From: https://www.onceuponachef.com/recipes/banana-pancakes.html 230g / 1.5 cups all purpose flour, spooned into measuring cup and leveled off 300g / 1 cup plus 2 tablespoons low fat milk 2 TBSP. sugar 10g / 2.5 tsp. baking powder 1/2 tsp. salt 1 small, over-ripe banana, peeled (the browner, the better) 2 large eggs 1/2 tsp. vanilla extract 3 TBSP. unsalted butter, melted
From, The food of Sechuan, by Fuchsia Dunlop (p. 266): Ingredients 600g eggplants 1.5 TBSP. Sichuan chili bean paste (Toban Djan/Doubanjiang) 1.5 TBSP. chopped garlic 1 TBSP. finely chopped ginger 150mL hot stock or water 4 tsp. superfine sugar 1 tsp. light soy sauce 3/4 tsp. potato starch + 1 TBSP. cold water 1 TBSP. Chinkiang vinegar 6 TBSP. thinly sliced scallion greens
Buy: 2 onions, peeled and chopped 2 medium carrots, peeled and chopped 1 celery stick, trimmed and chopped Few thyme sprigs 2 TBSP tomato puree 2 x 400g tins borlotti beans, rinsed and drained 150g cherry tomatoes, halved Large handful of basil, finely shredded Further: 2 TBSP olive oil, plus a little extra to drizzle (optional) 1 bay leaf 80g smoked back bacon, trimmed of fat and chopped 600-800ml chicken stock or water 75g spaghetti, broken into small pieces Parmesan, for grating (optional) From: countryandtownhouse
In 2cm of water, 20-25mins: 1kg potatoes starchy, peeled and cut into large pieces 750g carrots carrots cut into large chunks 500g white onions thinly sliced Then: 3 tablespoons unsalted butter 1 bay leaf 1/2 tsp. nutmeg freshly grated 120ml cup milk hot Salt Pepper freshly ground From: https://www.196flavors.com/netherlands-hutspot/
From, The food of Sechuan, by Fuchsia Dunlop (p. 349): 300g fresh / 200g dried noodles Choy Sum or other Leafy greens 1 1/2 tsp sesame paste 1 TBSP. cooking oil 3 TBSP. Yibin yacai or Tianjin pres. veg. 1-1.5 tsp. ground roasted sechuan pepper kernels 2 TBSP. light soy sauce 4-6 TBSP. chile oil (with sediment 1 tsp. sesame oil 3 TBSP. roasted peanuts (optional) 2 tsp. finely chopped garlic
From, The food of Sechuan, by Fuchsia Dunlop (p. 366): 200g dried sweet pot noodles 2 handful of bean sprouts / shiitake or enoki 2 TBSP. thinly sliced scallions 2 TBSP. finely chopped mustard tuber (zhacai) 2 TBSP. finely chopped celery 2 TBSP. crisp deep friend soy beans Seasonings: 2 tsp. finely chopped garlic 1 tsp. ground roasted sechuan pepper kernels OR: 1 tsp sichuan pepper oil 1/4 tsp. salt 4 tsp....
Skillet + Oven Method From omnivorescookbook: Pre-heat oven to 425°F (218°C) duck breast skin side down in a cold killet and cook over medium heat. Simmering skin -> turn down heat to medium-low, cook for another 10-12 minutes Golden brown skin -> pan into oven Keep rendering fat skin-side down for 8 minutes. Flip the duck breast and continue to bake for 6 to 8 minutes. The duck will reach medium inside, and the skin will crisp up perfectly....
Cake Recipe From: Alexandra Cooks 113g unsalted butter, room temperature zest from 1 large lemon 1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling) 1 egg, room temperature 1 tsp. vanilla 256g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt (I like 1.25 tsp) 2 cups fresh blueberries, picked over (see below) 1/2 cup buttermilk Picked Blueberries From:...
Vegetarian Japchae Recipe 200g Fresh Spinach 1 carrot 1 small onion 100g Sweet Potato Noodles (dangmyeon) 1 tsp. Sesame seeds 1 spring onions 100g fresh shiitake (or dried eq.) 1 small (or 1/2 big) yellow/red bell pepper Garnish: 1/2 TBSP. sugar 1 TBSP. sesame oil 1 TBSP. Soy sauce 1/2 tsp. pepper Sources Matt Zip Alternate recipe: Maangchi
From: A Cook’s Book by Nigel Slater (p. 343): 1kg leeks 70g butter 450g puff pastry 200g cheddar 1 egg