10,000 walt recipes

This is an aoriginal recipe from the days of the Great Trek and the cookies get better with age.

Plump prawns simmered in a bold honey-coffee sauce with bacon, chili, and tomato, served over dill mashed potatoes. An unexpected sweet-savory seafood dish with a deep espresso edge.

Italian pistachio pilaf with basmati rice, seitan, sweet bell peppers, fennel, scallions, and a generous cup of pistachios. A vegetarian Mediterranean main with serious Italian-sausage flavor.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

Homemade ricotta cheese: three-ingredient fresh cheese from whole milk, vinegar, and salt. Slow-curdled the traditional way for silky, delicate curds. Better than any tub at the store.

Easy popovers use just four pantry ingredients: milk, flour, eggs, and salt. Hollow, golden-domed rolls with a crisp shell and tender interior. Bake in muffin cups, serve hot with cinnamon sugar.

Classic pate brisee: the four-ingredient French shortcrust pastry that forms the base of every great quiche, tart, or pot pie. Flour, butter, salt, and ice water cut and chilled into flaky perfection.

Irish potato farls made from mashed potatoes, flour, butter, and salt, pan-fried until golden. A traditional Irish griddle bread with just 5 ingredients.

Baked potato strips in a peanut butter and salt water bath that browns into a nutty, savory coating. An unusual three-ingredient side dish where peanut butter replaces oil for roasting potatoes.

Oatmeal with dates slow-cooks rolled oats in a double boiler until creamy, then folds in pitted dates for natural caramel sweetness. Cozy old-fashioned breakfast porridge.

Hungarian daragaluska: tiny farina dumplings dropped into hot soup. Just butter, eggs, farina, and salt. Light, pillowy, and the classic addition to clear chicken broth.

Oatmeal cooked in milk and water for a creamier, richer bowl than water alone. Includes directions for flaky, creamy, and chocolate oatmeal variations.

A 3-ingredient strawberry jelly made with lemon-flavored gelatin and frozen strawberries. No cooking, no canning, and it sets in the fridge in about 2 hours.

Breakfast Dutch is an old-fashioned stovetop scrambled pancake made from eggs, flour, and milk, cooked in a cast iron skillet and served with butter and syrup. Simple, hearty, and rustic.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.