Last weeks 2hr pressure bone broth is today's onion soup

#Onion Soup

Ingredients

• 5 medium size onions (peeled and thinly sliced)
• 4 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 5 cloves garlic minced
• 1 teaspoon dry thyme (optional)
• 1 tablespoon Worcestershire sauce
• 1 cup red wine (or beef broth replace)
• 8 cups beef broth / just fill up instant pot to top
• 1/4 tsp salt and pepper (or to taste)

For serving:

• 2 cups Gruyere cheese (grated, works with Cheddar too)
• 6 baguette slices / skip because why

Instructions

1. Turn on the Instant Pot and Select Sauté mode on High. Once it reads HOT, add the butter, and stirring with a wooden spoon, melt it.
2. Add sliced onions and brown sugar to the Instant Pot. Sauté for about 15-20 minutes or until onions are golden brown and caramelized. Stir occasionally.
3. Next, add minced garlic, thyme, red wine, Worcestershire sauce, and salt and pepper to taste. Stir for 1-2 minutes.
4. Then, add the beef broth. Make sure you do not go over the MAX line of the inner pot.
5. Seal pressure cooker lid and cook on high pressure for 20 minutes. Followed by a 15 minutes Natural Pressure Release.
6. After the time is done, release remaining pressure by allowing steam to vent, then remove the lid. Stir the soup.

Source

Spaghetti pumpkin, with bolognese source 6 hour slow cook. Making it a low carb Spaghetti bolognese

Schweinshaxe - pork knuckle in oven

Schweinshaxe - pork knuckle in oven

• Slice a few opening of skin
• Salt and pepper
• put in pyrex beer, two cups of water and a broth/stock
• one chopped white onion to chunks
• put in oven for 130C for 3-3.5 hours

Full recipe from previous toot

Black lemon cheese and strawberries

First time, live mussels ! Tips anyone? -- original (Dec 3 2020)
Actual: clean, half a cup of water for 20 min in that pot. Then add wine, garlic lemon. You need also to clean the mussels and that is for another toot

Homemade Oreo. The cream is white chocolate ganache, the cookie is a homemade Oreo cookie. Its softer than the original #foodporn

Pork and fish ball soup. They all inflate and float up when I depressurize . Smell is amazing

Made horseradish source.
Work in a well ventilated area, this stuff is biological warfare material. (Nov 14 2020)

So I made a small addition to my instant pot.
The breath smells like Hungarian goulash. [stl file](https://www.thingiverse.com/thing:4007588)

Sidecar, triple sec, cognac, lemon, and vanilla because there was left overs

Poke bowl with salmon, sea bass, seaweed and other goodies (Oct 30 2020)

Pork knuckle, Schweinshaxe
#Pork knuckle, Schweinshaxe

Tastes like Bavaria

Ingredients

• Pork knuckle also known as schweinshaxe
• onion
• beer bottle, preferably dark but not porter
• broth (optional, recommended)
• Carrot and potato sliced to large chunks, optional
• Salt and pepper to taste

Instructions

1. Slice a few opening of skin add salt and pepper
2. put in pyrex beer, cup of water and broth
3. add white onion, carrot and potatoes
4. put in oven for 130C for 3-3.5 hours

Homemade chimichurri sauce

Homemade chimichurri sauce.

Ingredients

• Two batches of parsley, lightly chopped
• 3 garlic cloves
• 3 oregano branches
• Half an onion
• Apple cider (you can use wine vinegar)
• Bell pepper
• Oliver oil
• Salt and pepper

Instructions

1. in food processor bizz the parsley but not too much
2. Add vinegar, onion, pepper, garlic and oregano and bizz till you get the right texture
3. Gradually add olive oil, salt and pepper to taste
4. Store on fridge for about 24 hours for flavors to develop

Should last a week - Lasted longer

Thai pesto with thai basil I grew.

No sugar added because its not needed.
Recipe

Hummus recipe v1.1

Hummus recipe v1.1

Ingredients

• 2-3 cups of chickpeas, soaked overnight. Check the date
• one squeezed lemon
• few tablespoons of tahini to taste
• 2 bay leaves
• onion, halved
• 2 garlic cloves, halved
• 1-2 teaspoon of cumin
• salt and peper to taste
• Keep the hummus water section 1 and 2

Serve with

• extra chickpeas
• paprika
• olive oil

Instructions

1. Put chickpeas, bay leaves, onion with plenty of water to cover in an instant pot (or pressure cooker) and cook on high for 20 minutes with 15 minutes minimum natural pressure release.
2. Save some liquid, then strain out the chickpeas and remove the spices. Save some of the water!
3. In a food processor combine all ingredients, you can use the water from the pressure cooker to get the hummus thinner as needed. Remember tahini could make everything thicker when combined with water.
4. Blend till as smooth as you like it.

• Serve with pita and your preferred toppings

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.