Ingredients:
2 oz ground almonds
6 oz self-raising flour
2 tsp baking powder
4 oz light muscovado sugar
150 ml corn oil
200–250 ml soy milk
zest of 2 unwaxed lemons
juice of 2 lemons
1 tbsp orange flower water … not sure what this is
1 tsp vanilla/ natural vanilla extract

Preheat the oven to 190 degrees (given that this is a British book, I’m guessing convert to F — maybe 325ish?), or less if it’s a fan oven.

Grease a cake tin. A deep 6 inch tin is good but any will do.

Sift the flour and baking powder into a bowl and then add the sugar. Mix in the ground almonds and lemon zest. Add the oil and soymilk.
Use slightly less liquid to make the end result more of a cake and less of a pudding. You don’t have to be 100 per cent precise with
the liquids in this cake.

Now add the lemon juice and mix in thoroughly. Add the flower water and the vanilla and mix again. The result
should look like a thick batter.

Pour into the cake tin and bake for about 40 min. The outside should be brown and inside very soft. Turn out, cool and decorate with fresh mint leaves and strawberries.

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Egg Substitute: Use an amount of water equal to an egg (maybe ~1/4 cup) and mix in tablespoon of ground flax-seed

Best Oil: Coconut Oil is the best oil to use for moistness and tastiness. Of course, it’s really bad for you, but who cares.

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The cafe down the corner from my house makes the best brownies and I’ve been wanting this recipe ever since they opened. My friends have been quietly debating whether it was corn syrup or condensed milk that makes them so good. I made an oft-hand remark about it today and the counter-girl went back and wrote out the recipe for me. Turns out the answer is butter and eggs, lots of ‘em.

In regard to the amounts below: they were given to me in grams, and I did some loose conversions since I don’t have a scale.

3–1/3 C (760g) Butter
1–2/3 Lb (910g) Chocolate
12 Eggs
2 Tsp Vanilla
2–1/2 C (560g) Sugar
3–1/3 C (420g) Flour
2 Tsp Salt

18″ X 24″ Pan (makes 24 Brownies)

I didn’t get the instructions for actually baking them, but I assume that you melt and cool the chocolate, then cream everything, adding the flour at the end.

Probably bake at 350 (though maybe a cooler 325). They should have a torte-like consistency when done—cakily aerated but moist and fudgy if compressed.

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Dandy’s recipe:

8 medium tomatoes, stewed
1 jalapeno
4 green onion, chopped
1/4 bunch of cilantro, chopped
2 garlic cloves

In large sauce pan, stew tomatoes and jalepeno.
Remove stem from jalapeno.
Put into blender or food processor.
Add garlic.

Pour into pan.
Add 4 green onions and cilantro.
Simmer for 15 minutes.
Salt and pepper to taste.

My alteration:
On the Waterfront movie full
Take all of the above ingredients, and just throw them in a blender (I use a can of whole stewed tomatoes rather than the fresh tomatoes—probably better fresh). Done.

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When pan-frying or oven-frying potatoes, put on salt at the end. Salt will draw out moisture during cooking and keep the potatoes from crisping.

- from Eric Martin while he was cooking delicious breakfast-potatoes.

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One of their best dishes is the Quesadillas, which are made so in part by the salsa. I’ve been working to deconstruct it, so this is what I think is in it:

(this isn’t proportional)

Apple (seems like something red, maybe a macintosh)
Red Pepper
Yellow Pepper
Red onion
Yellow Onion (maybe)
Jalapeno
Pineapple juice (like a tiny splash, maybe)

It’s all chopped up into maybe 1/4 chunks and amazing

Banana Joe movie

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via Rebecca

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1. Mix flour and egg, adding water until flour is just moistened and sticks together
2. Let rest for 5 minutes
3. Knead the dough for 2 minutes. Or you can do it for 10 minutes; more kneading means better developed gluten and a “smoother” noodle.
4. Let rest 10 minutes
5. Roll out or whatever

(adapted from a cooks.com recipe

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Only half the zuchini ever made it into a hot saucepan with a little extra virgin olive oil; I just kept munching away raw it was so good. Sliced moderately thin, the zuchini quickly seared and I threw some corn tortillas on top to soften. Then, before the zuchini lost its crunch, I dropped it out onto the tortillas with a bit of kosher salt and just a hint of black pepper. A touch of cheddar cheese on top and a balsamic-spinach salad with some fresh sliced red pepper made it a meal.

Delicious.

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