• 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling


• 1 medium onion, thinly sliced


• 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced


• 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced


• 2 to 3 cloves garlic, thinly sliced


• 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika


• 2 teaspoons (8g) whole or ground cumin seed


• 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)


• Kosher salt and freshly ground black pepper


• Large handful minced cilantro, parsley, or a mix


• 6 eggs


• Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)


• Crusty bread, for serving

1. Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes.


2. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.


3. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.


4. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

• 3-4 pound pork roast, defrosted


• 2 tsp coarse salt (1 tsp if using fine table salt)


• Pepper to taste

1. Put everything in a slow cooker or instant pot.


2. Slow cook for 8 hours on low temperature or 4 hours on high. (The pork will release liquid and it won't burn.)


3. Shred with two forks (I recommend mixing in the liquid or the pork may be dry) and serve.

Char Siu (叉燒) - Chinese BBQ Pork!
https://www.youtube.com/watch?v=zkCoAKTbHpQ

Meatless Monday
https://www.acouplecooks.com/meatless-monday-recipes

Make some batter:
1/2 cup flour
1/2 cup sugar
1 cup milk
3 eggs
2 tsp butter, melted
1 tsp vanilla extract

Mix well.

Cook it on a frying pan for PANCAKES.

Bake it in a well-greased tin and add chopped fruit for CLAFOUTIS.

Do you like soup? Do you like Parmesean (or similar) cheese? Make a simple Parmesean soup! I don't have a recipe, but it's easy.

Take some soup stock. I usually use vegetable, since it's "neutral". You can just get this from a store to save time because making your own is a lot of effort. Pour it into a pot, salt the water ever so slightly and boil. You can dilute it a bit with fresh water if you wish, but it's not necessary. Once boiling, pour in a bit of pasta. I suggest using shell pasta because it's great for soup since it can hold the stock, meaning each bite tastes extra nice. As it cooks, shred in a decent amount of Parmesean into the pot. Only use real Parmesean, not the trash they sell in grocery stores that sit on a shelf. Don't add too much because you'll add more after. You can throw in a little chunk of butter if you'd like, but it's not necessary. Once the pasta has cooked to your desired tenderness, take a soup ladle and serve yourself a bowl. Shred a bit more Parmesean on the top, add some freshly cracked black pepper if you like this and enjoy! It's nice on its own but if you're the kind of person that likes to dip a cracker or some toast in, go for it.

It's delicious, takes very little time to cook, can be made for cheap (minus the cheese) and as I mentioned it's delicious. It's a nice sick day soup if you want a simpler but more flavourful soup than chicken noodle.

“Don’t give me any other cake, butter cake is still the best!”
Watch the video of the steps
Recipe Card

Prep time: 25 mins
Baking Time: 55 mins
Yields: 6 inch Square Cake

Ingredients

Yellow Team

SCS slightly salted butter 227g (1 block)
Self-raising flour 180g (or Cake flour with 1 tsp baking powder)
Castor sugar 150g
Sour Cream 45g (3 Tbsp)
Egg yolk 70g (from 4 x 60g eggs)
Vanilla extract/essence 1 tsp
Salt 1/4 tsp (optional)

White Team

Egg whites 150g (from 4 x 60g eggs)
Cream of Tartar 1/2 tsp

Method

Bring the butter out of the fridge, divide into 2 cm slices and place in mixing bowl to thaw.
Separate the eggs while still cold
Line the cake pan with baking paper
Wet the baking strips (if using) and secure around the 6-inch square cake pan.
Beat the butter and sugar until it turns pale white.
Add sour cream and vanilla essence and mix till fully incorporated
Add yolks one at a time.  Mix each yolk until fully incorporated before adding the next yolk
Sift the flour and add to the yellow team.  Mix at low speed (2) till the all the flour has almost disappeared.
Set yellow team aside
Whip egg whites until foamy
Add cream of tartar and whip till stiff peaks
Add 1/2 of the whites to the yellow and and fold till the whites are incorporated.
Add the rest of the egg whites and fold until all the egg whites have just disappeared.
Pour into cake tin and smoothen the top
Bake in pre-heated 160°C oven for 55mins or until the top of the cake is springy and a skewer comes out clean.
Cool the cake upside down on a cooling rack until completely cool.
Overturn the cake onto a cake board and leave overnight for the flavours to mature. (If you can resist)

Moist and Fluffy Butter Cake
Traditional Butter Cake

The recipe will yield a beautifully moist and fluffy butter cake with a nice brown crust that will have your friends and family asking for seconds!
Responses to some common questions:

Instead of self-rising flour, you may use cake flour with 1 tsp of baking powder. Plain flour can be used instead of cake flour but I find the latter to yield a softer texture.

You may reduce the sugar by 20g if you like but no more than that.

I use sour cream in the recipe to increase the moisture of the cake. You may go the really traditional way and use condensed milk instead. But I find the cake to be too sweet hence the use of sour cream.

>>8

I had no intent on eating grilled cheese and tomato soup for dinner, but this is what I am going to do. Alas I do not have any Challah bread, but I will check some bakeries nearby and get a loaf if they have it. If not, I will find something I can nonetheless use. I have never tried honey on a grilled cheese and it sounds unusual, but intriguing. This is the perfect easy meal to enjoy while playing video games on this particularly windy and snowy day. Thank you for the idea, anon.

Cheese toasties have become a cinch since I got one of them George Formby grilling machines!

>>10 Why not try a dash of Worcestershire sauce on the cheese, very very tasty 👍

EARL GREY TEACUPCAKES Recipe ==========

2 Earl Grey tea bags
1/4 cup boiling water
1/3 cup milk
100g of sunflower oil (or melted butter)
2 eggs
160g white sugar
190g self-raising flour, sifted
1 teaspoon of baking powder, sifted with the flour

Preheat oven to 180C (my oven was a bit hot--try 170C next time?). Oil-spray a 6-fer muffin pan.

Empty the tea leaves from the tea bags into a cup and add the boiling water. Set aside for 3 minutes. Stir in the milk and then transfer to a large bowl. Combine and wisk the wet ingredients, eggs, and sugar together well, making sure any sugar isn't missed.

Add about 25% of the flour and whisk in until smooth. Repeat until all the flour is done. Then beat until the mixture is pale and creamy and looks slightly aerated and bubbly from the baking powder starting to activate.

Spoon the batter into the muffin tray. Bake in preheated oven for 20 minutes or until the knife-test comes out clean. Would be best to rotate 180 degrees at the 10 minute point, but be careful not to shock the batter causing it to collapse.

Turn off the oven, open the oven door, leave for 10 minutes, then bring it out to cool further on a wire rack or the like.