Recipes

When contact lenses were discussed, I had promised High Priestess to post a recipe for a great dish, so here it is.

An awesome broccoli purée soup

What you need:
- 1 kg of broccoli
- 2 to 3 potatoes
- 2 to 3 carrots
- 500 ml of heavy cream (over 30% fat)
- 400 g of grated cheese (gouda for example)
- 1 to 2 bouillon cubes¹
- salt and ground black pepper
- dried pumpkin seeds
- bacon

The process:
Cut the vegetables into smaller pieces, put them into a saucepan, using just enough water to merely cover them, and bring to boil. When the carrots, potatoes and broccoli are soft, turn the heat off and let them simmer down for about 10 minutes. Purée the contents using a hand blender. Put the heat back on, and bring the contents back to boil, adding bouillon cubes, heavy cream, and grated cheese. Keep heating just until the cheese has melted. Season to taste with salt and ground black pepper.

Cut the bacon into smaller pieces, and fry in a pan until crispy. Roast the pumpkin seeds lightly in a frying pan.

Put the soup on a plate, stack the bacon and pumpkin seeds in the middle, and add a leaf of basil.
Serve with a warm slice of ciabatta.

Bot appetit.

¹ - One could always use homemade broth. In this case, boil the vegetables in broth and omit the cubes.

Scrambled Eggs, extra creamy and extra protein. This is my own recipe, adjusted from a different version I saw online.

Adjust as desired; @Stormblood has previously mentioned that men should eat 5 eggs a day for optimal testosterone production.

Ingredients:
3 eggs
1/3 cup cottage cheese
5 to 10 cherry or grape tomatoes
1 green onion, or chives; chopped
Pepper to season
1 tablespoon butter

Show more...Show less...Show more...

Thank you, HPS, I hope my appetite will return one day so that I can enjoy this and other tasty recipes posted here.

🍊 Orange Revani Recipe

Ingredients

Cake

Syrup

Instructions

1. Preparation

2. Make the Cake Batter

3. Bake

4. Prepare the Syrup

5. Final Step

And Enjoy your Meal.

🍊 Orange Revani Recipe

Ingredients

Cake

Show more...Show less...Show more...

Hello

Today I'm going to give you a Lakerda recipe. But this recipe is very short, all you have to do is slice the pickled bonito and serve it with olive oil and onions, and it's very simple. So I'm going to teach you how to make pickled bonito. It will take you 3 or 4 days, but believe me, after you slice that pickled bonito and eat it with olive oil and sliced red onions, you'll say, "May the Gods bless you, Lysander Florian Thornis, this is really delicious." Because bonito fish are very large, I will only give instructions for one.

Pickled Bonito Recipe:

Ingredients:
1 fresh bonito fish.
Ice water

Plenty of iodine-free rock salt

Instructions:
1) Cut off the head and tail of the bonito and clean it of all internal organs.
2) Divide the bonito into 3 large pieces.

3) Soak the pieces of bonito in ice water, changing the water daily.
4) At the end of the 3rd day, coat the bonito pieces with plenty of iodine-free rock salt and let them sit.
5) Let them sit in the refrigerator for 10 days.

Now, there's no rule that you have to consume all of them at the end of these 10 days. Take out as many as you need, rinse one piece, slice it, and eat it with olive oil and sliced red onion. You can keep the remaining pieces in salt (this won't cause texture loss) or you can remove the salt and store them in an airtight bag in the freezer (this might cause some texture loss, but it will still be delicious). If you can't finish all the pieces you used, you can put them in a glass jar, add enough olive oil to cover them, and store them in the refrigerator.

The refrigerator temperature should be 1 or 2 degrees Celsius while brining.

Let's move on to the Lakerda Recipe.

Ingredients:

Pieces of brined bonito.
Olive oil.
1 purple onion.

Instructions:
1) Slice the purple onions into circles and place them on a plate.
2) Take a piece of pickled bonito fish, cut it in half lengthwise with your knife, remove the spine, and separate the skin from the fish flesh.
3) Slice the fish appropriately and place it on top of the sliced purple onions.
3) Drizzle with olive oil.

Enjoy!

Gırık Recipe

My aunts are teachers, so they don't live in the same city as my family; they live in a different city, and they love to visit the other cities along the way when they travel from there to here, where my family lives. While traveling, they passed through the Southeastern Anatolia region and learned about a dish called Gırık, mostly made in cities like Diyarbakır and Mardin. When I first saw it, I thought, "This is too high in carbohydrates, I can't eat this," but then I thought, "Let me at least try it, you've gone to so much trouble," and it was really delicious. Now I'm sharing the recipe with you; I hope you like it.

Ingredients
For the Dough

For the Filling

For the Sauce

Instructions

Preparing the Dough

Shaping the Gırık

Cooking

Serving

Enjoy your meal!

Champion's Breakfast

Ingredients only, since it's pretty straightforward. This is for men bulking OR people who wants to condense 2 meals into 1.

For the eggs:

For the meat:

The meat cut should preferably be red meat and also full-fat, as lower-fat foods are unhealthy and usually ultra-processed.

If you're using raw meat (to cook) rather than cured meat, then you should cook it first, remove it from the pan, and use any fats that remain in the pan to cook your eggs (unless you're poaching them).

Best ways to cook eggs for absorption are any methods that leave the yolk as raw as possible (fat absorption) and the whites as cooked as possible (protein absorption): poached, soft-boiled, fried (without mixing or overcooking). It's understandable some people cannot eat eggs made the same way every morning, and need variety. So, if one day you're scrambling them or making an omelette, the cheese will add a nice texture for it.

This breakfast nets ~72 gram of protein and a similar amount of fat. ~87-102 grams if you add a tall glass of milk (250ml or ~1/2 British pint), while keeping carbs minimal since they're unnecessary for most in the morning.

Don't try and cheat by using more egg whites than yolks, as 1. you're wasting food unnecessarily which should be criminal, and 2. you're not really helping yourself by eating an incomplete food.

Any questions you can open a different topic and quote this post, so we keep the recipe thread clean.

Moroccan Meatballs

[This is not my recipe, I found it in a cookbook]

Ingredients:

2 tablespoons extra-virgin olive oil, divided

3/4 cup (100 grams) finely minced yellow onion

1 1/2 pounds (680 grams) ground lamb or beef

1 1/2 cups (150 grams) bread crumbs

2 large eggs

1/4 cup (25 grams) packed finely chopped fresh parsley

2 teaspoons ground cinnamon

1 1/2 teaspoons salt

Freshly ground black pepper

1 (28-ounce / 840-gram) can crushed tomatoes

1/2 teaspoon ras el hanout, or 1/4 teaspoon ground cumin and 1/4 teaspoon ground coriander

1/2 cup (30 grams) roughly chopped fresh cilantro [or parsley], divided

My note: I roughly estimate the ingredients which turn out to be less than mentioned above, and 1 large egg is better. If you have the genetic trait that causes cilantro to taste like soap, substitute with parsley instead.

1. Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil or parchment paper.

2. Heat a pan over medium-high heat. Add 1 tablespoon oil. Add the onions and cook, stirring, until soft but not browned, about 5 to 7 minutes. Let cool slightly.

3. In a large bowl, combine the lamb or beef, bread crumbs, eggs, cooked onion, parsley, cinnamon, salt, and a generous amount of pepper. Mix with your hands until well combined.

4. Roll the meat mixture into 1 1/2-inch (4-centimeter) balls (about the size of ping-pong balls) and arrange in rows on the prepared baking sheet.

5. Bake for 10 minutes. The meatballs should be cooked through and slightly browned.

6. Meanwhile, in a heavy-bottomed pot, combine the tomatoes, the remaining 1 tablespoon oil, ras el hanout, and a little more than half of the chopped cilantro (reserve the rest for garnish) and place over medium heat. Bring to a simmer and cook, stirring occasionally, until the tomato loses its raw taste and the flavors are well combined, at least 15 minutes.

7. Add the meatballs and about 1 tablespoon of the fat from the baking sheet to the tomato sauce and stir well. Cover and cook for at least 10 minutes over medium-low heat. The meatballs can sit in the sauce over low heat for as long as you like; just make sure to stir them occasionally and keep the heat low so that they won’t stick to the bottom of the pot. Serve hot, garnishing with the remaining cilantro.