For all the delicious things we make, share, and enjoy that don’t use the oven.
Stovetop, griddle, grill, fryer, steamer, fridge, freezer, etc.
Griddled and fried breads and flatbreads, steamed puddings, cakes, and custards, fridge and freezer desserts, other stovetop desserts, savory snacks, and any other delicious things that aren’t baked.
Share your english muffins, pancakes, crepes, donuts, icebox cakes, fudge, brigadeiros, creams and custards, and everything else!
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Continuing from here:
Nigella’s Baci di ricotta, a simple mix of ricotta , egg , flour, etc. This is is a half batch, it’s best eaten at the moment!These were flavored with an orange scented rum and fried in avocado oil.
@Nannybakes - check out the Indian-style tiramisu which is the second recipe in this article.
Thank you, will do!
ETA.. that sounds delicious, must be very light. Coincidentally, my son just brought me saffron from Egypt, which looks gorgeous!
Raspberry Milk Jelly — jello made with milk, which mellows the flavor and makes it creamier.
This one’s sugar-free.
Homemade Gulab Jamun — little milk donut holes soaked in a syrup scented with saffron, cardamom, and rosewater.
Excellent warm with a side of vanilla ice cream!
I would really like to try these. The syrup sounds exotically good.
Those look great
Frozen gulab jamun have become a frozen food staple at the chain grocery stores across southern Ontario, so the frozen commercial ones are located close to the ice cream! LOL
It’s amazing how much food culture has changed in southern Ontario in 50 years.
Fresh parsley wasn’t even available in the winter in southwestern Ontario in 1976. And garlic was exotic back then.
Now we have frozen udon, frozen pasteis de nata, masa farina, instant idli mix, instant Pho mix, available year-round at most chain grocery stores, and it’s become harder to find some WASPy staples.
It’s easier to find frozen chicken korma or frozen pork dumplings than a Swanson Hungry Man dinner these days.
Gulab jamun are pretty ubiquitous at this point — most restaurants serve them because they’re so popular and crowd pleasing.
They’re also available in cans, as a dry mix (like cake mix), and frozen. First two even online, all 3 at your nearest indian store!
Savory! Cornmeal pancakes fried in duck fat.
With my midweek salmon and avocado salad, feta, capers, lemon, lettuce, Kewpie, tomato.
Can’t help but wonder who ate the donuts!
I’ve made them once, and they were nice, but yours look one step above. To be eaten sparingly as they are usually very sweet.
Hot chocolate from scratch, in the his-and-hers cocoa mugs we purchased in Victoria earlier this year.
Do you use chocolate or cocoa for your homemade hot chocolate?
I use Dutch process cocoa powder - Valrhona or something similar.
DH will often use a syrup:
I like using cocoa, too.
My Argentinian neighbours would melt chocolate into milk.
https://www.thespruceeats.com/el-submarino-argentinian-hot-chocolate-3029406
I have also made Mexican hot chocolate from tablets in the past, but not recently. I noticed some Fairtrade Mexican drinking chocolate tablets recently so I might give them a try!
I find Guittard Rouge similar quality to valrhona, but it costs less.
I’ve used Mexican chocolate in chocolate chip cookies as well, as well as extra cinnamon, but the Mexican chocolate is a bit of a bear.
I do too.
BOOZY DATE TRUFFLES / ENERGY BALLS
I had leftover ingredients from making these for various care packages, and decided to make a grown-up version of these.
Dates, almonds, hazelnuts, cocoa, vanilla, and rum – boozy!
These processed finer than the last batch are really quite truffle-like. I might share them later this week with a friend who’d enjoy them, and make more for myself.
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