Eats/Reads

  Notes: This was not my favourite. I'd used less mayo and perhaps oil and vinegar instead. Also less sugar.  It made more dressing than was needed for the amount of veg. I did triple the recipe cause it was for a potluck, maybe that affected it. I tend to prefer a lighter-dressed, less creamy coleslaw - something more sour and crunchy. That said, I have eaten a lot of this. It's still cole slaw.  FROM:  Southern Style Coleslaw (barefeetinthekitchen.com) 1   cup   mayonnaise 2   tablespoons   dijon mustard 2   tablespoons   apple cider vinegar 3   tablespoons   sugar 3/4   teaspoon   kosher salt 1   teaspoon   onion powder or 1 tablespoon finely grated onion 2   teaspoons   celery seeds 1 16   ounce   bag of coleslaw mix   plain cabbage or tri-color deli style In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredde...

 Granny Ada's Rolls Granny Ada worked a tobacco farm with her husband in East Texas in the 1900s. She fed her husband and the farm hands three times a day, and filled tables with food when family visited. She made these rolls at least once a day. When asked by her granddaughter to provide a recipe, she wrote what's on these index cards.  I tried to recreate them for a family Easter brunch, with mixed success. The dough wasn't as tender as I'd have liked. Perhaps I should have used more butter! I did notice after baking that I only used half of what was called for. Next time I'm also going to make a single batch, not the gigantic 1.4kg of flour I made for the big brunch (it was more than needed - I froze 1/4 of the dough and we brough home extra rolls).  Ada's Rolls  2 cups lukewarm water 1/2 c sugar 1.5 tsp salt 1/2 cup shortening 2 packages yeast 5-6 c flour (rise 1.5 hours each time) Add enough flour to make medium batter. Beat well with mixer, after adding ye...

TAKE 2: 2 c flour 1 tsp baking soda 1/4 c cocoa powder (unsweetened) 1 tsp cinnamon 1/2 tsp salt 1/2 tsp chili flakes Few grinds of black pepper 2 eggs 1 c buttermilk 1 c sugar 2 Tbsp coffee 1 tsp vanilla 4 large bananas, overripe and mashed 1.5 c 60% cocoa bittersweet chocolate chips 1/2 c chopped walnuts -- 2 c flour 1 tsp baking soda 1/4 c cocoa powder (unsweetened) 1 tsp cinnamon 1/2 tsp salt 1/2 tsp chili flakes 1/2 c canola oil 1 c sugar 2 eggs 1/2 c buttermilk 1 c bananas, overripe and mashed (2 large) Mix dry ingredients together. Set aside.  Beat oil and sugar until well combined. Add eggs one at a time, beating after each one. Mix in buttermilk and bananas.  Mix wet and dry ingredients together. Bake in greased loaf pan at 350 F for 1 hour. 

  Beer-battered Onion Rings By Martha Stewart Recipe by Tasty

'She made bao?!?' 1kg all-purpose flour 200g cornflour/cornstarch 2pk instant yeast 4 tsp sugar 4 Tbsp oil 3 Tbps baking soda Approx 500-600 ml warm water Mix ingredients, knead, and let rise for an hour. Punch down. Roll out 90g of dough into a circle. Fill with filling (char sui pork, veg, etc). Pinch the top together. Steam for 12 minutes. Yum!

Meat:         3-4   pounds   boneless pork loin, or pork shoulder/pork butt Marinade: 1/2  cup   granulated white sugar ▢ 4  teaspoons   salt ▢ 1  teaspoon   five spice powder ▢ 1/2  teaspoon   white pepper ▢ 1 teaspoon   sesame oil ▢ 2  tablespoon   Shaoxing rice wine ▢ 4  tablespoon   soy sauce ▢ 2  tablespoon   hoisin sauce ▢ 4  teaspoons   molasses ▢ ▢ 3-6   cloves   finely minced  garlic For sauce:        2-4 tbsp honey        2 tbsp hot water Original recipe calls for red food colouring for that Chinese restaurant look. I never use that.  Mix all marinade ingredients in a big bowl or ziplock bag. Add meat, and cover  in plastic or seal tightly. Place in the fridge for several hours, even overnight.  For pork loin: Remove meat from marinade and let drain on a plate.  Preheat oven to 200C (f...

1500g bread flour 3 sachets fast yeast 3 tbsp brown sugar 3 tsp salt approx 900ml warm water Mix ingredients. Knead for 5-10 mins. Let rise until double (1 hr). Form bagels into balls (100g each), poke a hole in the middle and stretch and mold until it looks like a bagel. Center hole should be a bit larger than you think, as it will get smaller as they rise.  Place bagel on tray covered in parchment paper. Let rise until puffy (approx. 20 mins).  Boil 3 litres of water (we fill our large Dutch oven to half full). Add 1 tbsp baking soda and 1 tbsp molasses.  Boil bagels 30 secs on each side. Place them on trays covered in parchment paper. Add toppings (poppy seed, sesame seed, garlic powder, onion flakes, salt etc). Bake for about 18-10 mins total in 180C fan oven (200C conventional).  Makes a lot of bagels. You can half or third the recipe if you don't like leftovers.