Mix the batter up with a whisk making sure there are no floury bits.
Prep. Prep all of the fillings. Cut up the octopus, slice the green onions and make sure you have everything at the ready: a little dish of oil, all your ingredients, some skewers to flip the balls, and a plate to serve on. Heat up the pan.
Pour and fill. Generously oil the pan with a brush or a paper towel dipped in oil. Give the batter a whisk then pour into the individual compartments all the way up to the top. It’s okay if they overflow a bit. Add in the fillings and let cook until the edges start to look more solid and opaque.
Flip. Use your skewers to turn the takoyaki 90 degrees. If they don’t easily move, they need more time to crisp up. Once they’re at a 90° angle, pour in a bit more batter to ensure a super round ball. Let cook, stuffing in any excess batter that’s outside the ball, then turn again. You should have a round ball. Cook until the balls are crispy and brown, moving the balls around from mold to mold to evenly cook (this is because most pans will have uneven heating). As the balls crisp up, it will be easier to flip them.
Sauce. When the balls are golden and crisp, pop them on a plate and brush with takoyaki sauce and squeeze on some mayo.
Top. Finish with a sprinkle of bonito and aonori. Enjoy!

We actually have two takoyaki pans, the one that my friend gifted me and one that we bought on amazon. You can also purchase them in Japan and sometimes in Asian supermarkets. I love the electric takoyaki pan but if you have an ebelskiver pan you can also make larger takoyaki on the stove. They also sell cast iron takoyaki pans too.

How do you make takoyaki without a takoyaki pan?
Unfortunately you can’t! You need the half-sphere shapes to really make that round ball shape.

How to store takoyaki?
You might be wondering, how long does takoyaki last in the fridge? If you happen to make extra, you can keep it in the fridge in a covered container for a day or two and heat it up in the microwave but it won’t taste as good as fresh, especially if it has all the sauces on it. What you should do, if you have extra batter is just put everything in the fridge as is and then make takoyaki again, fresh, the next time you want to eat it. The batter and toppings should last up to two days in the fridge.

Crispiest: Place the oil in a deep roasting pan and place it in a hot oven for 10 minutes until shimmery. Carefully remove the roasting pan, place on a heat proof surface and use a pair of tongs to place the potatoes in the hot oil, turning to coat, then roast the potatoes in the oven.
Crispier: In a small pan, heat up the oil over medium heat. When hot and shimmer, very carefully pour it into it to a deep roasting pan. Use a pair of tongs to transfer the potatoes over to the hot oil and toss to coat then roast in the oven.
Crispy: Place the potatoes in a roasting pan, drizzle on the oil and then use a pair of tongs to coat each potato then roast in the oven.
My favorite way to achieve ultra crispy roasted potatoes
My favorite way of getting super crispy potatoes without the scariness of pulling a hot pan of oil out of the oven is a combination of numbers 2 and 3. I like to get my biggest cast iron, and heat it up with the oil over medium high on the stove. When it’s hot and shimmery, I carefully use a pair of tongs to add the fluffed up potatoes in, tossing, while the pan is still on the heat. Once everything is evenly coated in oilm I pop the whole thing into the preheated oven where everything gets super crispy and crunchy. The key to crispy potatoes is the hot oil and the hot pan in combination, so this is my number one choice for both, as well as safety.

Cast iron: the best pan for steaks
Make this in a large cast iron skillet if you have one. Not only will the crust on your steak be unbeatable, but the sheer weight and heat retention of the pan make for a better sauce when you’re adding cold cream or beef stock. If you don’t have a cast iron pan (they’re pretty cheap) any pan will do, but try to avoid non-stick if you can. The high heat isn’t good for your non stick coating, and you won’t get much of a sear.

The importance of a meat thermometer
A meat thermometer is essential. That old adage about the feel of your ear or touching your thumbs to fingers? Not for important cuts of meat, in my opinion. I recommend an oven probe for steak; one that beeps when the target temp is hit. They can be really cheap, extremely expensive wireless app driven, or something in between. When given that option, I always go with really cheap. If you have an instant read or thermocouple style, be sure to check often that the steak doesn’t get overcooked.

Let rise in a warm spot, until doubled (about 30 minutes) or in the refrigerator (up to 8 hours). Arrange the racks in your oven: one in the upper third and one in the lower third. Preheat to 500°F.
Tips for the best soft pretzels
use a mixer or knead by hand, it’s up to you
mini pretzels are cute and you can eat more than one!
brush/dip the hot pretzels in melted butter for that Auntie Anne’s finish
always reheat your pretzels before eating for the ultimate pretzel experience: 5 minute in a 350° oven
Add about 3 inches of hot tap water to a large pan or pot, then place over high heat to just below a boil. Add the baking soda and stir until dissolved, being careful not to splash it on yourself. Soak each pretzel one at a time into the baking soda water for 20 seconds, using a spoon to carefully spoon the water over the top.
Once each pretzel has been dipped, brush with an egg wash, top with coarse sea salt, and immediately bake until the pretzels are deep mahogany, 8-12 minutes, rotating the pans half way through, front to back, top to bottom. Cool slightly and enjoy!

In a pan or pot with a lid, heat up the chicken fat or oil. Add the ginger, garlic, and shallot. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy.
Add chicken stock, then place the chicken, skin side up, in the pan. Add the green onions on top. Bring to boil over medium high heat and when it starts to simmer, cover and turn the heat down to low. Cook for 17 minutes, turn off the heat, and let rest for 10 minutes.
While the rice is cooking, make the green onion oil: place the green onions in a deep heat proof bowl and set aside.
In a small pot, heat 1/4 cup oil over medium heat until it reaches 275°F. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up. Stir in salt to taste.
When the 10 minute rest is up, remove and discard the green onions. Remove the chicken and slice. Fluff up the rice and serve with thinly sliced cucumbers and green onion oil. Enjoy immediately!
All cultures have some sort of chicken and rice. The Japanese have oyakodon, Latin Americans have arroz con pollo, and Southeast Asians (and Hainanese people) have Hainanese chicken rice. Like most chicken and rice dishes, it’s simple at heart: poached chicken and seasoned rice served with a variety of sauces.

I am currently obsessed with all things ball-shaped. Ever since I pulled out our takoyaki pan from the highest shelf, I’ve been convinced that I need to use it more and more. It takes a lot of effort to put it back – usually it’s buried behind a bunch of things – so I’m going to enjoy it while I can. If you have a takoyaki pan, you might be wondering, what can I make in a takoyaki pan? The answer is: EVERYTHING!
There are so many things you an make ball shaped. Imagine tiny round pizza balls, spherical cheese filled hash browns, and little grilled yaki onigiri rice balls. These all sound amazing, but the cutest thing to make might be pancake balls, otherwise known as Danish aebleskiver!

If you’re a pancake fan, and I am, you’ll love aebleskiver, fluffy little pancake balls served up for dessert usually but maybe also as a breakfast food? Danish peeps, let me know! From what I can tell, they’re a special treat that is usually served around Christmas, but maybe also eaten at breakfast time? Either way, they’re absolutely delicious and since they’re technically a “pancake” I’m calling them breakfast.

If you want the all important toasty rice bits, or socarrat, you’re going to need a paella pan. The width of a paella pan helps with rice distribution, ensuring that the rice cooks in a thin layer. A pan that feeds two is generally about 10-12 inches and a pan that serves eight is about 18 inches. The most popular pan sizes are 14 and 16 inches, which feed 4-6. Which size pan you get depends on how many people you plan to feed.

The wider the pan, the more people it feeds. They even have pans that are 4 feet wide! Years ago, around Christmas, Mike and I were in London and we saw two giant paella pans at Covent Garden. The saffron deliciousness wafting through the chilly air was so tempting so we decided to join the huge queue for a taste. I’m sure Hola Paella (now closed forever) wasn’t the most authentic paella in London, but it attracted a lot of attention and was a perfect snack to warm us up on a cold day.

Marshmallows:
3 packages unflavored gelatin
1 teaspoon pumpkin pie spice
1 cup very cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon rum
1 tablespoon maple syrup

Coating:
1/2 cup powdered sugar
1/2 cup cornstarch
1 teaspoon pumpkin pie spice
cooking spray
Next combine the gelatin and spice together in the bottom of your stand mixer and then add 1/2 cup of water. Stir briefly to make sure everything is evenly mixed. It will turn into a crazy weird spice jello pretty fast but don’t stress – your marshmallows will turn out fine.

First dig out your whisk attachment and candy thermometer from the bottom of your odds n’ ends drawer. Then mix the powdered sugar, cornstarch and spice in a small bowl. Coat a 9×13 pan with cooking spray and completely cover the bottom and sides of the pan with the powdered sugar mixture. Set aside.

Next combine the gelatin and spice together in the bottom of your stand mixer and then add 1/2 cup of water. Stir briefly to make sure everything is evenly mixed. It will turn into a crazy weird spice jello pretty fast but don’t stress – your marshmallows will turn out fine.

finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté over a medium heat. 10 minutes or so before the rice is cooked, add the mushrooms.
then cut the other half of the mushrooms into big chunks (i normally half or quarter them) and sauté in a frying pan with salt and olive oil over a medium heat.

preheat the oven to 180c, fan setting.
place the black beans into a food processor with the coconut oil, cacao and maple syrup and pulse until smooth.
transfer the bean mix into a mixing bowl and stir through the oats and cacao nibs or chocolate chips (if using). then cut the other half of the mushrooms into big chunks (i normally half or quarter them) and sauté in a frying pan with salt and olive oil over a medium heat.
using a tablespoon, scoop equal amounts of the cookie mix out of the bowl, moulding each one into a ball using your hands, then push each onto a lined baking tray to form cookies.

Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.

INGREDIENTS
Graham Cracker Crust

4 graham crackers, crushed
2 tablespoons sugar
2 tablespoons butter, melted
Banana Cream Pie Filling
1 banana + a few extra banana slices for layering (ideally 1 1/2 bananas)
2 tablespoons sugar
2 tablespoons cornstarch
pinch of salt
1 egg yolk
1/2 cup + 2 tablespoons whole milk
1 tablespoon butter
tiny splash of vanilla
INSTRUCTIONS
Crust: Preheat oven to 350 degrees. Combine graham crackers, sugar, and butter. Press into two 8-ounce ramekins. Place on a baking sheet with one unpeeled banana. Bake for 10 minutes, until the banana is soft with a black peel, and the crusts are set.

Blend: Transfer the cooled pudding to a blender or food processor with the roasted banana. Blend until mostly smooth (this should help the filling loosen up a little bit).

Assemble: Top the baked crusts with slices of banana. Pour the filling over the top. Cover and refrigerate for 2-3 hours until set. Top with whipped cream and dive into that cold, sweet, creamy goodness.

For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.

If you’re opting for a baked method, use a well-oiled baking dish or muffin tin (I actually didn’t have to oil this muffin tin, but my other “non-stick” muffin tin caused problems. Oil your pan to be safe).

What to serve with frittatas
Frittatas make a great main dish for any meal of the day. Or, you can treat a frittata as a side dish in a larger breakfast spread (especially mini frittatas).

Sides that complement frittatas include simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread.

Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.

For an extra-luxurious frittata, top individual slices with a dollop of pesto or your favorite herbed condiment. Another option? Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-ish frittata? Try hot sauce or gently warmed salsa.

For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.

If you’re opting for a baked method, use a well-oiled baking dish or muffin tin (I actually didn’t have to oil this muffin tin, but my other “non-stick” muffin tin caused problems. Oil your pan to be safe).

What to serve with frittatas
Frittatas make a great main dish for any meal of the day. Or, you can treat a frittata as a side dish in a larger breakfast spread (especially mini frittatas).

Sides that complement frittatas include simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread.

Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.

For an extra-luxurious frittata, top individual slices with a dollop of pesto or your favorite herbed condiment. Another option? Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-ish frittata? Try hot sauce or gently warmed salsa.

I am currently obsessed with all things ball-shaped. Ever since I pulled out our takoyaki pan from the highest shelf, I’ve been convinced that I need to use it more and more. It takes a lot of effort to put it back – usually it’s buried behind a bunch of things – so I’m going to enjoy it while I can. If you have a takoyaki pan, you might be wondering, what can I make in a takoyaki pan? The answer is: EVERYTHING!
There are so many things you an make ball shaped. Imagine tiny round pizza balls, spherical cheese filled hash browns, and little grilled yaki onigiri rice balls. These all sound amazing, but the cutest thing to make might be pancake balls, otherwise known as Danish aebleskiver!

If you’re a pancake fan, and I am, you’ll love aebleskiver, fluffy little pancake balls served up for dessert usually but maybe also as a breakfast food? Danish peeps, let me know! From what I can tell, they’re a special treat that is usually served around Christmas, but maybe also eaten at breakfast time? Either way, they’re absolutely delicious and since they’re technically a “pancake” I’m calling them breakfast.

If you want the all important toasty rice bits, or socarrat, you’re going to need a paella pan. The width of a paella pan helps with rice distribution, ensuring that the rice cooks in a thin layer. A pan that feeds two is generally about 10-12 inches and a pan that serves eight is about 18 inches. The most popular pan sizes are 14 and 16 inches, which feed 4-6. Which size pan you get depends on how many people you plan to feed.

The wider the pan, the more people it feeds. They even have pans that are 4 feet wide! Years ago, around Christmas, Mike and I were in London and we saw two giant paella pans at Covent Garden. The saffron deliciousness wafting through the chilly air was so tempting so we decided to join the huge queue for a taste. I’m sure Hola Paella (now closed forever) wasn’t the most authentic paella in London, but it attracted a lot of attention and was a perfect snack to warm us up on a cold day.

Let rise in a warm spot, until doubled (about 30 minutes) or in the refrigerator (up to 8 hours). Arrange the racks in your oven: one in the upper third and one in the lower third. Preheat to 500°F.
Tips for the best soft pretzels
use a mixer or knead by hand, it’s up to you
mini pretzels are cute and you can eat more than one!
brush/dip the hot pretzels in melted butter for that Auntie Anne’s finish
always reheat your pretzels before eating for the ultimate pretzel experience: 5 minute in a 350° oven
Add about 3 inches of hot tap water to a large pan or pot, then place over high heat to just below a boil. Add the baking soda and stir until dissolved, being careful not to splash it on yourself. Soak each pretzel one at a time into the baking soda water for 20 seconds, using a spoon to carefully spoon the water over the top.
Once each pretzel has been dipped, brush with an egg wash, top with coarse sea salt, and immediately bake until the pretzels are deep mahogany, 8-12 minutes, rotating the pans half way through, front to back, top to bottom. Cool slightly and enjoy!

In a pan or pot with a lid, heat up the chicken fat or oil. Add the ginger, garlic, and shallot. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy.
Add chicken stock, then place the chicken, skin side up, in the pan. Add the green onions on top. Bring to boil over medium high heat and when it starts to simmer, cover and turn the heat down to low. Cook for 17 minutes, turn off the heat, and let rest for 10 minutes.
While the rice is cooking, make the green onion oil: place the green onions in a deep heat proof bowl and set aside.
In a small pot, heat 1/4 cup oil over medium heat until it reaches 275°F. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up. Stir in salt to taste.
When the 10 minute rest is up, remove and discard the green onions. Remove the chicken and slice. Fluff up the rice and serve with thinly sliced cucumbers and green onion oil. Enjoy immediately!
All cultures have some sort of chicken and rice. The Japanese have oyakodon, Latin Americans have arroz con pollo, and Southeast Asians (and Hainanese people) have Hainanese chicken rice. Like most chicken and rice dishes, it’s simple at heart: poached chicken and seasoned rice served with a variety of sauces.

Cast iron: the best pan for steaks
Make this in a large cast iron skillet if you have one. Not only will the crust on your steak be unbeatable, but the sheer weight and heat retention of the pan make for a better sauce when you’re adding cold cream or beef stock. If you don’t have a cast iron pan (they’re pretty cheap) any pan will do, but try to avoid non-stick if you can. The high heat isn’t good for your non stick coating, and you won’t get much of a sear.

The importance of a meat thermometer
A meat thermometer is essential. That old adage about the feel of your ear or touching your thumbs to fingers? Not for important cuts of meat, in my opinion. I recommend an oven probe for steak; one that beeps when the target temp is hit. They can be really cheap, extremely expensive wireless app driven, or something in between. When given that option, I always go with really cheap. If you have an instant read or thermocouple style, be sure to check often that the steak doesn’t get overcooked.

Crispiest: Place the oil in a deep roasting pan and place it in a hot oven for 10 minutes until shimmery. Carefully remove the roasting pan, place on a heat proof surface and use a pair of tongs to place the potatoes in the hot oil, turning to coat, then roast the potatoes in the oven.
Crispier: In a small pan, heat up the oil over medium heat. When hot and shimmer, very carefully pour it into it to a deep roasting pan. Use a pair of tongs to transfer the potatoes over to the hot oil and toss to coat then roast in the oven.
Crispy: Place the potatoes in a roasting pan, drizzle on the oil and then use a pair of tongs to coat each potato then roast in the oven.
My favorite way to achieve ultra crispy roasted potatoes
My favorite way of getting super crispy potatoes without the scariness of pulling a hot pan of oil out of the oven is a combination of numbers 2 and 3. I like to get my biggest cast iron, and heat it up with the oil over medium high on the stove. When it’s hot and shimmery, I carefully use a pair of tongs to add the fluffed up potatoes in, tossing, while the pan is still on the heat. Once everything is evenly coated in oilm I pop the whole thing into the preheated oven where everything gets super crispy and crunchy. The key to crispy potatoes is the hot oil and the hot pan in combination, so this is my number one choice for both, as well as safety.

We actually have two takoyaki pans, the one that my friend gifted me and one that we bought on amazon. You can also purchase them in Japan and sometimes in Asian supermarkets. I love the electric takoyaki pan but if you have an ebelskiver pan you can also make larger takoyaki on the stove. They also sell cast iron takoyaki pans too.

How do you make takoyaki without a takoyaki pan?
Unfortunately you can’t! You need the half-sphere shapes to really make that round ball shape.

How to store takoyaki?
You might be wondering, how long does takoyaki last in the fridge? If you happen to make extra, you can keep it in the fridge in a covered container for a day or two and heat it up in the microwave but it won’t taste as good as fresh, especially if it has all the sauces on it. What you should do, if you have extra batter is just put everything in the fridge as is and then make takoyaki again, fresh, the next time you want to eat it. The batter and toppings should last up to two days in the fridge.

Mix the batter up with a whisk making sure there are no floury bits.
Prep. Prep all of the fillings. Cut up the octopus, slice the green onions and make sure you have everything at the ready: a little dish of oil, all your ingredients, some skewers to flip the balls, and a plate to serve on. Heat up the pan.
Pour and fill. Generously oil the pan with a brush or a paper towel dipped in oil. Give the batter a whisk then pour into the individual compartments all the way up to the top. It’s okay if they overflow a bit. Add in the fillings and let cook until the edges start to look more solid and opaque.
Flip. Use your skewers to turn the takoyaki 90 degrees. If they don’t easily move, they need more time to crisp up. Once they’re at a 90° angle, pour in a bit more batter to ensure a super round ball. Let cook, stuffing in any excess batter that’s outside the ball, then turn again. You should have a round ball. Cook until the balls are crispy and brown, moving the balls around from mold to mold to evenly cook (this is because most pans will have uneven heating). As the balls crisp up, it will be easier to flip them.
Sauce. When the balls are golden and crisp, pop them on a plate and brush with takoyaki sauce and squeeze on some mayo.
Top. Finish with a sprinkle of bonito and aonori. Enjoy!

Inspired by mussel baklava, the master katmer from Gaziantep, he produced katmer in the form of mussels after 3 months of work. Coşkun Yaycı, the master of katmer from Gaziantep, said that the interest in the mussels prepared by cooking in the oven after cutting the fat dough, using pistachio, sugar, cream and oil optionally chocolate, said that he was happy. He made a new dessert named “mussel katmer”, whose taste was inspired by mussel baklava. In the city, katmer, which is usually eaten at breakfast in the morning, started to be consumed as a dessert by the customers during the day when it attracted attention with its ‘mussel’ form. “ There were many types of desserts that I made in the past. We did the mussel katmer trials in order not to make classic katmer. “We add cream, peanuts and powdered sugar into it. Then, when we put it in the oven, the mussels come out with the rising of the dough. We also add chocolate if desired. We have made our patent application for this new flavor.”

The people living in the city said that the mussels, which they found beautiful, were very delicious.