recipes cook

Pokemon Pokeball Cake


Yields one 6 inch sphere cake

The things you’ll need

Ingredients
  • 2 cups sugar
  • 2 cups plus 2 tablespoons all purpose flour
  • 1 cup cake flour
  • 2 ½ teaspoons baking powder
  • 1 ¼ teaspoons salt
  • ¾ cup oil
  • 3 egg whites
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 ½ cups whole milk
Equipment
  • 2 large mixing bowls
  • Rubber spatula
  • Glass measuring cup
  • Ro’s Ball Pan
  • White, black, and red frosting in decorating bags fitted with #1A tips
  • Cake tester
  • Small offset spatula
  • Cake turntable
  • Cake board
  • Small fondant rolling pin
  • Small bowl powdered sugar
  • 3 round cookie cutters
  • Small paintbrush
  • Baking spray

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a large bowl, whisk together sugar, flours, baking powder, and salt.
  3. In another large bowl, mix together oil, egg whites, vanilla and almond extracts, and whole milk until well combined.
  4. Combine wet and dry ingredients, mixing until well incorporated.
  5. Evenly divide the batter into two well sprayed halves of a ball cake pan. Bake for 1 hour and 30 minutes.
  6. Remove the cake from oven and allow to cool completely. Level the tops of each half.

Time to decorate!

  1. Use a small knife to level the round bottom of one half. Place this half on a cake board on a turntable and then top with white frosting.
  2. Gently press the other half of the cake down onto the frosted half to make a sphere.
  3. Pipe a ring of frosting around the center of the cake and then smooth with an offset spatula.
  4. Use a #1A tip to pipe white frosting over the bottom half of the cake. Do the same for the top of the cake with red frosting, leaving a gap in the center of the cake.
  5. Pipe a back ring in the gap around the center of the cake, applying even pressure all around.
  6. Roll out black and white fondant and then use round cutters to cut out circles. Use the largest cutter to cut out a black circle and then the 2 smaller cutters to cut out white circles.
  7. Use a paintbrush and water to stack the circcles together and then allow it to dry.
  8. Place the butto in the center of the Pokeball.
  9. TaDa! This Pokeball Cake catches all the flavor and fun of Pokemon for your party to enjoy!

anomyous74  asked:

OK, you must've know about my late shipment of meatballs & I heard that you are the best cook around. So...How do you improvise in cooking like a true American?

Finally, I’m getting recognized for my skills!

Okay, so if you do end up getting your meatballs, all you have to do is mix them in with some sweet barbecue sauce and grape jelly and let it slow cook in a crockpot. I know it sounds weird to put jelly in them, but trust me. My mama used to do that and she made the best meatballs in the world. They were a hit at the county fair.

Don’t listen to @torbjornspeaks he’ll just try and convince you to make Swedish meatballs. They’re terrible.

If you don’t get your meatballs, I’d suggest firing up the grill for some good old fashioned hamburgers. Medium to medium rare is the best way to cook them.

Jorrvaskr apple pie

Jorrvaskr, the famed mead hall at the centre of Whiterun, is home to the Companions and as a result, their feasting table is now laden with much more than just mead to feed these hungry warriors! This age-old recipe was passed down to me by Jorrvaskr’s caretaker, Tilma the Haggard, and is a favourite of the Companions and can always be found at their tables. With a crumbly, buttery crust and an irresistible spiced apple filling, I am proud to share this secret recipe with the rest of Tamriel! (Don’t tell Tilma though!)

You will need:
Pastry
250g plain flour
25g caster sugar
2-3 tbsp milk
125g butter, very cold and diced
2 large egg yolks
Pinch of salt
Medium sized pie tin

Filling
315g red apples, peeled and diced
1 stalk rhubarb, diced
1 egg white, beaten
45g soft brown sugar, plus extra for sprinkling
2 tbsp caster sugar
45g butter, softened, plus extra for brushing
1 shot spiced rum
2 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
1 tsp vanilla essence
¼ cup pecans, chopped

Method:
To make the pie crust, put the flour, sugar, salt, and butter into a food processor and blend until a breadcrumb consistency is reached. Add the egg yolk and whizz again for a moment, and finally the milk. Once the dough has formed, turn it out onto a lightly floured surface and work until it is smooth. Wrap in cling wrap and chill for half an hour minimum before using.

Preheat your oven to 200C/400F and place the pie tin in to heat up.

In a mixing bowl, combine all the filling ingredients except for the egg white and mix thoroughly.

Dust your work surface with flour and roll out your pastry into a circle to fit your pie tin, leaving aside a small quantity of dough to make the top lattice. Fit the pastry to the tin, then spoon in the filling evenly. Sprinkle the top with brown sugar.

Using a roller cutter or knife, cut out a lattice with the last of the dough and secure to the top of your pie. Brush all over with butter and the egg white to glaze.

Bake for 30 minutes on the middle shelf. Leave to cool for 15 minutes before removing from the tin. Serve hot with a drizzle of custard or vanilla ice cream.

instagram

Emoji Donuts


Yields 5-6 donuts

The things you’ll need

Ingredients
Dough
  • ¾ cup warm milk
  • 1 packet active dry yeast
  • 3 tablespoons sugar
  • ¼ teaspoon almond extract
  • 2 ½ cups all purpose flour
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter, at room temperature
  • 2 egg yolks
  • ½ vanilla bean
Filling
  • 1 box vanilla pudding mix
  • 2 cups cold milk
Icing
  • Powdered sugar
  • Lemon juice
  • Yellow food coloring
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer
  • Rubber spatula
  • Whisk
  • Dry pastry brush
  • Rolling pin
  • Cookie cutter ring
  • Candy thermometer
  • Spider
  • Baking sheet lined with paper towels
  • Skewers
  • Decorating bag fitted with a #2A tip
  • Black and red royal icing in decorating bags fitted with #2 tips
  • Small paintbrush
  • Pink luster dust
  • Frying oil

Let’s get started!

  1. In a small bowl, mix warm milk, yeast and sugar and allow to sit for 10 minutes to activate.
  2. In a large bowl, combine yeast mixture, egg yolks, butter and almond extract. Mix until well combined.
  3. Slowly mix in flour, and then add the salt half way through adding the flour.
  4. Once all the flour is mixed in, knead for a few minutes.
  5. Place dough into a greased bowl and allow to sit until it has doubled in size.
  6. Place rested dough into a floured surface and carefully form it into a flat disc.
  7. Use a ring cookie cutter to cut out 5 or 6 donuts. Cover the donuts with a towel adn let them rest about 10 minutes.
  8. Heat oil to 350ºF, keeping track of the temperature with a candy thermometer.
  9. When the donuts have sest for about 10 to 15 minutes, place them in the hot oil.
  10. Fry a few minutes on each side and then use a spider to place each donut onto a baking sheet lined with paper towel. Allow to cool.
  11. Combine pudding mix with 2 cups of colk milk and mix until well combined. Use a #2A tip to fill donuts with vanilla cream.

Time to decorate!

  1. Combine powdered sugar and lemon juice and whisk until desired consistency. Use food coloring to dye the icing yellow.
  2. Pipe Emoji faces onto each donut using red and black royal icing.
Arrietty soup

Since it is  Ghibli Gourmet month, I wanted to share this recipe for a soup that looks just like the one Arrietty and her family eats in The secret world of Arrietty!

When I rewatched Arrietty a couple of days ago and saw this soup, I thought that it looked just like a traditional Swedish vegetable soup. So I thought I could share the recipe. ^^ 

In my family we call it summer soup since you eat it in summer when there are fresh vegetables.

Recipe for 5 persons, cooking time 30 mins  

Ingredients:                                                                                                            3-4 Carrots depending on size  

½ Cauliflower

1 Broccoli 

1 Small Leek

2 dl Fresh or frozen Green peas

8-10 dl Water

2 tbsp Flour

5 dl Milk

1 tsp Salt

1 dl Parsley 

Black pepper

Start by washing all the vegetables. Cut the carrots in coin big pieces and slice the leek into thin slices.  

Then break the broccoli and cauliflower in bite size bouquets. 

When you are done with cutting all the vegetables heat up some butter in a pan. When the butter has melted, add in the leek and fry until the leek has softened. It should not get any color, just a little bit translucent.

Then start with adding 8 dl water and 1 tsp salt to the pot with leek. Bring the water to a boil. When it´s boiling add the broccoli and cauliflower. Add more water if needed, the water should just cover the vegetables.   

Bring it to the boil again and then let it boil for about 1 min. Then add the carrots and boil for 3-5 minutes or until all the vegetables are barely soft. While it is boiling, put a strainer over a bowl. You need it to keep the water after straining the vegetables.

To check if the vegetables are done, stick something threw them and taste them.

Drain the vegetables over the bowl.

After draining the vegetables put them aside and put the water back into the pot.

Now it is time for the flour. With a whisk, whisk together 2 tbsp flour and about 3 tbsp milk in a bowl. This is the roux that will make the soup a little bit thicker.

Add the rest of the milk to the pot with water and let it come to a boil. When its boiling add the roux (flour and milk mixture) while whisking. When it´s all combined, add the vegetables and the green peas. Let it boil and add black pepper and salt to taste.

Cut the parsley, save some bigger bits for decoration and the soup from Arrietty is done!

I totally forgot about the parsley ~_~; .But it really improves the taste a lot, so don´t forget it!

Here is the final product!

I should have skipped the leek just for the looks and add the parsley but otherwise I think it turned out really well. ^^

As you see I use dl (deciliters) and not cups for measuring. 1 cup is about 2,25 dl.   

This is probably my favorite soup so I hope you try it and enjoy it too.

Originally posted by jyoshikausei

(the GIF means see ya in sign langue) 

Tex Mex Lentil + Quinoa Stew

Now. This is a very, very close recipe to one I’ve posted before. In fact, it’s just a conversion to vegetarian/vegan. I’m still waffling with making the full switch but it’s always a good time to start trying to convert some of my older recipes while I’m ironing out the other bugs.

  • 1 lb dried lentils (rinsed and cooked to package instruction)
  • 2 cups of quinoa (cooked to the package’s instruction)
  • 2 TBSP of oil, such as olive
  • ½ large red onion, diced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
  • 1 jalapeno pepper
  • 2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
  • 3-5 cloves of garlic
  • ¼ cup apple cider vinegar
  • 28 oz can of crushed tomatoes (low sodium or no salt added)
  • 32 oz carton of vegetable stock (low sodium or no salt added)
  • 15 oz can diced tomatoes (low sodium or no salt added)
  • 2 TBSP tomato paste
  • 1 ½ cups frozen corn
  • salt, to taste
  • ¾ tsp black pepper
  • 2-3 TBSP chili powder
  • 1 TBSP paprika
  • 1 TBSP cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • juice of half a very ripe lemon

Directions: Prepare all the vegetables and set them aside. Start cooking your lentils while you’re prepping them, too. In a HUGE stewing pot heat up the cooking oil over high heat. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance.

Hopefully, your lentils are tender by now, so drain them and add them; stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. After that’s all set up, add the crushed tomatoes, vegetable stock, diced tomatoes, tomato paste, and corn. Add a generous amount of your salt, but be mindful of the salt that might be in your liquids. Bring the heat up to high until the contents begin to boil.

Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12-14  massive portions.

4

Salmon with Blistered Tomatoes 

Hey! I have missed all of you so much. Though I’m not returning with a full start to finish recipe, I did some cooking, and I definitely waned to share with all of you – especially since I brought my camera out. I also wanted to let all of you know that I regularly update my instagram. My profile is bakingwithbooks

Ingredients 

1.5 lb skin-on salmon cut into three portions 

Seasoning blend for salmon: kosher salt, black pepper, Herbs de Provence, smoked paprika, hot paprika 

One pint mixed (orange and red) cherry tomatoes, rinsed and stems removed 

Olive oil 

½ large shallot, sliced or roughly chopped 

2 cloves garlic, roughly chopped 

Fresh parsley, roughly chopped 

Kosher salt and pepper 

Strawberry balsamic dressing (found at Whole Foods)

Directions 

In a large cast iron skillet over medium heat, drizzle a fair amount of olive oil and add in the shallots and garlic and let them sweat and infuse into the oil. 

After about 1 minute, add in the tomatoes, season generously with salt and pepper and allow them to blister for about 3 minutes. 

Remove tomatoes to a bowl. 

Add a little more olive oil to the pan and place the salmon skin-side down into the pan, searing for about 2 minutes. 

Flip and continue cooking for about 4-5 minutes. 

Add back in the tomatoes and add in a small amount of strawberry balsamic. 

Remove from heat when salmon is finished (should be moist and still slightly pink). 

Serve while hot. 

Enjoy!  

5 Ingredient Vegan Cookies:

Ohhh My Gosh! Let me just say these taste amazing and are so much more healthy than any cookie you can buy at the store. They are really low in calories and are 100% vegan :)

Ingredients:

  • ½ Cup oat flour.
  • ¼ Self raising flour.
  • 2 Tbs maple syrup.
  • ½ Cup almond milk.
  • 2 Tbs chocolate chips (vegan)

Method:

  • Combine all ingredients in a bowl.
  • Mix until it becomes a dough.
  • Split into small parts and smooth into disks on a baking tray.
  • Cook in the oven until slightly golden.

These taste so good and took me honestly 10 minutes to make. if you ever try my recipes please send me a message saying what I can improve on :)

anonymous asked:

What recipes can I make in only a pot or pan with inexpensive ingredients? (Btw I love your blog)

Hey Anon! 
Thank you for the kind words :D

For inexpensive staples you should look into stocking:

Rice - one big bag can last usually 2 or more months but its worth the investment
Sugar - one bag can last a while
Beans - I’m looking at dried as they’re less expensive than canned, but you can buy a small bag a week if you want.
Vinegar - For most recipes I’d recommend Red wine or Apple Cider vinegar, but white can work as well. A large bottle isn’t too pricey and will last a while.


Inexpensive ingredients can range, but my usual go-to when I’m budgeting my meals more are these:
Lentils (dried is less expensive then cans)
Another type of beans (chickpea, Kidney, Black-eyed)
Cooking Onion (you can usually buy a bag for $2 and they last a month)
Garlic
Tomato
Mushrooms
Cabbage
Carrots
Soy sauce and or hot sauce

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Using these ingredients you can make a few different recipes.

These are my own, and based on what I’ve made in the past. I don’t now your access to spices, and spices can be quite expensive so I’ll leave them as optional, however flavour will be better with spices.

Vegetable Stock
Veggie stock is super easy to make, and requires your veggie scraps, a pot and a freezer. For me, it saved me about $3 a week. Although seeming like a small amount, that’s ~$156 a year.

As you cook more, you can cut off the ends of the veggies (such as the tops of carrots, the ends of broccoli or mushrooms, the skins of garlic or onion). Rather than throwing them out, you can store these ends in a bag or container and collect them in the freezer. when your container is full, put them in a pot and cover with water. Add any herbs (oregano, Thyme, Bay) and salt and pepper to taste. Bring your pot to the boil and then reduce to a simmer. Cook for 25-35 minutes. 
Once done, drain the broth into a bowl, you can just try to pour it carefully or if you have a strainer to use, drain it through the strainer. Discard the boiled veggie scraps.
You can store the broth in the fridge for up to 4 days or the freezer for up to 5 months. 

Lentil Cabbage Soup
If you have been collecting veggie scraps or have some homemade veggie stock available to you you can easily make this dish. Its a quick, light meal that you can also add cooked rice to if you desire.

½ cup sliced Cabbage
1/3 cup lentils (or another bean) - pre-cooked
1 clove minced Garlic
Pepper and salt to taste
2 cups Vegetable stock
1 tsp soy sauce or hot sauce
½ cup cooked rice (optional)*

Bring your veggie stock to a boil with the pepper and garlic. Mix in the hot sauce or soy sauce. Taste and add salt to your preference. Add the lentils and if using rice, spoon the rice out into a bowl. Add your cabbage to the soup and cook for 1-2 minutes. 
Once the cabbage is cooked, pour into the bowl over rice(if using) and enjoy!

*You can use rice, pasta or quinoa for this recipe


Red beans and rice
Assuming you have invested in a large bag of rice to use for the month, this is a great protein packed starch to have along side veggies.

1 Cup rice 
1 ¾ cups water 
½ cup red beans or lentils
½ cup chopped tomato
Salt to taste

If using white rice and pre-cooked lentils/beans, add the rice and tomato to a pan with your salt. Add 1 ¾ cups of water and bring to the boil. once at the boil, reduce to medium heat and cook for 15-18 minutes. At the 13 - 15 minute mark, add your beans/lentils and continue cooking. Once the water has boiled away, fluff your rice.

If using brown rice pre-cooked lentils/beans, add the rice and tomato to a pan with your salt. Add 2 ½ cups of water and bring to the boil. reduce to medium heat and cook for 25 - 30 minutes. At the 23 - 25 minute mark, add your beans/lentils and continue cooking. Once the water has boiled away, fluff your rice.

You can also add Mexican chili spice or paprika to the rice to add flavour.


Cabbage Rolls
This recipe will use most of the ingredients listed above, and can be used to make lunches or dinners for a while. The lentil filling will last in the fridge for half a week to 5 days.

Cabbage - take off the leaves and use the largest outside leaves for this recipe
1 ½ Cup Lentils (cooked)
1 medium Tomato diced (or ½ large tomato)
2-3 Sliced Mushroom
½ diced Onion
2 cloves Garlic, minced
1 tsp soy sauce or hot sauce (different flavour depending on what you add)
1 cup water
Pepper and Salt to Taste
Recommended but not required - 1 tsp Mexican chili spice,  1/2 tsp ginger or ginger powder

Bring a pot of water to a boil, in this pot you will be blanching the cabbage leaves. This will help wrap the filling in the cabbage leaves without the rolls coming undone or being too bitter. Submerge a few leaves at a time and cook for 1 to 3 minutes. 
Set the cabbage leaves aside and begin working on the filling.

For the filling
Have the lentils cooked ahead of time or use a 400ml can of lentils for this. 
In your pan, add a few TBS of water or vegetable stock instead of oil to cook your Onion and mushroom. Add the onion and mushroom to the pan and cook on medium heat for 5 minutes or until soft. Add the garlic and any spices you’re using excluding Salt. This includes soy sauce or hot sauce(I’d recommend Sriracha). 
Add your tomato and ½ the extra water. After 7-10 minutes add the Lentils. If your pot is drying out, add more water to the pot as you cook. Since you’re not using oil, the risk of your dish sticking is higher so you want to keep a layer of water/sauce in the pot while cooking.
Cook for 10 -13 minutes, and keep adding water up to the 8 minute mark. Once the filling starts looking like a saucy ‘meat like’ filling you can take it off the heat. 

Spoon your filling into you cabbage leaves and roll them up. You can store the filling on its own and make up blanched leaves or store the full rolls for almost a week.

Cole Slaw
This is a simple oil and vinegar dressed coleslaw, 

1 cup Cabbage - Cut into thin strips
½ cup Carrot - cut into thin strips 

¼ cup vinegar
1tsp sugar
Salt and pepper to taste
1 clove diced Garlic
Optional (but reccomended) 2TBS Olive or peanut oil


Prepare the dressing first, using the Vinegar, Salt, pepper, sugar, garlic and Oil. (note: The oil makes this recipe more palatable, but its not required. This dressing is to wilt down the cabbage and carrot and add some acid to the recipe).
Cut up your carrot, and cabbage. Add to a bowl with your vinegar dressing and let rest for 15-20 minutes or until the cabbage wilts. This can be stored for 1 - 1 ½ week.

Lentil Slaw
This is a little off the beaten path, but a nice no-cook meal like the cole slaw above.

1 cup Cabbage - Cut into thin strips 
½ cup Carrot - cut into thin strips
½ cup lentils (cooked)
Optional -  1/2 cup Diced Tomato

¼ cup vinegar 
1tsp sugar
Salt and pepper to taste
1 clove diced Garlic
Optional (but reccomended) 2TBS Olive or peanut oil

Prepare the dressing first, using the Vinegar, Salt, pepper, sugar, garlic and Oil. (note: The oil makes this recipe more palatable, but its not required. This dressing is to wilt down the cabbage and carrot and add some acid to the recipe).
I highly recommend Apple Cider vinegar or Red Wine vinegar for this recipe but you can use white vinegar. 

Cut up your carrot, and cabbage. Add to a bowl with your vinegar dressing and let rest for 15-20 minutes. Prepare your lentils and diced tomato (if using). You can add an extra bulb of garlic to your lentil mix if wanted.

Once the Cabbage is wilted, mix in your lentils (and tomato if using). Once mixed you can serve.


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One little note - Most of these recipes I do by sight, so I’ve never written them out until now. The ratios may need a little tweaking when you make them so taste as you go. I tend to eat low salt, low sugar so my taste is very different from the average westerner.

I hope these helped, and isn’t just a wall of text - Good luck!
Vegan and Vegetarian Recipes!

4 Ingredient Banana Bread:

This is a super healthy, really tasty banana bread that I make all the time! My family and friends love it. <3 To prepare it takes about 10 minutes and 10-20 to cook. :) 

Ingredients:

  • 3 Bananas.
  • 1 ½ cup flour of your choice (preferably self raising)
  • ½ cup sweetener/stevia.
  • A dash of dairy free milk (if needed)

Method:

  • Mash bananas in a bowel until smooth.
  • Sift flour and sugar into the mix.
  • Mix together and add any liquid to make it easier to combine if needed.
  • cook in the oven in a lined baking tray/ bread tray until golden 
  • Put a toothpick in it to see if it cooked through.

This is completely vegan, vegetarian and all of that good stuff. Also a healthy alternative to regular banana bread. If you want, you can add 1 egg to it, this makes it a bit chewier if you are looking for a non vegan option. <3