Recipe Repository

Irish potato cakes - source


50 g instant mashed potato powder
150 g all purpose flour
1/2 tsp salt flakes
1/2 tsp baking powder
200 ml boiling water
1 tsp butter/oil

1) Add the potato powder, salt, butter/oil, and boiling water and stir.
2) Add the flour and baking powder, mix until it's a stiff dough.
3) Pat out dough into round disc about 2-3cm deep. Slice into quarters with a sharp knife.
4) Cook the quarters on an unoiled pan, medium heat. Cook on each side for four minutes until browned.

Irish potato cakes - source
Hobak buchim - source


1 medium zucchini about 8 ounces
1/2 teaspoon salt
1/4 medium onion thinly sliced
5 tbs flour + 3 tbs cornstarch (or half a cup of buchim garu)
1 large egg

1) Cut zucchini into matchsticks. Sprinkle the salt and let sit for about 10 minutes. Squeeze the liquid out and save it.
2) Add the egg and flour mix to the zucc water. Then add zucc and onions.
3) Fry

Yorkshire pudding - source


3 large eggs
¾ cup/165 grams whole milk
¾ cup/115 grams all-purpose flour
¾ teaspoon/5 grams kosher salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter

1) Preheat oven to 400 degrees. Mix eggs, milk, flour and salt. Do not overmix. Let rest 30 minutes at room temperature/fridge.
2) Add a teaspoon of fat to each cup of a 12-cup muffin tin and heat in oven for about 5-7 minutes. Once hot, divide batter equally to fill the cups about halfway, and cook for 10-12 minutes, or until the puddings are golden brown and crisp.

Irish potato cakes - source
港式腸粉 - source


115 g rice flour
1.5 tbsp cornstarch
1 tbsp potato/tapioca starch
2 tbsp oil 500 mL water

1) Mix all dry ingredients. Add oil and mix it in dry mix. Add water in batches and stir until smooth. Add salt/mushroom extract/msg.
2) Place water in large frying pan and heat it until it is steaming. Pour out water. Take two parchment papers the size of the pan and oil one side with a napkin.
3) Grease pan with oiled napkin. Put any toppings in the pan (green onion and shrimp is common, i also put chà bông gà) Then pour in some of the batter. Coat the pan and then pour the extra batter back. (if it's not hot enough then it won't coat the pan properly)
4) Press the noodle down with the greased parchment paper, and cover the pan with a lid. Let cook for 2 minutes
5) Take out noodles (flip pan upside down on cutting board) and roll up loosely.

Irish potato cakes - source
Palak Paneer - source


some paneer
12 oz of frozen spinach
2 medium tomatos
1 medium onion, diced
2 tbsp heavy cream

~7 cloves of garlic
1 inch of ginger
1-1.5 tsp garam masala
1 tbsp oil
salt and sugar

1) Heat up spinach with garlic and ginger in a pan. Blend heated spinach with tomatoes.
2) Sautee onions in pot with oil till transluscent. Add blended spinach and 1/2 cup of water. Cook for 10 minutes
3) Add garam masala, salt, and sugar to taste. Add cream and cook for another minute.
4) Add paneer and cook for another 3-4 minutes.

Irish potato cakes - source
Egg Dumpling - source


Egg Mixture:
Some glass noodles
3 eggs
small amount of mincedcarrot
⅓ minced onion
some green onion

¾ tbsp shoyu
¾ tbsp sesame oil
1 tsp salt
1 tsp sugar

1) Boil glass noodles for 7 minutes (or just soak them). Rinse with cold water after, drain, and cut into small pieces with scissors.
2) Add all ingredients of egg mixture together. Then add seasoning to mixture
3) Take two spoons of the egg mixture and pan fry. After bottom is set, fold eggs in half to make a dumpling.

Irish potato cakes - source
Egg Muffins - source


12 cup muffin tin
12 eggs

Filling suggestions:
onions, cheeses, cherry tomatos,
spinich, garlic, mushrooms, etc etc

Grease tins and fill about 3/4 of the way with egg and toppings. Bake at 350°F for 15-20 minutes, until set

Irish potato cakes - source
Zucchini Bread - source


a scant 2 cups (227 g) flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
1 cup light (213 g) brown sugar
½ cup (100 g) granulated sugar

¾ cup vegetable oil/fat
1 teaspoon vanilla extract (optional)
2 eggs
2½ cups grated zucchini (12–16 oz.)

1) Combine all dry ingredients (except sugar). Coat zucchini in flour mixture. Add dry to wet ingredients.
2) Fill muffin tin 2/3 full, bake for 18-22 minutes at 350˚F.

Irish potato cakes - source