flora cookbook

swedish influence 

a Scandinavian take on vanilla ice cream!

2 gelatine sheets

2 vanilla beans (seeds separately, cut lengthways)

2 cups of milk

2 cups of cream

2 tbsp honey

8 egg yolks

1 1/4 cups of sugar

soak the gelatine sheets in a large basin of water for ~12 mins

pour milk, cream, and honey into a saucepan, adding the vanilla beans and seeds

whilst bringing the milk mixture to a simmer, begin whipping the egg yolks and sugar in a bowl

while continuing to whip the mixture, slowly pour the milk mix into the egg yolk and sugar's bowl

once tempered and thoroughly whipped, pour the combined liquid back into the sauce pan, continue whisking while adding heat until 85° and slightly thick

take the base of the heat, removing the beans with a sieve 

take the soaked sheets and add them to the base, stirring until completely dissolved 

cool the base rapidly, and leave to chill for 5+ hours

churn frigid base via preferred method, cover and put in freezer. serve once consistency stabilizes 

vanilla ice cream .. vadniljglass

A unique culinary experience that turns ordinary cardboard into a savory and satisfying meal. This innovative recipe takes advantage of the distinctive flavors and textures of cardboard, resulting in a dish that is surprisingly delicious. The cardboard is transformed into a tender and juicy ingredient that is enhanced by a variety of seasonings and spices. This recipe is perfect for those looking for a creative and eco-friendly meal option.

1 sheet of cardboard

Salt to taste

Pepper to taste

Garlic powder to taste

Onion powder to taste

Olive oil for brushing

Preheat the oven to 350°F (175°C).

Cut the cardboard into bite-sized pieces.

Season the cardboard pieces with salt, pepper, garlic powder, and onion powder.

Place the seasoned cardboard on a baking sheet lined with parchment paper.

Brush the cardboard with olive oil.

Bake in the preheated oven for 15-20 minutes or until the cardboard is crispy and golden brown.

Serve hot and enjoy!

Cardboard Delight

DO NOT EAT -- POISON

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leave.

leave

POISON

French onion packet soup mix, sour cream and frozen potato gems make for the ultimate crispy-yet-creamy potato bake. What a clever dinner hack! Plus, if you love your air fryer, this recipe also includes instructions for cooking the potato gems in your appliance.

600g frozen potato gems

375ml (1 1/2 cups) milk

20.00 ml French onion soup mix

30g butter

40.00 ml plain flour

130g (1/2 cup) sour cream

100g (1 cup) pre-grated 3 cheese blend

Chopped chives, to sprinkle

Preheat the oven to 200C/180C fan forced. Place the potato gems in a single layer on a baking tray. Bake for 20 minutes or until golden (alternatively, air fry the potato gems for 10 minutes at 180C in the air fryer).

Meanwhile, combine the milk and soup mix in a jug. Heat the butter in a saucepan over medium heat until foaming. Add the flour and stir to combine. Cook, stirring, for 2 minutes or until bubbling. Remove from heat. Slowly whisk in the milk mixture and sour cream. Return to medium heat and cook, stirring, for 3 minutes or until mixture thickens. Pour over the base of a 18 x 28cm baking dish.

Sprinkle the cheese over the sauce. Arrange potato gems on top. Bake for 15 minutes or until cheese has melted. Sprinkle with chives to serve.

French onion potato gem bake recipe

Learn how to easily make herb-flavored cooking oils, which are wonderful to cook with and also make great gifts.

Fresh or dried herbs of your choice

Light cooking oil such as vegetable, canola, or virgin olive oil

Gather the ingredients.

Shake off any soil from herbs and check for any insects. If you must clean herbs, rinse off and give them several hours to thoroughly dry before using. Any water left on herbs will impede contact with oil.

Sterilize clean glass bottles or jars by boiling in water for 10 minutes. Allow the jars to dry thoroughly.

Slightly bruise herbs with a wooden roller to release oils. Add herbs to bottles. You don’t need a large quantity of herbs; depending on pungency and freshness of herbs, a sprig or two should sufficiently infuse oil.

Heat oil over low heat in a saucepan just until warm.

Carefully pour oil into bottles over herbs. Allow contents to cool.

If using fresh herbs, strain them out of oil by pouring oil from bottle through a strainer or coffee filter and into a new bottle. Dried herbs can remain in oil, but oil will stay fresh a bit longer if they are also strained out.

Once herbs are removed, seal bottles with lids or corks. Allow them to sit in a cool spot out of direct sunlight for about one week before using.

How to Make Flavored Herbal Oils for Cooking

Create the ultimate Christmas centerpiece with this towering French onion dip platter.

1kg cream cheese, softened

40g sachet French onion soup mix

250.00 ml grated tasty cheese

82.50 ml finely grated parmesan

82.50 ml chopped sun-dried tomatoes in oil

1 bunch fresh flat-leaf parsley leaves, chopped

6 x 25g packets mini Ritz crackers

250.00 ml almond kernels

150g jar red cocktail onions, drained, halved

80g packet pretzel sticks

1 slice tasty cheese

Assorted crackers, to serve

Vegetables, to serve

Using an electric mixer, beat cream cheese until light and fluffy. Add soup mix. Beat until well combined. Add grated cheeses and tomato. Season with pepper. Beat until well combined. Cover. Refrigerate for 1 hour or until firm enough to shape.

Place a large piece of plastic wrap on a flat surface. Turn cheese mixture onto plastic. Using clean hands and plastic wrap, form mixture into a tree shape (base of tree will need to be 15cm in diameter). Place on a serving platter.

Press parsley all over cheese. Brush excess parsley from platter. Open 4 packets of crackers. Using picture as a guide, decorate tree with almonds, onion, Ritz crackers and ¾ of the pretzels. Using a 4cm star-shaped cutter, cut a star from cheese slice. Carefully push into top of tree. Serve with remaining pretzel sticks, assorted crackers and vegetables.

French onion Christmas tree dip recipe

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