Recipes
amyandaudios Dirty Dr. Pepper
Dr. Pepper (reg., diet, Zero, Zevia, or other version)
Big glass of ice
Coffemate’s Coconut Creamer
Lime squeeze (optional)
Pour your choice of chilled Dr. Pepper over ice. Add a splash of coconut creamer, then a squeeze of lime. Add more creamer to taste.
Linden’s sourdough pancakes with blueberry compote
Dry Ingredients:
1 1/2 cups(190 g) all purpose flour, spooned and leveled
2 tbsp. (24 g) sugar
1/2 tsp fine sea salt
2 tsp. baking powder
1 tsp. baking soda
Wet Ingredients
1 cup(240 g) Sourdough starter (100% hydration, either leftover discard)
2 large eggs
1 cup(240ml) milk, plus more as needed
3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet
Preheat your oven to 250 F.
In a large bowl, whisk dry ingredients together. Add the wet ingredients and whisk gently until a smooth batter forms; some lumps are ok.
In a large 10-inch skillet (cast iron or non-stick), melt a small pat of butter over medium-low heat. Swirl the pan around to coat.
Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minute or so. Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.
Blueberry compote
Add a 1-2 cups of frozen or fresh blueberries to a saucepan with 1 TBSP sugar or maple syrup and 1 TBSP corn starch and heat on low, stirring occasionally, until bubbly and thick, about 10-15 min.
Creamy tomato vodka pasta
1 tablespoon olive oil
30 grams butter 2 tablespoons
⒈／⒉ onion finely chopped, see notes
3 garlic cloves finely diced
⒈／⒉ teaspoon black pepper
70 grams tomato paste ⒈／⒋ cup
? cup cream
40 grams parmesan finely grated
1 tablespoon lemon juice
Salt to taste
200gramsdried pasta or 300 grams fresh
Cook the pasta according to package directions until al dente.
If you drain the pasta before sauce is ready make sure to reserve a mug of the pasta water first.
Heat the olive oil and butter in a big frying pan over medium - high heat and add onions.
When sizzling, lower the heat to medium-low and cook for 4-5 minutes until soft.
Add the garlic and pepper and cook for a further minute or two. Nothing should be browning so turn the heat to low if you need.
Add the tomato paste and whisk to combine.
With the heat still low-medium add the cream and whisk to combine evenly. The cream should barely simmer so adjust heat to low if you need.
Add the lemon juice and whisk in quickly.
Add the parmesan in three separate lots, whisking in between to make sure it has melted .
Add your pasta straight into the sauce with a splash of pasta water (about ⒈／⒋ cup). Let the pasta bubble away in the sauce gently for a minute or two to thicken the sauce.
Taste for seasoning and add salt to taste. Serve with some crusty bread for dipping, and enjoy!