OsirisBoard

Green Onion
⅓ fl. oz. Toasted Sesame Oil
2 Garlic Cloves
12 oz. Ground Pork
.40 fl. oz. Tamari Soy Sauce
.35 oz. White Rice Flour
2 tsp. Chopped Ginger

Combine pork, tamari soy sauce, green onion, rice flour,
ginger, sesame oil and a pinch of pepper in a mixing bowl.

• Mix thoroughly, ensuring the meat is evenly seasoned.
• Form pork mixture into eight golf ball-sized meatballs.
• Heat 1 tsp. olive oil in a medium non-stick pan over medium high heat. Add meatballs to hot pan and cook until well-browned on two sides, 2-3 minutes per side.
• Transfer meatballs to prepared baking sheet and roast in hot
oven until meatballs reach a minimum internal temperature of
160 degrees, 8-10 minutes.

Add lentils, rice, water, spices and yellow powder to a pot and bring to a boil. When it boils, turn burner to low
and simmer for 30 minutes. About 10 minutes before the 30 minutes of simmering are up, heat oil in a pan
and add diced onions. Fry the onions until they start to caramelize and turn brown on the edges.
When simmering is complete, stir the onions into the soup. Turn burner off and stir to breakdown the lentils.
If the consistency of the soup is thicker than you like, you can add more water and heat until boiling.

Squeeze lemon to taste over the soup when it is served in bowls.

If you refrigerate and serve the soup later, you may need to add more water when heating to thin out the soup.

Directions
1. Bring a medium saucepan of water to a boil.
2. Prepare an ice bath.
3. Cut a small X into the bottom of 4 of the tomatoes. Blanch the tomatoes for 45 seconds. Using a slotted spoon, transfer the tomatoes to the ice bath and let cool completely, then drain. Using a paring knife, peel and discard the tomato skins and set the tomatoes aside.
4. Turn a stovetop gas burner to high and place the bell peppers on the grate over the flame. Blacken the pepper on all sides. Remove the peppers from the flame, place in a bowl and cover with plastic wrap. Let the peppers steam for 5 minutes, then peel them and discard the stems and seeds. Place the peppers in a high-powered blender or food processor, along with the remaining 2 tomatoes, stock, water, 1 tablespoon of the rosemary, the thyme, garlic, onion, 1 tablespoon of the oil and a pinch of salt. Blend at high speed until completely smooth.
5. Preheat the oven to 225°. Using a very sharp knife, cut the blanched tomatoes into 1/8-inch slices. Using a mandoline, slice all of the squash and the eggplants into 1/8-inch-thick rounds. Add a thin layer of the roasted pepper mixture to a shallow casserole and spread it across the bottom evenly. Starting with a slice of eggplant, followed by a slice of tomato, a slice of yellow squash and a slice of green squash, begin layering the sliced vegetables around the outer edge of the casserole like shingles, leaving about 1/4 inch of overlap between slices. Once the outer ring is complete, create another layer inside that one and continue until the casserole is filled with vegetables. Finely chop the remaining tablespoon of rosemary and sprinkle on top. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Cut a piece of parchment paper the size of the casserole and place it on top of the vegetables.
6. Roast for about 1 hour and 30 minutes; remove the parchment after about 1 hour and 10 minutes of cooking.
7. Place a ring mold in the center of a large plate and fill it with vegetables stacked vertically. Place a layer of vegetables staggered horizontally over the top, then slowly remove the ring mold. Combine 1 tablespoon of the red pepper sauce from the bottom of the casserole with the remaining tablespoon of oil, then drizzle it in a circle around the outside of the vegetable stack. Garnish with the parsley and serve.

Ingredients:
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 teaspoon baking powder
2 tablespoons milk
600ml Whipping Cream
100g White Chocolate
Cinder Toffee
Hobnobs

Method:
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
Then for the filling:
Heat 60g white chocolate over boiling water to melt it.
Whisk the whipping cream until it retains its shape rather than returning to liquid. Fold the melted chocolate into the whipping cream as you go.
Blend the hobnobs and cinder toffee into a powder, then mix that powder into the cream and chocolate (I always judge the ratio by eye at this point, which is why i did not leave amounts. 40:60 powder:cream was my preference I think, though I cannot remember clearly)
Once the sponge cake has cooled, spread the mixture as both a filling and a topping.
Melt the remaining white chocolate and apply it to the top forming a shell, or just grate it on.
Watch all of your guests get diabetes just from the sight of it.

Ingredients
1/2 cup warm water
1 packet (1/4 oz) active yeast (use Fleischmann's)
1 tsp. granulated sugar
1 cup warm milk
1/4 cup honey
1 large egg (beaten)
1/2 cup plus 3 Tbsp. melted salted butter, divided
1 1/2 tsp. kosher salt
4 cups all purpose flour

Recipe

Step 1
Combine warm water, yeast, and sugar in a small bowl; let stand until mixture bubbles, about 5 minutes.

Step 2
Beat warm milk, honey, egg, and 1/2 cup of the melted butter with a heavy-duty electric stand mixer on medium speed until well blended. Add yeast mixture and salt; beat until combined. With mixer running, gradually add flour until well combined.

Step 3
Transfer dough to a bowl coated with cooking spray. Cover with plastic wrap, and chill 8 hours or overnight.

Step 4
Lightly grease 2 (12-cup) muffin pans. Place chilled dough on a lightly floured surface; punch down dough into an 8-inch circle. Cut dough into quarters. Cut each quarter into 4 wedges; roll each wedge into an 8-inch-long rope. Starting at end, roll each rope into a spiral shape, and place in a prepared muffin cup. Cover pans with plastic wrap; let rise in a warm (80°F to 85°F) place, free from drafts, 45 minutes.

Step 5
Preheat oven to 400°F. Brush rolls with 2 tablespoons of the melted butter; bake in preheated oven until golden brown, 15 to 18 minutes. Cool on a wire rack. Brush with remaining 1 tablespoon melted butter.