolks if you have a stand mixer and a food thermometer the operation it's pretty easy

The original source: https://www.reddit.com/r/recipes/comments/ja0f02/no_bake_tiramisu_cheesecake_a_sweet_fusion/

You can also check out the video to see full instructions: you don't like FISHY TASTE, feel free to adjust the amount of dried seafood ingredients. Thanks for all your feedback.

Ingredients

For the broth

• 1 whole stewing chicken or 3 lbs chicken bones

• 1 piece kombu

• 1/4 cup dried scallops (optional if it's too fishy for you)

• 1/4 cup anchovies (adjust the amount to your taste)

• 1/4 cup bonito flakes

• 1/4 cup dried shrimps (adjust the amount to your taste)

• 1/2 inch ginger thinly sliced

For the tare

• 1 cup soy sauce

• 1 piece kombu

• 1/2 cup mirin

• 1/2 cup sake

• 8 scallions

• 1/2 cup bonito flakes

• 1/4 cup sugar

• 1/2 inch ginger thinly sliced

8 gloves garlic crushed

Instructions

Put all the ingredients for the broth In a pressure cooker. Add about 3 quarts of water. Select the "soup" setting, and set the timer for 90 minutes. Strain the broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth. Set aside.Place all the ingredients for the tare in a medium saucepan over high heat. Bring it to a boil and then reduce heat to low, and simmer for 10 minutes. Strain the mixture through a fine-mesh sieve into a bowl.In a large bowl, add 2 tablespoons of tare. Ladle about 2 cups of the broth. Place the cooked ramen noodles. Taste to see if the broth needs more tare. Add any toppings that you like, such as chashu (see my recipe linked above), menma, corn, toasted seaweed or soft boiled egg. Garnish with green onions.

Link to recipe:

https://bakerinretrograde.wordpress.com/2020/12/20/brownie-trifle/

Chocolate Diplomat Cream Layer

1 cup milk

1/2 tbsp vanilla

3 egg yolks

1/3 cup sugar

1/8 cup cornstarch

1/2 tbsp unsalted butter

1/4 cup chocolate chips

1 and 1/2 cups heavy whipping cream

Instructions

Add the milk to a medium saucepan, place over medium heat and bring to a boil.

In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk until smooth.

Whisk the hot milk gradually into the egg mixture until incorporated.

Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened. You know it is done when you can run a wooden spoon along the bottom of the saucepan, and it leaves a clean line.

Remove from the heat and stir in the chocolate chips and butter until melted. Let cool slightly.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill about an hour.

Once chilled, whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.

Fold the whipped into the chocolate pastry cream.

Brownie Layer

2 cups semisweet chopped chocolate or chocolate chips

1/2 cup butter

1/2 cup light brown sugar

4 large eggs

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup all purpose flour

Instructions

Preheat oven to 325°F. Line a 9×9 baking dish with parchment, and grease with oil. Set aside.

In a medium saucepan, cook butter over medium heat until melted and browned, stirring constantly. It should take about 4 minutes. You will see it change color and aroma with brown bits forming at the bottom. Immediately take it off the heat and pour over the chocolate chips.

Let the mixture sit to allow the chocolate chips to melt and then stir until no more chunks of chocolate remain. Whisk in the brown sugar.

Next add the eggs and whisk until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Then pour the batter into the prepared pan.

Bake the brownies for 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the brownies cool completely and cut or crumble into bite-sized pieces.

Whipped Cream Layer

1 and 1/2 cups heavy whipping cream

Instructions

Whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.

Assembly

In each glass, place alternating layers of brownie bits, chocolate diplomat cream, and whipped cream. Garnish with shaved chocolate on top.

The original recipe with more images and instructions video can be found here

https://www.mylovelyrecipes.com/recipes/dessert/honeycomb-cookies/

Preparation Time: 25 minutesCooking Time: 1 hourServing: 70 pieces

INGREDIENTS120g Rice Flour60g Corn Starch2 Eggs100g Caster Sugar200ml Coconut MilkA Pinch of SaltProper Amount of White SesameProper Amount of Cooking Oil

INSTRUCTIONSPrepare a larger container and crack in two eggs.Add caster sugar, salt, and coconut milk and mix well.Add the rice flour and corn starch, and stir until evenly mixed.Strain the batter, cover, and let it rest for 20 minutes.Heat the oil and put the mould in the pot. The amount of oil must cover the mould. Turn to medium heat when the oil is hot.Add white sesame seeds to the batter and mix well.After the mould is hot, pick it up and shake off most of the oil.Use the kitchen paper to absorb off the excess oil.Put the mould into the batter and dip it to 9/10 of the mould.Put it in the oil and fry for about 5 to 10 seconds, shake it lightly for a few times to release the mould.Fry until it is lightly colored and then you can turn it over. Fry until golden brown.Put the fried honeycomb cookies on the kitchen paper to absorb off the excess oil and let it cool.It can be kept in a sealed container for 2 to 3 weeks.

Chicken

4 tbsp canola oil4 boneless skinless chicken thighs3/4 cup panko1/4 cup grated Parmesan1 cup milk2 tbsp flourCajun sauce

1 tbsp butterOld bayPaprikaCayenne1 small yellow bell pepper diced1 small red bell pepper diced1 small red onion diced3 minced garlic cloves2-3 tsp chili flakes1 1/4 pints of heavy cream1 cup chicken broth1 box of farfalle pastaInstructions:

Melt butter in large skillet over medium heat.Add yellow and red bell peppers, and onion to same skillet,until crisp-tender, about 4 minutesAdd garlic and crushed red pepper to skillet and saute 3 minutes.Add whipping cream and chicken stock.Simmer until sauce re-heats and thickens slightly, about 5 minutesAdd 1 cup grated Parmesan cheese to sauce, stirring to incorporate.Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce andPound chicken thighs until very thin (the thinner the better).Mix panko breadcrumbs, flour, and Parmesan cheese together. Season with salt and pepper and Italian seasoningPlace milk in dish for dipping.Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbsPlace in cast iron pan that the oil has been heated in and fry at medium high temperature until golden crisp and cooked through.Add more oil as needed.Remove and drain chicken; keep warm.Meanwhile, cook farfalle pasta in large pot of boiling salted water until tender but still firm to bite.Save some pasta water. Drain remaining water and return to pot.Add sauce and toss to coat, slowly adding reserved pasta water as neededPlace pasta with sauce on plate, and top with chicken thighs.Serve, adding additional Parmesan and chili flakes to taste

Deep in flavour lighter version of Japanese Beef Curry. Simple and delicious!

Originally posted Japanese Potato Curry - Chefs Binge

Ingredients for 4 portions:

2 medium carrots, diced2 large waxy type potatoes (this type melts in the mouth)2 small onions finely chopped4 garlic cloves slicedhalf a celery stalk finely chopped500ml of beef stock200ml of coconut milk4tsp of curry powder (I used mild madras as it is one of my favourites)2tbsp of plain flour1tbsp of dark soy sauce1tsp of honey1tbsp of mirinrapeseed oil for fryingInstructions:

1. Heat 2tbsp of rapeseed oil in a frying pan.

2. Sweat the onions and celery on medium heat for 5 minutes.

3. Bring to a boil and reduce to a simmer, cook until soft (around 20 minutes)s)l it starts to brown (you may add a little bit more oil at this step)

4. Transfer to a medium pot and add beef stock, soy and mirin.

5. Bring to boil and reduce to simmer, cook until soft (around 20 minutes)

6. In the meantime prepare the curry roux, in the frying pan heat 3tbsp of oil and fry sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes.

7. When potatoes and carrots are cooked to desired texture add coconut milk and 1tsp of honey, bring to the boil and turn off the heat.

8. Stir in curry roux to thicken and serve with rice and sliced green chilli.

Enjoy!