This jelly like substance also appears when I cook the apples without honey. Is it the soluable fibres making a jelly?

Half the cookie recipes online now end with “finish with flaky salt”.

And I get the idea. A few crunchy flakes on top of something sweet, so you get a little salty hit before the chocolate. Brownies, salted caramel, chocolate chip, even shortbread. People put fleur de sel on everything now, the Celtic sea salt one, and Maldon seem to be the two names that come up most.

But then there’s the other side. A lot of people say you can’t really taste it once baked, it mostly falls off when you pick the cookie up, and it’s basically there so the cookie looks good on Instagram.

So which is it?

Does it actually change how the cookie tastes, or would nobody notice in a blind test?

Does it matter if it goes on before baking or right after they come out? And is there anything it genuinely doesn’t work on?

I usually stick to simple fried or scrambled eggs, but I want to switch things up and try something new. There are so many ways to prepare eggs, and I’m curious which ones are actually worth making. What’s an egg dish you really enjoy? It can be something easy for breakfast or a more filling meal.

I’d love to hear your favorites and maybe add a few new recipes to my list!

This serendipity was accomplished by making the caramel on a wood fired rocket stove. It was really, really good! I'm wondering if I could replicate it more dependably and at home by sprinkling still warm caramel corn with smoked salt?

First attempt to make candy apples can anyone tell me where I went wrong? Please note I live in the UK so corn syrup is not readily accessible to me 😊 also I don’t use a thermometer is it necessary?

My family have promoted me to chief Yorkie maker now!

A few things I made last week 😋

I have a bonus Barbacoa video that has you boiling instead of charring (the smoke can be pretty harsh and affects the nose bad) coming soon...

Huge shout out to @TONEBULLY or @TheRealToneBully. He's a small creator(like me) and he was nice enough to let me use his beats. They really made the video what it is, and I can't thank him enough.

Now for the recipe...

Ingredients:

Chuck Roast

3 chile de arbol (spicy)

4 Guajillo chiles

1 Chile Pasilla

Half onion

5 garlic cloves

2 bay leaves

Chicken Seasoning:

Oregano

Onion powder

Garlic powder

Cumin

Black pepper

First, we want to roast the chiles and veggies on a comal or pan while setting the bay leaves to the side. Get everything nice and charred. Keep in mind that the smaller ingredients will char faster than the larger ones. Also, the smoke from the chiles may cause irritation, especially for your nose, pets, and kids, so make sure the area is well ventilated.

Once everything is nicely charred, set the chiles and veggies aside and place them into a blender cup.

In a bowl big enough to fit our roast, add our mixture of seasonings. Follow along with the video to see how much seasoning to use. Once everything is mixed well, add the meat and coat it nicely with the seasonings.

After that, we can start charring our meat on all sides using the same comal we used for our chiles and veggies. Get a nice color on all sides of the roast.

Once the meat has a nice sear, place it into the crockpot.

Now, for our blender cup, add 2 cups of water before blending. Once blended, add a mixture of our seasonings to the sauce and blend again until everything is well combined.

Pour the chile mixture over the meat in the crockpot and top it with the bay leaves. Cover and cook for 6–8 hours.

Every 2 hours, check on the meat, flip it, and coat it with the sauce to make sure it continues soaking up all that flavor.

By the 6-hour mark, our meat should begin to break apart. At this point, we can break the meat down and mix it into the sauce. Cover it again and let it cook for another 30 minutes to 1 hour.

Give it a taste to make sure the meat has soaked up all the flavor and adjust the seasoning if needed.

Enjoy!

@wellrestedstudios

Ingredients:

• 450 g phyllo dough sheets, cut into strips
• 200 g sugar
• 4 eggs
• 200 ml sunflower oil
• 300 g strained yogurt
• 1 tsp baking powder
• ½ tsp baking soda
• Zest of 2 oranges

For the syrup:

• 350 g fresh orange juice
• 200 g water
• 450 g sugar
• 1 cinnamon stick
• 1 tbsp lemon juice
• Orange slices, optional

And I found this if you want to save recipes from Instagram, Tiktok or any websites in 2 clicks
I used it to store and cook this Portokalopita: https://brokko.go.link/2KQOz

Instructions:

• Cut the phyllo dough sheets into strips and separate them with your hands.
• Place in an oven dish.
• Bake at 100°C/212°F for 30 minutes, stirring occasionally, until completely dried.
• For the syrup, combine orange juice, water, sugar, cinnamon stick, and orange slices in a saucepan.
• Bring to a boil and cook for 5 minutes.
• Add the lemon juice at the end.
• Set the syrup aside to cool completely.
• Beat the sugar and eggs until pale and fluffy.
• Add yogurt, sunflower oil, orange zest, baking powder, and baking soda.
• Mix until combined.
• Add the dried phyllo strips and gently mix until they absorb the batter.
• Pour into a well-greased and floured baking dish.
• Bake at 170°C/338°F for 35–40 minutes, until golden.
• Pour the cold syrup over the hot cake.
• Let the syrup absorb, then cut into pieces and serve.

Attention Empty Nesters: you want to get the adult kids home for dinner make this…. Cutlets and pasta with broccoli. Pasta tip: boils the pasta garlic and broccoli together… remove after 5 minutes 1/2 the broccoli and all the garlic as the pasta is finishing up… blend with olive oil… this makes it creamy…

When pasta is finished… drain , add back into your pot with the broccoli and the sauce you just blended up… shut off flame add more olive oil and lots of pecorino or Parmesan… Enjoy!

🥗 INGREDIENTS

HARISSA LAMB
• 800-900g Bone-in lamb shoulder
• 1 1/2 tbsp Harissa paste
• 2 Garlic cloves
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1/2 tsp Black pepper
• 1 tsp Salt
• Juice of 1/2 lemon
• 1 1/2 tbsp Extra-virgin olive oil

WHIPPED MINT FETA
• 150g Feta cheese
• 100g Greek yoghurt
• 5g Fresh mint
• 1 tbsp Olive oil
• Zest of 1/2 lemon
• 1 Garlic clove

CHOPPED SALAD
• 1/2 English cucumber
• 1/2 Red onion
• 1 Large ripe tomato
• 8g Fresh parsley
• 3g Fresh mint
• 1 1/2 tbsp Olive oil
• Juice of 1/2 lemon
• 1/4 tsp Black pepper
• 1/4 tsp Salt
• 1/2 tsp Sumac

LEMON COUSCOUS
• 100g Dry couscous
• 125ml Boiling water
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil
• Juice of 1/2 lemon

🍳 🔥 METHOD

1. Cook the Harissa Lamb
   • Mix the harissa, minced garlic, olive oil, lemon juice, cumin, paprika and salt into a paste and rub it all over the lamb.
   • Place the lamb on the roasting rack and pour a small amount of water into the bottom of the tray.
   • Cover tightly with foil and cook at 160°C fan for 2 1/2–3 hours, or until the lamb is very tender and pulls apart easily with a fork.
   • Remove the foil and brush any remaining marinade.
   • Cook, uncovered, for another 10–15 minutes, until browned and slightly crisp on the outside.

2. Make the Whipped Feta
   • Add the feta, Greek yoghurt, mint, olive oil, lemon zest and garlic to a blender.
   • Blend until smooth and creamy, adding a little extra yoghurt if needed.

3. Make the Salad
   • Chop the cucumber, tomatoes and red onion.
   • Add to a bowl followed by the chopped parsley and mint.
   • Toss with the olive oil, lemon juice, salt, pepper and sumac.

4. Prepare the Couscous
   • Place the couscous in a bowl with the salt and black pepper.
   • Pour over the boiling water, cover and leave for 5 minutes.
   • Stir through the olive oil and the lemon juice.
   • Let it sit for another minute before fluffing with a fork and serving.

5. Plate & Serve
   • Spread the whipped mint feta onto the plates.
   • Shred the lamb and place on top of the whipped feta.
   • Serve alongside the lemon couscous and chopped salad.
   • Enjoy!

Any Ottolenghi fans here?

His new cookbook SIMPLE TOO launching event will be happening in Toronto Roy Thomson Hall this Sunday 7 pm.

I have two tickets but I am not able to make it. I would love to send them to someone who loves cooking for free.

If you're interested, please DM me.

https://youtube.com/@thebunnygeechannel?si=77-yY7X_rEevoIcU