Here you go:

200g Butter 400g Flour 1tsp Baking Powder 1tsp Baking Soda 1tsp Salt 200g Brown Sugar 2 Eggs 200g Sourdough Starter 1tsp Vanilla Essence 270g Dark Chocolate Drops

Mix together flour, baking powder, baking soda and salt in a bowl. In a saucepan add the butter and heat over a medium heat until the butter is browned. Put brown sugar in a large bowl and add the browned butter. Beat the butter and sugar together until well combined. Add the eggs and continue to beat until well combined. Add the sourdough starter and vanilla essence to the bowl and stir well to combine. Add the dry ingredients (flour, baking powder, baking soda, salt mixture) to the rest of the mixture and stir until just combined. Add the chocolate drops and mix until chocolate drops are evenly distributed in the mixture. Cover the cookie dough and place in the fridge for at least 1 hour or until firm. Preheat an oven to 180 degrees celcius (or 160 degrees celcius on fan bake). Line a baking try with non-stick baking paper. Remove cookie dough from the fridge and shape into cookies sized discs by rolling small handfuls of mixture into balls and flattening. Place onto prepared baking tray. Repeat until baking tray is full or you run out of cookie dough mixture. Bake in the oven for 15 minutes or until slightly browned and cooked through. Allow the cookies to cool on the tray for 5 minutes before transferring to a cooling rack to fully cool. Devour them all or keep them for later in an airtight container. The raw cookie dough mixture can be kept in the fridge for 24 hours before baking it into cookies.

Enjoy!

Here’s the recipe: 1/4 cup Salt 1kg Napa Cabbage or Wong Bok 2-3 Carrots 1/2 Daikon Radish 3 Spring Onions 1 Nashi Pear 6 Garlic cloves 5cm Ginger 1/4 cup Fish Sauce 1/3 cup Korean Red Pepper Flakes or Gochugaru

Wash and slice Cabbage into 3cm slices. In a large bowl, salt the cabbage, toss and bruise. Then leave for 30 minutes. Make the paste by grinding up ginger, garlic and nashi pear in a spice grinder or powerful blender until a puree forms. Combine fish sauce, chilli pepper flakes and ginger paste. Mix together. Set aside. Cut spring onions into 1.5cm long strips. Peel and julienne cut the carrots and Daikon radish. Once rested, rinse the cabbage with water, squeezing the cabbage as you do this until most of the salt has washed off. Drain. Mix paste into veges. Pack into fermenting crock or jars, pressing tightly. Leave for at least 3 days at room temperature. If using jars make sure to release the pressure at least once a day. Refrigerate after 3 days or when fermented to your liking.

Enjoy!

😆 Nice comment! Thanks for giving me a smile.

😓 I miss being able to eat tacos; especially when they look this good.

😍 Love a good lamb shank AND with a coconut curry. I’m feeling very envious right now.

That looks good. I love a good mushroom soup!

Thanks! Can confirm they were delicious 😀

👍

no problem. Awesome I’ll check it out!

No problem

Rosemary Parmesan Polenta Chips

2 sprigs of fresh rosemary 70g parmesan cheese 1 litre water 1 tablespoon vegetable stock 250g polenta salt

Method: Finely chop the fresh rosemary. Using a microplane, grate the cheese and set aside Heat water in a large saucepan. Add vegetable stock and rosemary. Bring to the boil. Line a baking tray with non-stick baking paper. Set aside. Set aside a silicon spatula, offset spatula and whisk so they are within a hands reach of the stove heating the saucepan. When the stock is rapidly boiling, add the polenta whilst whisk rapidly. Cook the polenta for at least 2 minutes, keeping the mixture moving. Quickly swap to the silicon spatula if it gets too thick to whisk, making sure to keep the mixture moving. Once thick and cooked through, remove off the heat and stir in the parmesan cheese. Tip mixture out onto lined baking tray and spread out to an even thickness using the offset spatula. Place in the freezer for 5 minutes to set (or the fridge for 30 minutes). Preheat oven to 220 degrees celcius. Line another larger baking tray with non-stick baking paper. Remove from the freezer and cut into “chips” then place onto the larger baking tray leaving a gap between each chip. Sprinkle with salt. Bake in preheated oven for 30 minutes or until crispy and lightly browned.

Enjoy!