Made it all! homemade hummus, homemade pita and homemade zhug!

Bubble bubble making beef stock!
Following this without the carrots and celery

Special outdoors barbeque edition!
On a coal grill.
1. Entrecôte, olive oil, salt pepper
2. Sous vide picanha, finished on the grill
(Sep 12 2020)

Fake whiskey fudge. This recipe is simple and effective and its tons of alcohol.

Fake whiskey fudge

ingredients

• 120gr chocolate - best dark
• 450gr powdered sugar
• 130ml reasonable whiskey

Instructions

1. Melt the chocolate
2. Place the powered sugar in a large bowl
3. Pour the whiskey on to the sugar and mix together well and fast
4. Add in the melted chocolate and mix, the fudge texture should come in quickly
5. Move in to a tray with baking paper
6. Cool in the fridge and cut in to squares after fudge hardens

Notes:

• You can use two kinds of chocolate, attaching hebrew recipe with that effect
• I used Cognac/Brandy which also works
• you can add nuts and other stuff in to it

Raw salmon, with little wasabi, morning glory and bok choy stir fry (added the salmon skin in it). And some chopped radishes, nectarine and cucumber.

Got rum and Cognac. So made a variant of "Between the sheets". Didn't add the orange liqueur, gonna add some more sugar and blue cheese next time. Recipe here

Tried my had at fried chicken, came on ok but not foodgasmic, and the batter didn't stick well. Used a mix I found in east Jerusalem before covid. The mix itself is good, should get more and try again

As promised, morning glory! Apparently changing the fertilizer in my hydroponics improved all leaves flavor. Also the Basil. It's kinda amazing to have that kind of control and measure it over two weeks. (Sep 2 2020)

Coming up this week (Aug 30 2020) - morning glory! Lots of water spinach harvested from hydroponics.

So used the Zhug from last post, and some fermented bean chili's paste, with ground beef and soft tofu to make mapo tofu. Also added cabbage and broccoli to puff it up a bit instead of rice
[recipe]()

Zhug hot sauce! We had lots of chills, so made it.
Chillies, cumin, black pepper, water, clove, chives, garlic, salt, recipe (Hebrew) its based on (red type)

We made steak with potatoes and salad the other day (Aug 22ndd 2020)

Morning Glory grown in my hydroponics. Its an invasive species here so hydro is a good way to make sure it stays out.

Morning Glory is basically water spinach with rice vinegar, garlic, ginger, soy source and a little water stir-fried for about 1-2 minutes.

Hot chocolate with Cognac, and toasted mini marshmallows

There is also one with sprinkles

Homemade pesto from the basil I grew on my hydroponic system on my balcony

In a food processor mix as much basil as you can (about two batches), parmesan cheese, pine nuts, olive oil and salt to taste

Made Chinese-style chicken cabbage and pumpkin stew.
You need an instant pot

The liquids and stew just taste amazing.

Chinese-style chicken cabbage and pumpkin stew

Ingredients

• 1kg chicken breast chopped
• big chunk of pumpkin in cubes
• onion chopped
• tsp of Sichuan peppers
• star anise
• black pepper
• Half a cabbage chopped
• 3 cloves of garlic, chopped
• coriander (with frozen tablet of fresh)
• Ginger powder, nice sprinkle
• Soy source
• Some form of chilli (used home made sauce)
• black Persian lemon
• garam masala

Instructions

1. Put instant pot to saute and fry the onions untill golden, I use butter
2. Add in the garlic for about 2-3 mins
3. Add in the cabbage on low saute, let is loose volume, stir so it does not burn
4. Add in chicken and soy sause to taste, this is your salt, add in spice. Let the chicken close, about 5 minutes
5. Add the rest of the ingredients and 2 - 3 cups of water, more soy sauce if you want more salt
6. Pressure cook on high pressure for 5 minutes, pressure release when done.

Enjoy

Foul Mudamms / fava beans dip

Its like humus but from a different bean!

Served with pita bread.
instant pot does wonders making this kind of stuff.

Recipe taken from here

So @mountainMeigui made cheese muffins with cheddar, chard, kale, coconut flour, peppers, zucchini and like 5 eggs

Sous Vide brisket. 24 hours on 67C with liquid smoke and maple, then 1 hour glazed in the oven with paprika. Served with horse radish. Based off smokerless smoked brisket