Algerian-style Eggs – Vol. 5, recipe 4

These are from the garlic chapter. Yum! Like a quiche without crust or cheese, this is very light. Tomatoes, garlic, green pepper, eggs, with a little salt and pepper. Very simple. I had to include the cutout picture because the layer of tomato looks so lovely!

Lindströmin Pihvi – Beef a la Linsdtrom – Vol. 5, recipe 3

We did make one substitution in this – the recipe called for capers, and we used green olives instead. As you can see, these are patties – ground beef, egg, beet, potato, pickled onion, capers/olives, salt and pepper, fried in butter. They’re very nice, and a refreshing change from plain burgers or all the usual variations. Next time, we may go with the capers though, just to see what that’s like. This is from the Finnish cookbook. I’m giving them a shout out for their recipes and for their current experimentation with a Basic Income Guarantee.  Go Finland!

Frosting – Vol. 5, recipe 2

See, I have been cooking – it’s blogging that’s been the challenge! Another of this month’s recipes is for cream cheese frosting. Yes, there’s a whole frosting section in volume 5. What’s not to like about that!? This frosting adorns carrot cake, which if I may say so myself, came out super-yummy. It’s a very “busy” recipe with pineapple, coconut, walnuts, raisins, and of course carrots. Extremely rich. This was my pot luck offering for the Adult Recitals (excuse ME – “Open Mic Night”) at the Center for Irish Music. I did not have to worry about bringing leftovers home.

 

Fudge! – Vol. 5, recipe 1

I grew up with a fear of fudge. Not eating it, that part is fine. But making it? Let me explain.

My memories of eating fudge are that either you need a spoon, or a chisel. This was apparently the nemesis of my Mother who was otherwise an amazing cook! To add insult to injury, I experimented once with making fudge using a bottled liquid sweetener made from saccharine, and since I didn’t have any nuts, corn flakes to add crunch. I think that episode did make my mother feel better about her fudge.

So here it is, in volume 5 – the fudge section. I know a lot of people have learned to make quick and easy fudge with a microwave – but the Encyclopedia doesn’t use microwave techniques. So while I did do the “quick” recipe – which uses marshmallows – I also had to boil the sugar mixture on the stove and keep an eye on it. And (seriously, drum roll here …) IT WORKED!

I’m going to call this Mexican fudge, since I used the dark chocolate chili pepper bars for 2/3 of the chocolate. It definitely gives it a little something different. I’m just amazed that it actually came out as fudge. Miraculous!