Hi all, for those who don’t know, we do have a Recipe Book !! While work on the basic recipe book IS done, I’m making this thread if there’s more recipes you wanna add!
Respond to this thread either with the recipe or a link to it; the only rule is it must be either your own or a family recipe! I consider a recipe “your own” if you made significant adjustments to a prewritten recipe but y’know. It’s all subjective.
I’ll respond in this thread when I add the recipes! So just let them pile up and I’ll add them in batches (like a cookie :) )
my mum’s ANZAC biscuit recipe! its kind of similar to the oatmeal cookie recipe already on there so idk how u feel about that but here u go
[EDIT] Added conversions!
ingredients:
102g [1 cup] rolled oats
150g [1 cup] plain flour
211g [1 cup] brown sugar
60g [3/4 cup] desiccated coconut
125g [4.40oz] butter (switch this with your preferred butter substitute if u cant deal with dairy)
30ml [2tbsp] golden syrup (maple syrup or honey also works)
5ml [1tsp] baking soda
45lm [3tbsp] boiling water
how to make
preheat oven to 150⁰C [302⁰F]
combine oats, sugar, flour and coconut in bowl
melt butter and syrup over low heat (or in microwave)
dissolve the baking soda into the boiling water and add to butter mixture
combine butter mixture with oats mixture
spoon in equal amounts onto a lined baking tray, allow room for them to spread
cook in oven for 15 mins conventional, or 10 mins fan-forced
let cool and enjoy!
notes
these ANZAC biscuits come out a little chewier than most recipes for it so be prepared for that, or feel free to leave them in the oven for a bit longer if you prefer a tougher biscuit
theyre supposed to keep for a while by design since they were traditionally made by the families of soldiers during WW1 to send them as gifts from home, so put em in an airtight box for later if you like
my mum will yell at you if you call them “cookies” instead of “biscuits”, you have been warned xd
I don’t know if this counts, but I will share it anyway…
This was given to me by an elderly friend who lived through some difficult circumstances in Japan during WWII. The idea is that it can be made with limited ingredients and mixed directly within the pan. The “No-No” within the name refers to “no dairy, no eggs”. Instead, the cake rises due to the combination of vinegar and baking soda.
It is also sometimes called a “Depression Cake”, in reference to The Great Depression of the 1930s. Yet another name that one hears sometimes is a “Wacky” or “Crazy Cake”. I am not sure where the latter name comes from. All in all, it is a delicious treat when one does not have a lot.
No-No Cake
US/Imperial measures; Metric in brackets
Dry Ingredients:
One and a half cups [192 g] flour
One cup [201 g] sugar
One-third cup [33 g] cocoa powder
One teaspoon [3.4 g] baking soda
One-half teaspoon [2.9 g] salt
Wet Ingredients:
One cup [2-1/3 dL] cold water
One-third cup [3/4 dL] oil
One tablespoon [15 mL] vinegar
One teaspoon [5 mL] vanilla
Directions:
Step 1 - Sift dry ingredients into an 8x8 inch [~20x20 cm] cake pan.
Step 2 - Make three holes in the dry ingredients. Pour the vinegar in one hole, the vanilla in another, and the oil in the other.
Step 3 - Pour the cold water all over and mix it well.
Step 4 - Bake at 350-degrees Fahrenheit [~177 C] for 30-40 minutes.
While I haven’t tried them, there are also a couple of variations possible…
Leave out the cocoa powder and add another one-half teaspoon [2.5 mL] of vanilla for the vanilla version
Leave out the cocoa powder and add the juice of two lemons [~1/2 cup or ~1-1/8 dL] for the lemon version
i forgot about this thread and i need to make my contribution of my disappointment butter tofu curry. this recipe is for when you want curry but you also don’t have whole spices. it also tastes a lil bland but its still yommy and a good use of leftover vegetables
yeah-sure-why-not butter tofu
ingredients
one block extra-firm tofu, cubed
cornstarch
butter
one medium onion, diced
one serrano pepper, seeds removed (VERY important for you to have any flavor at all)
tomato paste (small can)
coconut milk (unsweetened)
garam masala
curry powder
cumin
salt
for vegetables truly it is whatever you have on hand but i typically do
a few cauliflower florets
a zucchini
a can of chickpeas (!!)
mushrooms
steps
combine the tofu and the cornstarch. the tofu can be pressed (which i prefer) but it’s unnecessary. no time on the pressing just do something else until you remember its existence.
heat the oven to 425F. add the tofu on some aluminum foil on a oven tray and cook for 20-30 minutes. i think 30 minutes is best
meanwhile, heat 3 tbsp butter on medium-high heat in a large pan. add salt if you are an idiot like me and bought unsalted butter your last shopping trip
add onions and sauté until it becomes more translucent. add the serrano.
add the cauliflower and zucchini. cook these for a lil bit until the zucchini can easily be cut through with a spoon. add the other vegetables and chickpeas unless you are lazy then you can just add them with the cauliflower i dont think it changes anything tbh.
add a FUCK ton of salt and a ton of garam masala and curry powder and cumin. how much? a lot.
add coconut milk and tomato paste, stir until consistent. at this point keep tasting it and adding in more garam masala and curry powder until it tastes like anything at all
CHICKPEAS… your mind is huge. love this. also thank you as well @memo !!! I’ll try to get these added this week but its a very very busy week for me so we shall see.. but its on the list!
