File: 1493180861458.jpg (136.36 KB, 700x285, ANZAC-DayCOOKIES.jpg)
No. 59005
Post recipes and experiences cooking here!
Yesterday (25th of April) was ANZAC day in Australia and New Zealand so I made a batch of these using the pic related. I don't think they're made much outside of Aus + NZ. They're really good imo, I ate a tonne of them and my boyfriend loved them too. Especially if you love coconuts and sweet oats. They aren't really healthy though. They're made without eggs (traditionally) due to them being scarce during the war and it prolongs their shelf life.
Have any non-Aus/NZ farmers tried ANZAC biscuits?
Credit to
>>58995 for the idea. :)
No. 59809
File: 1494041018122.jpg (42.88 KB, 592x805, golden syrup.jpg)
What is golden syrup?
No. 61206
>>59937>some flour as neededAaaahhhh, reminds me of when I first started living alone, and asked my grandma for recipes of my fav meals, and her "Mix X with Y until just right" (what proportion?!), "bake/cook until done" (for how long?!), and of course that "put X as needed" (hgstrfuggaaaaargh??!!) drove me crazy and made me destroy so many meals until I got it right.
Good times… especially for my dog who got to eat those aborted attempts.
No. 61267
File: 1495405740222.jpg (1.9 MB, 2000x1335, how-to-make-pound-cake-00.jpg)
So, weird story but I feel like sharing.
When I was younger I wasn't allowed candy or anything of the sorts. My brother had ADHD and they thought it was linked to sugar and I didn't got any either (I also was fat). So instead, I baked pound cakes about 2 times a week. Like, a whole fucking pound cake, and I would usually eat 1/3 when it was done, and the other 2/3 the next day (the rest went to my family).
Pound cake recipe:
>250 g butter
>250 g sugar
>250 g flour
>packed of backing soda
>packed of vanilla sugar
>4 large eggs
>greased tin or lined with parchment
>cream the sugar and butter
>In a separate bowl, beat the eggs, try to make lots of foam
>stir the eggs with the suger-butter
>sift the flour, vanilla sugar and backing soda in the bowl as well and fold together, don't overmix
>pour in tin, bake for 1-1,5 hours on 170C or till it's done on the inside.
No. 61291
>>61267Is it possible to use this recipe in a bundt tin? I don't understand pound cakes, although my grandmother made them from time to time.
And yikes 1/3 of a pound cake! I've been guilty of eating most of the cookies I've made… I baked as a kid too, and a few times whenever I'd have a baking disaster I'd eat a lot of whatever I made in hopes that it would taste better, probably partially self harm and then throw out the rest. I don't know if I still do it though, because I cook simple things and keep an eye on what I cook.
Man I veered off topic… but does anyone else do this?
No. 61387
File: 1495537394241.jpg (64.59 KB, 1024x952, TAN_0915_0.jpg)
>>61291yeah, 1/3 was way too much. But when there is nothing else you'll get, you'll take it. I haven't done it in years (luckily)
I usually made mine in those straight cake tins, but it would work fine in a bundt tin.
No. 61658
>>61635Everyone is shit at cooking until they learn, and some bakers are terrible even after they know the theory behind it. Baking is an exact science, and measurements like 'enough flour' don't help anyone until you already know what the dough or batter is supposed to look like after enough flour is added.
You can make a cake without a recipe but an exact recipe designed with making a perfect protein network and gluten formation in mind will make a consistently excellent cake. I bake shortbreads and cakes now without recipes but it took years of perfecting. More complex things like macarons, tempered chocolate, or choux will be more finicky and require the recipe to be followed exactly.
No. 62273
File: 1496577456660.jpg (89.54 KB, 564x633, 130b771edf73b865592bf37e5a3025…)
might dump my recipe image folder later today
No. 62456
File: 1496870648884.jpg (1.53 MB, 2560x1440, 1361321084801.jpg)
I'm glad this thread exists! I've been thinking of getting into cooking and baking as a way to make me do things other than sitting on the computer and sleeping… So I'd like to know which websites/apps you guys use for recipes, especially for healthy but yummy food.
As I can't contribute more, here's a related wallpaper.
>>62273Please do!
No. 62464
File: 1496885667665.jpg (15.87 KB, 240x320, 911b6ulDPgL._AC_UL320_SR240,32…)
>>62456It seems kind of old-school, but this is really useful at explaining technique so your food comes out right the first time.
No. 62876
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No. 62878
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No. 62879
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No. 62880
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No. 62881
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No. 62882
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No. 62883
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No. 62884
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No. 62885
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No. 62886
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No. 62887
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No. 62888
File: 1497367076269.jpg (178.1 KB, 861x519, Renalde-Lamb-Cake-Recipe.jpg)
here you go anons, might post more if I find more
No. 62935
>>62829Thanks for the suggestions!
>>62844Me too, and I love homely japanese food. But the recent videos make me so sad ;_; rip Francis
>>62883Gonna try this as soon as I get some nori!
No. 63529
>>62879>>62888Is this a Country Women's Association cookbook? I have one with lots of little recipes like that, or things like 'Feeding 100 guests at a stock sale'.
I have been cooking a lot of raw vegan desserts lately. I like to make brownie style slices with beans or chickpeas. I also have a food processor so I've been experimenting with making my own coconut butter. The texture is really nice.
1¼ cup cooked adzuki beans (This is like 1/2 a cup of uncooked beans. I had leftover and made red bean paste with banana)
100g pitted Medjool dates
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
4Tbsp coconut oil or extra virgin olive oil
2 eggs
Chocolate chips to taste
No. 63530
>>63529Forgot to mention you blend all of the ingredients, then add choc cops, then bake it.
>>59696This is a clever recipe anon, I will make it.
No. 63732
>>63529 did you mean that the brownie recipe you listed was vegan? can't tell if you were implying it was or not, but nonnie eggs are not vegan lol
also if you bake it…it wouldnt be considered raw
No. 63737
File: 1498164846869.jpg (38.96 KB, 236x553, 5c581eb52db8fc14c128c6eeeb7bf3…)
>>62888>>63529I think so anon, i found them on the internet
No. 90162
>>90142Savoury: tandoori chicken skewers, samosas, vegetable spring rolls with a spicy sauce and non-spicy sauce for dipping.
Sweets: any sort of slice, miniature tarts, or miniature pavlovas. Fruit plate with better fruits than just apple/orange/banana/grapes.
No. 90267
>>90142Single layer cake, cupcakes, or cookies for sweets.
Needing to travel with savory food can be a pain. I would probably make savory pastries (either by hand r with store bought puff pastry dough).
No. 90289
File: 1532925745053.jpg (153.66 KB, 435x577, espresso_cake.jpg)
Work as a baker at a high end franchise restaurant. One of those places that requires formal wear and caters to mostly business men and local politicians. I feel like I'd get in trouble in real life if I shared recipes but maybe as an anon to my fellow anons, you might enjoy some of them. Tell me if you want me to share more.
Overpriced expresso cake ($12 for a slice alone, yikes)
>>1 lb butter
>>1 cup fresh espresso
>>1 cup brown sugar
>>Bring to boil
>>Whisk in 1 lb Belgium chocolate pieces
>>Once chocolate is fully melted, fold in 1 quart whole liquid eggs
>>Spray cake pan. Fill and place in some kind of larger pan (in a restaurant, it's placed in a hotel pan).
>>This pan will be filled with water up to the halfway point of the cake pan.
>>Cook at 350 degrees Fahrenheit at High fan.
>>20 minutes then turn and cook for another 20 minutes. You are only setting the middle.
>>Store in fridge until completely cooled.
>>It's advised to heat your pan with a torch or to roll it over a stove top flame to pop it out with breaking the cake. You should also heat your knife before cutting it for this same reason.
Enjoy!
No. 90296
>>90290Don't make custards at work but did at school - pastry cream (creme patisserie) is something I do make often at work. I think the thing to be most careful of is the eggs. I used to scramble it constantly. I recommend taking it off the heat a little before it actually reaches temperature rather than when it's at temp. Also have your chinois and such already out before anything so you can strain it immediately.
Cornstarch needs to be fully broken down before it goes in the cream, as well, or you gets lumps. Another issue I had. When you are just gathering your dry ingredients, completely whisk them til it's a totally smooth mix. Then add your egg to that only after all clumps are gone.
I don't know if any of this was helpful, just going by what I had problems with originally.
No. 90301
>>90298I'm glad I could help! I scrambled so much pastry cream and creme brulee when I first started, I don't know how my chef put up with me lol he and my fellow coworkers helped me a lot, though, so if you have a job in a restaurant, I highly recommend asking around for advice. People with experience have lots of tips and tricks you may never have thought of when baking so it's really great listening to others.
I should post our coconut pastry cream which goes in our coconut cream pie but I can't remember the complete recipe off the top of my head. It's like any other pastry cream but with added cream of coconut, coconut milk, coconut extract, and coconut rum. Very coconut-y. Definitely recommend, will post recipe once I remember to grab it from work lol
No. 90304
>>90301I’m lucky and just cool at home not full time. (Kitchens seem such a stressful place I’d probably ruin the line then cry in the walk-in.)
My fiancé is a chef so I mostly want to up my own skills so we even out somewhat skill-wise in the kitchen.
He hates baking and making desserts, I hate everything about non-pastry cooking other than veggie prep.
There’s a few baking apprenticeships going around that I’ve considered since it’s not as intensive as a good restaurant kitchen. Probably not a great idea if I can’t lift the big flour sacks yet though.
No. 90307
>>90304>>I’d probably ruin the line then cry in the walk-inHonestly been there, done that lol it is a lot, though, but you adjust
>>Probably not a great idea if I can’t lift the big flour sacks yet thoughI'm pretty weak myself, I tend to ask for assistance if I know I would hurt myself trying to lift something. Chefs would rather you be safe than hurt, so they don't really get upset about it. (But they all have a weak spot for girls, definitely can be used to an advantage in such a male dominated field). I say go for an apprenticeship if you really want to hone your skills more. Training in a real kitchen > in a classroom or at home. You just learn so much more, trust me.