Pine Foraging Tips

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Matcha Chili Oil Noods (Noodle)

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 Matcha Chili Oil Noods (Noodle) Recipe  I LOVE Matcha and noods, so why not combine them?! What you'll need: - Patience - 3 large bowls - A large pan  - Cooking towel to cover noods - A large tray to house your noodles - Flour Sifter Ingredients: - 2 cups (500 g.) of All-Purpose Flour  - 1/2 cup (120 ml + 10ml extra) of Room Temp Water  - 1 (1/2 g.) tsp of Salt  - 3 tbsp (6 g.) - Table Flour (extra flour to knead dough and to make noods) - Water to boil noods - Ice  Directions: 1. Sift all your dry ingredients into one large bowl and pour water slowly and mix. Once water has been added, knead until it is well combined for 5-10 mins. 2. Let the dough rest for 1-24 hours int he fridge, 1 hour minimum if you don't have a lot of time. 3. Roll out dough on a surface coated in Flour. Roll as flat as possible and cut into desired size (I like mine THICC). Set aside onto large tray covered. 4. Preheat water on stove in pot and prepare a bowl filled with cold ...
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Mini Croissant Cereal

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  Mini Croissant Cereal Recipe  What you'll need: - Large Cutting Board  - Large Knife - Large Baking Pan - Parchment Paper  - 1 small pot - 1 small bowl - 2 large bowls - 1 large sive  Ingredients: - 1 Can of Pillsbury Croissants - 1 Egg - 1/2 cup of Sugar - 1 tsp of Cinnamon  - 5 spoons of Maple Syrup  - 1/2 cup of Water  Cooking Directions: 1. Preheat oven to 350°F 2. Pop open can and cut into mini triangles. 3. Roll mini triangles into mini croissants and set on pan lined with parchment paper. Please note that this step can and will take at least an hour or two depending on whether you use the whole can of Pillsbury or half. 4. Whisk your egg in a small bowl and pour all of your mini croissants into the egg mix and then pour the contents into a sive on top of a large bowl and strain. Carefully place the mini croissants back onto the parchment paper lined baking pan. 5. Bake for 5-10 mins until slightly golden brown. You don't want to overcook ...
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