Q8 Recipe Thread

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teacher
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Q8 Recipe Thread

A place for Off Topic Recipe discussion…….

  • Those Pecan pies sound great too….. Wink

      You never know how a horse will pull until you hook him up to a heavy load. / Paul "Bear" Bryant ~/~\~ "Slow is Smooth, Smooth is Fast"

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teacher
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Hearing you guys talk about those Pecan pies made me think back to the ones my mother used to make………… Smile … They were wonderful!

      You never know how a horse will pull until you hook him up to a heavy load. / Paul "Bear" Bryant ~/~\~ "Slow is Smooth, Smooth is Fast"

       Texas Lumens Flashlights  <>   M4D M4X Deals : sign up - save $$$$    ||||   Confucius say -- Baaa-haaaaaa......   tongue-out

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The Miller
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Nice nice
Thanks!

250gr butter
250gr honey
3 or four eggs
250gr flour (I use spelt full grain)
Pinch of salt
Pinch of bourbon vanilla powder
Bar of chocolate (200gr minimum)
1 baggie baking powder
400ml whipped cream >30% fat
Some honey
Raw cacao powder

Turn on oven (mine says 200°C but I think it is a little less, electric no fan)

Put your butter, salt, vanilla powder and honey in a bowl and mix (have a thing I click the mixer on, it rotates the bowl)
When mixed add eggs one by one (four small or three big depends on your chickens)
When mixed stirr in the flour and mix again.

Use the butter paper to fatten your cake thing so it won’t stick

When oven is good, stir baking powder and then the chopped up chocolate (big chunks are nice but make it small overall)
Put in cake thing (round) and bake for 30mins (use a wooden toothpick, if it gets out dry it is done)
Let cool
Place up side down on a plate about 1cn wider then the cake.

Whip the whipped cream
Place your bowl, whippers and honey in the fridge
Start slow and when doubled in size, add 1 table spoon of honey, 1 table spoon of raw cocoa powder (important, raw gives more flavor, has the fat so more sturdy whipped cream)

I place the cake on a rotating thing and dump the sturdy whipped cream on top.
Gently push it while rotating the cake (creating a nice spiral ad you go, looks really nice)

Done
Add candles for a birthday, or gobwikd with decorations

All who don’t hate chocolate that have tasted this prefer my cake over whatever French bakers make (but the French are really bad with whipped cream, took me a lot of experiments to make it right, the raw cacao powder is the trick, we can only order it from The Netherlands or at ecological stores for an obscene amount of euro’s.

The Miller
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Oh yes the spelt flour (also ecological store) makes a huge difference too. Whole grain, normally one uses light flours but whole grain spelt gives a very rich taste.

teacher
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That sounds fantastic!!! Smile

      You never know how a horse will pull until you hook him up to a heavy load. / Paul "Bear" Bryant ~/~\~ "Slow is Smooth, Smooth is Fast"

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The Miller
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Potatoes

The aim is crunchy potatoes from the oven so we do a little trick

Wash potatoes with skin
Cut lengthwise to the size you want them to be, kids love long so they resemble French fries

The trick
Bring enough water to a boil.
Add salt AND baking soda (the trick this will give the crunch)
Boil for 15 minutes or so, not completely done)
While boiling , turn on oven at around 180°C and chop garlic and Rosemary
Put a generous amount of good olive oil in a large pan and bake the garlic and Rosemary till the garlic is golden brown (add the Rosemary later for it needs less time)
Sift the oil (keep the bow crunchy garlic and Rosemary)

Put the flavored oil in a bowl and toss the potatoes in.
Shake till everything is covered in oil.
Put the potatoes parts on a baking tray season with salt and pepper and in the oven
When golden brown ready

Use the remaining oil to bake mushrooms, this is hard, I cut them in four and let them untouched till really golden brown
Then the other side
When done, turn off fire, add parsley and stirr
Wait a little and add the garlic anf Rosemary from before

Dang this is good
When no kids are eating add 150gr of good strong blue cheese and stirr is so the mushroom/herb/cheese becomes a wicked sauce (I prefer strong Rochefort, but Stilton or even Gorgonzola will do just fine.

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You’re making me very hungry. I’m going to love the Q8 recipe book.

DavidEF
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Subbed! Party

Reason is not automatic. Those who deny it cannot be conquered by it. Do not count on them. Leave them alone.
-Ayn Rand

The Miller
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NO, don’t just sub SHARE!
Wanna see nice things to try, gave a two recipes that took me a lot of trail and error to get right. Sure others have some!

The Miller
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OK here is another, this is very simple if one gets the dough
In Dutch it is called “bladerdeeg” AMD sold frozen in small squares
Here in France it is sold in the cooling section
Dough consisting of layers of dough and butter (just get it with butter no fake margarine cr@p)

I use sheets the size of a quiche but if frozen squares are your source adapt Wink )

Turn on the oven again at 180°C (electric no fan, adjust according)
Roll out your dough
Use a piece of parchment paper
Gently sprinkle some seeds (like poppy, raw sesame)
Place your dough on top, place a few herbs like parsley and grated Parmesan cheese in the centre
Cover half of the dough, fold the rest over it, then use a big knife to make triangles (without actually cutting)
Place in oven till golden anf you get something so nice and versatile
At breakfast it is better then a croissant, when preparing dinner it is a nice snack.

Replace the herbs/cheese with grated apples and cinnamon for a sweet snack

5 minutes work, much longer time enjoyment.

DavidEF
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The Miller, I think that dough you mentioned is also known as “Puff Pastry” in most parts of the (English speaking) world. Wink

Reason is not automatic. Those who deny it cannot be conquered by it. Do not count on them. Leave them alone.
-Ayn Rand

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The Miller wrote:
NO, don’t just sub SHARE!
Wanna see nice things to try, gave a two recipes that took me a lot of trail and error to get right. Sure others have some!

Well, I thought this was a Q8 recipe thread, so other recipes could be considered off topic, right? Innocent

Just in case, I think I’ll wait until I have a Q8 to cook on. Silly

Reason is not automatic. Those who deny it cannot be conquered by it. Do not count on them. Leave them alone.
-Ayn Rand

teacher
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Dog gone…. I am drooling! All three of these sound fabulous!!!

I would share, but somehow I don’t think anyone is interested in how to open & warm up a can of Beenie Weenies. FacepalmBig Smile

DavidEF wrote:

Well, I thought this was a Q8 recipe thread, so other recipes could be considered off topic, right? Innocent
Nope….. there is no Off Topic in this thread… have at it. Wink

      You never know how a horse will pull until you hook him up to a heavy load. / Paul "Bear" Bryant ~/~\~ "Slow is Smooth, Smooth is Fast"

       Texas Lumens Flashlights  <>   M4D M4X Deals : sign up - save $$$$    ||||   Confucius say -- Baaa-haaaaaa......   tongue-out

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The Miller
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While waiting on the artichoke to get ready, here is what I made to go with them

Guacamole.
Avocados that are ripe (just buy a whole lot of the cheapest you can find WITH THE LITTLE STEM ON and wait till a bunch are soft.)
For each avocado:
Juice of half a lemon
A raw onion
A clove of garlic
Half a small red pepper without seeds
A pinch of salt

I start by cutting the avocados in half so you know how much you need of the rest.
Put lemon juice, onion, garlic (without the little core thingy) , pepper and salt in a blender or mechanical device with fast turning blade and let it be cut and liquefy. (I used to cut but this goes so much faster)
Put in large deep plate or bowl.

With a spoon scoop out avocados but not chunky, of they are good you can get it all out creamy.

Mix
Done
Maybe add a little salt.

Spice it up with more peppers, add a little crunch by cutting a red paprika very small and add that.

Super easy, super fast.
Goes well with so many things.

In summer I buy lots of avocados and when soft I remove the stem, if light green shows, that one is good, toss in freezer till a whole bunch of ready to process avocados are there and onebis always ready to make it. As dip, with a few non sweet pancakes and veggies, as sauce with spicey sausages.
Nice

And come on, tell us your favorites!

korpzgrinda
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how about baked Convoy with a side of Nichia, served up with Arctic Silver sauce? I absolutely love the title of this reddit post

But for real food, does anyone like bean soup? I just made my version yesterday.
I use a 20 oz package of dried 15 bean blend.
Soak the beans and leave them overnight. Immediately throw away the “flavor packet” (I can’t stand that fake ham powder).
Then the next day, just drain, boil and simmer the beans for 90 min in 7.5 cups of water.
At that point I put in 5 large onions, that have been chopped and sauteed.
I also add in some garlic paste to the saute process.
And I add 1.5 cups of water, making a total of 9 cups that I use overall.
The only other ingredients are 1 tsp salt, 1 tsp black pepper, and 3 tsp of an Ethiopian spice blend called berbere, which makes it just spicy enough for me.

Nobody else in the house will eat it (HAHA!), so this will last me at 1 large bowl per day for the week or maybe 6 days. And it’s soup after all, so you can add whatever you want to it. Like sometimes, I will garnish it with sliced raw onions or jalapenos. I have also been known to add chopped or shredded greens as well, like spinach and kale. It’s going to be keeping my internals warm this winter!