CAULIFLOWER STEAK

 1 GIANT CAULIFLOWER - MAKES 2-3 STEAKS

1.Slice the Steaks:Target 1.5-inch (4 cm) thickness.

Remove the outer green leaves and trim the very bottom of the stem, but do not remove the core. Place the cauliflower on its base. Cut directly down the dead center of the head, splitting the core in half. From the cut sides, slice 1.5-inch thick steaks. Save any loose florets from the outer edges to roast alongside the steaks.

2.Prepare the Oil Blend:Yields enough for one giant cauliflower.

In a small bowl, whisk together:

• 1 GLASS kefir

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon paprika

• 1 lemon juice

3.Marinate the Steaks:

For a couple of hours, room temperature or fridge

4.Roast:220°C (425°F) for 25-30 minutes.

Roast in a preheated oven at 220°C. After 15 minutes, carefully flip the steaks using a wide spatula to ensure even caramelization. Roast for another 10 to 15 minutes until a knife easily pierces the thickest part of the core and the edges are deeply browned and crispy.

Serve with couscous on the side. Nutty one preferrably

Tahini sauce:

Basic Recipe Ingredients

Tahini paste: ½ cup (runny or smooth roasted sesame paste)
Lemon juice: ¼ to ⅓ cup fresh lemon juice
Garlic: 1 to 2 cloves, crushed, minced, or pressed
Salt: ½ teaspoon fine sea salt
Cold or room-temperature water: ¼ to ½ cup (added gradually) [1, 2, 3, 4, 5]

How to Make It

Combine garlic and lemon: Whisk or let the crushed garlic sit in the fresh lemon juice for a few minutes to infuse the citrus with sharp flavor (you can strain out the garlic bits if you prefer a smoother finish).
Add tahini and salt: Pour the tahini paste and salt into the lemon-garlic mixture. Whisk together; the mixture will initially seize up and turn thick and pasty.
Stream in water: Slowly add cold water a couple of tablespoons at a time while whisking. It will lighten in color and turn smooth and creamy.
Adjust consistency: Add more water until it reaches a pourable, velvety texture (like a runny salad dressing or a thicker dip). Taste and add a pinch more salt or lemon juice if needed. [1, 2, 3, 4]
Basic Recipe Ingredients
Tahini paste: ½ cup (runny or smooth roasted sesame paste)
Lemon juice: ¼ to ⅓ cup fresh lemon juice
Garlic: 1 to 2 cloves, crushed, minced, or pressed
Salt: ½ teaspoon fine sea salt
Cold or room-temperature water: ¼ to ½ cup (added gradually) [1, 2, 3, 4, 5]
How to Make It
Combine garlic and lemon: Whisk or let the crushed garlic sit in the fresh lemon juice for a few minutes to infuse the citrus with sharp flavor (you can strain out the garlic bits if you prefer a smoother finish).
Add tahini and salt: Pour the tahini paste and salt into the lemon-garlic mixture. Whisk together; the mixture will initially seize up and turn thick and pasty.
Stream in water: Slowly add cold water a couple of tablespoons at a time while whisking. It will lighten in color and turn smooth and creamy.
Adjust consistency: Add more water until it reaches a pourable, velvety texture (like a runny salad dressing or a thicker dip). Taste and add a pinch more salt or lemon juice if needed. [1, 2, 3, 4]

Waffles cu reteta de choux

 Ingredients

• 130g all-purpose flour

• 4 to 5 large eggs

• 1/2 cup (120ml) whole milk

• 1/2 cup (120ml) water

• 115g unsalted butter

• 1 tbsp sugar

• 1/2 tsp salt

• 1 tsp vanilla extract

Instructions

1. Cook the base: In a saucepan, combine the milk, water, butter, sugar, and salt. Heat over medium until the butter melts and the liquid reaches a gentle simmer.

2. Form the panade: Remove from heat, add the flour all at once, and stir vigorously until the mixture comes together into a cohesive dough ball and pulls away from the pan's sides.

3. Cool slightly: Let the mixture sit off the heat for 3 to 5 minutes so it cools enough to avoid scrambling the eggs.

4. Incorporate eggs: Beat in the eggs one at a time, followed by the vanilla extract, stirring thoroughly after each addition until the batter is smooth, thick, and glossy.

5. Cook: Ladle into a preheated, medium-hot waffle iron. Bake for 5 to 6 minutes without opening the iron prematurely, allowing steam to escape and the exterior to crisp while the egg custard sets inside.

Rata minunata

Piept de rata cu pere posate in vin

Sos de prune 

Cavolo nero tras la tigaie cu usturoi

Piure

Se face pieptul de rata frumos, piele crispy, etc.

Pere taiate se fierb in vin cu o lingura de zahar si condimente: scortisoara, cuisoare, coaja de lamaie

In tigaie se face deglazing cu vin rosu si prune. Cand se fiebe para, se toarna si vinul de acolo si se reduce cu prunele care fierb.

Sosul se trece prin sita ca sa ramana reziduurile.

Cavolo nero iese bestial prajit in tigaie cu usturoi in ulei de masline.

Se pot face si cartofi roasted si legume la cuptor in general.

yam yam

Perfect fluffy waffles

MMMM waaafffle doggy... such a good dog :) 

• 
  
• 
  
• 125g plain flour
• 1 tsp baking powder
• 1 tbsp caster sugar
• 150ml  whole milk
• 2 free-range eggs, separated
• 40g/1½oz unsalted butter, melted
• 1 tsp vanilla extract or vanilla bean paste
• salt

se bate albusul separat si se incorporeaza in celelalte ingrediente la final.

se poate pune si niste branza de vaca, cottage cheese, tvaroh, etc. cam 300g

apropos, la amestecul de baza (ca de clatite), intai se amesteca lichidele, apoi se cerne faina sa nu faca cocoloase

yammmy!

Vinete Gojujang

 Reteta simplificata de inspiratie online:

4 vinete, sau 2 si o conopida

Pentru sos 

https://www.lazycatkitchen.com/gochujang-eggplant/

Pentru metoda:

https://thedevilwearssalad.com/asian-eggplant-gochujang-glaze/

nota mea: mai mult gojujang ca nu se simte :) si la fiecare 10 minute, un basting de sos peste vinete...

yammm!

Hummus cremos de casa

 Secretele sunt urmatoarele:

Se fierbe nautul de la conserva inca 20min cu jumate de lingurita bicarbonat ca sa se flescaie bine (sau proaspat la kukta)

Se pune usturoiul tocat in zeama de lamaie sa devina mai mellow

Se pune niste ground cumin, nu mult

Se foloseste apa cu gheata (nu sunt sigur daca conteaza asa mult)

Si un tahini de calitate, cam 20% fata de naut, prea mult amaraste treaba.

https://cookieandkate.com/best-hummus-recipe/

Chermoula aubergine - yammm!

 https://www.theguardian.com/lifeandstyle/2010/jun/12/chermoula-aubergine-bulgar-recipe-ottolenghi