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Recipes Community Taste Makers!

Discussion in 'Cooking Corner' started by Farfalla, May 28, 2017.

  1. Farfalla

    Farfalla Keepy

    伝説メンバー / Densetsu / Legendary Member

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    Ok, this place has a lot of talented and/or enthusiastic cooks and it's common to see people sharing their meal results, recipes, tips, and etc, in many MH threads (or other kinds of hangouts).
    We should start recording those! Here's what I propose:
    - Whenever someone comes up with a recipe, it could be posted here. I mean, maybe the person didn't "invent" the recipe per se, but just loves it, or added his/her own touch, it can be anything you're passionate about!
    - I can typeset it into a cook book page to organize it all in a digital place.
    - With a categorized summary (by author, origin, recipe or tip type, you name it!0), people can start checking the published book whenever they want an inspiration to cook - or just replicate something they saw as delicious.
    - You can provide any info about your recipe/tip: pictures, tutorial videos links, etc. All can be added to the book.
    - Considering the content will be in English, feel free to ask others to fix your material if you're not a native in... wtv speaks English.
    - People can also comment on the recipes/tips, make suggestions, solve doubts, etc.
    I'll keep this post stickied and updated with the book whenever there's a new addition to it.
    That's it \o/


    Updated Recipes:

     
    Last edited: Jun 25, 2017
  2. Farfalla

    Farfalla Keepy

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    :gwah

    I'll fix it in some days once I'm back from my storm paradise o/
     
    zimbardo and gnut like this.
  3. Organizized

    Organizized Registered User

    有名人 / Yuumeijin / Celebrity

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    Veggie B-Org-ers

    Simple but good burgers for those rare days when you (or your wife…) don’t feel like eating a dead animal.

    7-8 burgers

    Carrots (250 g / ~9 oz)
    Halloumi cheese (200 g / 7 oz)
    Ströbröd/”bread crumbs”/panko (1 dl / 0,42 cup) *
    Eggs (2 of’em)
    Chili flakes and whatever spices you damn like

    * if this isn’t something you can find, Google what might be a reasonable substitute.

    • Grate the carrots and the halloumi and mix them up in a bowl.
    • Add the eggs and the ströbröd/bread crumbs/whatevs.
    • Get your hands in there and work the mix until it’s shapable enough to form burgers.
    • Add spices of your choice (I recommend at least a sprinkle of chili flakes).
    • Form burgers.
    • Get out a frying pan and cook the burgers on medium high heat until they’ve got a nice ”golden” color.

    I like to serve them in simple hamburger buns with avocado slices, cucumber and a simple garlic mayo, with oven roasted sweet potato slices on the side.

    Enjoy!

    [​IMG]
     
  4. TSPanda

    TSPanda Registered User

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    I call this one Hayama's Hidden Technique @lawlett-kun

    This refined jutsu recipe may only be pulled out of the arsenal in dire situations like deadly fights with high level shinobi or apparently battles fought with food instead of literally anything else but food

    Anyway, enjoy the Butter Chicken Kinjutsu

    Meats
    2 pieces of chicken breast

    Dry ingredients
    salt and pepper based on personal preference
    0,5 tea spoon of turmeric
    1 tea spoon of cayenne pepper
    1 tea spoon of cumin
    2 x 1 tea spoons of chili powder
    3 tea spoons of garam masala
    1 table spoon of grated ginger
    1 stick of cinnamon

    Non-dry ingredients
    3 x 2 table spoons of butter
    1,5 cups of yellow onion, diced
    3 garlic cloves, minced

    Liquids
    bunch of cups of tomato sauce
    1 cup of water
    1 cup of heavy cream

    Stuff to eat this with
    spring onion for taste, garnish and colour
    rice, preferably broken sticky rice

    How to perform jutsu:

    1.) Take chicken breast chans, and cover it with 1 spoon of that chili powder, the tumeric, some salt and some pepper. It's probably smart to cut it before you do this but its your life. Let it sit for some 10 to 20 minutes.

    2.) Take out your pan, starting heating it and add in 2 table spoons of butter. Put in the chicken pieces and let it sit till it has browned properly on both sides. Remove the chicken so you can use the pan for the next part of the jutsu.

    3.) Melt another 2 table spoons of butter in the same pan. Add onions, garlic, garam masala, ginger, more chili powder, ground cumin, cayenne pepper, cinnamon, salt and pepper. Cook until immigration asks if you're hiding someone.

    4.) Once your kitchen smells like Indian grandma's flat, add the tomato sauce. Wait till it like bubbles or whatever its called. Add water, add cute amounts of cream, more bubbles. Throw in the chicken, wait till its simmering.

    5.) Stir in the last 2 table of spoons of butter, add additional salt and pepper to taste

    6.) Take the sticky rice which u btw should have been cooking already, pour over this creamy delight of a kinjutsu, sprinkle some spring onion on top.

    7.) itadakimasu
     
  5. gnut

    gnut Registered User

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    Simple smothered pork chops using a slow cooker....

    6/8 bone in pork chops
    Can of cream of celery soup
    Can of cream of mushroom soup
    Whole onion....cut in big pieces
    Whole bell pepper...cut in big pieces
    Salt
    Pepper


    Cook on high for 4-6hours
    Cook on low for 6-8hrs

    Serve with your choice of rice,potato or pasta

    Enjoy:cookiehand
     
  6. Brandish

    Brandish is just fine today

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    Quiche... calling it simply "Quiche zomg"

    Use a ceramic tray of some kind, rectangular or pie shaped. Mine is roughly 2.5L.

    Ingredients:
    250g diced bacon
    1 Italian sausage
    1 large onion diced
    300g shredded mozzarella
    100g shredded pepper jack cheese
    150g self raising flour
    700mL milk
    8 eggs
    Herbs of your choice

    Method:
    1. Cook the sausage and then chop it up. Saute the onion and bacon in the pan you cooked the sausage in (should still have some fat in there, add olive oil if there's none). Add all to a mixing bowl with the flour and cheeses. Mix with hands.
    2. Spray the ceramic tray with some olive oil. Transfer ingredients from the mixing bowl into the tray, and spread evenly over the base. Finely chop up some herbs but don't go nuts with it (parsley, basil, chives or thyme are good options).
    3. Whisk eggs in another bowl and add milk to it, whisk again. Slowly poor this mixture into the tray.
    4. Place tray in oven (which you've preheated at 200 Celsius :P ), cooking for roughly 45mins. Allow to cool for a little while before eating.

    Notes
    - You can substitute Italian sausage with chorizo, or go for more bacon, or cherry tomatoes (around a dozen, chopped in half). Any ingredient that you think goes well with eggs is viable. Pancetta instead of bacon is good too.
    - Mozzarella can be substituted for another cheese.
    - If you find the eggs were too soggy, a little more flour should do the trick (but it should be right).
    - Goes well with steak.
     
    Last edited: Oct 1, 2017
    Lambu, Erinyes, gnut and 2 others like this.
  7. WithYouInSpirit

    WithYouInSpirit Certified Sensei

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    Chorizo :drool
    You have, very good taste from what I can see. Maybe our country isn't doomed after all.
     
  8. Erinyes

    Erinyes Intl Translator

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    [​IMG]

    Pear & frangipane tart

    Filling (you can adjust depending on the size of your tart) :

    Frangipane :

    - 2 eggs
    - 20 cl of crème fraiche
    - around 100mg of sugar (5 tablespoons), im using at least 20/30% less i tend to think desserts are oversweet.
    - 100-120gr of power almond

    Optional tricks to make it better :
    - Im usually adding almond extract it intensifies almond flavor.
    - you can add also some vanilla just enough too add some nice aroma (not too much not too ruin your frangipane taste).
    - you can add some pear liquor (1tsp) to your frangipane or pear concentrated juice from the can if you use canned pears, but not too much, (make sure to mix the juice more or less 2 tsp to 1/2 tsp of cornflour then add it to your mixture so it doesnt make your frangipane too liquid).

    pears :
    you can use fresh or canned pear, I used those pears for my recipe you can use apricot instead depending on your likings
    [​IMG]

    Pastry :
    Shortcrust pastry i used a ready made one (sorry too lazy :pout) but you can do it by yourself
    for 2 to 3 tarts (you can freeze the pastry) :
    - 300 gr butter (soften)
    - 150gr to 200gr confectioner's sugar
    - some powder almond (50/60gr)
    - 1 teaspoon of salt
    - 500gr of flour
    just mix and knead, or use a processor if you have one.

    So roll out the pastry then pour your frangipane mixture, then arrange the pears as you like, you can just cut them on half (lazy method, the one i choose [​IMG] ofc )or choose something else, it's up to you.


    Baking :
    preheat then bake for around 30 35 min, oven 180°c (until it turns golden brown depends on your oven)

    So here's mine (its not pretty, but its' more golden that how it looks on the pics) im sorry im totally unable to make lovely stuff, but I swear its yumy if you love fruity things. You can serve it with pear sherbet or vanilla ice cream or custard, but be sure to use less sugar.


    [​IMG] [​IMG]



    Also
    - the 2 eggs/20cl creme fraiche + sugar is the base Im using for pumpkin pie too , Im just adding some vanilla, ginger and cinnamon.
    - and minus sugar thats also the filling base Im using to make quiches. Just mix 20cl creme fraiche and 2 eggs with any vegetables (like leek or broccoli) you cook beforehands or anything you like + salt and pepper ad any condiment you like , also optional but you can add some parmesan cheese or goat cheese (i personnaly dont like cheese that much except maybe goat cheese) if you like and there you have your quiche filling.


    [​IMG]
     
    Brandish, Totinona, MArGi and 7 others like this.
  9. MarmaladeSky

    MarmaladeSky Registered User

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    Boerenkool with rookworst
    Mashed potato with kale and a salty, smoked sausage
    This hearty dish is a traditional Dutch Recipe, mainly eaten on cold, winter days. It's a filling meal, with all the vitamins you need.


    Ingredients (for approximately 3 persons)
    * Potatoes (700 grams, a crumbly, floury type of potato is the best for this dish)
    * Kale (300 grams)
    * Bacon (125 grams, cubed)
    * Gravy (Any type you like. Left over gravy works the best)
    * Pickles or pickled silver skin unions
    * Milk (100 ml)
    * Sausage (Preferably smoked type of sausage, with a salty/sour taste.)

    Cooking instructions

    1. Peel the potatoes and cut them in pieces about the same size - this will make sure they're cooked at the same time.
    2. Fill a large pan with water, about 2/3 and put in your potatoes.
    3. If you need to (Here the kale is usually already chopped): Chop the kale. You don't have to chop it finely - the kale will shrink a lot when cooking this dish.
    4. Put the kale in the same pan you have your potatoes in. Just let it sit on top. If your largest pan is like mine it will probably look like this:
    [​IMG]
    Do not worry about that! The kale will shrink a lot and it will fit properly in your pan in no time.
    5. Bring the kale and potato mixture to a boil. It needs to boil for about 30 minutes, so that gives you enough time relax, have a drink and work on the rest of this dish.
    6. Get your bacon, dice it finely and fry it. I personally prefer it if it's a bit crunchy, adds a bit of a bite to this dish. Don't bother using oil when frying the bacon - this meat is naturally quite fatty already.
    7. Start preparing your (smoked) sausage. Prepare it as you are supposed to with the type of sausage you chose to pair with this dish. The sausage I used is a bit of a salty sour type of sausage.
    8. Stir the kale and potato mixture. After a few minutes of boiling, you can gently push the kale to cover it in water. That way everything will be boiled evenly.
    8. As you still have some time left, start heating up/making your gravy. Feel free to use whatever you like to create your gravy.
    [​IMG]
    9. After 30 minutes, drain the kale and potato mixture
    10. And mash the mixture together. It's easy to do if you use a masher, but honestly any type of item to mash the mixture will do (Even a fork).
    [​IMG]

    11. Add a bit of milk to the mixture, about 100 ml and the bacon. Keep mashing it together. If you are vegan: You can replace the milk with water and add a bit of salt instead of bacon.

    12. Your dish is done! Serve it with your sausage, gravy and something pickled - it really brings the taste of this dish to another level, trust me. I'm using pickled silver skinned onions this time. In the picture below the final result. Eat it all together.

    [​IMG]
    And it's done! I hope you enjoy it. If you want to see more of these traditional dishes, let me know! :zomg

    Eet smakelijk! (Have a nice meal)
     
    Brandish, Totinona, zimbardo and 5 others like this.
  10. TSPanda

    TSPanda Registered User

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    boerenkool is 100% mistake this is not taste making i repeat this is not taste making
     
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