Collection of recipes
Some of these I make monthly, some of these I've yet to try
It's a mix of recipes from different sites and recipes given to me by friends. I've linked the first kind to their source site, but do tell me if you find a source on the internet that I forgot to link. Some of these may also be in spanish or german.
Al's tips for shit to make when you're low on energy
Ten minute pasta stuff:
You can do a lot with pasta and frozen veggies. Boil pasta and veggies together (I like to put in frozen peas and broccoli but just yeet whatever from a can if you want. Or just do pasta without veggies if you want), be sure to salt the water. Then drain the pasta and add:
a) tomato sauce and cheese
or
b) mayonnaise/sauce of you choosing and a can of tuna. I also like to add chopped up boiled egg and chopped olives to either complement or replace the tuna (if you boil the egg with the pasta wash it first). Add salt, pepper, and whichever herbs you like (optional)
If you like to fry stuff, fried onion is great to add to sauce, veggies, sandwich, literally anything. Fry 'em with chopped up bell pepper and add a can of puréed tomato and some salt, oregano and garlic for easy tomato sauce, or keep the mix in the fridge as a base for your next meal.
For real no energy, I present you: the microwave. Take a slice of bread, slather in tomato sauce and top with cheese, chuck into the microwave until cheese is melted, take out, separate bread from plate til its cooled down enough to be grippable and eat. Top with literally anything.
Hummus and crackers is also a classic and requires zero preparation if you already have the hummus and the crackers. Here's my recipe for if you want to make hummus:
Can of boiled chickpeas, tablespoon of oil, teaspoon tahini, teaspoon of salt, half a squeezed lemon, pinch of cumin (optional) and however many cloves of garlic you want.
Put in blend, blend until smooth. I can eat hummus so fast, it's great
Stuff(ing) for tortilla (mexican):
In a pot fry some onion and garlic. add can of beans, add can of sweetcorn, some chopped bell pepper, pureed tomato, oregano, paprika powder, salt and pepper (or add some ready made tomato sauce). Put in some shredded frozen chicken, stir until the liquid thickens up (add flour if its too thin after ten minutes). Stuff your tortillas and enjoy.
Potato omlette aka tortilla (spanish):
Cut potato into chunks, fry in oil with optional onions until done. Add enough beaten egg to cover the potatoes with just some tips peeking out and keep frying until all the potato pieces are joined together.
You can turn it over in the pan if you want and let it cook from both sides or you can wait until the egg is done from one single side. Enjoy!
Wolf's tuna flautas
Ingredients:
A can of tuna
A packet of tortillas
1 avocado
Some olive oil
salt to taste
Cream
Chili jalapeño
Instructions:
1) You drain your tuna and place it in a bowl along a little bit of olive oil and salt, and mix it.
2) You put two pans on the stove and pour oil in one. One the one without oil you cook the tortillas till the're soft, then fill it with the tuna, roll it, then place it on the one with oil so it cooks. You repeat till you have the amount of flautas you want.
3) Put the avocado, chili jalapeño, and chili jalapeño juice on the blender and blend them till it's a thick sauce.
4) Put the flautas on your plate, pour the avocado sauce and cream on top and sprinkle a little of salt.
Dia's hungarian stroganoff
Ingredients:
800g beef, 4 rashers bacon,
30g flour,
2 large white onions,
3 cloves garlic,
3tbsp olive oil,
4tbsp tomato purée,
2tbsp chicken gravy granules,
2 pints chicken stock,
4tbsp paprika,
2tbsp chilli powder,
1tsp cumin,
1tsp oregano,
1 green pepper,
1 red pepper,
2 large tomatoes,
200g mushrooms,
a large handful of fresh parsley,
150ml double cream
(tbh I usually double all the spices at least but I tend to write down the kind of "bare minimum" amount and then season to taste from there)
Method:
Fry chopped onions and garlic in olive oil until translucent. Add bacon and beef, mix in flour, and fry until browned. Add purée, all the herbs and spices apart from the parsley, the stock, and the gravy granules, add water to cover if needed, simmer for at least an hour. Add the chopped veg and keep simmering until cooked through. Turn down the heat and add the parsley and cream. Serve with boiled potatoes and pickles.
It's quite mild for me personally, I'm more of a "12 cloves of garlic and an entire tub of chilli flakes" person rather than a "subtle meaty flavours" one but it is as far as my family can tell extremely authentic to what was being served in Hungarian restaurants in the 1970s in England, so that's a fun bit of food history.
Udon stir fry
Ingredients:
Stir fry:
1 Tbsp vegetable oil or other neutral cooking oil
1/2 medium onion sliced or diced
1 medium carrots spiralized and chopped or grated
1 cup green onion sliced diagonally (green part only)
3 cups baby spinach
14 oz soft vacuum-packed udon noodles 400g
Sauce:
1-2 tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha)
1/4 cup soy sauce
2 tsp rice wine vinegar
1 tsp sesame oil
2 Tbsp brown sugar
2 cloves garlic minced
1 Tbsp fresh ginger minced
For garnish:
Sesame seeds
Additional sliced green onion
1/4 cup chopped parsley or cilantro
Instructions:
Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.
Meatless meatloaf
Ingredients:
Meat loaf:
1 large red bell pepper
1 large poblano pepper
2 pounds baby portobello mushrooms
1 tablespoon olive oil
1 cup broccoli cut into 1/2 inch pieces
1/2 cup red onion chopped
1 cup panko breadcrumbs toasted
1 cup chopped walnuts toasted
2 tablespoons fresh basil chopped
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces fresh Parmigiano-Reggiano cheese grated
2 large eggs lightly beaten
Cooking spray
Topping:
2 tablespoons ketchup
1 tablespoon vegetable broth
1/4 teaspoon Dijon mustard
Instructions:
Place peppers on the grate directly over the top of the gas flame or in a grill pan over high heat. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes until charred all over.
Seal charred peppers in a large ziploc bag for 15 minutes to steam the peels off. When cool enough to handle, remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and dice the peppers. Place in a large bowl. (Al: Alternatively just use those canned bell peppers that already come pre-roasted and skinless.)
Preheat oven to 350°.
Pulse mushrooms in a food processor about 10 times until finely chopped.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to peppers. Wipe pan with paper towels. Add broccoli and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.
Add breadcrumbs and the next 10 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack.
To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf.
Bake at 350° for 45 minutes or until a thermometer registers 155°. Allow to rest in the pan for 15 minutes before slicing.
Mushroom Stroganoff
Ingredients
1 tbsp. butter
1 large onion, diced
1 tbsp. all-purpose flour
2 cups mushroom or vegetable broth
¼ cup white wine
1 tbsp. coarse whole grain mustard
3 garlic cloves, minced
1 tbsp. soy sauce (can use Worcestershire for non-vegetarian dish.)
½ tbsp. tomato paste
½ lb portobello mushrooms, halved and sliced
½ lb button mushrooms, sliced
1 tbsp. chopped fresh thyme
½ tbsp. fresh rosemary, finely chopped
¼ cup sour cream (or Greek yogurt.)
½ - ¾ lb egg noodles (340g bag) (depending on how saucy you like your dish)
Salt and pepper
Instructions
In a large saute or frying pan, add the butter and melt over medium-high heat. Add in the onions and cook for about 3-5 minutes. Stir in the garlic and cook for a minute, or until fragrant. Add the mushrooms, salt, pepper, and cook until the mushrooms are nicely browned, about 10 minutes.
Stir in the tomato paste and cook for 2 minutes. Add the flour and cook for 3-5 minutes. This will result in your pan getting really dry, so stir frequently.
Deglaze pan with the white wine. Cook for another couple of minutes, or until the wine has evaporated. Stir in the broth, coarse mustard, soy sauce, salt, and pepper. Bring to a boil and simmer for 10 minutes. Add in the fresh herbs and cook for a few more minutes.
Remove from heat and allow to cool a bit before adding in the sour cream (it tends to look curdled when it is added too soon, but don't worry, it is perfectly fine.) Reheat if necessary. Cook pasta and stir in noodles. Serve with a garnish of fresh thyme!
Thai Cashew Coconut Rice with Ginger Peanut Sauce
Ingredients:
For the Coconut Rice:
279 grams dry jasmine rice
1 (15 oz) can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
237 ml water
For the Salad:
2 red bell peppers, finely chopped
1 (8 ounce) bag shredded red cabbage
192 grams shredded carrots
1 small red onion, finely diced
16 grams cilantro, chopped
53 grams green onions, thinly sliced
1 cup cashews, finely chopped
For the Ginger Peanut Sauce:
86 grams natural peanut butter
2 tablespoon honey
3 teaspoon freshly grated ginger
2 tablespoon rice vinegar
2 teaspoon sesame oil
Water to thin
Lime wedges
Instructions
Rinse the dry rice well until the water runs clear.
In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Bring to a boil.
Once the pot reaches a rolling boil, cover, reduce heat to low, and let simmer for 15 minutes.
After 15 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes, or until the liquid is absorbed.
As you wait for the rice, make the peanut sauce.
In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it's not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste-- you might not need to use all of it. Serve with lime wedges.
Mujadarra
Ingredients:
2 1/2 cup water
3/4 teaspoon salt
1/4 cup plus 2 tablespoon extra virgin olive oil, divided
1/2 cup brown lentils, sorted and rinsed
1 cup short grain brown rice
2 large onions, cut in half, then sliced into thin rings (approximately 4 cup)
1/4 teaspoon paprika
Instructions
In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve.
Tajine para 4 personas
Ingredientes:
Cebolla 120 g
Diente de ajo 1
Ras el hanout 10 g
Calabacín 250 g
Tomate troceado natural 200 g
Agua 50 ml
Comino molido 5 g
Cilantro molido 10 g
Canela molida 2 g
Cuscús 100 g
Caldo de verduras
Uvas pasas sultanas 15 g
Anacardos 15 g
Mantequilla 10
Aceite de oliva virgen extra
Sal
Tiempo total 30 m
Elaboración 10 m
Cocción 20 m
Instrucciones:
Pelamos y picamos finamente el diente de ajo. Hacemos lo mismo con la cebolla, cortándola en juliana fina. Calentamos aceite en una sartén y pochamos ambos a fuego suave. Cuando la cebolla esté transparente añadimos el ras el hanout y removemos para mezclar. Pochamos un par de minutos más.
Mientras tanto lavamos el calabacín y lo cortamos en dados. Lo agregamos a la sartén junto con el tomate triturado y el agua. Sazonamos, tapamos y dejamos cocer durante 5 minutos o hasta que el calabacín esté ligeramente tierno y al dente. Retiramos y reservamos.
Preparamos el cuscús tostando las especias en una cazuela durante un minuto, de esta manera desprenden su olor y se potencia su sabor. Colocamos el cuscús en una jarra medidora para calcular la cantidad de caldo necesaria, que será el mismo volumen. Añadimos el caldo a la cazuela, llevamos a ebullición y añadimos el cuscús. Tapamos y dejamos reposar 10 minutos.
Troceamos los anacardos con las manos y picamos las uvas pasas finamente con un cuchillo bien afilado. Los añadimos al cuscús junto con la mantequilla y removemos, usando la punta de un tenedor para soltar los granos. Servimos junto con las verduras al ras el hanout espolvoreadas con almendra laminada tostada (opcional).
Receta original italiana (Ragú alla bolognese)
Ingredientes:
500 g. de carne magra y tierna de ternera o de buey
1 cebolleta fresca
150 gr de panceta curada de cerdo (que no sea muy salada)
1 zanahoria pequeña
1 penca de apio (opcional)
3 tomates rojos de pera o 1 bote de tomate troceado
1 vaso de vino tinto
hoja de laurel y perejil picado
Orégano lo más fresco posible (opcional)
Aceite de oliva virgen extra, sal y pimienta
Instrucciones:
Salteamos la panceta picada en muy poquito aceite y dejamos que se dore y se ponga crujiente. La retiramos,
En esa misma grasa rehogamos la cebolla con la zanahoria muy picaditas y la hoja de laurel. Puedes poner también apio picadito. Ponemos sal para que suelten toda el agua.
Picamos la carne (en la receta original, a cuchillo) muy fina. Ponemos la panceta dorada y la carne, salteamos unos minutos y añadimos el vino y las especias, sal, pimienta y orégano si lo vas a usar. Cuando notes que ha evaporado el alcohol es el momento de añadir el tomate y algo de azúcar si es muy ácido.
Probamos de sal y dejamos cocer todo el conjunto a fuego lento por lo menos una hora. La salsa va reduciendo mucho y puedes añadir algo de agua si es necesario.
Neil Gaiman's bagel recipe
100 ml starter
200 grams rye flour
220 ml water
Mix well, cover with cling film, leave overnight.
Next day, add 50 g of Buckwheat flour, 50 g of Barley flour, 100 g of rye flour. 1 tsp of sea salt and 1 tbsp of maple syrup in 2 tbsp of water.
Mix well, cover with cling film, leave for a couple of hours in a warm place.
Put a big pot of water on to boil. Add syrup to the water. (I’m using date syrup.)
Take a bowl of water. Wet hands.
With wet hands, make a ball of dough, handful size — think medium snowball. Smooth it, make the hole in the middle, drop into boiling water. It will sink to the bottom, then rise. After a couple of minutes, turn it over in the water. After a couple more minutes take it out and put it on baking paper on a baking tray. I sprinkle the paper with flour.
Keep hands wet through all of this, as if working with clay.
Don't crowd the bagels in the water pot. No more than 4 at a time. Give them time - they get puffier.
When all the bagels are on the baking tray (it makes 6 or 7) put them in the oven for about 16 or 17 minutes. Then turn them over. Back in the oven for another 6 minutes. And then they come out.
Off the tray. Let them cool, and then eat them.
There’s no heat setting mentioned, because I was cooking them in an Aga oven which doesn't have fancy things like temperature controls, but is somewhere around 220C or 420F.
Lentil flatbread
The recipe is 1c red lentils, 2c water, and salt to taste (I'd use no more than 1/4 teaspoon, but I don't like much salt).
Soak the lentils in the water for 2 hours, then blend into a smooth batter. Put the batter in a bowl and stir in salt, then refrigerate for 8 hours. Remove from the refrigerator, whisk to recombine separated batter, which should be slightly thicker than it was prior to refrigeration.
Lightly oil a non-stick pan and heat to medium, then ladle batter into the center of the pan and spread until you've got something like a thin pancake. Cook for 2 minutes (until edges are firm) and loosen around the edges with a spatula before flipping (should come loose with minimal effort when it's ready to flip), then cook for two more minutes. Re-oil the pan (lightly) between flatbreads.
(Half the recipe) made 5 flatbreads that were about 5-6 inches across and 1/4 inch thick.
Algorizmi's Paprika hendl in honour of Jonathan Harker
Ingredients:
Oil, butter or lard - 2 tablespoons
Chicken thighs, deboned & skin-on - 2 ½ to 3 pounds
Onions, thinly sliced - 2 (or 3 if small)
Hungarian sweet paprika - ¼ cup
Korean chili flakes - 2 teaspoons
Pastry flour - 2 tablespoons
Poultry stock, unsalted - 1 ½ cups
Red bell peppers, diced - 2
Salt and pepper - to taste
Sour cream - 1 cup
Lemon juice (optional) - 1 tablespoon
Instructions:
Heat the oil over medium-high flame in a large cast iron skillet. Add the chicken skin-side down and brown until skin is crispy, about 7 minutes. Remove to a board, and cut into bite-size pieces.
Remove any excess oil leaving about 2 tablespoons and add the onions. Sauté the onions until wilted and beginning to brown. Stir in the paprika and flour and cook for 1 to 2 minutes.
Whisk in the stock in portions, breaking up any lumps. Add the browned chicken pieces, bell peppers. and the salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender.
Stir in the sour cream and lemon juice if using. Adjust seasoning and reheat over low flame. Serve hot with noodles or gnocchi.
Variations:
Mushrooms can be added with the stock.
Kosher version: Instead of sour cream, use 50% more flour and 33% more lemon juice. For passover use potato starch instead of flour.
Goulasch
Zutaten:
500 g Gulasch, Reh-1 Zwiebel(n)
2 Karotte(n)
etwas Knollensellerie, mittelgroßes Stück, nach Belieben
½ Stange/nLauch
1 Zehe/n Knoblauch
15 Wacholderbeere(n)
2 Lorbeerblätter
10 Pfefferkörner, schwarze
½ Stange/n Zimt
5 Gewürznelke(n)
1 Glas Rotwein
1 Liter Wildfond, oder Brühe
1 EL Tomatenmark
2 EL Mehl
2 EL Preiselbeeren, (Wildpreiselbeeren), aus dem Glas
3 EL Sahne
Salz
Pfeffer, schwarzer, frisch gemahlen
evtl. Saucenbinder, oder mit Wasser angerührte Speisestärke
Zubereitung:
Arbeitszeit ca. 30 Minuten
Koch-/Backzeit ca. 2 Stunden 15 Minuten
Gesamtzeit ca. 2 Stunden 45 Minuten
Die Zwiebel und den Knoblauch würfeln, den Sellerie, die Karotten und den Lauch in größere Stücke schneiden.
Das Rehgulasch in wenig Öl in einem Topf braun anrösten, dann die Zwiebel zugeben und kurz mitdünsten lassen. Das restliche Gemüse und den Knoblauch zugeben und ebenso ca. 5 Minuten unter Rühren mitdünsten. Mit Salz und schwarzem Pfeffer aus der Mühle würzen. Das Tomatenmark und die Preiselbeeren zugeben und kurz anrösten und mit dem Mehl bestäuben. Das Mehl rasch untermischen und mit dem Glas Rotwein ablöschen. Einkochen lassen, bis von dem Rotwein nur noch ca. 10 EL im Topf übrig sind, dann mit Fond oder Brühe angießen.
Die Wacholderbeeren in einer Pfanne ohne Öl kurz anschwitzen, bis sie glänzen. Vorsichtig, sie dürfen nicht anbrennen! Dann die Wacholderbeeren mithilfe eines Messers flach auf einem Schneidebrett zerdrücken. Alle Gewürze in einen Teebeutel füllen und im Topf "versenken". Das Rehgulasch nun auf kleiner Flamme ca. 2 Std. schmurgeln lassen - zwischendurch immer mal wieder umrühren.
Dann den Teebeutel und die Fleischstücke aus dem Topf nehmen, das Röstgemüse abseihen (Sud aufbewahren!) und ca. 1/3 (je nach Gusto auch mehr) davon mit dem Pürierstab fein zerkleinern. Den Sud zurück in den Topf geben und unter großer Hitze zum Kochen bringen. Das fein pürierte Röstgemüse zugeben und bei Bedarf nochmals andicken (Soßenbinder oder Speisestärke/Wassergemisch), nun nach Gusto nochmals mit Salz und Pfeffer würzen.
Einen großen EL Preiselbeeren unterrühren und mit der Sahne abschließend verfeinern.
Magdalenas de Elena
(Sirve para bizcocho o para 10-12 magdalenas)
1 taza harina con levadura
1 taza de zanahoria rallada
3/4 taza de azúcar moreno / panela
Canela
1 huevo (1 cucharada de lino molido - 3 cucharadas de agua)
1/4 taza de aceite de oliva
Pizca de sal
Vainilla
Nueces
Chips de chocolate/ pasas
Mezclar todo junto y echar en una forma con papel de horno o en formas de magdalenas
Al horno a 180-200C hasta que un palillo salga limpio
Rowan's friend's mum's brownies
Double chocolate brownies
Ingredients:
Dark choco mixture:
200g dark chocolate
200g butter
250g caster sugar
3 eggs
125g plain flour
White choco mixture:
1 egg
200g cream cheese
50g caster sugar
1 tsp vanilla extract
100g white chocolate, broken into pieces
1. Preheat oven to 180ºC/350ºF/GM4. Grease + line brownie tin.
2. Melt dark choc + butter. Mix well to combine. Allow to cool slightly.
3. Meanwhile, make white choc mixture: whisk together egg, cream cheese, sugar & vanilla until smooth. Stir in white choc pieces. Set aside.
4. In large bowl, whisk eggs + sugar until pale. With motor of whisk still running, stir in dark choc mixture, then fold in flour.
5. Pour half dark choc mixture into brownie tin, then pour over white choc mixture before dolloping on rest of dark choc mixture. Marble with handle of a wooden spoon.
6. Bake for ca. 35 minutes.
The Mugnut: Donut in a mug recipe
Ingredients:
2 tablespoons (1oz/30g) Butter
4 tablespoons all-purpose flour
1 Egg yolk
2 tablespoons sugar
1 tablespoon milk
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 tablespoon Strawberry jam
Cinnamon sugar to garnish
Instructions:
Place butter into a microwavable mug and microwave until just melted. (roughly 20 seconds)
Add in the remaining ingredients; mix well with a fork until just combined
Once the batter is mixed place the spoonful of jam down into the batter to get a jammy center
Microwave for 45 seconds or until it is firm on top. (Cooking time is based on my 1200W microwave so your timing might vary) Always keep a close eye on your mug while in the microwave so it doesn’t overflow or overcook.
Sprinkle some cinnamon sugar on top and enjoy straight away!
Recipe Notes:
They can be mixed up in advance for an even speedier meal
Cooking time will vary depending on your microwave and the width and depth of the mug
You can replace the egg with 2 tablespoons of banana or apple sauce.
You can bake them in the oven at 350°F (180°C) for roughly 10-12 minutes. However every mug is different so I advise checking on it after 10 and then make a call.
Majorcan almond cake
Ingredients for 12 pieces:
6 Eggs
Grated zest of a natural lemon
200 g Finely ground almonds
250 g Icing sugar
1 vanilla pod or vanilla sugar
1 pinch Salt
Icing sugar for dusting
Grease and flour, semolina or breadcrumbs for the baking tin
Instructions:
Separate the eggs, whisk the egg whites with a little salt until very stiff, then whisk the egg yolks with the icing sugar, vanilla and grated lemon zest until very foamy.
Fold in the ground almonds and the beaten egg whites. Pour the mixture into a greased baking tin (26 cm Ø) dusted with cornflour or almond flour. Sprinkle with additional flaked almonds if desired.
Bake in a preheated oven at 175º for about 45 minutes until light brown. If necessary, cover the cake while baking. Dust with icing sugar before serving.
Bon Profit!