Author: Richard

So I have 5kg of pickled onions to do.

I think the following: 5kg onions;250 g salt (over night sprinkle and then wash off); 3ltr white wine vinegar;750 g sugar; 50g root ginger bruised or chopped; 10tsp all spice;10 blades mace; 5tsp peppercorns; 5 cinnamon sticks; 2tsp chilli flakes; 10 bay leaves.

10 Jats made 500g

ingredients

6 cups peeled and cubed Granny Smith apples2 cups halved strawberries1/4 cup sugar1/2 tsp ground cinnamon

Oat Crumble Topping1 1/2 cups large flake oats1 1/2 cups flour1 1/2 cups packed brown sugar1 tsp ground cinnamon3/4 cup butter

directions

1. Preheat oven to 350°F. Coat an 11×7-inch baking dish with non- stick cooking spray.
2. In a large bowl, toss apples, strawberries, sugar and cinnamon. Place in prepared baking dish.
3. For the topping, in a large bowl, mix oats, flour, brown sugar and cinnamon. Add butter, mixing with a fork until crumbly. Sprinkle over fruit.
4. Bake uncovered for 25 minutes. Loosely cover crisp with aluminum foil and bake an additional 10 minutes.

INGREDIENTS

For Energy Bites AND Truffles

• ▢ 1 cup pecans
• ▢ 2 tablespoons cocoa powder
• ▢ 2 tablespoons pure maple syrup
• ▢ 2 teaspoons lemon juice
• ▢ 1 teaspoon lemon zest
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon pure vanilla extract
• ▢ 1/8 teaspoon sea salt

For Energy Bites

• ▢ 1/2 cup gluten-free oats

For Truffles

• ▢ 1/3 cup pecans, additional
• ▢ 3 tablespoons hemp seeds

INSTRUCTIONS

• Combine all ingredients {depending upon which version you are making} in a food processor, and process until mixture is sticky and well combined.
• Shape mixture in to 10 ~ 1-inch balls, and place on a tray or plate lined with parchment paper. You can eat them immediately, or place them in the freezer for at least 10 minutes {you can store them in the freezer as well} before eating.

COMPLETELY BANANAS BREAD

Recipe

“TORTILLA DE PATATAS (Potato Omelette)
INGREDIENTS
2 lbs of potatoes, peeled and thinly sliced
2 large onions, peeled and thinly sliced (You can leave these out if you prefer — many people in Spain don’t use anything other than potatoes, oil, eggs and salt in their tortilla, but I like the flavour of the onion.)
8 large eggs, whisked
1 teaspoon fresh thyme or ½ teaspoon dried thyme (Again, you can leave this out if you prefer. Personally, I love it!)
½ cup of olive oil (I know this sounds like a lot of oil, but it doesn’t make the tortilla greasy, and it makes a big difference to the end result. I’ve tried it with less oil, and it doesn’t taste nearly as good. If you don’t want to use that much oil, this recipe will still work with less — it just won’t taste quite the same.)
Salt and Pepper to taste
METHOD
Put the oil into a 10” non-stick frying pan over a medium heat.
Add the sliced potatoes to the pan and cook over a medium heat for five minutes, or until they begin to soften.
Add the sliced onions and thyme (if using) to the potatoes, with[…]”

“over. Then slide the omelette back into the pan to sit over a medium heat for a minute or two to brown the top, which is now the bottom. NOTE: You can leave out this step if you want to. The omelette will still be cooked, just a little pale. If you are going to do it though, again, take care not to burn yourself. I’d recommend that you hold the pan handle and the plate with a cloth and do it over a sink or the kitchen worktop.
Turn off the heat and allow the omelette to cool in the pan, before turning it out, cutting into wedges and serving.
NOTE: This omelette is best eaten lukewarm, but it’s good cold too. It also makes a delicious sandwich filling or brunch dish, served with crispy bacon and grilled tomatoes.”

Excerpt From
Tapas, Carrot Cake and a Corpse
Sherri Bryan
https://books.apple.com/gb/book/tapas-carrot-cake-and-a-corpse/id998358864
This material may be protected by copyright.

“BAKED WHITING FILLETS WITH CHERRY TOMATOES, TARRAGON AND CAPERS
INGREDIENTS
2 Whiting fillets
A little oil
A small glass dry white wine
2 teaspoons fresh tarragon leaves
2 cloves garlic, broken open with a rolling pin or flat knife blade
1 lemon
2 teaspoons capers
10 whole cherry tomatoes
Salt and pepper to taste
METHOD
Preheat the oven to 180°C.
You will need two sheets of baking paper (you can use tinfoil if you don’t have baking paper), big enough to make a parcel around the fish, leaving a space at the top.
Brush a little oil onto the sheet to help prevent the fish from sticking.
Place a slice of lemon in th”

“Place a slice of lemon in the centre of the sheet. Place the fish fillet on top and put five whole cherry tomatoes, a teaspoon of capers and a garlic clove around it.
Season well with salt and pepper and then scatter a teaspoon of tarragon leaves on top of the fish.
Bring up the sides of the sheet and add half a glass of wine to each parcel, together with a squeeze of lemon juice.
Seal the parcel. NOTE: Don’t forget to leave a space at the top of the parcel so the fish has room to steam.  
Bake in the preheated oven for 12 to 15 minutes.
Open the parcels at the table, taking care to keep your hands away from the steam that will billow out. The smell is gorgeous and the taste is even better!
NOTE: These are good served with steamed green beans or wilted spinach, buttered carrots and baby potatoes.”

Excerpt From
Tapas, Carrot Cake and a Corpse
Sherri Bryan
https://books.apple.com/gb/book/tapas-carrot-cake-and-a-corpse/id998358864
This material may be protected by copyright.

“CARROT CAKE
Serves 10
INGREDIENTSFOR THE CAKE
10 oz plain flour
2 level teaspoons baking powder
1 level teaspoon bicarbonate of soda
1 level teaspoon salt
2 level teaspoons ground cinnamon
1 level teaspoon ground ginger
1 level teaspoon ground nutmeg
7 oz dark brown sugar
3½ oz caster sugar
4 large beaten eggs
9 fl oz sunflower oil (or half sunflower oil, half olive oil)
1 tablespoon vanilla extract
4 carrots, peeled and grated (about 1 lb in weight)
14 oz can crushed pineapple, well drained
4 oz pecans, chopped (if you don’t want to put these in, substitute with one extra carrot)
FOR THE ICING”

“6 oz softened cream cheese (leave out of the fridge for a while)
2 oz softened, unsalted butter
1 teaspoon vanilla extract
9 oz icing (powdered) sugar
1 to 2 tablespoons milk 
METHOD
Preheat oven to 180ºC/350ºF/Gas mark 4. Line a 13″ x 9″ tin with non-stick baking paper.
Sift the first seven ingredients only into a large bowl, and then stir in the sugars until blended together. Make a well in the centre.
In a jug or bowl, beat together the eggs, oil and vanilla extract and pour the mixture into the well. Using an electric beater on a slow speed, gradually draw the flour mixture from the side of the bowl and then turn up the speed and beat until a smooth batter forms.
Stir in the carrots and the crushed pineapple (and chopped nuts if using) until everything is mixed together well.
Pour the mixture into the prepared tin and smooth the surface with the back of a spoon or a pallet knife.
Bake in the centre of the preheated oven for 50 minutes to one hour, or until the cake is firm and a skewer inserted into the middle comes out clean[…]”

“Remove the cake from the oven and leave to completely cool before removing from the tin and discarding the baking paper.
Make the icing by beating together the cream cheese, softened butter and vanilla extract until smooth, and then gradually beating in the icing sugar until it’s all combined. Add a little milk if necessary to help make the icing a spreadable consistency and then decorate the top of the cake with it.
Refrigerate for about an hour before cutting into squares and serving.
NOTE: I’ve made this cake before just with granulated sugar when I haven’t had brown or caster sugar, and it’s turned out fine. I’ve also used mixed spice when I haven’t had any ginger and it was okay, and I’ve also made it without nuts. Again, it was perfectly fine.”

Excerpt From
Tapas, Carrot Cake and a Corpse
Sherri Bryan
https://books.apple.com/gb/book/tapas-carrot-cake-and-a-corpse/id998358864
This material may be protected by copyright.