À La Carte Recipes

It’s rare for me to burn down a kitchen, but I def am not a talented cook or baker. I can follow a recipe though. Share your recipes here, and help a girl out 🤪

What do you have available to work with? Any dietary restrictions? Taste preferences?

Chocolate Fork Biscuits

Ingredients

150g (6oz) of Softened Butter

75g (3oz) of Caster Sugar

200g (7oz) Self-Raising Flour

2 Tbs (heaped) of Cocoa Powder

Instructions

Preheat oven to 160°C or 320F (fan assisted).

Mix the butter and sugar in a large bowl and gradually sift in the flour and cocoa powder. Mix with your hands to form a dough. Roll into balls a little smaller than a plum, flatten a little, and place on a baking tray covered with grease-proof paper. Leave enough room for them to spread.

Dip a fork into some water to prevent it from sticking, then use it to press the biscuits down to leave ridges in the top. They should be circa 15mm or half an inch thick.

Bake for approx 20 minutes.

Let them cool a little to firm up, then slide them off onto a wire rack using a spatula. They will turn firm and crumbly as they cool completely.

Notes

These are fucking delicious. I would cut you for the last one.

Lemon Cake

Ingredients

6oz Margarine

6oz Caster Sugar

8oz Self-Raising Flour

3 Large Eggs

Tablespoon of Vanilla Extract

Instructions

If possible, it is best to use a stand mixer, like a KitchenAid.

Mix the margarine and sugar together first, then gradually sift in the flour and pre-mixed eggs at the same time, slowly. Finally, add the vanilla extract. Give it a really good mix to whip air into the mixture.

You'll know the consistency is right when the mixture makes a satisfying "shlop, shlop" noise in the mixer. If you need to tweak it, add a little more flour if too wet, or a dribble of milk if too dry.

Preheat the oven to 180°C or 360F (fan assisted), pour the batter into a rectangular loaf tin (I like to use a loaf tin liner for easy removal) and put it in the oven for approx 60-70 mins.

The cake should be golden brown and split on the top when ready, but always test it before removing. Use a knife to pierce the full depth of the cake from top to bottom, and if it comes out clean, it's good to go.

Let it cool for 30-45 minutes, then remove from the tin. Whilst it is still warm, slowly pour the juice and rind of two large lemons over the top and finish with a sprinkle of granulated sugar.

Notes

This is a proper cake. No cooking oil, no mix packets, no Betty Whatsherface cobblers. If the king popped in for a cup of tea tomorrow and I fed him a slice of this, he'd award me an MBE.

Quote by kistinspencil

What do you have available to work with? Any dietary restrictions? Taste preferences?

Sorry I'm late! (Story of my life)

I don't do much red meat or seafood, but I'm open to trying (or re-trying, occasionally) nearly anything. Nearly. Don't come at me with insects.

Currently my favorite is a modified Zucchini & Mushroom Bibimbap recipe. Apologies to the international community for being weird and American with my units of measurement.

Cook a handful of shredded carrots, two handfuls of sliced mushrooms, and a quartered zucchini over oil with salt and pepper until tender. Boil 3/4 cup of Jasmine Rice with a dash of ground ginger and 1 tbsp butter. Fry 4 eggs. Layer veggies over the cooked rice, followed by the fried eggs. In a separate bowl, mix 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp sugar, and 1 tsp Sriracha and drizzle over the top. Slice a couple green onions and sprinkle on top (optional, I def don't do this all the time but it's aesthetically pleasing).

Quote by Katherine

Cook a handful of shredded carrots, two handfuls of sliced mushrooms, and a quartered zucchini over oil with salt and pepper until tender. Boil 3/4 cup of Jasmine Rice with a dash of ground ginger and 1 tbsp butter. Fry 4 eggs. Layer veggies over the cooked rice, followed by the fried eggs. In a separate bowl, mix 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp sugar, and 1 tsp Sriracha and drizzle over the top. Slice a couple green onions and sprinkle on top (optional, I def don't do this all the time but it's aesthetically pleasing).

Oo, taking note of this one, though I would have to skip the Sriracha since my wife can't tolerate spice anymore (stomach issues).

How to make Sprite Cake 😊:

1 box of lemon or vanilla cake mix

12 oz of Sprite (the kind in a bottle or can)

Empty cake mix in a bowl, pour in the Sprite and mix well

Pour into a greased cake dish

Bake at 350F for 25-30 mins (check with a toothpick)

Cool and frost as desired. (A light topping such as Cool Whip works well, on the cake I mean.)

Mac n Cheese

Ingredients

* 1/2 pound elbow macaroni

* 4 tablespoons butter

* 2 eggs

* 6 ounces heavy cream

* 1/2 teaspoon hot sauce

* 1 teaspoon kosher salt

* Fresh black pepper

* 3/4 teaspoon dry mustard

* 10 ounces sharp cheddar, shredded

6 slices of American cheese as well

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Beef Tenderloin in Herbed Salt Crust

1 (1.5 pound) beef tenderloin (most cases this is half a tenderloin, make sure is around 3.5 inches thick)

1.5 tablespoon olive oil2 cups kosher salt (yes, 2 cups)

2 tablespoons dried rosemary, crumbled

2 teaspoons black pepper

1/2 cup water

Preheat oven to 425F Pat the beef dry. Heat oil in a 12-inch heavy skillet over

Moderately high heat. You want the oil to be HOT but not to the point it’s starting to smoke (no need to burn your house down cooking Thanksgiving dinner). Brown the beef on all side, about 6 minutes total time (the oil will splatter at first so be careful) Transfer the tenderloin to a shallow roasting pan. Reserve any pan dripping that are in the skillet. Stir together salt, rosemary, pepper and water until mixture resembles wet sand. Pat salt mixture onto top and sides of meat to coat evenly and roast in middle of oven until a thermometer inserted into the thickest part of the meat registers 130F for medium rare (about 25-30 minutes). Remove from oven and let meat stand in roasting pan for 10 minutes. Remove salt crust and transfer meat to a cutting board. Cut into 1/2 inch thick slices and spoon juices from skillet over slices.