Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner
I don’t understand a goddamn word but I feel the emotion in a deep, primal way.
ok i translated this (roughly. he speaks 100 words per second) cause this looks delicious:
take a portobello mushroom cap and massage it (delicately) with oil [olive i’m assuming], salt & pepper on both sides; lay it on a bed of aromatic herbs and add a couple garlic cloves; put it in the oven for about 30mins at 200ºc
cut a red onion [he uses a tropea red onion but i’m not sure you can find those abroad] in half, peel it and cut in little strips; in a pot melt some butter, add some olive oil and then the sliced onion; after a couple minutes add salt, apple cider vinegar and a teaspoon of cane sugar
in a little pan cook tomino cheese [it’s basically fresh cow milk cheese i’m sure there’s similar ones in other countries too] with a tiny bit of olive oil (3mins per side); lay it on the mushroom (elegantly) and put it back in the oven for a couple of minutes [at least that’s what i think he’s saying???]
prepare the secret sauce: mayonnaise + mustard + tabasco + worcestershire sauce [that how you spell it???] + smoked paprika
cut the bun in half and toast it a little. now it’s time to assemble (in the following order): bread, sauce, fresh rocket salad/arugula, mushroom + tomino cheese (mamma mia!), caramelised onion, bread
cut it in half to admire it better—what are we even talking about???
I showed this tiktok to my grandma to make her laugh, but now she’s all excited and actually wants to make a chocolate potato cake. We’re gonna do it.
I’ll keep everyone posted.
It’s happening, folks!
Looks good, but we’re not done yet!
Our sweet, sweet child needs to cool before we add the finishing touches!
My creation is complete!
After dinner, we’ll give it a taste test!
I wonder how it’ll taste.
Oh…
My…
God.
It’s incredible!
This stupid cake, made with potatoes … is delicious! It’s so sweet, moist, and decadent, just like a brownie! And I don’t even like chocolate or potatoes!
The recipe from the tiktok was pretty much impossible to find. I looked high and low, but everyone posted recipes that I KNOW he didn’t use because the ingredients and methods were different. After some searching, my grandma and I came up with our own recipe.
For the Cake:
1 cup mashed potato
2 cups sour cream
1 ¾ cup flour
1 ¾ cup sugar
¾ cup unsweetened cocoa powder
½ cup softened butter
2 eggs
1 ½ tsp baking soda
1 tsp vanilla
Pinch of salt
For the Drizzle:
4 oz semi-sweet chocolate
½ cup sugar
3 tbsp corn syrup
2 tbsp water
A lot of recipes called for a mixer or a processor, but my grandma and I wanted to make an every-man kind of recipe, since we know not everyone has those things. Plus they’re heavy and a pain to clean anyway, so bowls it is!
Instructions:
1. Peel and boil the potato, then mash it. Set aside to cool. Go to the bathroom, do your homework, then come back. That should be enough time.
2. Set oven to 350°F.
3. Cream butter. This means putting the sugar and butter into a bowl and mashing it together with a fork until it’s thoroughly mixed.
3. Put everything else in the same bowl, including the mashed potato. Mix and stir well. Work those muscles!
4. Grease a pan (doesn’t matter what kind you use) and spatula batter into pan. Even out if necessary.
5. Bake in oven for 40 minutes.
6. Test cake with pick. If nothing sticks, it’s finished. If batter does stick to pick, let it bake a bit longer but make sure it doesn’t burn. Remove and set aside to cool.
For the Drizzle:
1. Cut chocolate into tiny squares.
2. In a small pot, mix sugar, corn syrup, and water.
3. On medium heat, wait for mixture to sizzle and stir it. Do NOT let it boil.
4. Remove from element and add chocolate.
5. Wait for squares to melt, then mix.
6. Drizzle or pour over cake.
Enjoy!
I’m so glad there’s a recipe now, I really want to try this!
Hey here is a thing that happened. We went for a simple ganache for the glaze. Heated 1 cup of cream till hot then poured over 1 cup of semisweet and 1 cup of milk chocolate chips. Whisk untill melted and pour over your chocolate mash potato cake
Found the original recipe! (Apparently it was listed as a caramel potato cake in the original recipe book??? Anyway, now there’s two CPC recipes!)
Chocolate Potato Cake
½ cup butter 1 cup sugar 2 eggs ½ cup milk ½ cup hot riced
potatoes [just pure potato, mashed, no milk or butter or pepper or salt or whatever, just pure mashed potato] 1 cup flour 2 tsp baking powder ½ tsp cinnamon ½ tsp clove ½ tsp nutmeg ½ cup grated chocolate ½ cup chopped nut
meats [optional, never ever feel pressured to add nuts to your
chocolate cake, our guy here didn’t!]
Just… put everything into the mixing bowl in that order, with lots of mixing in between each addition.
Into a greased and/or lined tin, and then into a moderate oven for 55 minutes (or until cooked).
Frosting
2 Tbs butter 1 cup sugar ¼ cup milk 1 square unsweetened
chocolate ½ tsp vanilla [also optional, since again, not mentioned by our maker here!]
Boil, but be careful it doesn’t burn. …Basically? Stir constantly! (also, apparently the vanilla only gets added after the mix is taken off the heat…)
From the household: the easiest bread recipe with really good results
This is the bread I make when I need plain white bread for everyday sandwich or toast purposes. It has a lovely crumb and is a substantial bread, not an airy-fairy “pan loaf” of the type too damn common in British and Irish supermarkets. (Which is not to mean that it’s one of those loaves you make that refuses to rise and which you therefore desperately characterize as “substantial” so people will think you meant it to come out that way.)
The basic recipe came from the (now-closed) Bäckerei Sieber in Au, a town in Canton St. Gallen in Switzerland. The recipe itself is for Tessinerbrot or “bread from Ticino”; down in that southern canton the Roman breadmaking techniques have persisted unusually tenaciously. Since Roman bread had a deserved reputation for being very high-end indeed – a reputation which Spanish-bred bakers brought to it – this is a good thing.
The peculiarity about this recipe (from the North American home baker’s point of view, anyway) is that the recipe manages its ingredients by mass rather than volume, even for the liquid. This is how professional bakers do things, though, at least in Switzerland: it seems to get around the problem of how much moisture your local flour is in a mood to absorb today. One caveat: this dough tends toward the wet and sticky end of the bread dough spectrum, so it’s really easier made in a mixer with a dough hook. Also, I sometimes bake this using the bake-it-in-a-preheated-pot technique which derives from the famous Lahey no-knead bread recipe. Pot baking produces a good high rise with little work, and with a really nice crust. (Though sometimes the old-fashioned loaf pan technique produces very superior results, as above. The Bread Fairy was really sitting on my shoulder that day.)
This recipe makes one big loaf. I’ve baked this in anything from a Romertopf to a single US-style loaf pan to a 3-liter lidded casserole of enamelled cast iron. This recipe branches several times: think of it as a Choose-Your-Own-Bread story.
Mom is under the weather so the witchcraft is real in this house tonight. Illness be gone, I don’t have time for your shit.
mind if I ask for the recipe? :)
No, not at all! 😊 This is a family recipe that I swear by. It never, ever fails me.
Alright, this is a chicken soup recipe, so there will be meat products being used. I figure I oughta give that disclaimer since I don’t know who may be vegetarian/vegan.
Now onto your ingredients: -Two boxes of store bought chicken broth -One white onion -Garlic (I use the pre-minced store garlic because a) it saves time and b) it’s much easier to infuse into the broth) -Celery -Carrots -Wide egg noodles -Chicken bouillon cubes -Salt -Pepper -Bone-in, skin-on chicken thighs.
Directions:
Get yourself a big ass soup pot, toss in your chicken, chicken broth and fill the rest of the way with water (you want your pot about ¾ full). Put it on high and vent your lid. Par boil your chicken until it begins trying to boil over then reduce heat to med-high and let simmer. This is where you get your rich, hearty stock from. The broth, fat from the skin and marrow from the bones do wonderful things together, let me tell you.
While this happens, dice your carrots and celery ahead of time and set them aside. Once your chicken is done (it’ll look kinda gray and yellow instead of white and pink), pluck it out of the pot into a large bowl. Move your pot off the heat so it doesn’t cook out your stock. One by one, move a thigh into a seperate bowl and proceed to shred your chicken. (Pro-tip, if you have a hand mixer or food processor, this process can go much faster as long as the bones are removed)
Next, put in your veggies and noodles with the shredded chicken. Next comes spices. Add pepper and salt to taste (you can always do a little at a time if you’re worried about going overboard) along with about 4-5 bouillon cubes. If you have minced garlic, add about 4 spoonfuls (the little spoons) into the broth. If you have whole cloves, smash em and mince the shit out of them, about 6 big ones, and toss them in.
Stir really well (I always stir both clockwise and counter to banish sickness and draw wellness). Set the pot back on the heat (remember, med-high) and let that sucker cook until the noodles are just at al-dente. You don’t want em too squishy and mushy. Take this time while the noodles cook to taste your broth repeatedly. You want to taste the all the components strongly without them being too overpowering. Basically, if it burns your throat pleasantly and makes your nose tickle, you got yourself a badass broth.
Once done, serve with fresh cracked pepper and a big ass glass of water or vitamin c rich juice. Remember to remove the pot from the heat even after it’s off so it doesn’t continue to cook out your broth and over-tenderize your noodles.
To store: let the soup cool completely and transfer to a big tupperware and refrigerate. Eat the rest within the next 2 days.
Stay well or get better this season!
Well this is going in my receipe book!
Holy crow is this getting notes! While I’m here, I’d like to mention that this soup is going to make you pretty tired. I made this for my sister two months ago and right after she finished, she laid down and slept for 10 hours straight and woke up with a face full of snot but clear sinuses. Tonight, mom ate her bowl and took a 4 hour nap on the couch. She just wandered off to bed after telling me her sinuses and chest already feel much clearer and her throat barely hurts. I’m not sure what it is about this soup, but it knocks you clean out and goes straight to work on what ails you. So be cautious about driving or anything of the sort after eating this. Not that it has the same sedative capabilities as say, morphine, but I would recommend finding a cozy place to curl up afterwards on the off chance you do end up feeling drowsy, just to err on the side of caution. I’d also like to mention that I am in no way a doctor so don’t take my advice in lieu of medical assistance! Please, if you can, seek a doctor first as always. This is purely meant to be used in a supplementary fashion in addition to medication. Okay I’ll leave you guys alone now, I’ve talked your ears off enough.
Damn, this is STILL getting notes? The flattery is real y'all. Thank you 💕 I hope my recipe is able to bring you comfort and healing when you don’t feel well!
fucked up how cooking and baking from scratch is viewed as a luxury…..like baking a loaf of bread or whatever is seen as something that only people with money/time can do. I’m not sure why capitalism decided to sell us the idea that we can’t make our own damn food bc it’s a special expensive thing that’s exclusive to wealthy retirees but it’s stupid as hell and it makes me angry
bread takes like max 4 ingredients counting water and sure it takes a couple hours but 80% of that is just waiting around while it does the thing and you can do other things while it’s rising/baking
plus im not gonna say baking cured my depression bc it didn’t but man is it hard to feel down when you’re eating slices of fresh bread you just made yourself. feels like everything’s gonna be a little more ok than you thought. it’s good.
bread is amazing and it’s also been sold to us as something really hard to make? Every time I tell someone I made a loaf of bread I get reactions like “you made it yourself???” and “do you have a bread machine then?” I haven’t touched a bread machine in probably 10 years. You CAN make your own bread, folks, and it’s actually pretty cheap to do so. I believe the most expensive thing I needed for it was the jar of yeast. It was about $6 at the grocery store and lasted me MONTHS (just keep it in the fridge.) The packets are even cheaper. destroy capitalism. bake your own bread.
You can also make your own yeast by making a sourdough starter, so that cuts cost even more.
But you have to feed the starter daily/weekly and that means it grows quickly, but there are tons of recipes online for what to do with your excess starter. Cookies, pretzels, crackers, pancakes, waffles, you name it!!
Make it even easier - “No-Knead Bread”. All YOU do is mix the ingredients together and wait until it’s time to heat the oven. The yeast does all the rest.
Here’s @dduane’s first take on itand the finished product. We’ve made even more photogenic batches since.
Kneading is easy as well; either let your machine do it, or if you don’t want to or don’t have one, get hands-on. It’s like mixing two colours of Plasticine to make a third. Flatten, stretch, fold, half-turn, repeat - it takes about 10 minutes - until the gloopy conglomeration of flour, yeast, salt and water that clings to your hands at the beginning, becomes a compact ball that doesn’t stick to things and feels silky-smooth.
Here’s what before and after look like.
My Mum used to say that if you were feeling out of sorts with someone, it was good to
make bread because you could transfer your annoyance into kneading the
dough REALLY WELL, and both you and the bread would be better for it.
Then you put it into a bowl, cover it with cling-film and let it rise until it doubles in size, turn it out and “knock it back” (more kneading, until it’s getting back to the size it started, this means there won’t be huge “is something living in here?” holes in the bread), put it into your loaf-tin or whatever - we’ve used a regular oblong tin, a rectangular Pullman tin with a lid, a small glass casserole, an earthenware chicken roaster…
You can even use a clean terracotta flowerpot.
Let the dough rise again until it’s high enough to look like an unbaked but otherwise real loaf, then pop it in the preheated oven. On average we give ours 180°C / 355°F for 45-50 minutes. YM (and oven) MV.
Here’s some of our bread…
Here’s our default bread recipe - it takes about 3-4 hours from flour jar to cutting board depending on climate (warmer is faster) most of which is rise time and baking; hands-on mixing, kneading and knocking-back is about 20 minutes, tops, and less if using a mixer.
Here ( or indeed any of the other pics) is the finished product. This one was given an egg-wash to make it look glossy and keep the poppy-seeds in place; mostly we don’t bother with that or the slash down the middle, but all the extras were intentional as a “ready for my close-up” glamour shot.
I think any shop would be happy to have something this good-looking on their shelf.
We’re happy to have it on our table.
Even if your first attempts don’t work out quite as well as you hope, you can always make something like this…
