Recipes

This page is mostly for my own benefit, because right now my frequently used recipes are spread between a dingy old notebook, discord links, my notes app, and my brain. This is obviously not an ideal situation, so I decided to compile them on my website. Other people can use these too, of course! I'm a pretty decent baker and can recommend those recipes. I am at best a mediocre cook and cannot recommend those recipes.

Some basic things before we start:

If you couldn't guess from the everything on this website, I'm autistic. I can get sensory overload from foods with complex flavor palettes, i.e. anything with lots of different spices. I use a very boring, standard spice assortment for nearly all savory recipes. I strongly recommend adjusting both amounts and actual spices used to your own taste.

I am Dutch and am working with Dutch ingredients. When I say 'brown sugar' or 'dark brown sugar', I'm referring to what's called 'bruine bastaardsuiker' and 'donkerbruine bastaardsuiker'. From my understanding, this is a type of sugar that's difficult to impossible to get outside of the Netherlands. I believe regular brown sugar should be a decent substitute for both. You may also want to consider adding a small amount of molasses if I mention 'dark brown sugar'.

When I say 'cheese', I am referring to Gouda cheese unless otherwise specified. In the Netherlands, Gouda is sold as just plain 'cheese', with different the sub-types of young, young-mature, mature, and old. 'Young cheese' is very mild and creamy, whereas 'old cheese' is saltier and harder; the types in between get progressively saltier. For baking/cooking, I recommend using mature cheese, as it retains its flavor better through the baking process, but in practice I tend to use young cheese because that's what I buy for bread and it works just fine.