I’ve been extra careful with making my recipe review posts previously , but I decided to make a compilation post of several recent recipes that were all right but I didn’t feel like making a separate post because they did not come from a cookbook I wanted to review or didn’t turn out that great.
Biscoff mug cheesecake by Cooking Tree on Youtube (link here). I love to watch this Korean baker bake beautiful desserts and occasionally savory or traditional Korean recipes with their little Sylvanian critters mascots. I did make a few recipes from them before but I guess I don’t have magic baker hands because they were just all right. This recipe is one of those, a no-bake mug cheesecake with cream cheese, whipped cream, crushed biscoff and biscoff spread. Except I threw away my Biscoff so I made the bottom crust with milk tea biscuits and Ritz butter crackers. I guess I no longer enjoy cheesecakes, I just didn’t enjoy the too sour too sweet taste and heaviness of the filling.
This is actually from a cookbook I reviewed, the Good and Cheap cookbook, but I also subbed a lot of ingredients so it goes in this extras post. This is potato and kale rolls with raita, except I subbed the kale for spinach since I don’t really buy kale, and raita with garlic toum sauce. At least it was good because I just like toum so much. How can you not like a sauce made almost entirely of garlic???
Ruby chocolate fruit and nut bark (link here). I had a bag of extremely old ruby chocolate I never used, so here it is. Ruby chocolate is pink white chocolate, it is less sweet and vanillay than white chocolate, seems to have a slight tang to it maybe, but that could be because it was so old. Anyway, I decided to use up old almond slices and dried cherries and cranberries and rose petals to make this bark, but I forgot you needed to have some space left so the toppings can actually stick to the chocolate. Hey, I never made bark before. It’s all right, but because it’s so dense and well, expired, not the best texture and flavor.
Here is a an actual good recipe, Italian potato salad (can’t find the recipe I think it was in a Food and Wine issue, but it was like this link here which I did make later). I needed to use olives and broccoli and potatoes, for some reason I bought olives and I can’t remember why. I think it must have been for charcuterie but I also don’t eat charcuterie? Was it for a holiday party? Anyway, this Italian salad was quite good, with a tangy salad dressing that complimented the olives. I could eat olives like this for sure.
Anyway, stay tuned for an actual recipe review when I get around to it next month on my staycation!