Do you even [cook] bro?

Ooh, asparagus. I'm not usually into asparagus, but that looks amazing.

Yeah, the Dijon mustard and citrus together make it kinda tart, which is my thing. I'm glad you liked it!

 

This is a great basic quiche recipe. You can vary the cheese and toppings according to your preferences. It's very rich, so a small slice satisfies, and it's equally nummy warm or cold.

Quiche

• 1 deep dish pie shell
• 1-1/2 T Dijon mustard
• 4 lg. eggs
• 1 c. heavy cream
• 1-1/2 c. finely shredded sharp Cheddar cheese
• 1 c. cooked, crumbled bacon (can use the real bacon pieces that come in a bag/jar)

Preheat oven to 400°. Parbake pie shell for 5 minutes. Turn oven down to 375°.

Beat eggs well and mix in cream (do not whip). Spread bottom of pie shell with Dijon mustard. Sprinkle cheese and bacon (or your toppings of choice) into the pie shell. Pour egg/cream mixture on top, stirring with a fork to distribute cheese and toppings evenly.

Bake for 35 minutes or until custard is set. Allow to cool 10-15 minutes. Serve with spinach and mushroom salad and dark chocolate covered strawberries. :>

 

Save room for dessert, because there are times when you'd need that sugar fix. And so enters Crème brûlée (I am using my own modified amount of ingredients since I have 6 ramekins ready).

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Separated Egg Whites and Yolks, the Whites can be used for another application.

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Beat in the sugar, this mixture set aside in the meantime.

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Vanilla Pod cut open to use the seeds. It is possible to use Vanilla extract, but for something as nice as Crème brûlée, using an actual Vanilla Pod is recommended even for the more expensive price.

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Melting together Double Cream and Milk

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Vanilla Pod thrown in along with scraped out seeds.

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Cream mixture and egg mixture done. From here, the heated cream mixture is added to the egg mixture in spoonfuls. This is to temper the batter so the heat from the cream mixture does not curdle the eggs or turn them into scrambled eggs (Nothing wrong with scrambled eggs, but that's for breakfast, this is dessert!)

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Everything is mixed together.

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Portioned into the ceramic ramekins and into pan filled with water.

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This will bake to perfection!

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They cool down for awhile like this.

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Culinary Torch with gas all loaded. Sugar is added and then flamed to get the crispy burntness.

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Final Product is this.

 

Chunky blender salsa
You will need:

• 1 cup Cilantro, fresh
• 1 Garlic clove
• 2 Jalapenos
• 1 Lime, Squeeze the juice out (if seeds are present remove them)
  
• 1 28 oz can Tomatoes, whole or try fresh ones (chop them finely)
  
• 1/2 White onion or 1/4, medium sized

Baking & Spices

• 1 1/2 tsp salt
• 1 tsp Sugar

Nuts & Seeds

• 2 tsp Cumin

We use this in our family restaurant. Always a customer favorite. Feel free to try at at home though not sure how well the chunks will turn on a non commercial blender.

 

My danish cake turned out so beautiful =v=

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I'm on tight budget, but I've made something simple, nice and healthy too.

This contains chickpeas (with olive oil, parsley, coriander, mint, bit of salt, bit of pepper, garlic and lemon juice)
egg and rice.

A single canned chickpeas can give 2-3 serves.
To make it very healthy, it's good idea to swap white rice to brown rice.

 

peep my vegan cookie recipe

preheat oven to 350

dry ingredients:
2 1/4 cup flour
1 cup of sugar (you can add more but chocolate chips already make it pretty sweet)
1 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips (trader joes best brand end of discussion)

wet ingredients:
2 tsp extract
1/4 cup of [nut or coconut] milk
1/4 cup of water
1/2 cup of [vegan] butter (earth balance is what I use, they sell it at Walmart so it should be easy to come by anywhere)
1/2 cup of nuts (I like walnuts, almonds are also fire, don't do cashew it's weird as fuck)

mix all that delicious together until you get your cookie dough like consistency (I use my hands like a barbarian for this)
it should kind of crumble but be soft. honestly don't know how to describe it. you'll know. believe.

put some parchment paper or aluminum foil on a cookie sheet and lube it up with some butter (protip: if you put too much, the bottom of your cookies will get super crunchy)
make a bunch of balls of cookie dough and line them up

(you might have extra cookie dough, it'll stay good for 3-4 days in the fridge if you cover it)

get a small piece of parchment, or aluminum, and put it on the bottom of a cup
press down all the balls of cookie dough until you have your cookie shapes

bake that bitch for 18-22 minutes at 350


let it sit for a bit before you eat cram one of those lava chocolates into your throat and burn your shit

obviously you can use real milk and butter. do you.

will upload pictures later tonight.