One of these days I'll add actual tags to entries so I can find my recipes more easily. One of these days, fo realz.
Two recipes. The first one is something I just finished baking; I got the original recipe
here and tweaked it a lot. Uhm, it's very rich and may clog your arteries. (It's worth it, though!) Not good for anyone who cares about calories. You have been warned.
I might bring this to the next RoD meeting, along with peanut butter cookies. Haha.
Caramel oatmeal bars3 c flour
3 c quick-cooking oats
1 c packed brown sugar
1/4 c sugar
3 tsp baking powder
1 tsp salt
1 1/2 c butter
3/4 c butter
1/2 c sugar
1/3 c butter
1/4 c sugar
caramel (you can use the full amount if you want it really rich and sweet, or you can cut it by as much as half)
Heat your oven to 175 C.
Start by combining the first six ingredients. Add the 1 1/2 c butter to the dry mixture (it will probably be easier if you let it sit first), and mix well. The mixture will be crumbly.
Cream the first butter-sugar pair and add 3 1/2 c of the oat mixture to that; make sure to mix very well. Pour into a rectangular pan and bake in the oven for 10 minutes or so, until the edges are very (very very) lightly browned.
Meanwhile cream the second butter-sugar pair. Add the remaining oat mixture to that.
Spread caramel over the baked stuff in the pan (sorry, my head's running out of nouns right now). Top with the mixture made from the second butter-sugar pair. Make sure the caramel and the topping have been spread evenly over the uh baked oatmeal crisp.
Return to the oven and bake for 10-15 minutes, until the top is bubbling and the topping has evened out (no longer looks that crumbly).
Let cool completely before cutting into squares.
--
This one is one of my made-up comfort foods:
Chorizo and mushroom cream sauce1 can mushrooms, drained and sliced
1 can green peas, drained (optional)
1 bulb garlic, minced
1 bulb onion, minced
1/2 cube chicken or pork broth (optional)
1/2 c water
2 chorizos, sliced (please note: this works much better with the not-sweet, salty orangey kind)
250 ml cream (I haven't measured how many cups this is, sry! But 250 ml = 1 tetra-pak of Nestle All-Purpose)
1/3 c Bega cheese (the "strong and bitey" kind), chopped
Seasoning:
Salt
Basil
Thyme
In a saucepan over medium heat, saute the onion and the garlic in olive oil until onions are transparent and garlic is starting to turn golden brown. Add mushrooms and green peas; continue cooking until the garlic has been browned.
Dissolve the 1/2 broth cube in water and add to your saucepan (or if you prefer to omit the broth cube, just add water. To be honest the best thing to use for this is real chicken stock, but I don't usually have it so I just make do). Simmer until the liquid has been reduced by a third, then add the sliced chorizo. Continue simmering until the chorizo has begun to color the liquid (or the liquid tastes chorizo-y enough, really).
Add cream and simmer over low heat. When the cream starts to bubble, add the cheese. Continue cooking until the cheese has melted enough to thicken the sauce.
Remove from heat and serve with pasta (preferably spirals, ribbons, or penne, because they're cuter).
