Food Lab: The Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)
Don’t miss the recipe links at the bottom:
Link via Ask MeFi.
Yum!
Just a collection of some recipe links I stumbled upon recently…
Not Quite Nigella: Water Chestnut & Coconut Custard (love this dessert at our local Thai restaurant)
Smitten Kitchen: Blueberry Crumb Cake (I love blueberries!)
Chefkoch.de: Saftiger Nuss-Joghurt-Guglhupf (gebacken und für lecker befunden)
Chefkoch.de: Heidelbeerkuchen mit Saure-Sahne-Guss (gebacken und für sehr lecker befunden)
German Abendbrot: 70 verschiedene Kartoffelsalate (damit man nicht immer den “Standard-Kartoffelsalat” machen muss)
German Abendbrot: Raita mit Tomate, Gurke, Minze und Rote-Bete-Blättern
Living at Home: Erdbeer-Brownie-Kuchen
Middle-Earth Recipes is part of the LOTRfanclub Scrapbook and contains gems like
and many more. Yum!
Link found in this MeFi thread in honor of the 75th anniversary of “The Hobbit”: In a hole in the ground there lived a hobbit.
New York Times: A Radical Rethinking of Thanksgiving Leftovers, by Mark Bittman. Link via AskMeFi.
Wow, these recipes make me want to cook a Thanksgiving dinner solely to have leftovers for these meals… and Thanksgiving isn’t even celebrated here in Germany.
A few years ago André made a “classical” Thanksgiving dinner for Christmas, using Take Control of Thanksgiving Dinner by by Joe Kissell as a guide. (I got to be the helper, yay!) It was really tasty, and I especially liked the stuffing. We should definitely do this again some time.
It seems all links come in pairs today…
Zucchini Brownies (vegan)
I got this recipe from Rabi and converted it to metric measurements. I’ve baked the brownies several times in the past few weeks, and everyone loved them! You can’t taste the zucchini, which act as a binding agent (instead of eggs).
Ingredients:
250g flour
150g sugar
60g cocoa powder
1 tsp baking powder
1 tsp salt
500-550g grated zucchini
125ml maple syrup
125ml vegetable oil
vanilla aroma
Combine the dry ingredients in a large mixing bowl. Add maple syrup, oil and vanilla and mix until you get a pasty batter. Stir in zucchini and mix well. Optionally, add chopped nuts or what have you.
Spread in a baking pan (I use an 23x33cm casserole dish) and bake for 30 to 45 minutes at 175°C. Let them cool before cutting. They taste best the day after they’re baked, but keep for several days (if you can stop yourself from eating them all).
I took some to work, made some for friends and brought some over to my neighbour, and noone was able to guess which vegetable makes up almost half of these brownies. Enjoy!
Smitten Kitchen: Zucchini Fritters. I recently made something similar (Zucchinipuffer, as we call them in German) without a recipe, and they turned out a bit bland, but they’re great with curry-yoghurt-dip.
Chai Oatmeal and Chai Oatmeal – I love chai, so I’ve got to try this!
Homemade Mashmallows and slated brown butter crispy treats. I’ve made the latter lots of times, they’re easy to make and taste really good.
I like Raita, and here’s an AskMeFi thread with Raita recipes.
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