Creamy Butternut Orzo with Crispy Chorizo and Peas
When comfort food meets bold flavor, this Creamy Butternut Orzo with Crispy Chorizo and Peas rises to the top. It’s the kind of dish that hugs you from the inside out—rich and velvety from the butternut squash, dotted with bursts of sweetness from the peas, and crowned with golden, crispy chorizo for an irresistible savory crunch.
If you're looking for a one-pan dinner that feels indulgent yet nourishing, this is it.
Why You’ll Love This Recipe
Ultra Creamy: Thanks to blended roasted butternut squash and a splash of cream.
One-Pan Wonder: Minimal cleanup, maximum flavor.
Balanced Flavors: Sweet squash, smoky chorizo, and bright peas all in harmony.
Weeknight Friendly: Ready in about 30 minutes.
Ingredients
Here’s what you’ll need to create this cozy dish:
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
200g (7 oz) chorizo, half sliced for topping, half diced for the base
250g (9 oz) orzo pasta
400g (14 oz) butternut squash, peeled and cubed
750ml (3 cups) chicken or vegetable stock
100ml (⅓ cup) cream or crème fraîche
100g (¾ cup) frozen peas
Salt & black pepper, to taste
Fresh parsley, chopped, to finish
Optional: grated Parmesan
Instructions
🥣 Step 1: Cook the Butternut Squash
Boil or steam your cubed squash until fork-tender (about 10–12 minutes), then blend into a smooth purée. Set aside.
🔥 Step 2: Crisp the Chorizo
In a dry pan over medium heat, cook the sliced chorizo until it’s crispy and golden, about 3–4 minutes per side. Remove and drain on paper towel. This will be your topping.
🍳 Step 3: Build the Base
In the same pan, add olive oil. Sauté onion until soft, then stir in garlic and the diced chorizo. Cook until the chorizo releases its oils and is slightly caramelized.
🍚 Step 4: Add Orzo & Stock
Stir in the orzo to toast for 1–2 minutes. Pour in the stock and bring to a simmer. Cook for 10–12 minutes, stirring often, until orzo is al dente and most of the liquid absorbed.
🧡 Step 5: Stir in Creaminess
Lower the heat, then add your butternut squash purée and cream. Mix until everything is creamy and well combined.
🌿 Step 6: Final Touches
Add peas and cook for another 2–3 minutes. Season to taste with salt and black pepper.
🥄 Step 7: Serve
Spoon into bowls, top generously with crispy chorizo, a sprinkle of parsley, and a touch of Parmesan if you like.
Tips for Success
Chorizo Crisping: Use a nonstick or cast iron pan to get that perfect sear without burning.
Make Ahead: The butternut purée can be made up to 3 days in advance.
Cream Swap: Use coconut cream for a dairy-free alternative.
Storage & Reheating
Leftovers keep well in the fridge for 2–3 days. Reheat with a splash of stock or cream to loosen the orzo. The crispy chorizo is best added fresh, so store it separately if possible.
Pairing Ideas
Wine: Try a chilled glass of Spanish Albariño or a light red like Pinot Noir.
Side Salad: A lemony arugula salad balances the richness.
Bread: Crusty sourdough is perfect for scooping up every creamy bite.
🧡 Ready to Cozy Up?
This dish has quickly become a favorite in our kitchen—and we hope it becomes one in yours too. Whether you’re making it for a quiet night in or as a show-stopper for guests, creamy butternut orzo with crispy chorizo and peas hits all the right notes.
Let me know in the comments if you tried this recipe or gave it your own twist!
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Mustard Mayonnaise 3 ways
1. Classic Mustard Mayonnaise (Manual Method)
Ingredients:
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar or lemon juice
250 ml (1 cup) of vegetable oil (or a mix of vegetable and olive oil)
Salt and pepper to taste
Instructions:
Combine egg yolks and mustard: In a medium bowl, whisk together the egg yolks and Dijon mustard until smooth.
Add vinegar or lemon juice: Gradually whisk in the white wine vinegar or lemon juice.
Slowly add oil: Start adding the oil a few drops at a time while continuously whisking. This ensures the oil emulsifies with the egg mixture.
Increase oil addition: As the mixture begins to thicken, you can start adding the oil in a slow, steady stream while whisking constantly until all the oil is incorporated.
Season: Add salt and pepper to taste and adjust the acidity if needed by adding more vinegar or lemon juice.
2. Mustard Mayonnaise with Raw Egg (Hand Plunger Method)
Ingredients:
1 whole raw egg
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar or lemon juice
250 ml (1 cup) of vegetable oil (or a mix of vegetable and olive oil)
Salt and pepper to taste
Instructions:
Combine ingredients in a jar: In a tall, narrow jar, add the whole egg, Dijon mustard, and white wine vinegar or lemon juice.
Add oil: Pour the oil on top of the other ingredients in the jar.
Plunge: Insert the hand plunger (immersion blender) into the jar, making sure it reaches the bottom.
Blend: Turn on the hand plunger and blend continuously while slowly lifting it upwards. This should take about 20-30 seconds for the mayonnaise to form.
Season: Add salt and pepper to taste and adjust the acidity if needed by adding more vinegar or lemon juice.
3. Mustard Mayonnaise with Boiled Egg (Hand Plunger Method)
Ingredients:
1 boiled egg
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar or lemon juice
250 ml (1 cup) of vegetable oil (or a mix of vegetable and olive oil)
Salt and pepper to taste
Instructions:
Mash the boiled egg : In a medium bowl, mash the boiled egg with a fork until it’s smooth.
Combine with mustard: Add the Dijon mustard and white wine vinegar or lemon juice, and mix until smooth.
Add oil: Transfer the mixture to a tall, narrow jar. Pour the oil on top of the other ingredients.
Plunge: Insert the hand plunger (immersion blender) into the jar, making sure it reaches the bottom.
Blend: Turn on the hand plunger and blend continuously while slowly lifting it upwards. This should take about 20-30 seconds for the mayonnaise to form.
Season: Add salt and pepper to taste and adjust the acidity if needed by adding more vinegar or lemon juice.
Enjoy making your own mustard mayonnaise with these three methods! Whether you go for the classic manual method or the hand plunger techniques, you're sure to have a delicious and creamy condiment ready in no time.
All About Kombucha: Your Guide to Brewing Fizzy Magic at Home
Kombucha, a tangy, effervescent tea, is a delightful beverage known for its potential health benefits and unique flavors. Brewing your own kombucha at home can be a fun and rewarding experience, allowing you to experiment with flavors and enjoy a refreshing, probiotic-rich drink. Let's dive into the world of kombucha and learn how to make it from scratch using the metric system.
What is Kombucha?
Kombucha is a fermented tea that has been enjoyed for centuries. It's made by fermenting sweetened tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast). During fermentation, the SCOBY consumes the sugar in the tea, producing beneficial acids, enzymes, and probiotics that contribute to kombucha's unique taste and health benefits.
Benefits of Kombucha
Probiotics: Kombucha contains live cultures that can support gut health.
Antioxidants: The tea used in kombucha provides antioxidants that can help protect cells from damage.
Detoxification: The acids and enzymes in kombucha may aid in detoxifying the liver.
Energy Boost: Kombucha contains small amounts of caffeine and B vitamins, which can provide a natural energy boost.
How to Make Kombucha at Home
Ingredients:
2 liters of water
4-6 bags of black or green tea (or 2-3 tablespoons of loose-leaf tea)
200 grams of granulated sugar
1 large SCOBY
240 ml of starter tea (previously brewed kombucha or store-bought, unflavored kombucha)
Glass jar (to fit liquid)
Cloth cover or paper towel and rubber band
Step-by-Step Instructions:
Boil Water and Steep Tea: Bring 2 liters of water to a boil. Remove from heat and add the tea bags or loose-leaf tea. Let it steep for about 10 minutes.
Add Sugar: Remove the tea bags or strain the loose tea leaves. Stir in the 200 grams of sugar until it dissolves completely.
Cool the Tea: Allow the sweetened tea to cool to room temperature. This step is crucial to avoid harming the SCOBY with hot tea.
Combine with Starter Tea: Pour the cooled tea into a clean glass jar. Add the 240 ml of starter tea.
Add the SCOBY: Carefully add the SCOBY to the jar.
Cover and Ferment: Cover the jar with a cloth or paper towel and secure it with a rubber band. Let it ferment at room temperature for 7-10 days, tasting periodically until it reaches your desired level of tanginess.
Bottle and Flavor (Optional): Remove the SCOBY and 240 ml of kombucha to use as starter tea for the next batch. Transfer the kombucha to bottles, and if desired, add flavors like fruit, ginger, or herbs.
Second Fermentation (Optional): Leave the bottles at room temperature for 1-3 days to develop carbonation, then refrigerate.
Tips and Tricks for Brewing Kombucha:
Temperature Control: Keep the kombucha at a consistent room temperature (20-24°C) for optimal fermentation.
Cleanliness: Ensure all equipment and hands are clean to prevent contamination.
Experiment with Flavors: Once you've mastered the basic kombucha, try adding different fruits, herbs, or spices during the second fermentation for unique flavors.
Storage: Store your finished kombucha in the refrigerator to slow fermentation and maintain its flavor.
Brewing kombucha at home can be a fun, creative process that results in a delicious and healthful beverage. Whether you enjoy it plain or flavored, kombucha is a great way to incorporate probiotics and antioxidants into your diet.
Cheers to your health! 🍹
Crispy Homemade Falafel: A Middle Eastern Classic
If you’re looking for a dish that’s bursting with flavor, easy to make, and completely plant-based, falafel is your answer! These golden, crispy chickpea fritters are a staple of Middle Eastern cuisine and make a perfect meal or snack-whether tucked into warm pita bread, served over a salad, or enjoyed on their own with a creamy tahini sauce.
Today, I’m sharing my favorite homemade falafel recipe. Trust me, once you try making falafel from scratch, you’ll never go back to store-bought!
What is Falafel?
Falafel is a beloved street food made primarily from chickpeas (or sometimes fava beans), blended with fresh herbs and spices, then shaped into balls or patties and fried until crispy. It’s naturally vegan, high in protein, and packed with flavor.
Ingredients
• 1 cup dried chickpeas (not canned)
• ½ large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• ½–1 teaspoon ground black pepper
• 4 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon baking powder
• 4–6 tablespoons flour (as needed)
• Vegetable oil, for frying
Instructions
1. Soak the Chickpeas
• Place dried chickpeas in a large bowl and cover with plenty of cold water. Soak overnight (at least 12 hours). They’ll double in size!
• Drain and rinse well.
2. Make the Falafel Mixture
• Add soaked chickpeas, onion, parsley, cilantro, salt, pepper, garlic, cumin, coriander, and cayenne to a food processor.
• Pulse until the mixture is finely ground but not pureed-think coarse sand. Scrape down the sides as needed.
• Sprinkle in baking powder and 4 tablespoons of flour. Pulse to combine. The mixture should hold together when pressed. If not, add more flour as needed.
3. Shape the Falafel
• With wet hands, form the mixture into balls or patties (about the size of a golf ball).
4. Fry the Falafel
• Heat 2 inches of oil in a deep pan to 350°F (175°C).
• Fry falafel in batches, turning as needed, until deep golden brown and crisp (about 3–4 minutes per batch).
• Drain on paper towels.
Serving Suggestions
• Classic: Stuff falafel into warm pita with lettuce, tomato, cucumber, and a drizzle of tahini sauce.
• Salad: Serve over greens with pickled veggies and a lemony dressing.
• Snack: Enjoy with hummus or your favorite dip.
Tips for Perfect Falafel
• Don’t use canned chickpeas! They’re too soft and will make your falafel mushy.
• Chill the mixture: If you have time, chill the mixture for 30 minutes before shaping. This helps them hold together.
• Baking option: For a lighter version, brush falafel with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Final Thoughts
Homemade falafel is easier than you think and so rewarding. Crispy on the outside, fluffy and herby inside-it’s comfort food at its best! Give this recipe a try and let me know how it turns out in the comments below.
Happy cooking!
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Discover the Delight of French Buckwheat Galettes
If you're a fan of simple, wholesome, and delicious food, French buckwheat galettes are a must-try. Originating from Brittany, these savory crepes are not only gluten-free but also incredibly versatile. Whether you're a seasoned cook or a beginner, this recipe will guide you through making perfect galettes every time.
What Are Buckwheat Galettes?
Buckwheat galettes, also known as "galettes de sarrasin," are savory crepes made from buckwheat flour. Unlike their sweet crepe counterparts, galettes are typically filled with savory ingredients like ham, cheese, eggs, and vegetables. They have a distinctive nutty flavor and a slightly crisp texture.
Ingredients
Your basic recipe of buckwheat, water, and salt is a great start! Here's a more detailed version to enhance the flavor and texture:
300 grams buckwheat flour
600 grams water
1/4 cup milk (optional for a softer texture)
1 large egg (optional, I never add it)
9 grams salt
Butter or oil for cooking
Instructions
Prepare the Batter: In a large bowl, whisk together the buckwheat flour and salt. Gradually add half of the water and all the milk (if using), whisking until smooth. If using, add the egg and beat the batter until it is well combined and holes are showing on top of the paton.
Rest the batter (paton) for 12-36 hours depending of your likening.
Add the rest of the water just before cookimng and mix well.
Cook the Galettes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil. Pour a small amount of batter into the pan, swirling to spread it thinly and evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for another minute.
Add Fillings: Once flipped, you can add your favorite savory fillings. Classic options include ham, grated cheese, and a cracked egg. Fold the edges over the filling and cook until the cheese is melted and the egg is set.
Serve: Serve the galettes hot, straight from the pan. They pair wonderfully with a simple green salad and a glass of cider.
Tips for Perfect Galettes
Resting the Batter: Allowing the batter to rest helps improve the texture of the galettes.
Consistency: Adjust the consistency of the batter with water if it's too thick. It should be pourable but not too runny.
Cooking Temperature: Medium heat works best to ensure the galettes cook evenly without burning.
Variations
Vegetarian: Fill with sautéed mushrooms, spinach, and goat cheese.
Seafood: Try smoked salmon, crème fraîche, and dill.
Sweet: For a twist, you can make sweet galettes by adding a touch of sugar to the batter and filling with fruits and honey.
Enjoy experimenting with different fillings and find your favorite combination. Bon appétit! 🍽️
Yeast Water 101: The Effervescent Secret to Flavorful, Wild Fermentation Baking (Grapes + Water Method)
Yeast water is a fantastic and extremely cheap natural leavening agent that you can easily make at home using grapes. This method captures wild yeast from the fruit, creating a bubbly, active liquid that can be used in various baking recipes. Let's dive into the process of making yeast water, its uses, and the science behind it.
How to Make Yeast Water with Grapes
Ingredients:
Fresh, organic grapes (about a handful)
Filtered water
A clean glass jar with a lid
Instructions:
Prepare the Grapes: Rinse the grapes thoroughly to remove any dirt. Organic grapes are preferred as they are free from pesticides that might inhibit yeast growth.
Fill the Jar: Place the grapes in the glass jar and fill it with filtered water, leaving some space at the top.
Seal and Shake: Seal the jar with the lid and shake it gently to mix the contents.
Fermentation: Leave the jar in a warm, dark place for 3-5 days. Shake the jar once or twice a day to help release the natural yeast from the grape skins.
Check for Fermentation: After a few days, you should see bubbles forming, and the water will become slightly cloudy. This indicates that fermentation is occurring.
Strain and Store: Once the yeast water is ready, strain out the grapes and transfer the liquid to a clean bottle. Store it in the refrigerator until you're ready to use it.
Uses of Yeast Water
Yeast water can be used as a natural leavening agent in various baking recipes. Here are some common uses:
Bread Baking: Substitute yeast water for commercial yeast in bread recipes to create naturally leavened bread with a unique flavor profile.
Pizza Dough: Use yeast water to make pizza dough for a light, airy crust.
Pancakes and Waffles: Add yeast water to your pancake or waffle batter for extra fluffiness and a mild, fruity taste.
Sourdough starter: Get a fast starter by mixing 50% flour and yeast water
The Science Behind Yeast Water
Yeast water works by harnessing the power of wild yeast, which is naturally present on the skins of grapes. Here's a bit of the science behind it:
Fermentation Process: Yeast are single-celled organisms that feed on sugars present in the grapes. During fermentation, yeast converts these sugars into carbon dioxide and alcohol. The carbon dioxide creates bubbles, which help dough rise
Wild Yeast vs. Commercial Yeast: Wild yeast, like the kind found on grapes, is the same species as commercial baker's yeast (Saccharomyces cerevisiae) but can have different strains. This can result in unique flavors and characteristics in your baked goods
Health Benefits: Using natural yeast water can be beneficial for gut health as it promotes the growth of beneficial bacteria and reduces the need for commercial additives
By making your own yeast water, you not only create a versatile baking ingredient but also engage in a fascinating natural fermentation process. Give it a try and enjoy the unique flavors it brings to your homemade baked goods!
Feel free to ask if you have any questions or need further details on any part of the process!
Brewing a Classic Red Ale
Red ales are known for their rich malt character, balanced by a slight bitterness, and their beautiful reddish hue. If you're a fan of beer and enjoy experimenting in the kitchen, brewing your own red ale can be a fulfilling and enjoyable hobby. Ready to embark on a brewing adventure? Let’s get started with a classic red ale recipe!
What is a Red Ale?
Red ale, also known as Irish red ale, is a style of beer that originated in Ireland. It’s characterized by its reddish-brown color, smooth malt flavors, and a hint of caramel. The use of roasted barley and specialty malts gives it its distinctive color and taste. Red ales are typically medium-bodied with a balanced bitterness, making them a popular choice for many beer enthusiasts.
The Brewing Process
Homebrewing involves several steps, from mashing the grains to fermenting the beer. Here’s a step-by-step guide to brewing a classic red ale.
Classic Red Ale Recipe
Ingredients:
3.5 kg of pale malt
0.5 kg of caramel malt (40L)
0.25 kg of roasted barley
15 grams of East Kent Goldings hops (bittering)
15 grams of East Kent Goldings hops (flavor)
1 packet of ale yeast (such as Wyeast 1084 Irish Ale)
Priming sugar (for bottling)
Water
Step-by-Step Instructions:
Step 1: Mashing
Heat water: Heat 12 liters of water to approximately 68°C in your mash tun (a large insulated container).
Add grains: Add the pale malt, caramel malt, and roasted barley to the mash tun, stirring to avoid clumps.
Mash: Maintain the temperature at 65-68°C for 60 minutes, allowing the enzymes in the malt to convert the starches into fermentable sugars.
Step 2: Lautering and Sparging
Lauter: After the mash, drain the liquid (wort) from the grains into your brew kettle.
Sparge: Rinse the grains with 8 liters of water at 75-77°C to extract any remaining sugars, adding this to the brew kettle.
Step 3: Boiling
Boil the wort: Bring the wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes.
Add flavor hops: With 10 minutes remaining in the boil, add the flavor hops.
Cool the wort: After the boil, cool the wort quickly using a wort chiller or an ice bath.
Step 4: Fermentation
Transfer to fermenter: Pour the cooled wort into a sanitized fermenter.
Pitch the yeast: Add the ale yeast to the wort and seal the fermenter with an airlock.
Ferment: Allow the wort to ferment at 18-20°C for 1-2 weeks, until fermentation is complete.
Step 5: Bottling
Prepare priming solution: Dissolve the priming sugar in a small amount of boiling water and cool it.
Bottle the beer: Transfer the beer to a bottling bucket, add the priming solution, and bottle the beer using sanitized bottles and caps.
Condition: Store the bottles at room temperature for 1-2 weeks to carbonate, then refrigerate.
Tips for Successful Homebrewing
Sanitation: Ensure all equipment is thoroughly sanitized to prevent contamination.
Temperature Control: Maintain consistent temperatures during mashing and fermentation for optimal results.
Patience: Allow the beer to ferment and condition fully for the best flavor.
Brewing your own red ale at home can be a gratifying experience. With its rich malt character, balanced bitterness, and beautiful color, this classic red ale is sure to impress.
Happy brewing! 🍺
Got questions or need more tips? Feel free to ask!
Crafting Homemade Candles: A Step-by-Step Guide for Beginners
There's something incredibly satisfying about making your own candles. Whether you're looking to add a personal touch to your home decor, create thoughtful gifts for friends and family, or simply enjoy a relaxing and creative activity, candle-making is a fantastic hobby. Ready to get started? Let's dive into the world of homemade candles!
Why Make Your Own Candles?
Customization: You can choose your own scents, colors, and shapes to create candles that perfectly match your style and preferences.
Eco-Friendly: Making your own candles allows you to use natural and sustainable ingredients, reducing your environmental footprint.
Cost-Effective: Homemade candles can be more affordable than store-bought ones, especially if you make them in bulk.
Materials Needed:
Wax (soy wax, beeswax, or paraffin wax)
Wicks
Essential oils (for fragrance)
Candle dye (optional, for color)
Containers (glass jars, tins, etc.)
Double boiler or a heatproof bowl and pot
Thermometer
Stirring utensil
Wick holders (pencils or chopsticks work well)
Glue dots or hot glue (to secure the wick)
Instructions:
Prepare Your Containers:
Clean your containers thoroughly and dry them completely.
Attach the wick to the bottom center of each container using a glue dot or a dab of hot glue. Use a wick holder to keep the wick centered and upright.
Melt the Wax:
Measure the amount of wax needed for your containers. A good rule of thumb is to fill your container with wax flakes twice to get the right amount.
Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Add the wax to the bowl and stir occasionally until it’s completely melted.
Use a thermometer to monitor the temperature. For most waxes, the ideal melting temperature is between 160-180°F (70-82°C).
Add Fragrance and Color:
Once the wax is melted, remove it from heat. If you’re adding color, stir in the candle dye until it’s fully dissolved.
Add essential oils for fragrance. A good starting point is 1 ounce of fragrance oil per pound of wax, but you can adjust based on your preference. Stir well to ensure the fragrance is evenly distributed.
Pour the Wax:
Allow the wax to cool slightly before pouring it into your containers. The ideal pouring temperature is usually around 130-140°F (54-60°C).
Carefully pour the wax into the prepared containers, leaving a small amount of space at the top. Make sure the wick stays centered.
Let the Candles Set:
Allow the candles to cool and harden completely. This can take several hours or overnight.
Once the candles are set, trim the wick to about 1/4 inch (6 mm) above the wax surface.
Cure the Candles:
For the best scent throw, let your candles cure for at least 24-48 hours before burning them. This allows the fragrance to fully bind with the wax.
Enjoy Your Handmade Candles!
Now you have your very own handmade candles ready to light up your space. Enjoy the warm glow and delightful scents that you’ve created.
Have you tried making candles before, or is this your first time?
Easy Homemade Kimchi: A Beginner's Guide
Kimchi is a traditional Korean dish made from fermented vegetables, most commonly napa cabbage and daikon radish. It's packed with flavor, probiotics, and nutrients, making it a fantastic addition to your meals. Plus, making kimchi at home is easier than you might think. Ready to get started? Let's dive into this step-by-step guide for easy homemade kimchi!
What is Kimchi?
Kimchi is a staple in Korean cuisine, known for its tangy, spicy, and umami flavors. The fermentation process not only enhances its taste but also increases its nutritional value by adding beneficial probiotics. Kimchi can be enjoyed on its own, as a side dish, or incorporated into various recipes like stews, fried rice, and pancakes.
Health Benefits
Probiotics: Kimchi is rich in probiotics, which support gut health and digestion.
Nutrient-Dense: It's packed with vitamins A, B, and C, as well as minerals like calcium and iron.
Low Calorie: Kimchi is a low-calorie food, making it a healthy addition to any diet.
How to Make Easy Homemade Kimchi
Ingredients:
1 large napa cabbage
1/4 cup (60 ml) of sea salt
4 cups (960 ml) of water
1 daikon radish, julienned
3 green onions, chopped
1 tablespoon (15 ml) of grated ginger
4 cloves of garlic, minced
2 tablespoons (30 ml) of fish sauce (optional, for extra umami)
2 tablespoons (30 ml) of Korean red pepper flakes (gochugaru)
1 tablespoon (15 ml) of sugar
Step-by-Step Instructions
Step 1: Prepare the Cabbage
Cut the cabbage: Quarter the napa cabbage lengthwise, then cut into bite-sized pieces.
Salt the cabbage: In a large bowl, dissolve 1/4 cup (60 ml) of sea salt in 4 cups (960 ml) of water. Add the cabbage and toss to coat. Let it sit for 1-2 hours, tossing occasionally.
Step 2: Rinse and Drain
Rinse the cabbage: After salting, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well.
Step 3: Make the Kimchi Paste
Combine ingredients: In a separate bowl, mix the grated ginger, minced garlic, fish sauce (if using), Korean red pepper flakes (gochugaru), and sugar to form a paste.
Step 4: Mix the Vegetables
Add vegetables to the paste: Add the julienned daikon radish and chopped green onions to the kimchi paste. Mix well to coat the vegetables evenly.
Step 5: Combine and Pack
Mix the cabbage and paste: Add the rinsed and drained cabbage to the bowl with the kimchi paste and vegetables. Use your hands to mix everything together, ensuring the cabbage is well coated with the paste.
Pack into jars: Pack the kimchi tightly into clean glass jars, pressing down to remove air pockets. Leave some space at the top for expansion.
Step 6: Ferment
Ferment at room temperature: Cover the jars with lids and leave them at room temperature for 1-2 days to start the fermentation process.
Taste and refrigerate: After 1-2 days, taste the kimchi. If it’s fermented to your liking, transfer the jars to the refrigerator to slow down the fermentation. If you prefer a stronger flavor, let it ferment for a few more days at room temperature before refrigerating.
Tips and Variations
Adjust the Spice Level: You can adjust the amount of Korean red pepper flakes to make your kimchi spicier or milder.
Add Vegetables: Experiment with adding other vegetables like carrots, chives, or bok choy.
Use a Weight: Place a clean, food-safe weight on top of the kimchi to keep it submerged in its juices during fermentation.
Making kimchi at home is a fun and rewarding process that allows you to enjoy this traditional Korean dish with your own personal touch. Whether you enjoy it as a side dish, in soups, or mixed into your favorite recipes, homemade kimchi is sure to add a burst of flavor and nutrition to your meals.
Happy fermenting! 🥬
Got questions or need more tips? Feel free to ask!
Fermented Hot Sauce
Introducing our Fermented Hot Sauce: a unique blend of heat and flavor that enhances your cooking. Crafted from fresh peppers, garlic, and spices, our fermentation process amplifies taste and promotes gut health. Ideal for tacos, soups, and marinades, this versatile sauce complements both savory and sweet dishes. Experience the benefits of fermentation with our health-conscious hot sauce—spice up your life today!
Fermented hot sauce is a fantastic way to add a burst of flavor to your dishes. The fermentation process not only enhances the taste but also adds beneficial probiotics. Here's a simple recipe with some variations and cost-saving tips, including your unique additions of preserved lemon and kombucha vinegar.
Ingredients:
500 grams of fresh chili peppers (mix of your choice)
1 medium onion (about 150 grams), chopped
4 cloves of garlic, minced
1 preserved lemon, chopped
50 ml kombucha vinegar
1 tablespoon sea salt (about 15 grams)
500 ml water (non-chlorinated)
Instructions:
Prepare the Peppers: Remove the stems from the chili peppers. You can keep the seeds for extra heat or remove them for a milder sauce.
Blend Ingredients: In a blender, combine the chili peppers, onion, garlic, preserved lemon, and kombucha vinegar. Blend until you have a smooth mixture.
Fermentation Brine: Dissolve the sea salt in the water to create a brine.
Combine and Ferment: Pour the blended mixture into a clean glass jar. Add the brine until the mixture is fully submerged. Leave some space at the top of the jar for gases to escape.
Fermentation Process: Cover the jar with a cloth or a fermentation lid. Let it sit at room temperature (18-22°C) for 5-7 days. Check daily to ensure the mixture is submerged and to release any built-up gases.
Final Blend: After fermentation, blend the mixture again until smooth. Strain if desired for a thinner consistency.
Bottle and Store: Transfer the hot sauce to a clean bottle. Store in the refrigerator for up to 6 months.
Variations:
Fruit-Infused: Add 100 grams of mango or pineapple for a fruity twist.
Smoky Flavor: Use smoked chili peppers or add 1 teaspoon of smoked paprika.
Herbal Notes: Add fresh herbs like cilantro or basil during the blending process.
Cost-Saving Tips:
Seasonal Peppers: Buy chili peppers when they are in season to save money.
DIY Preserved Lemons: Make your own preserved lemons at home using salt and lemons.
Reuse Kombucha Vinegar: If you brew kombucha at home, use the vinegar from your batch instead of buying it.
Enjoy your homemade fermented hot sauce! Feel free to experiment with different ingredients and flavors to make it your own. 🌶️
Welcome to Mr. Forkonomics: Your Guide to Homemade Savings
Welcome to Mr. Forkonomics, your ultimate destination for delicious recipes and practical tips to save money by doing everything homemade. Whether you're a seasoned home cook or just starting out, our goal is to help you create mouth-watering dishes while keeping your budget in check.
Why Mr. Forkonomics?
In today's fast-paced world, it's easy to rely on convenience foods and dining out. However, these habits can quickly add up and strain your finances. At Mr. Forkonomics, we believe that with a little creativity and effort, you can enjoy high-quality, homemade meals without breaking the bank. Our mission is to empower you with the knowledge and skills to make the most of your kitchen and wallet.
What You'll Find Here
Budget-Friendly Recipes: Discover a wide range of recipes that are not only delicious but also cost-effective. From hearty breakfasts to satisfying dinners and everything in between, we've got you covered.
Money-Saving Tips: Learn how to stretch your grocery budget further with our practical tips and tricks. We'll show you how to make the most of seasonal produce, buy in bulk, and reduce food waste.
DIY Projects: Explore fun and easy DIY projects that can help you save money around the house. From homemade cleaning products to DIY gifts, you'll find plenty of inspiration to get creative.
Meal Planning Guides: Simplify your meal planning process with our helpful guides. We'll provide you with meal plans, shopping lists, and prep tips to make your weeknight dinners a breeze.
Join the Mr. Forkonomics Community
We believe that cooking and saving money should be enjoyable and rewarding. That's why we encourage you to join our community of like-minded individuals who are passionate about homemade living. Share your own tips, ask questions, and connect with others who are on the same journey.
Get Started Today
Ready to take control of your kitchen and your budget? Dive into our collection of recipes and tips, and start your homemade savings journey today. Remember, every small step you take towards cooking at home and saving money adds up to big rewards in the long run.
Thank you for visiting Mr. Forkonomics. We can't wait to see what you'll create!
How to Make Perfect Ciabatta Bread at Home
Ciabatta, with its crispy crust and airy crumb, is a favorite among bread lovers. This Italian classic is surprisingly easy to make at home with the right technique and a bit of patience. Follow this metric recipe to bake your own delicious ciabatta!
Ingredients
500 grams of bread flour
10 grams of salt
10 grams of instant yeast
400 milliliters of water
30 milliliters of olive oil
Instructions
Prepare the Dough:
In a large mixing bowl, combine the bread flour, salt, and instant yeast.
Gradually add the water and olive oil, mixing until a sticky dough forms.
Knead the Dough:
Transfer the dough to a lightly floured surface.
Knead the dough for about 10 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook if you prefer.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shape the Dough:
Gently deflate the dough and transfer it to a floured surface.
Divide the dough into two equal pieces and shape each piece into a rough rectangle. Be careful not to overwork the dough to maintain its airy texture.
Second Rise:
Place the shaped dough on a baking sheet lined with parchment paper.
Cover with a damp cloth and let it rise for another 30-45 minutes.
Bake the Bread:
Preheat your oven to 220°C (428°F).
Bake the ciabatta for 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Cool and Enjoy:
Let the ciabatta cool on a wire rack before slicing.
Enjoy your homemade ciabatta with olive oil, balsamic vinegar, or your favorite toppings!
Tips for Success
Hydration: Ciabatta dough is very wet and sticky. Don't be tempted to add more flour; this high hydration is key to achieving the bread's characteristic open crumb.
Handling: Handle the dough gently to preserve the air bubbles formed during fermentation.
Steam: For an extra crispy crust, place a pan of water in the oven while baking to create steam.
I hope you enjoy baking and eating your homemade ciabatta! If you have any questions or need further tips, feel free to ask. Happy baking! 🍞
Homemade Protein Bars: A Nutritious and Delicious Snack
Protein bars are a convenient and healthy snack option, especially for those with busy lifestyles. Making your own protein bars at home allows you to control the ingredients, avoid unnecessary additives, and customize the flavors to your liking. Ready to whip up some tasty protein bars? Let’s get started!
Why Make Your Own Protein Bars?
Customizable: Tailor the ingredients to suit your dietary needs and flavor preferences.
Healthy: Avoid artificial additives and preservatives found in store-bought bars.
Cost-Effective: Homemade protein bars can be more affordable, especially when made in bulk.
What You’ll Need
Ingredients:
1 cup (240 ml) of protein powder (your choice of flavor)
1/2 cup (120 ml) of oats (rolled or quick oats)
1/4 cup (60 ml) of nut butter (peanut, almond, or cashew)
1/4 cup (60 ml) of honey or maple syrup
1/4 cup (60 ml) of milk or milk alternative (almond, soy, etc.)
1 teaspoon of vanilla extract
Optional mix-ins: chocolate chips, dried fruit, nuts, seeds, coconut flakes, etc.
Equipment:
Mixing bowl
Spatula or wooden spoon
Baking dish or pan (8x8 inch or similar size)
Parchment paper
Refrigerator
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Measure and gather ingredients: Ensure you have all your ingredients ready to go.
Step 2: Mix the Dry Ingredients
Combine dry ingredients: In a mixing bowl, combine the protein powder and oats. Mix until well combined.
Step 3: Add the Wet Ingredients
Add nut butter and honey: Add the nut butter and honey (or maple syrup) to the dry mixture.
Mix well: Use a spatula or wooden spoon to thoroughly combine the ingredients.
Step 4: Add Milk and Vanilla Extract
Pour in milk: Gradually add the milk or milk alternative to the mixture, stirring until it reaches a dough-like consistency.
Add vanilla extract: Stir in the vanilla extract.
Step 5: Incorporate Mix-Ins (Optional)
Add mix-ins: If using, fold in your chosen mix-ins, such as chocolate chips, dried fruit, or nuts.
Step 6: Press into a Pan
Line the pan: Line a baking dish or pan with parchment paper, leaving some overhang for easy removal.
Press the mixture: Transfer the mixture to the pan and use a spatula to press it down evenly and firmly.
Step 7: Chill and Set
Refrigerate: Place the pan in the refrigerator and let it chill for at least 1-2 hours, or until the bars are firm.
Cut into bars: Once set, use the parchment paper to lift the mixture out of the pan and cut it into bars of your desired size.
Step 8: Store and Enjoy
Store in an airtight container: Keep the bars in the refrigerator for up to a week or in the freezer for longer storage.
Enjoy your homemade protein bars: Grab a bar whenever you need a quick, nutritious snack!
Tips and Variations
Experiment with Flavors: Try different protein powder flavors and mix-ins to create unique combinations.
Adjust Sweetness: If you prefer less sweetness, reduce the amount of honey or maple syrup.
Vegan Option: Use a plant-based protein powder and a milk alternative for vegan-friendly bars.
Homemade protein bars are a fantastic way to enjoy a nutritious and delicious snack that’s tailored to your taste. Whether you need a pre-workout boost, a post-workout recovery, or a healthy on-the-go snack, these bars have got you covered.
Happy snacking! 🍫
Got questions or need more tips? Feel free to ask!
Homemade Yogurt in an Instant Pot
Making yogurt at home might sound intimidating, but with an Instant Pot, it's a breeze. Not only is it cost-effective, but homemade yogurt also allows you to control the ingredients and customize the flavor to your liking. Ready to embark on a yogurt-making adventure? Let’s get started!
Why Make Yogurt at Home?
Cost-Effective: Homemade yogurt can save you money compared to store-bought options
Healthier: You control the ingredients, avoiding unnecessary additives and preservatives.
Customizable: Flavor your yogurt to your taste with fruits, honey, or other mix-ins.
What You’ll Need
Ingredients:
1 liter of milk (whole, 2%, or skim - your choice)
2 tablespoons of plain yogurt (with live active cultures)
Equipment:
Instant Pot (with a yogurt function)
Whisk
Thermometer (optional, but recommended)
Cheesecloth or strainer (for Greek yogurt)
Step-by-Step Instructions
Step 1: Prepare the Milk
Pour the milk into the Instant Pot: Select the ‘Yogurt’ function and adjust it to the ‘Boil’ setting. This will heat the milk to around 83°C, which helps to kill any unwanted bacteria.
Stir occasionally: Use a whisk to stir the milk occasionally to prevent it from sticking to the bottom.
Step 2: Cool the Milk
Cool the milk to around 43°C: Once the boiling cycle is complete, remove the inner pot and let the milk cool down. You can use a thermometer to check the temperature. If you don't have one, touch the outside of the pot – it should feel warm but not hot.
Step 3: Add the Yogurt Starter
Mix in the starter yogurt: Take a small amount of the cooled milk and mix it with the 2 tablespoons of plain yogurt until smooth. Then whisk this mixture back into the pot of milk.
Step 4: Incubate the Yogurt
Select the 'Yogurt' setting: Place the inner pot back in the Instant Pot and select the ‘Yogurt’ setting again. Adjust the time to 8-12 hours, depending on how tangy you like your yogurt. The longer it incubates, the tangier it will be.
Step 5: Chill and Strain (Optional)
Chill the yogurt: Once the incubation period is over, remove the inner pot and cover it with plastic wrap or a lid. Refrigerate for at least 4 hours to allow the yogurt to set.
Strain for Greek yogurt: If you prefer thicker, Greek-style yogurt, strain the yogurt through a cheesecloth or strainer for a few hours until it reaches your desired consistency.
Tips and Tricks
Flavoring: Add honey, vanilla extract, or fruit puree to your yogurt after it has set for a delicious twist.
Consistency: For a thicker yogurt, use whole milk or add a bit of powdered milk to the mixture before boiling.
Reusing Starter: Save a few tablespoons of your homemade yogurt to use as a starter for your next batch.
Making yogurt in an Instant Pot is simple and rewarding. Whether you enjoy it plain, with fruit, or as part of a savory dish, homemade yogurt is sure to become a staple in your kitchen.
Happy yogurt-making! 🥄
Got questions or need more tips? Feel free to ask!
Sourdough starter
How to Make a Sourdough Starter
Ingredients:
Whole grain flour (such as whole wheat or rye)
Filtered water
A clean glass jar or container
Instructions:
Day 1:
Mix: Combine 1/2 cup of whole grain flour and 1/2 cup of filtered water in the jar. Stir until well mixed.
Cover: Cover the jar loosely with a lid or cloth to allow airflow while keeping out contaminants.
Rest: Leave the jar at room temperature for 24 hours.
Day 2:
Check: You might see some bubbles forming, indicating the start of fermentation.
Feed: Discard half of the mixture and add 1/2 cup of all-purpose flour and 1/2 cup of filtered water. Stir well.
Cover and Rest: Cover loosely and let it sit at room temperature for another 24 hours.
Days 3-7:
Repeat: Continue the process of discarding half of the starter and feeding it with 1/2 cup of all-purpose flour and 1/2 cup of filtered water every 24 hours.
Observe: By day 5-7, your starter should be bubbly and have a pleasant, tangy aroma. This indicates that it's ready to use.
Using Your Sourdough Starter
Once your starter is active and bubbly, you can use it in various recipes:
Sourdough Bread: Replace commercial yeast with your starter to make delicious, naturally leavened bread.
Pancakes and Waffles: Add some starter to your batter for a tangy twist.
Pizza Dough: Use the starter to create a flavorful pizza crust.
The Science Behind Sourdough
Sourdough starters rely on a symbiotic relationship between wild yeast and lactic acid bacteria:
Wild Yeast: Captured from the environment and flour, wild yeast ferments the sugars in the flour, producing carbon dioxide and alcohol.
Lactic Acid Bacteria: These bacteria produce lactic acid, which gives sourdough its characteristic tangy flavor and helps preserve the bread.
This natural fermentation process not only enhances the flavor but also makes the bread easier to digest and more nutritious.
Enjoy your sourdough baking journey! If you have any questions or need further tips, feel free to ask.
How to Make Homemade Wholegrain Beer Mustard
If you're a fan of bold, tangy flavors, homemade wholegrain beer mustard is a must-try. This delicious condiment is perfect for sandwiches, pretzels, sausages, and more. Plus, making it at home allows you to customize the flavor to your liking. Here's a simple recipe to get you started.
Ingredients:
120 grams yellow mustard seeds
120 grams brown mustard seeds
240 milliliters dark beer (such as stout or porter)
120 milliliters apple cider vinegar
60 milliliters honey
15 grams salt
1/2 teaspoon turmeric (optional, for color)
1/4 teaspoon ground allspice (optional, for flavor)
Instructions:
Soak the Mustard Seeds: In a medium bowl, combine the yellow and brown mustard seeds with the beer. Cover and let soak at room temperature for at least 12 hours, or overnight. This allows the seeds to soften and absorb the beer's flavor.
Blend the Mixture: After soaking, transfer the mustard seeds and any remaining liquid to a food processor or blender. Add the apple cider vinegar, honey, salt, turmeric, and allspice. Blend until you reach your desired consistency. For a smoother mustard, blend longer; for a coarser texture, blend less.
Adjust the Flavor: Taste the mustard and adjust the seasoning if needed. You can add more honey for sweetness, more vinegar for tanginess, or more salt to enhance the flavor.
Store the Mustard: Transfer the mustard to a sterilized jar with a tight-fitting lid. Let it sit at room temperature for 1-2 days to allow the flavors to meld. After that, store it in the refrigerator. The mustard will continue to develop its flavor over time and can be kept for several months.
Tips for Using Wholegrain Beer Mustard:
Sandwiches: Spread it on your favorite sandwiches for an extra kick.
Pretzels: Serve it as a dip for soft pretzels.
Sausages: Pair it with grilled sausages or bratwursts.
Marinades: Use it as a base for marinades or salad dressings.
Making your own mustard is a fun and rewarding process that allows you to experiment with different flavors and ingredients. Whether you prefer a spicy kick or a milder taste, you can customize this recipe to suit your palate. Enjoy your homemade wholegrain beer mustard and elevate your meals with its robust flavor!
Happy cooking! 🥨🍺
Feel free to share your experiences or any variations you try with this recipe. If you have any questions or need more recipes, leave a comment below!
How to Make Preserved Lemons at Home
Preserved lemons are a delightful addition to many dishes, especially in Middle Eastern and North African cuisine. They add a unique, tangy flavor that can elevate your cooking to the next level. Making them at home is surprisingly easy and rewarding. Here's a step-by-step guide to creating your own preserved lemons.
Ingredients:
4-6 lemons (preferably organic)
1/4 cup salt (plus extra for packing)
Freshly squeezed lemon juice (from 2-3 lemons)
Sterilized jar with a tight-fitting lid
Instructions:
Prepare the Lemons: Start by washing the lemons thoroughly to remove any dirt or pesticides. Cut off the ends and slice each lemon into quarters, but not all the way through—leave them attached at the base. This will help the lemons stay intact while allowing the salt to penetrate.
Salt the Lemons: Open each lemon slightly and sprinkle salt inside. Be generous with the salt, as it is essential for the preservation process. Pack the lemons into the sterilized jar, pressing them down to release their juices. Sprinkle salt between layers to ensure even distribution.
Add Lemon Juice: Once the jar is full, add freshly squeezed lemon juice to cover the lemons completely. If needed, add more salt to ensure the lemons are submerged. The lemon juice acts as a brine, helping to preserve the lemons and enhance their flavor.
Seal and Store: Seal the jar tightly and store it in a cool, dark place. Shake the jar every day to distribute the salt and juice. This helps to ensure that the lemons are evenly preserved.
Wait and Use: After about 3-4 weeks, the lemons will be ready to use. The longer they sit, the more intense their flavor will become. Before using, rinse off excess salt. Preserved lemons can be used in a variety of dishes, from tagines and salads to dressings and garnishes.
Tips for Using Preserved Lemons:
Tagines: Add chopped preserved lemons to your favorite tagine recipe for an authentic Moroccan flavor.
Salads: Toss preserved lemon slices into salads for a burst of tangy goodness.
Dressings: Blend preserved lemons into salad dressings for a unique twist.
Garnishes: Use preserved lemons as a garnish for grilled fish or chicken to add a zesty finish.
Preserved lemons can last up to a year if stored properly, making them a great pantry staple. They are a fantastic way to add depth and complexity to your cooking. Give this recipe a try and enjoy the vibrant flavors of preserved lemons in your dishes!
Happy cooking! 🍋
Homemade Pesto Recipe: A Flavorful Delight
Pesto is a versatile and delicious sauce that can elevate a variety of dishes, from pasta to sandwiches. Making your own pesto at home is simple and rewarding. Here's a step-by-step guide to creating a classic basil pesto using metric measurements.
Ingredients:
50 grams of fresh basil leaves
30 grams of pine nuts
2 cloves of garlic
60 grams of grated Parmesan cheese
120 milliliters of extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Instructions:
Prepare the Ingredients:
Wash and dry the basil leaves thoroughly.
Peel the garlic cloves.
Toast the Pine Nuts:
In a dry skillet over medium heat, toast the pine nuts until they are golden brown. This should take about 3-5 minutes. Be sure to stir frequently to prevent burning.
Blend the Ingredients:
In a food processor, combine the basil leaves, toasted pine nuts, and garlic. Pulse until the mixture is finely chopped.
Add the Cheese:
Add the grated Parmesan cheese to the food processor and pulse a few times to combine.
Incorporate the Olive Oil:
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. You may need to scrape down the sides of the bowl occasionally.
Season to Taste:
Add salt and freshly ground black pepper to taste. Pulse a few more times to mix the seasoning evenly.
Store the Pesto:
Transfer the pesto to a clean jar or airtight container. If not using immediately, pour a thin layer of olive oil on top to prevent oxidation. Store in the refrigerator for up to a week.
Tips for the Perfect Pesto:
Quality Ingredients: Use the freshest basil and high-quality olive oil for the best flavor.
Consistency: Adjust the amount of olive oil to achieve your desired consistency. For a thicker pesto, use less oil; for a thinner sauce, add more.
Variations: Experiment with different nuts (like walnuts or almonds) and cheeses (such as Pecorino Romano) to create your unique pesto blend.
Enjoy your homemade pesto with pasta, spread on sandwiches, or as a dip for vegetables. Buon appetito!
Feel free to ask if you have any questions or need more recipe ideas!