Recipe of the Day

[Eros]

Guurl, I aprove.

[Lilitu]

Just invented something crazeeeee

I call it the Indochinese Surprise.

I got some lemon lime and bitters in a glass.

then finely mince some bird's eye chilli and some garlic. They should be about equal emounts, though if you err, err on the side of more chilli.

add a tiny bit of rice vinegar to the minced chilli and garlic, and a whole lot of salt (until it tastes salty but far from it being so salty it hurts your tongue(thought the chilli and garlic might do that anyway))

add a small amount (maybe a 1/4 teaspoon per glass) of the chilli and garlic to the cold lemon lime and bitters.

Enjoy the surprise.

[Lilitu]

faux peanut butter cookies:

150g toasted flour (toast dry flour in a pan over medium high heat until oak coloured and very fragrant)
75g caster sugar
75g salted cold butter cut into tiny cubes
an egg yolk
a small amount of milk, maybe just a tablespoon or so.

Rub the sugar and butter into the flour (make sure the flour's cooled down) until it resembles fine breadcrumbs and the butter is no bigger than the size of a lentil

Add the eggyolk and the milk and mix, until incorporated. The dough will crumbs that you can squeeze into a solid mass if you squeeze hard enough.

Squeeze them into cookie shapes or any shape you want, even the shape of your hand as you squeeze.

Bake at 180 C until browned on the edges, about 15 minutes.

These taste like peanut butter or nuts but they're completely nut-free! great for allergic people.

recipe adapted from this: http://chocolateandzucchini.com/archives...riment.php

[Eros]

You're Welcome.

[MisterTinkles]

My favorite....

Watermelon Margarita

Ingredients
1 teaspoon lime zest
1/2 cup water
1/2 cup sugar
3 tablespoons coarse salt
1 lime wedge
1 cup watermelon puree (*see Cook's Note)
2 tablespoons fresh lime juice
1/2 cup premium 100 percent agave tequila
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec)
1 cup ice

Directions
In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.

In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

*Cook's Note: To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.

[Lilitu]

the tasty tasty chocolate cupcakes:







http://www.food.com/recipe/moist-chocola...get-287618

I used this recipe except I halved the recipe, toasted the flour beforehand as well as adding about a tablespoon more than the recipe called for, added an egg, used coffee instead of water and used brown sugar.

For the swiss meringue buttercream you need 2 egg whites, 9 tablespoons of sugar (that's ordinary tablespoons not your crazy australian one >.>) and 210 g of butter and about half a bar of 72% chocolate (125gm)

Mix the sugar and egg white and whisk over a pan of simmering water until the sugar is all dissolved and no longer feels grainy to the touch. The egg white should also be a smooth slime now, not having a shaped blob.

beat the egg white until stiff peaks form and it is shiny thick and looks like a cloud.

allow to cool to room temperature, and add butter in small cube sizes, one piece at a time making sure you beat the butter in thoroughly after each addition.

keep beating until it doesn't look disgusting anymore and is fluffy and cream coloured.

Add the chocolate (if your buttercream is quite dense and heavy it is because of how cold your house is, if so add the chocolate warm. If not, add the chocolate cooled)

Beat until very fluffy and very very light.

use the bottom of a wine glass to pipe the roses. Using a rose tip, a no. 104 tip, pipe a small round base using the turning leverage of the stem of the wine glass, then make 3 more, until a sort of cone shape is achieved.

Pipe petals in an arch motion until a rose shape is formed.

use scissors slightly open to transplant the rose onto the cupcake.

[MisterTinkles]

the tasty tasty chocolate cupcakes:







http://www.food.com/recipe/moist-chocola...get-287618

I used this recipe except I halved the recipe, toasted the flour beforehand as well as adding about a tablespoon more than the recipe called for, added an egg, used coffee instead of water and used brown sugar.

For the swiss meringue buttercream you need 2 egg whites, 9 tablespoons of sugar (that's ordinary tablespoons not your crazy australian one >.>) and 210 g of butter and about half a bar of 72% chocolate (125gm)

Mix the sugar and egg white and whisk over a pan of simmering water until the sugar is all dissolved and no longer feels grainy to the touch. The egg white should also be a smooth slime now, not having a shaped blob.

beat the egg white until stiff peaks form and it is shiny thick and looks like a cloud.

allow to cool to room temperature, and add butter in small cube sizes, one piece at a time making sure you beat the butter in thoroughly after each addition.

keep beating until it doesn't look disgusting anymore and is fluffy and cream coloured.

Add the chocolate (if your buttercream is quite dense and heavy it is because of how cold your house is, if so add the chocolate warm. If not, add the chocolate cooled)

Beat until very fluffy and very very light.

use the bottom of a wine glass to pipe the roses. Using a rose tip, a no. 104 tip, pipe a small round base using the turning leverage of the stem of the wine glass, then make 3 more, until a sort of cone shape is achieved.

Pipe petals in an arch motion until a rose shape is formed.

use scissors slightly open to transplant the rose onto the cupcake.

[ChrisD]

Nutella French Toast:

Whisk one egg with milk, cinnamon, chocolate shavings, and vanilla extract.
Spread one side of one of the two slices of bread with Nutella.

Be generous but don't make it so much that it's semi-disgusting and should be a mortal sin to have that much Nutella on one piece of bread. I mean, really at that point you might as well eat the jar. Yes, I mean the actual physical jar with all the Nutella still in it.
But I digest..... I mean digress. If you get that reference you are my new best friend.

Anyways, dip one side of each slice of bread in the egg mix and assemble the sandwich. Hopefully you dipped the side of the bread that didn't have the Nutella....

Melt a little butter in a pan and I should hope you know what to do from here on out. Cook the sandwich like you would a grilled cheese sandwich.

I've only made this once and kinda improvised everything so if you die while cooking/eating it I don't care/am not responsible.

[Lilitu]

Chocolate feathers:
I put mine on a cheesecake

[MisterTinkles]

Chocolate feathers:
I put mine on a cheesecake

Wheres MY piece of Cheesecake???????????????????????????

That video was neat. Now I know.........