Pine Foraging Tips

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Heart Shaped Challah Bread French Toast Bites

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 Heart Shaped Challah Bread French Toast Bites Recipe Valentine's day is almost upon us and what better way to celebrate the person/people you love than these cute bites of love?!  Usually whenever I make French Toast, I let the bread sit overnight in the fridge in the egg mix, but I tried that with this recipe and it caused more issues (the bread falling apart). So, I highly recommend against using the  latter method and recommend frying your heart bites immediately after dipping it in your egg/milk batter while utilizing the low and slow method.  The low and slow method for me is cooking on a high temperature initially and lowering it to medium or low to slowly cook your bites while continually flipping them. ^This is what happens when you don't utilize the low and slow method. You get blobs instead of hearts. I was impatient initially because I was excited and this happened to me 😒  ^Patience is a virtue and will yeild beautiful results like this! You can use any shape you
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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 water and ice to shock noo
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Gluten-Free Garlic Potato Dumplings

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 Gluten-Free Garlic Potato Dumplings    Ingredients: Potato Dumpling: - 440g, 2 Potatoes (weight with peel)  - 220g Tapioca Starch  - 150ml Water  Sauce:  - 14 g Chili Garlic Oil  - 6 g (1 tbsp) Ponzu  - 3 g (1/2 tbsp) Thai Birdseye Chili  - 6 g (1 tbsp) Soy sauce  - 9 g (1 tbsp) Sesame oil  Cooking Directions: 1. Peel Potatoes. 2. Add salt to taste once the water is bubbling and add Potatoes. Boil Potatoes until fork tender. 3. Mash Potatoes until smooth. 4. Mix Mashed Potatoes with Tapioca Starch and gradually add water until mixed thoroughly. 5. In a large pot, fill with water and bring to a boil. Once boiling, drop Dumplings in one by one and let them cook until they float. 6. Prepare the sauce or a sauce of your liking and add cooked Dumplings to the sauce and enjoy!
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