the Weird, Bad and Lazy Cook

Portion : 1 serving (1 person) 100gm dry vermicelli pasta 4 tbsp (60gm) butter 1/2 lemon or 2 tbsp (30gm) lemon juice 2 tbsp (40gm) plum sauce (Angel brand) Black pepper, parsley 1 tsp (6gm) fine sugar 1 clove garlic, smashed 1/2 cup (120gm) heavy cream 1/2 salmon fillet 3-4 cloves garlic, smashed Fine salt Optional Tomato cherry, halved Sage leaf (for infusing in the sauce Sauce (adapted from Beurre Blanc) 1. Combine all ingredients except heavy cream (i.e. butter, lemon juice, plum sauce, black pepper, parsley, garlic) into a pot. Heat on smallest, lowest fire while continuously whisking. Do not let the butter broke into clarified butter. 2. Once sauce is simmering, add heavy cream. Whisk continuously until the sauce looks homogenous and warm enough (close to steam but not simmering). Turn off the heat. 3. Serve hot with vermicelli, pan fried salmon, and tomato cherry.

Bagel 265ml water 4gm instant yeast 1 tbsp sugar 445gm all purpose flour 1/2 tbsp barley malt syrup 1/4 tsp fine salt Everything seasoning 2 tbsp spring / holland onion flakes 2 tbsp onion flakes 2 tbsp garlic granules 2 tbsp poppy seed 2 tbsp white sesame 1 tbsp black sesame 1 tbsp salt flakes Mix Knead Cover and proof for 2 hours Divide into 6 equal pieces 125gm each ball Shape into a ball Cover and proof for 5 minutes Form into bagel shape Cover and proof slowly in fridge for 4 hours (up to 24 hours), or perhaps 2 hour in room temp Boil in water + barley malt syrup Not for long, until it floats Longer boil, tougher skin Once boiled, can directly coat with everything seasoning Place on baking sheet Bake in oven 180°C for 20-25 minutes

Note 1 : Inspired by < https://www.spendwithpennies.com/blueberry-muffins/#wprm-recipe-container-158071 > < https://cakesbymk.com/recipe/lemon-poppy-seed-cake/#recipe > 1/2 cup (115gm) butter 1/2 cup (100gm) sugar 1/2 cup (120gm) milk 1/8 cup (30gm) lemon juice 1/4 tsp fine salt 1/2 cap vanilla essence 2 eggs 2 cups (240gm) flour 2 tsp baking powder 1 tbsp poppy seeds 2 1/4 cups (330-350gm) fresh blueberries 170°C for 30 minutes, uncovered fan top bottom heat

2 cups (240gm) flour 3/4 cup (180gm) warm water 2 tbsp (25gm) fine sugar 1/2 tsp (3gm) yeast 1/4 tsp fine salt 1/2 tsp baking soda 1 1/2 tbsp (18gm) cooking oil