Some Notes

This is a collection of recipes (1048 to be exact) taken from different sources, with a big amount of vegetarian and some veggan dishes. The difference between these two is vegetarian dishes may include eggs, honey, milk or any dairy products, while veggan dishes do not include any of the previous.

Some of the recipes I've tried myself, some I plan to do in the near future, and some others I'll try whenever I have time or I feel like cooking a whole. If you try any of these recipes, I welcome any feedback, if you liked it or not, any modification you have made or any other thing you think I might want to know.

Most of the sources for the recipes are american, so measures are in ounces and pounds, and temperatures in Farenheit. For a conversion table, please click here

You can lookup recipes by name, or filter by type of dish and/or type of recipe.

Alternatively, you can also search for any keyword in the recipes.

Keywords: Field:

Roscón de Reyes

This is a traditional cake eaten the 6th of January in Spain.

Time: 45 minutes plus 3 hours' resting
Recipe Type: Vegetarian
Dish Type: Cake
  1. In a small saucepan, put the milk with the cinnamon stick and the lemon zest. Bring to a boil, remove from heat and let cool slightly. Remove the cinnamon stick.
  2. In a small bowl, put one tablespoon of sugar, three to four tablespoons of flour, the yeast, and enough warm milk to make a dough. Let rest for 10-15 minutes, to check the yeast is active. The dough should double its size.
  3. In a big bowl, mix the rest of the flour, the sugar and the salt. Make a well in the middle, pour the warm milk and the butter, and mix well with a spoon. Add the eggs (remember to reserve a tablespoon for later), and mix again.
  4. Add the yeast dough to the big bowl. Knead with your hands for 5 to 10 minutes, until the butter is completely incorporated. The dough should be soft, elastic and not stick to your hands.
  5. On a cookie sheet with parchment paper, shape a roscón with your hands. Brush with egg, and decorate with the confited orange rind (push them slightly into the dough, so it stays in place when rising).
  6. Place the cookie sheet with the roscón in a warm place, and let rise for two to three hours. For example, in the oven, with a bowl with very hot water under it.
  7. After the cake has risen, sprinkle with sugar. Preheat the oven to 200C / 400F, and bake for 15 to 20 minutes, until golden. Cake is done when it springs back when lightly touched. A needle inserted should come out clean, but very slightly moist.
  8. Let cool, and enjoy. Preferably with a hot chocolate.
Yield: 1 big roscon

Note: Any confited fruit can be used to decorate the cake: orange, pumpkin, cherries...


roscondereyes.jpg

Date added: 2007-12-15

Get this recipe as PDF