cookingbookclubEN, disaster in the kitchen

Cookingbookclub 6 | Jamies’s recipes

The last book of the year to read & cook was Jamie Oliver’s Christmas Cookbook.

And now, good news and bad news, which do you want first? 😀

The bad one, I knew it. :)) It says that those many recipes are still in the works, because everyone was busy, plus, maximum disaster !!!!, Chef is gone, so one of the super fancy ideas, the MasterChef recipe, fell through until we all end up in the same location. But don’t worry, we’ll be back with it for sure in twenty-twenty. 😛

The good news is that I still cooked something yummy. 🙂 A piece of salad, without salad, lol. :)) And that it is one of the books that I have a feeling we will meet again, because I was left with a lot of papers with things to try, pasted on all the walls, around the house. 🙂

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See here all the disasters in the kitchen.

disaster in the kitchen

Ep. 89 – a side of carrots with oranges

As you may know, Romanians eat a lot of potatoes compared to other nations. The Romanians from Transylvania are famous because they know how to put potatoes in everything, including bread. 😛

Well, if you’re tired of potatoes and want to change (or maybe you want to combine potatoes with something new, lol ??: D), today we have a recipe with carrots and oranges. Yummmy. 🙂

Carrots, cleaned, washed, cut into large slices, put in a tray; oranges, peeled, sliced, placed on top; some garlic cloves, peeled and finely chopped. Salt, pepper, oil, some soy sauce. In the oven, medium heat until the carrots are done.

Vegan, colorful, with many vitamins, suitable for the outdoor season.

You’re welcome. 🙂

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disaster in the kitchen

Ep. 88 – enchantment with homemade sausages by St. Nicholas

A pink disaster and a sausage maker met into a car. That’s why they became friends, posed for a picture and the story below resulted. ❤ 😀

The miracle ingredient is not pork, as you might be tempted to believe, but the holy clove of garlic. 🙂 Cleaned, ground, rubbed with salt until all the oils are activated in the atmosphere and the undead are put under the bed. 😛 Then, and only then, you can take out of the closet the rest of the spices, salt, pepper, thyme, allspice, coriander, sweet or hot paprika and anything else that unclogs your taste buds. 🙂

The making of sausages should be included in the compulsory activities scheduled by any respectful hr. Because it takes at least four skillful hands to prepare the spicy meat and to turn it into sausages. Who would have thought that sausages don’t actually grow on the supermarket shelf, who, who? 😀

The professional team in the picture generated a basin eyes full as fast as you would say “fresh homemade sausages” with the help of the sausage maker, the absolute star of the evening. 🙂 Of course intestines are organic and eco, lol.

The sausages are seasoned with fresh pickles for the St. Nicholas meal. Vegans can limit themselves to pickles, lol.

Well, this is one of the recipes in which burning well, on all sides, is even indicated. :)))) This after they were left to dry for several days and eventually smoked.

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disaster in the kitchen

Learned lessons (2)

I admit, it’s been a funny year. 🙂 And for someone like me, with a lot of ideas in my head, but with problems of mobilization and completion, the fact that I managed to publish one recipe a week – even if I cheated a little, that they were not all cooked by me – is a great achievement! 🙂

Well, and still a disaster? Yeah, even if I cooked a bit more complicated recipes, I still burn stuff. But it’s okay, no one died, not even my pride. 🙂

Plus I enjoyed discovering new recipes and cooking with friends, even remotely. 🙂 Thanks to #cookingbookclub which continues next year, in a slightly modified version and I hope, more inclusive.

What I said last year here remains true. 🙂

Peace, love and (not avocado) blackberries! ❤

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See here all the disasters in the kitchen.

disaster in the kitchen

Ep. 87 – quince stew

I wanted to brag with the food that I made with these two little hands…. only that my father was not impressed at all and he is the only one who appreciates the classic quince food in our family. 😀 So today we have a classic recipe, in a slightly disastrous version. 😛

The recipe is from a book by Sanda Marin and can be made with quince, prunes or pears.

Meat cut into large pieces, washed and put in a saucepan and lightly fried with a tablespoon of lard, then fill with water and leave it to boil, over low heat, as in Transylvanian style. I think I used some turkey breast… if it wasn’t a chicken from this, more developed. :)))) The quinces cleaned and cut into large pieces are also fried separately in lard. Super vegan, as they say. :)))) When the meat is almost cooked, add the quinces. And a burnt sugar sauce (burnt caster sugar, over which water is poured and leave until the sugar melts) with some flour in it. Another half hour on the fire or in the oven.

It has a fragrant, sweet-sour taste. If you don’t want lard, use sunflower oil.

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disaster in the kitchen

Ep. 86 – bean salad

The only disaster that can happen is not to find canned beans on the shelf :))

Well, a can of red beans mix with tomatoes, red onion and green parsley, finely chopped, plus some oil and lemon or lime juice. It is eaten with tortillas (because that’s all there is in the house :))).

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disaster in the kitchen

Ep. 85 – chicken cannelloni

Because in each of us lies an undiscovered nona Traiana, today we have cannelloni. 🙂 Cannelloni, the pasta, not cannoli, the dessert. :)))

It’s the kind of food you’d better eat in the city than at home. At the restaurant, at friends, at your lover. Of course, if you are different (beautiful, but misunderstood as Ava Max says: P) you can try this disastrous recipe at home. At yours.

The most used fillings are minced beef and ricotta with spinach, which in my case is a big hell-NO! 🙂

As a result, I combined some boiled and minced chicken with carrot and parsnip hardened with a little oil and seasoned with salt and pepper, plus some boiled peas and a can of tomatoes in sauce. Because I had just cleaned what I had left in the fridge. 🙂

The most complicated step was filling the pasta. With the teaspoon. Time when I would have produced lasagna for the whole neighborhood. :)) Basically a box of cannelloni, in a row, filled my lasagna tray.

On top, cheese and lots of tomato sauce. If the pasta is not covered in sauce, you run the risk of it coming out like mine, half cooked. 🙂

And like a disaster that you are, will you do it another time? Yes, yes, for sure… :)))

PS: Although I wouldn’t have thought it would happen, I also did round number 2. Because I bought 2 boxes of pasta. 🙂 The second time the filling went much easier (if I pass round 3, I can write on my CV that I am an expert in pasta filling :)))), plus I put more sauce and mozzarella on top.

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disaster in the kitchen

Ep. 84 – super fast veggie borscht

Well, you definitely missed a 15 minute recipe. 🙂 And an improvisation “disaster in the kitchen”. :))))

Look in the fridge and find about two slightly dehydrated carrots and an onion. Clean, wash, cut them into pieces with the fixed idea of making a soup-something. 🙂

Throw the vegetables in a pot with some water and some vegeta. Go in an action of robbery to the freezer to come with the prey – already chopped celery and Mexican vegetables. Estimate by eye an amount for about 2-3 servings and throw them frozen in the boiling water. Complete with salt, pepper and vegeta, according to taste.

At the end, an envelope of borscht is discovered in the pantry, from which a pinch or two is thrown into the pot.

It takes 15 minutes after they boiled. Unexpectedly good. And vegan. :))))

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See here all the disasters in the kitchen.

cookingbookclubEN, disaster in the kitchen

Cookingbookclub 6

The latest book this year to read & cook is Jamie Oliver’s Christmas Cookbook.

Jamie wrote the perfect book, with seasonal recipes for all categories – carnivores, vegetarians, vegans, gluten-free, etc. All you have to do is go through it, choose your recipes for the seasonal menu, buy the ingredients and get to work. 🙂 If you need help tasting, I have two hands, a mouth and some caprices available. :))

The deadline for reading, choosing a recipe, trying, posing and sending feedback is December 10th. 🙂 Give me a message to tell you where to find the book. 🙂

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Read all the #cookingbookclub articles here.

See here all the disasters in the kitchen.

disaster in the kitchen

Ep. 83 – walnuts and zucchini muffins

How disastrous I am, I never thought it would come out right away! And more than that, that they will be fluffy like that good childhood cake and that they will melt in the mouth, being so tasty…. Super ultra mega yummy! ❤ ❤

Recipe:

1 cup flour, 1/2 sachet baking powder, a pinch of cinnamon powder, a pinch of salt, mixed in a bowl.

3 small eggs or 2 large eggs, mixed, plus 1/2 cup caster sugar (6 tablespoons), 1/2 cup oil (10 tablespoons) and 1 vanilla sugar, mix well until the sugar melts; add 1 cup of zucchini given on the small grater; add the dry ingredients from the other bowl and mix well, to homogenize the dough. At the end 1/2 cup of walnuts, cut as small as possible with a knife.

A tray of 12 pieces of muffins comes out. 30 minutes in the oven over medium heat. Try with a toothpick at the end (it should come out clean if the muffin is ready).

I didn’t burn them. You can’t taste the zucchini because of the spices. They’re shockingly good. ❤ (Well, a logical explanation is the combination of sugar, fat and cinnamon and not my skills in the kitchen… if you might have thought this.)

Just good for the weather outside. 🙂 With a steaming coffee. 😉

PS: I did an experiment and froze some of it. Great idea! They thaw quickly in the microwave and are good so hot. Even after several weeks. (Because I forgot about them in the freezer, lol.)

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See here all the disasters in the kitchen.