Recipes and resources from your favourite twitch streamers Ma rc h 2 0 1 9
COOKERY NATION
Accessible Cooking For Everyone Missmollymakes Low Carb Lemon Cheesecake
chefdeparty’s cinnamon buns
Learn to cook with ratios churros & chocolate sauce Ratenni’s Kitchen Shows You How
chefjohnreed Lasagna is the Featured Cook-Along Recipe
TheHungerService
5 favourite things cocktail corner & vegan village Beer Minute - Streamer Directory - Subscriptions Giveaway
Ta b l e o f C o n t e n t s ARTICLE
Cooking With Ratios
RECIPE Subscriber Signature Cookies
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INFOGRAPHIC
Create customized, scalable recipes. No cookbook required
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Cooking With Ratios
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Keep these handy as quick reference guides
@DayspringGaming’s Bacon Maple Meringue Cookies
RECIPE
MissMollyMakes Low Carb Lemon Cheesecake
COOK ALONG ChefJohnReed Makes Lasagna
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Now you can make a low carb version at home
Learn to make this glorious, layered, masterpiece
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5 FAVOURITE THINGS
TheHungerService Reveals His Check out his favourite ingredients, tools, and dishes
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RECIPE
ChefdeParty’s Cinnamon Buns
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RECIPE
ChewNBrew’s Irish Mule
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VEGAN VILLAGE
Get the napkins ready, you are gonna need them
Milk, Cheesecake & More
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A delicious variation on a classic for your St. Paddy’s Day celebrations
VeganChikEatery shows us new products and awesome recipes
Q&A
HappyChefTV is Featured This Month
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RECIPE
Churos From Ratenni’s Kitchen
Learn all about this chill, positive streamer
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Mr. Cookery’s Reviews 3 Craft Beers
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You can see more reviews on Cookery Nation’s Discord
Diego shares his amazing Churros recipe and 2 chocolate dipping sauces
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BEER MINUTE
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Stream Chat
Rooms
Welcome to the chat room Well, a new month is here and I am one step closer to spring. Thank Goodness!! This winter is now getting on my very last nerve, lol. I want to send a huge thank you to all the amazing viewers and streamers who are spreading the word about the newsletter. I try to visit as many streams as possible, but there are just so many awesome ones out there, and I can’t possible get to them all. I am thrilled to see how we are all working together to bring attention to the food/drink category on Twitch. I am really excited to welcome some amazing cooks as regulary monthly contributors: • ChefJohnReed is an amazing streamer that now contributes a “Cook Along” recipe that he has done with his community. This is a fantastic concept and a wonderful learning opportunity for viewers. • ChefdeParty, his food, and his fantastic beer can emote is well known on twitch and he now shares a monthly recipe with us. • Ratenni’s Kitchen is a well established channel that is back from hiatus. Both Diego and their amazing production team make watching an absolute pleasure. Their monthly recipe is a welcome addition to the newsletter. I am so happy to hear that both viewers and streamers are enjoying the monthly content provided by so many outstanding twitch cooking streamers. I love the potential that it holds to help grow the community and to provide resources for our incredibly dedicated viewers. As a small thank you, we will be running a monthly giveaway of three Tier 1 gift subscriptions to cooking channels on Twitch. There is a Gleam link provided at the bottom of the Directory page that you can click or cut and paste into a browser. At the end of each month, three winners will be randomly chosen to recieve gift subscriptions to their chosen cooking streamer. Have a wonderful month @everyone. See you on stream! Lisa (aka Cookery Nation)
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Twitch gift subscription giveaway details: No purchase is required and any contact information obtained in order to contact winners, is deleted when the contest closes each month. Recipes and images belong to the contributors unless otherwise stated.
@DayspringG am
60 min
Candied Bacon
Meringue Cookie Base
• 4 Slices Bacon
• 3 Large Egg Whites
• 1/4 Cup Brown Sugar
• 1/3 Cup Maple Syrup
Me r
Meringue Cookie Base
Candied Bacon
1. Preheat oven to 230 °F (130 °C)
1. Preheat oven to 280 °F (140 °C) 2. Place a rack on top of a foil lined rimmed baking tray. Lightly grease the rack so the bacon does not stick. 3. Coat bacon with brown sugar and lay the slices flat on the rack. 4. Place tray in preheated oven and bake until dark brown and crispy, about 20 minutes. 5. Remove from rack, cool, and chop up the bacon.
2. Place maple syrup in small sauce pan and heat to 235 - 240 F (113-116 °C) 3. While the maple is heating, place egg whites in mixer bowl and whip until soft peaks form. 4. Slowly drizzle in the heated maple syrup while keeping the mixer running. 5. Whip on high speed until mixer bowl is no longer warm and the meringue is very stiff and glossy. 6. Transfer meringue to a piping bag or use a spoon to drop small dollops of batter onto a parchment or silicone lined cookie sheet. Add pieces of candied bacon onto each cookie. 7. Bake for approximately 20 minutes. 8. Allow to cool on sheet before removing.
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Cookies
Easy
con Maple
e gu in
24 Cookies
in
Ba g’s
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Ratio By: Michael Ruhlman
Cooking with ratios
Using ratios is not a new way of cooking. In fact, everyone who cooks has used ratios, whether they knew it or not. Learning to recognize ratios helps you create customized, scalable recipes. No cookbook required.
what is a ratio? A ratio is a fixed relationship between two or more values. So, what does this mean in practice? Let’s say we are grabbing some peanuts and raisins as a quick snack. We throw a handful of each in a bowl. Right now, there is an equal amount of peanuts as raisins. We can describe that as saying “for every one peanut, there’s one raisin” or by writing the ratio as 1 : 1 (peanuts : raisins). We settle in and give it a taste. But, it is incredibly salty. There are way too many salted peanuts in the dish, and they overpower the raisins. We decide to add another handful of raisins. There are now twice as many raisins as peanuts. We can describe the dish by saying “for every one peanut, there are two raisins” or by writing a ratio of 1 : 2 (peanuts : raisins). If this was a recipe, it could be read as “for every 2 raisins, add 1 peanut” or “for every 1 peanut, add 2 raisins” or “1 Part Peanuts to 2 Parts Raisins”.
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If we absolutely love the balance of flavour this gives, and we want to make it again exactly the same, we can use this ratio every time. If we wanted to make the bowl again, but let’s say for the whole family, we still follow the ratio. Instead of using one handful of peanuts and two handfuls of raisins, we can use two cups of peanuts and four cups of raisins. Our example of the perfect bowl of penauts and raisins is very simplistic, but it paves the way for understanding much more complex ratios.
where did these ratios come from? Michael Ruhlman decided to write Ratio The Simple Codes Behind the Craft of Everyday Cooking after an inspiring meeting with Culinary Institute of America chef and instructor Uwe Hestnar. During this meeting, he discovered that the fundamentals of many twitch.tv/cookery_nation
recipes can be distilled down to basic ratios. Mr. Hestnar had done just that in the form of a two page grid. This grid was the end result of scrutinizing the recipes of culinary giants and seeing patterns emerge. His goal was to have his students understand and use these ratios when practicing their other cooking skills. If they could pull the ratios from memory, instead of flipping through cookbooks, their time could be better spent focusing on technique. Mr. Ruhlman worked with these ratios to come up with an updated list that I use all the time in my kitchen and his book is my go to reference.
why use ratios? Understanding and using ratios has a number of benefits: 1. Ratios help us create consistent results. By using a base ratio it allows us to create dishes that will always come out the same. This helps you take your favourite go to recipe and make sure it comes out perfect every time. Need a signature dish? Ratios will help.
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2. Scaling a recipe using ratios is so easy. This is a huge game changer. Let’s say you are making your beloved shortbread cookie recipe and are using the 1 : 2 : 3 ratio. Your base recipe may look something like this: 113 g Sugar ( 4 oz, about 1/2 cup) 226 g Butter (8 oz, 1/2 cup, 2 Sticks) 339 g Flour (12 oz, about 2 - 2 1/2 cups)
HALVED
BASE RATIO
DOUBLED
57 g Sugar (about 1/4 Cup)
113 g Sugar (about 1/2 Cup)
226 g Sugar (about 1 Cup)
113 g Butter (1/4 Cup, 1 Stick)
226 g Butter (1/2 Cup, 2 Sticks)
454 g Butter (1 Cup, 4 Sticks)
170 g Flour (about 1 - 1 1/4 Cups)
339 g Flour (about 2 - 2 1/2 Cups)
680 g Flour (about 4 - 5 Cups)
This will make about two dozen cookies. If you need to make half as many, or twice as much, simply to do the math. 3. Ratios help us understand what is actually happening in the recipe. For example, a basic shortbread cookie is a 1 : 2 : 3 ratio (Sugar : Fat : Flour). It has a lovely texture and sweetness. This is the ratio that I use for most of my subscriber cookies with a shortbread base. If we find a recipe that has more or less of any component, we should be able to assume what the end result will be. If there is more flour, the cookie will be drier. Adding more sugar makes it sweeter, or more butter makes a more tender cookie. Understanding this will help us make an initial assumption about how well a recipe we want to try will work, or why a recipe we tried failed. The more practice you have using ratios the better you will be at evaluating other recipes before attempting them.
hOW TO MEASURE USING RATIOS I am going to be honest with you, a scale is my go to tool when using most ratios. What helps create consistent results and scalability is the fact that weight is normally used. For this, a scale is your best friend. I, like many North Americans, were raised using volumetric measurements. A cup of this, a tablespoon of that. I could never tell you what 25 grams of chocolate looked like. Once I saw the benefits of working with ratios, a scale was the first thing on my shopping list. I have to say, that it is one of the best changes I made in my cooking. Measuring by volume is commonly used if: • • •
The ingredient amounts do not need to be overly precise or they are quite small (ie. salt, spices, or fresh herbs). Using liquids, which are easy to measure precisely by volume in ratios like vinaigarettes. Dealing with ratios that are explicitly measured by
volume rather than weight (ie. rice and other grains). If you do not have a scale, but are planning to buy one, here are my recommended features: • • • •
Digital Includes both imperial and metric measurements (ie., oz and grams) Has a 2.27 kg (5 lb) capacity Is easy to clean
Bonus: aside from using ratios, having a scale will make it easier to use international recipes and cookbooks.
what ratios are not It may seem like ratios are stand alone recipes, but they are not. Ratios are actually the structural and textural building blocks that the remainder of the recipe is built upon. In order for it to be a complete recipe, other ingredients usually need to be added. These ingredients serve very specific purposes: • • • •
Add flavour (ie., chocolate chips and vanilla in Chocolate Chip Cookies) Flavour enhancers or supressors (ie., Salt is the best example of this. It enhances sweetness and other flavours while supressing bitterness) Leavening (ie., baking powder in pancakes) Aethetics (ie., egg wash on buns make it shiny and help sesame seeds to stick)
customizing ratios Once you understand the role of ratios, you can start playing with them. The simplest customizations include: • • • •
Liquids can be changed up. Depending on what you are making, try using milk, juice, or even applesauce, or yogurt. Flour can be substituted with gluten-free flours or blends. Fats can be switched up as well. Use different oils or even substitute some or all of the fats with things like, avocado, bananas, or applesauce Flavour can be easily changed simply by using different flavour elements. Use different spices, nuts, dried fruit, etc.
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MY FAVOURITE CREPES This crepe recipe follows the standard crepe ratio and is my go to on a lazy sunday morning.
9 Crepes
35 Min
INGREDIENTS •
3 Large (170 g, or 6 oz) Eggs
•
170 ml (170 g, or 3/4 Cup) Milk
•
85 g (3 oz, or 1/2 Cup + 2 Tablespoons) Flour
•
Pinch (1/8 Teaspoon) Salt
DIRECTIONS 1. Gather all of your ingredients. 2. Prepare your pan by spraying or wiping it with oil. Wipe excess off with paper towel. Preheat the pan until very hot. Only grease the pan once, at the beginning. 3. Add eggs and milk to a bowl and whisk until smooth. 4. Add salt and flour. Whisk until smooth. Let batter rest for a minimun 15 minutes. This batter can be make the day before and stored in the fridge until ready to cook. 5. Pour 1/4 cup of batter into centre of pan and quickly swirl so that batter covers the entire pan. 6. After about 45 seconds, check the bottom to see if it is browned. Flip when the bottom is browned. 7. Remove once the other side is also browned.
SWITCH IT UP
STORAGE
This can be customized so easily:
• Use your choice of sweet or savoury fillings • Want more distinct flavour in the crepe? Add 1/2 •
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tsp of vanilla to the batter Cut the finished crepes into triangles and bake or deep fry for and amazing treat
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To keep warm before serving, place crepes in a tortilla warmer or wrapped in a clean tea towel. This will keep them from drying out. Once cooled, they can be wrapped and stored in the fridge for 3-4 days. They can also be frozen for up to 6 months. Just be sure to put parchment paper in between each crepe before freezing.
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chefjohnreed’s
COOK ALONG
Every Friday, Chef John Reed invites his community to cook with him. They all cook the same dish with the same ingredients, but in thier own kitchens. At the beginning of the week, Chef John posts the recipe along with the ingredients and tools that will be needed. This gives the community plenty of time to gather everrything they need and to ask any questions. After the cook along, viewers are invited to post pictures of their completed dish on Chef John Reed’s Discord server. This is one of the recipes that he and his community cooked together.
Shopping List BEEF MIX
CHEESE SAUCE
150 g / 5.2o z x Ground Italian Sausage 400 g / 14 oz x Ground Beef 1 x Medium sized Red Onion 4 x Garlic Cloves 4 x Vine Tomatoes 2 x Cans Plum Tomatoes (14.5 oz / 411g cans) 1 x Bell Peppers (1 red & 1 Orange) 2 x tsp Dried Oregano 1 x Sprig Fresh Thyme / Dried 1 x Sprig Fresh Rosemary / Dried 2 x tbsp Worcestershire Sauce 1 x tsp Marmite / Concentrated Beef Stock
150 g / 5.2 oz x Butter (Unsalted) 160 g / 5.6 oz x Plain flour/All purpose 1400 ml / 5.9 cups x Milk 420 g / 14.8 oz x Ricotta 220 g / 8 oz x Mozzarella 220 g / 8 oz x Parmesan
TOPPING 1 x Sprig fresh parsley Small amount of extra Parmesan to grate on top
PASTA 100 g / 3/5 Cup x Semolina flour
4 x Eggs
300g /2 Cups x 00 Flour / Pasta flour
2 x Pinches natural sea salt
Equipment Sauce pans Small / Medium / Large Measuring scales Wooden spoons / Spatulas Whisk Rolling pin / Pasta machine (Pasta machine is not needed) Knives Chopping boards Large oven proof dish (10.3 x 14.5 inches/ 26cm x 37cm)
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Tongs Mixing bowls Cheese grater Microplan / Fine grater Ice / Cold water (To refresh the pasta once cooked) Jay cloth/All purpose cloths (Drain off the water from the pasta)
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Lasagna Ingredients makes a large tray for 6 – 8 people (Half this recipe for 4 people) METHOD 1. Place large saucepan pan onto a medium heat with a tablespoon of canola oil. Peel & dice the red onion and peel & grate the garlic. Pick the thyme leaves and the fresh rosemary leaves. Finely dice the herbs and add to the onions. Add the onions and garlic with the herbs into the pan cooking down until soft. Dice up the vine tomatoes and add to the pan. Dice up the peppers and add to the pan. 2. Add the beef and the Italian sausage to the pan, mixing well together. Cook out for 4 – 5 minutes and add the cans of tomatoes. Add the rest of the ingredients and place a lid on top. Turn the heat down to a low heat to cook down for 1 – 2 hours. 3. Weigh out the pasta ingredients in a mixing bowl. Using your hands mix the ingredients well until it has formed into a dough. Take the dough out of the bowl and knead for 5 minutes until smooth. 4. Place a pan of water on to boil for the pasta. Cut the pasta down into 4 pieces. Dust the work surface with flour and roll out each pasta sheet into a rectangle size of the dish you’re using. 5. Drop the pasta sheet into the boiling water to cook for 2 – 3 minutes. Once cooked, take out of the pan and drop into a bowl of ice water. Once cooled down, take out of the water and dry off onto Jay cloths / all purpose cloths. 6. Place the butter into a large sauce pan onto a medium heat, gently melting the butter. Once it is bubbling add the flour and whisk in to make the roux. Cook the roux out for 3 – 4 minutes. Slowly add the milk to the pan little by little, while whisking. Once it has absorbed the first lot of milk, add more and repeat the process until you have the correct consistency of sauce. Cook the sauce out for 5 – 10 minutes to cook out the flour. 7. Take the pan off the heat and grate all of the cheese. Add to the pan and whisk until melted. Place back onto the heat if the cheese has not melted totally. Take off the heat again. Taste and season with natural sea salt. 8. Taste the beef mix and season with natural sea salt if needed. 9. Pre heat the oven to 200 °C / 400 °F 10. Grab the large dish and start layering the lasagna starting off with the beef then the pasta and topped with the cheese. Repeat the process until you finish with the cheese sauce. Grate the extra Parmesan cheese over the top and place into the oven to cook for 30 – 40 minutes until golden.
Watch this entire cook along VOD at https://www.twitch.tv/videos/381041136 or on Youtube at https://youtu.be/zJEweVWFTqo To see more of Chef John Reed’s recipes and videos, visit his website: chefjohnreed.com
ChefJohnReed cooks LIVE on Twitch Check him out at twitch.tv/ChefJohnReed
LOW CARB LEMON CHEESECAKES This mini cheesecakes recipe is very keto friendly- the cream cheese is high in fat, while the sweetner and almond meal are low in carbs. You could fool anyone with these treats, they taste like the real thing- fluffy and refreshing. Serves 8-10
Ingredients BASE • •
1/2 Cup almond meal 2 tbsp butter
Directions CHEESECAKE
FILLING • 20 gm / 8 oz. cream cheese (room temp) • 1 large egg • 1/2 tsp vanilla extract • 1/2 tsp lemon juice • 1 pinch salt • 1/4 cup erythritol/ stevia/ monk fruit sweetener
LEMON CURD • • • • •
1/4 cup butter 1/4 cup favourite sweetener 1/4 cup fresh lemon juice 1 tsp lemon zest 2 egg yolks
1. Preheat the oven to 180°C/350°F. To make the crust, melt some butter until liquid and mix in your almond meal until you have some that feels like crumbly playdough. 2. Take about a teaspoon at a time and press the dough into the bottom of a muffin tin. Bake crusts for 5 minutes until slightly brown and crispy. 3. In a large bowl, add cream cheese and beat it with an electric hand mixer or standing mixer until creamy. Then add vanilla extract, lemon, an egg and your sugar substitute, erythritol in our case. Beat until all combined. 4. Your batter is ready for baking! 5. Fill all the crust-bottomed muffin tin cups evenly, almost to the top (the mini cheesecakes will rise while in the oven but will flatten while refrigerating) 6. Bake at for about 15 minutes. The mini cheesecakes should be slightly jiggly. Let them cool in the refrigerator for ideally 24 hours. But if you’re strapped for time, try putting them in the freezer for as long as you can. LEMON CURD 1. Melt the butter in a small saucepan on low heat. 2. Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat. Whisk continually until the curd starts to thicken. 3. Remove from the heat and strain into a small bowl. 4. Let cool to room temperature. 5. Top the cheesecakes with curd and enjoy!
Notes: • I use silicone cupcake trays for easy removal, but you can also line your pan with cupcake liners for easy removal. • Excess Curd can be stored in the fridge for up to a month. When measuring, please note that in Australia 1 Cup = 250 ml and 1 Tablespoon = 20 ml
MissMollyMakes cooks LIVE on Twitch. Check her out at twitch.tv/MissMollyMakes
© ChewNBrew
IRISH MULE A delicious variation on a classic for your St. Paddy’s Day celebrations.
•
2 ounces Irish whiskey such as Jameson
1. Muddle 5 - 6 mint leaves in a copper mug. 2. Pour in whiskey, lime juice and ginger beer. Stir to mix
• 6 ounces spicy ginger beer • 1 ounce fresh lime juice
3. Garnish with lime slices and mint.
• Lime slices (for garnish) • Mint leaves (muddle and garnish)
ChewnBrew cooks LIVE on Twitch Check him out at twitch.tv/ChewnBrew 16
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CINNAMON BUNS
RUNNING THE PASS Cinnamon Bun Dough
Goo
• • • • • • • • • •
• 57 g butter • 100 g packed golden brown sugar • 3 tablespoons honey • 3 tablespoons heavy cream • 2 tablespoons water
10 g granulated yeast (not instant) 100 g tepid water 5 g sugar 60 g butter, room temperature 5 g salt 60 grams sugar 1 egg 500 grams milk 250 grams flour 500 grams flour
Filling • 227 g melted butter • 200 g brown sugar • 4 Tbsp cinnamon
Cinnamon Bun Dough 1. Place the first three ingredients in a bowl; let proof 15 minutes. 2. Place the next four ingredients in mixing bowl, beat to combine well. 3. Heat the milk to room temperature, add to bowl and whisk to combine. 4. Add 250 grams of flour in increments of 3, whisking to combine until batter leaves ribbon in the bowl, 5. Stir the yeast mixture to combine, add it to the flour mixture and whisk to combine well. Continue to fold in remaining 500 grams of flour by hand with a large spoon until a sticky dough ball has formed. 6. Lightly flour a work surface, place dough onto the work surface and knead until no longer sticky. After kneading for 7-8 minutes, rest for 3-5 minutes. Knead again until you hear popping sounds as the rise in the dough crackles with the knead. Oil a bowl, place dough in it to proof. Proof until it doubles in size.
Goo 1. Place all ingredients into a heavy pan over medium heat stirring constantly and cook for 3-4 mins
Filling
© ChefdeParty
1. Carefully remove dough onto lightly floured work surface. Dust top of dough with some flour. 2. Gently roll dough into a large rectangle. Once dough it rolled into a large rectangle a good soft inch or more thick, place melted butter over entire surface. 3. Using an offset spatula or a pastry brush, spread the butter over the complete surface of the dough. 4. Sprinkle the cinnamon sugar mixture over the entire surface of the dough, getting as close to the edges as possible, with the exception of the edge furthest from you. Use the offset spatula to spread the sugar cinnamon sugar over the buttered dough evenly. 5. Roll the dough over onto itself, continue to roll the dough until it is a long log. (about 24 inches). 6. Using a very sharp knife or a pastry scraper, divide log in two and mark lightly on surface every 2 inches from the centre on each side to mark where to cut for making 12 buns with 2 small ends. 7. Add the goo to the bottom of a pan, place the buns into the pan 3x4. Cover with damp cloth and proof for 20-30 more minutes. 8. Pre-heat oven to 350 °F and then place pan in middle of oven setting a timer for 30 minutes. 9. Buns should be dark brown and may take an extra 5 minutes to bake, depending upon oven. 10. Cool for 5-10 minutes; loosen sides and turn over onto serving platter so sticky side is now up.
1. Combine cinnamon with brown sugar, set aside.
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Attention Twitch Streamers & Viewers!! 2019 is going to rock! Stay tuned for a fantastic event taking place in the upcoming months. I can’t wait to share it with all of you!!!!
New Milk Unveiled
PRODUCTS
Dairy-free brand Califia Farms has unveiled a new supercharged proteinpacked vegan oat milk named Übermilk. So what’s so great about it?
© ChewNBrew
Made with oats, pea protein, and sunflower seeds, the texture of Übermilk is thicker than normal oat milk, and contains all of the essential amino acids. It’s also a source of omegas 3,6, and 9, vitamins E and D, and calcium, iron, and potassium.
What’s New With Tofurky?
So, those that are worried about switching over from dairy to non dairy milk and not getting the nutrients…..THIS brings no worries!
Cheesecake!!! These plant based favorites will be in stores soon! The cheesecakes will come in three flavors: Moocho Triple Berry Swirl, New York Style Vanilla, and Chocolate. The new desserts will hit the shelves in May 2019, with individual servings priced at $3.99.
RECIPE Spicy Bean Hotpot
CBD Talk If you’re still curious what CBD is….here’s a little CBD Chat. Unlike THC, CBD does not produce the psychoactive effects that make you feel “high”; instead, it actually eases anxiety and makes you less likely to freak out. In other words, CBD is ideal for people looking to relax and unwind—not get out of their minds. Here are 3 products I would recommend: 1. Infinite CBD Asteroid Gummies 2. Premium Jane CBD Gummies 3. Soul Addict Holy Cacao Hemp Butter
DID YOU KNOW ...
You simply must try this awesome recipe I found on Amuse Your Bouche. Click below for recipe and directions: https://www. amuse-your-bouche.com/ spicy-bean-hotpot/
Source: Amuse Your Bouche
Chilis offers a fine range of choices for you to make up your own tantalising vegan meal. There’s plenty for those who like to spice things up a little bit. The trick is to fire up your imagination, mix things up a bit and substitute the meat with beans in many of their dishes. Check out this cool website that can help! https://veganuary.com/us/ chain_restaurants/chilis/
VeganChikEatery cooks LIVE on Twitch. Check her out at twitch.tv/VeganChikEater 18
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CHURROS WITH CHOCOLATE SAUCE INGREDIENTS Churro Dough
Chocolate Sauce
Extra Equipment
• • • • • •
• • • • • •
• Piping Bag + Star Nib • Oil for frying the churros (Peanut or Sunflower oil is perfect)
250 ml Water 120 gr Butter 20 gr Sugar Pinch Salt 125 gr Flour 2 Eggs
2 Tablespoons Corn Starch (Maizena) 200 gr Chocolate 400 gr Milk 1 Lime Chili Powder - to taste 10 Fresh Raspberries
• 1/4 Teaspoon Cinnamon • 1/4 Cup Sugar
DIRECTIONS Churro Dough
Chocolate Sauce
1. In a medium pot heat up the water, butter, sugar and salt. 2. While the pot is heating, sift the flour to get rid of any lunps. 3. When the butter mixture is melted, add the sifted flour and stir vigorously until it is smooth. 4. Remove it from the heat and allow it to cool before adding the eggs. 5. Once cooled, add the first egg and mix vigorously by hand or with an electric mixer. 6. Add the second egg and mix well until a very smooth paste develops. 7. Heat the oil to 160 - 170 °C (320 - 340 °F) 8. Fill the piping bag and squeeze dough directly into the oil. Use scissors or a knife to cut the dough as it is coming out of the bag. 9. Cook in the oil for 2 - 3 minutes on each side, or until the churros are tender, crispy, and golden brown. 10. While the churros are cooking, combine the sugar and cinnamon and set aside 11. Remove churros from oil and drain on clean paper towel. Then sprinkle with cinnamon and sugar mix.
1. Break up the chocolate and put into the top of a double boiler. Heat the pot to slowly melt the chocolate. 2. In another pot, heat the raspberries until they are soft and easily mashed. Set aside. 3. Combine 3 Tablespoons of the cold Milk with the Corn Starch. Mix well and set aside. 4. Add the rest of the milk to the melted chocolate and continue heating. Mix really well. 5. When the Milk and Chocolate come to a boil, add the Corn Starch and Milk mixture. Mix until it is smooth and thickened. 6. Divide the sauce in two dishes so that you can flavour them separately. 7. Add the zest of one lemon and chili powder into one dish of chocolate sauce, and add smashed raspberries into the other. Good job bro… Ándales…..
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What is your channel name, and how did you choose it? @HappyChefTV. I chose this name because I am a happy guy and a happy chef. When and why did you start streaming? Until just over two years ago, I worked for 15 years as a cook in many high caliber restaurants. But after the birth of our daughter, I decided to make a break from cooking in restaurants so I have time for her, and to see her grow. Because cooking is really my passion, I went looking for an alternative that would still let me use my creativity. I decided to cook on twitch. I hope I can use Twitch to inspire viewers to cook tasty dishes.
© HappyChefTV
What has been one of your favourite streaming moments?
How would you describe your channel?
One of my favorite cooking moments so far was when I cooked for some dutch celebrities and they really liked the food. That made me very happy.
My channel is all about spreading positive vibes with foodies and gamers. We try to have much fun as possible with good food, music, and dancing.
What was one of your biggest mistakes made on stream? The biggest mistake I have made on stream was when I burned cookies 3 times because of the hype in the chat lol. © HappyChefTV
What is the focus of your streams?
What advice would you give someone thinking about starting a cooking channel? The most important thing is to do it with fun, love and passion.
The focus of the stream is me getting inspired by my foodie family and friends. I love showing how to cook with passion and love. What are your future goals for your cooking or stream? One big goal I have is to publish a happy cookbook. I also want to have a nice internet site; and to continue having a lot of fun with the foodie fam. But most of all, I want to continiue this food journey on Twitch. © HappyChefTV
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CUP AND SAUCER I make no apologies for being a traditionalist when it comes to ales. I like a proper pint of bitter to be coppery-red in colour, slightly caramel to the nose, mildly hopped, and smooth with a velvety feel in the mouth. Bitters are my favourite beers of all, and I don’t like to compromise for it. Thererfore, I was greatly pleased to encounter The Manitoulin Brewing Company’s uncompromisingly traditional offering Cup and Saucer English Ale. They were not about to re-invent the wheel when it comes to pub ales; their goal was to make as genuine a version as possible without being located in some some country pub in the Peak District of Derbyshire, England. In my opinion, they have hit the mark. “Good one, Old Boy! Hear Hear!” is all I can say. A pint of this rich, tawny liquid, and I felt like throwing on a tweed coat and deerstalker. It has all of the hallmarks of the English Ale, and anyone familiar with the genre will appreciate their efforts. Beautifully balanced, slightly sweet malt, hints of caramel pie, and just a touch of fruit - perfect for the stuffed pork roast Cookery Nation is preparing for supper!
MAPLE BUTTER TART ALE A good, proper pint of bitter should taste a bit like a butter tart – subtle caramel, slight nuttiness, a hint of sweetness, and a fruity nose.
Granted, this is what in fact gives maple syrup it’s unique and unbeatable flavour, so I am not knocking it. I think that somehow introducing those converted compounds into a brew wort does something that leaves an almost “chemical” aftertaste. There was tone to this brew – and the other maple brews – that gives an unpleasant aftertaste, which I could not overcome.
So, imagine my delight when I came across a flavoured beer named Maple Butter Tart Ale by Sawdust City Brewing - it was like I’d hit a century, old boy, to use a cricket analogy. However, I was somewhat let down.
I couldn’t appreciate the butter tart aspects that I’d been so eagerly looking forward to.
I think it was the use of maple syrup. I’ve had beers before that sought to incorporate this most Canadian of foods into their workings, and I’ve been disappointed.
Mind you, I am generally of a kind mind, and I will admit that some folks may disagree with me.
I am not sure what it is exactly, but I suspect it has to do with how maple syrup is made. I spoke with a colleague of mine at work, who’s family owns a maple syrup operation (known as a “caban a sucre”). He suggested that it might have something to do with the chemical change the sap goes when it is converted to syrup.
That’s okay, for the whole point of our flourishing microbrewery scene is to provide diversity, push boundaries, and challenge palates. What is one imbiber’s preference may be entirely off-putting to another. The glory is, both can be accommodated.
COCONUT PORTER
Normally, I don’t review beers from large conglomerates, but today I wanted to introduce one from Creemore Springs Brewery. They are a part of the Molson Coors family, but still retain their production in the picturesque town of Creemore – about 90 minutes north of Toronto. Despite their absorption into the multinational conglomerate, Creemore Springs has managed to maintain their independance, and this has allowed them to continue to experiment with unique flavours. Today’s is no exception. From their Mad & Noisy project, they offer a unique Coconut Porter – bringing the sweet tones of toasted coconut to the rich complexity of a stout/porter. I truly enjoyed everything about this brew. It poured as one expects, with a thick head and rich, dark colour in the glass. The coconut is extremely sublte, and well balanced with the dryness of the brew. It reminds me of the Bounty coconut chocolate bars – the ones that come out with the dark chocolate at Christmas. Dark chocolate and coconut are tastebud harmony in my estimation, and this captures that in a cool beverage.
The sense on the tongue is crisp, a tad astringent, and light on the aftertaste. From the first mouthful to the very last, it was thoroughly refreshing and consistent. I would have this with a stew, or preferably, after the meal, with a plate of cheese. If you are introducing a friend to the world of the stout or porter, this is a great one to start with. It is a gentle start to this world; nothing untoward, no oat bitterness – not too sweet, and the crispness they may be more familiar with from a lager. With Coconut Porter, I can forgive Creemore Springs for being a small cog in a giant corporate machine! 21
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This is a growing list of cooking streamers on Twitch. We have decided to place them into categories so that it is easier to see each streamer’s main focus. You may see some listed in more than one category because it is difficult to pick just one. If you are a streamer that is not listed, please contact Cookery Nation in the Discord Server. To go to a channel, simply click on the channel name or copy and paste the name after twitch.tv/
GENERAL COOKING HappyChefTV
Imperialgrrl
Jax_Macky
LadyHana
ChefJohnReed
ChefdeParty
cookingfornoobs
MikeSci
TheHungerService
DomesticDan
Lulaboo
Rattenni
Spinachee
MinnyMausGG
jackiemfood
CannibalQueen
ChrisBlackwood
SushiDay
RyanHowe
ChewNBrew
MissMollyMakes
CookwithKait
TwoGirls1Game
MadameGandalf
KittensRHungry
PappaBeran
Tilldays
that_nuyorican_lady
PurpleCoffins
LordBakington
klinkit
kathyvu
cookery_nation
Jane_Henry
kwonscorner
SnackingHere
JustaGuyToo
KitchenConfidence
chefbrandonallen
Twinvaders
MrsRuvi
c0smikat
KlareCoffee
mamabearica
Momnoms
Ranzetta
kevskitchen
BigDavey
LetsCookEverything
Chefnizle
Jane_Henry
ThirtyBeers
StandardGamer720p
aurorak89
kattskitchen
straightupeats
callmecheska
cookinwithchey
JasonSipe
ThePracticalEscapist
Hwinkler13
sammiidx
8bitkitchen
kattskitchen
danofthepast
iambutadol
foodtubeleigh
goryasylum
sercara_foodandfit
devildogbaker
wicked_faery
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* Streamers highlighted in purple are Partnered streamers on Twitch.tv
EDUCATIONAL ChefJohnReed
MikeSci
Lulaboo
HealthyAddict
LadyHana
MissMollyMakes
ChrisBlackwood
KitchenConfidence
Chefnizle
Ranzetta
LordBakington
JasonSipe
FoodExperiment
CookwithKait
Momnoms
COMMERCIAL Ricerman
Restaurant
Grubtruckers
Food Truck
IAmThyDecoy
Bakery
little420miss
Restaurant
l3m0i
Restaurant
kitchenview
Restaurant
SPECIALTY FOOD/DRINK/DIET HealthyAddict
Vegan
chefbrandonallen
Cannabis
VeganChikEatery
Vegan
flourchild
Baking
fruitymuncher
Raw Food
kattskitchen
Gluten/Dairy Free
ThePracticalEscapist
Vegetarian/Vegan
BigDavey
Baking
ChewNBrew
Beer / Cocktails
choclad
Chocolate
clonedclone
Tea
iambutadol
Keto
tabetaicooking
Japanese Food
Momnoms
Instant Pot
that_old_eastside_joke
Beer
cheeze_pizza
Pizza
straightupeats
Asian Food
Bohemianbreads
Baking
danofthepast
Gluten Free Caribbean
wicked_faery
Baking
devildogbaker
Baking
LeahLovesLunch
Vegan/Baking
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https://gleam.io/fedGy/ tier-1-subscription-contest 23
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At the end of the month, we will use a random number generator to pick 3 winners. Each winner can then choose which cooking streamer they would like to apply their gift subscription.
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