Flourless orange and apple and cognac spongecake

Okay, I didn't do any measurments for the flour substitute, sorry.


The cake was nice and fluffy and moist, AND dairy free and gluten free. (Trace amounts of nuts, I suspect, because I have hazlenuts on the same shelf as the sugar. Could probably be flavoured with something other than orange to make it citrus free as well.)

Oven at 175 centigrades.

In pot on hob:
Reduce large splash of apple juice, small splash of cognac and tiny splash lemon juice to syrup.
Add large splash of orange juice, whisk. Let cool.

In two bowls:
Separate 2 eggs, whites in one yolks in the other.
In bowl with yolks add a whole egg.

In bowl with yolks:
2,5 dl sugar
Whisk until fluffy white-ish mess.

Add flavour syrup. (unknown volume)
Add potato starch. (unknown amount)
Add corn starch. (unknown amount)
Add (gluten free) baking powder, 1 tsp.
Stir. Should have consistency of regular sponge cake batter.

In bowl with egg whites:
add pinch of salt.
Whisk until huge and kinda hard and opaque.

Add 1/3 of eggwhites to batter, fold in.
Add rest of eggwhites to batter, fold in.

Oil 2 cake tins.
Add batter.

Bake for 40 minutes at 175 centigrade.

Category ponderings

The entire meal - Simple tomato soup

The individual components - Simple tomato sauce.

The actual goal here is the entire meal in a recipe. Becuase the point is that sequencing and listing and remembering is difficult, and having to pull different recipes is kind of defeating the point.
Particularly if you have to combine the lists on your own.

But. The minimalist tomato sauce is a base, if you will, from which you can make the simple tomato soup quickly. Or you stir it into your mince and have a bolognese. Or you just toss it on top of your pasta. And making the recipe for a portion of tomato sauce in every recipe seems somewhat ridiculous, mostly because the sauce recipe is 10 portions.

So both.
Priority to meals.

Side variations - if you don't have the sauce, do this instead, maybe?
In pasta with tomato salsa you can use this salsa[link] or do this [variation on recipe]? Or possibly the other way around, using pre-cooked ingredients being the variation on the recipe. Could work. Maybe.

Vanilla and coconut spongecake.

[1 msk = 15 ml, 1tsk = 5 ml, 1 msk = 3 tsk.]

Set oven to 175 centigrades.

In bowl:
2 dl sugar
2 eggs
whisk til fluffy.

Sieve into bowl:
3,5 dl flour
2 tsk baking powder
1,5 msk vanilla sugar

Stir

1 dl coconut milk
stir

50 g butter (at room temperature)
cream into batter.
1,5 dl coconutmilk
stir

Butter cake tin
Add batter
Bake low in oven for 40-45 minutes.
let cool in tin.


Still have coconutmilk left over.

The bad brains cookbook got a blog

So, the bad brains cookbook got itself a place to live, because lets be real. Here isn't a very good place.

I'll continue to ponder on the project here. But the acutal project lives at the The Bad Brains Cookbook blog.

Suggestions requested:

So, in a case of this-is-what-I-have-at-home I made risotto with chicken stock and coconut milk for dinner last night. It was very disorientating, because my brain refused to agree on wether I was eating curry or risotto.
Also, consequently I have most of a tin of coconut milk left over. What can I bake with coconut milk?

Amaretto-havre-och-vaniljfudgekakor

Jag rekomenderar att du inte provar det här receptet - det pannkakade och istället för fudge-fyllning så blev det fudge-botten.


170 g smör - smält
I bunke:
Smör
3 dl socker
Mörk sirap - ingen aning hur mycket. För smak.
Rör ihop.
2 ägg. Runstempererade.
Rör ihop.
Amaretto - lagom.
Rör ihop.
0,5 tsk bakpulver
1 msk vaniljsocker
0,5 tsk salt
Rör ihop.
~3 dl mjöl.
Rör ihop.
3,5 dl havregryn.
Rör ihop.
Mjöl efter behov, upp till 1,5 dl till.
Rör ihop.
Ställ i kyl ~20 minuter.

Kvarta bitar vaniljfudge från karamellkungen.

Sätt ugn på 175 centigrades.
Plåt + bakplåtspapper.
rulla degen i kulor ~4 cm i diameter.
Peta in bit vaniljfudge i degen.
Rulla till kula - utan skarvar.
Placera med 5-7 cm mellanrum på plåt.
Baka 6 minuter, rotera plåt 180 grader i xy-planet, baka 6 minuter till.

Låt svalna.

Ät.

The Bad Brains Cookbook - First update.

So, the Bad Brains Cookbook is happening, although it is still quite fuzzy in plans for execution and stuff. Some further developments to the concept (way off in the future, the first step is to get a collection of easy to make, sequenced recipes done) has occured in conversation with people of mixed bad brains, abilities, impairments and ages.

We have also concluded that recipes in 5 steps or less is close to impossible with the current level of detail in the steps. (Eating an apple, nothing fancy, is 4 steps. 1. Check that you have apple. 2. Get the apple. 3. Wash the apple. 4. Eat the apple.) And most sandwiches end up being somewhere between 15 and 25 steps. So, updated mission objective: Less than 10 steps, less than 30 steps, and less than 50 steps.

Research for fundraising (crowdfunding, platform selection, campaign) and the tax code is underway, considerations for advertisments of the end result, and basic budgeting and time planning is happening withing the next soon.

Amaretto-hasselnöt-havrekakor

För cookies:

Torr-rosta ~1 dl hasselnötskärnor på stekjärn tills god doft.
Hamra livet ur hasselnötter.


170 g smör - smält
I bunke:
Smör
3 dl socker
Mörk sirap - ingen aning hur mycket. För smak.
Rör ihop.
2 ägg. Runstempererade.
Rör ihop.
Amaretto - lagom.
Rör ihop.
0,5 tsk bakpulver
1 msk vaniljsocker
0,5 tsk salt
Rör ihop.
~4 dl mjöl.
Rör ihop.
1 dl havregryn.
Rör ihop.
Mjöl efter behov, upp till 1,5 dl till.
Rör ihop.
Ihjälhammrade hasselnötter.
Rör ihop.
Ställ i kyl ~20 minuter.

Sätt ugn på 175 centigrades.
Plåt + bakplåtspapper.
rulla degen i kulor ~4 cm i diameter.
Placera med 5-7 cm mellanrum på plåt.
Baka 6 minuter, rotera plåt 180 grader i xy-planet, baka 6 minuter till.

Låt svalna.

Ät.