Eats/Reads

FROM 9/19/3 1/4 cup (113 g) butter 2 Tbsp oil 1/2 c light brown sugar 1 Tbsp maple syrup 1 egg 1 tsp vanilla 1/2 cup wholewheat flour 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp cinnamon pinch salt 2 cups quick porridge oats 3/4 cup raisins bake at 375  FROM 9/14/2023: Mix:  1/2 c oil 3/4 c white sugar 1 egg 1/2 c buttermilk Mix: 1.5c white flour 1 tsp baking soda 1 tsp cinnamon Add wet to dry and then add: 2 2/3 c rolled oats 1 c raisins Bake 350 for 17-20 mins FROM 2015: 1/2 cup (113 g) butter 1/2 c brown sugar 1/2 c white sugar 1 Tbsp maple syrup 1 egg 1 tsp vanilla 1 cup wholewheat flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 2 cups quick porridge oats 1 cup raisins Beat wet ingredients til smooth and fluffy. Sift dry ingredients, mix with wet. Fold in oats an raisins. Bake at 180c/375F for about 10-12 mins on greased baking trays. Cool on rack

500g flour 1 packet quick yeast 1 tsp salt 1 tsp sugar 1 egg, beaten 250ml warm milk 1 tsp oil or butter Mix all ingredients and knead for a few minutes by hand or in food processor. Let rise for about 1 hour, til doubled in bulk. Punch down dough and divide into four portions. Place in steamer. Let rise for about 20 mins. Boil water in steamer and steam for 20 minutes.

A nice change from plain grilled chicken. From here . I used some dried herbs (parsley, basil) because I didn't have fresh. 4 skinless chicken breasts 1 tbsp plain flour 2 eggs 2 tbsp double cream 1 tsp fresh parsley, chopped 1 tsp grated parmesan 1 tbsp vegetable oil 1 tsp salt 1 tsp ground black pepper Lay the chicken breasts between sheets of greaseproof paper. Flatten with a rolling pin until they are about 1/2in thick. Season the flour. Dip the chicken escalopes into the flour to coat them, and then shake off the excess. Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan. Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan. Cook on one side for about 4-5 minutes until the egg is set and golden brown, then turn over and turn the heat down. Cook for a further 5-6 minutes until the chicken is cooked through. Drain on kitchen paper...

These were good. Reminded me of the lebkucken my mother made when I was young - chewy and dense. Found here . I omitted the cardamom and used 1/4 tsp nutmeg and 1/4 tsp cloves. 2‑3/4 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom (or nutmeg and cloves) 1/2 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup honey 1/2 cup dark molasses 3/4 cup packed brown sugar 3 tablespoons butter, melted 1 large egg 1/2 cup chopped toasted almonds (optional) 1 cup dried fruit (raisins, citrus peel, cranberries - whatever you like) Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan; set aside. Combine flour, cinnamon, cardamom and ginger, baking powder, baking soda and salt in medium bowl. Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes. Stir in brown sugar, butter and egg. Place brown sugar mixture in large bowl. ...

Really tasty! From here . Ingredients 2 tbsp olive oil 1 onion, sliced 2 tsp fresh thyme leaves (or dried) 1 bay leaf 50g/1 3/4 oz mushrooms, coarsely chopped 2 tbsp plain flour 125ml/4 1/2 fl oz port or other fortified wine 250ml vegetable stock 2 tbsp dark soy sauce Preparation method Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes). Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes). Remove and discard the bay leaf. Pour the gravy into a jug and serve

From Cuisinart site . 1 package of active dry yeast 3 cups (375g)  unbleached, all-purpose bread flour 2 eggs 4 heaping tablespoons sugar 1 teaspoon vanilla 4 tablespoons oil 1 teaspoon salt 1/2 cup (125ml) warm (105-110°F) water 1 egg mixed with water for egg wash handful of sesame or poppy seeds Sprinkle yeast over water in a small bowl or cup, add sugar and watch it bubble, about five minutes. Pour the above mixture into a food processor; add flour and then the rest of the ingredients. Mix and let it rise (It’s okay to cover and leave it in the food processor or remove it to a greased bowl and cover) for about an hour. Punch down the dough (press pulse a few times) and let it rise again (about an hour). Separate the dough into four pieces. Use three to make the main bread, and use the fourth piece to make a smaller braid that you’ll pinch into place on top of the main braid. Place the braided dough into a greased bread pan and cover. Let it rise another hour. ...

(From Weber’s Real Grilling, 200) Marinade: 1/2 cup rice wine vinegar 2 tablespoons canola oil 2 tablespoons granulated sugar 1 tablespoon soy sauce 1 to 2 teaspoons hot chili garlic sauce 6 boneless, skinless chicken thighs, about 4 ounces each 1 plum tomato 4 large handfuls baby spinach leaves, about 12 ounces 1. To make the marinade. In a small bowl, whisk the marinade ingredients. 2. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally. 3. Remove the thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set is aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. (I used our wok on high heat.) 4. Meanwhile, bring the marinade to a boil over high heat and allow to boi...