No recipe - one method - 100 dishes
How far can freestyle cooking go before disaster strikes?
Pretty far — right up to the moment when you learn, "black is far from being burned" 🔥 😆
At Table Without Recipe, “no recipe” simply means freedom!
our home is, - between perfection and disaster!
— the freedom to be curious, to improvise, to solve the puzzle together once we see what everyone has brought.
If you need a specific cake… yes, please follow a recipe.
If you’re fun‑driven, curious, and happy to eat whatever comes out of the oven… just mix and bake it.
Between perfection and catastrophe lies a delicious landscape
— and that’s where the Table without Recipe lives.
We relax when dishes become near- disaster; - because they’re still edible, teach us a lesson and keep our curiosity alive.
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Yes...I know...this is so simple, - I will explain in your first session ☺
No recipe - 100 dishes
Cook whatever
add sweet -sour - salt - aroma - liquid *
1. Boil
for 1 min
2. Simmer low 5 -15 min **
3. Never open
lid
* Veggie only 2 shot glasses
* Rice and simple
pasta (3 x volumes)
** Bok-choy and fine cut vegies 5
min
** Carrots 10 min / rice 15+
!
Chicken breast & tights panfry in butter after!
! Steaming liquid is base for sauce
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No recipe - 100 cakes
shortbread to everything
|
shortbread
1/2/3 |
the
variables |
|
|
100 g sugar |
60 - 130 |
sugar etc |
|
200 g butter soft |
110 - 250 |
butter etc |
|
300 g flour |
200 - 350 |
flour etc |
|
sugar replacement |
butter replacement |
flour replacement |
|
Jam |
peanut butter |
whole |
|
honey |
almond spread |
gluten free |
|
syrup |
coco
cream |
self raising |
|
molasses |
margarine |
almond meal |
|
raw &
brown |
nutella |
muesli |
|
chocolate |
olive oil |
oatmeal |
|
|
add eggs for cake dough
go savoury: salt / soy sauce/ mustard / pesto
horse radish / cream cheese / yoghurt
add or yeast or baking powder for cake / bread
YES use a recipe! .... for exact same result each time!
e.G. Greek flat bread, Coconut honey cake, Apple crumble
Custard
tart shell, Anzac biscuits
Really- any biscuit any Base for any cake
Greek flat
bread
Coconut honey
cake
Apple crumble
Custard tart
shell
Anzac biscuits
Really- any
biscuit
Base for any
cake
Here is the long story about short bread for bakery nerds 😇
3-ingredient
shortbread cookies are made with granulated sugar, butter, and flour (plus salt) in
a 1:2:3 ratio, so it's also referred to as a 123 shortbread cookie
dough (or a 321 cookie dough).
Can the
1:2:3 shortbread ratio be bent? Absolutely.
Shortbread is one of the most forgiving doughs in the baking universe. The
classic 1:2:3 ratio (sugar : butter : flour) gives the canonical
crumbly, sandy, melt‑in‑mouth texture — but it is not a structural law of
physics. It’s simply the point where the dough behaves most predictably.
What happens when you change the ratio?
1. Less sugar Less sweetness , Less browning Slightly firmer, more flour‑forward biscuit Still
absolutely bakeable
Verdict: Acceptable Shortbread
doesn’t rely on sugar for structure.
2. Less
butter Dough becomes drier Crumb becomes tighter
More like a biscuit base or crumble, Still works — just needs a touch of moisture if
too sandy
Verdict: Acceptable Shortbread is called
“short” because of the fat. Reducing fat makes it less short, but still functional.
3. More
flour More structure More dryness More “snap”
Can become crumbly if not compensated
Verdict: Acceptable with adjustments
This is where your
instinct to add an egg or cream cheese is spot‑on.
Adding an
egg — does it break the rules?
No — it simply
moves the dough from shortbread toward sugar cookie or sablé
territory.
- Egg adds moisture
- Egg adds binding
- Egg adds tenderness
Verdict: Still a biscuit, just a
different style**
Adding
cream cheese, honey, jam?
These are
classic baker tricks.
- Cream cheese → softens, enriches,
adds tang
- Honey → moisture + browning
- Jam → moisture + flavour
pockets
Verdict: All valid TWR‑style
improvisations
TWR final judgement:
If you need the same biscuits each time, YES
use a recipe
If you just need 'a' biscuit
>>> give it a go with no
recipe!
The 1:2:3 ratio is a guideline, not a commandment. change the mix is still a legitimate short dough.
With an egg or a spoon of something wet, it becomes even more flexible.
This is
exactly the spirit of TWR:
Start with a principle, then bend it until it fits the moment.
If you want, I can sketch a tiny TWR‑style “Shortbread Flexibility Map” — from classic to crumble to enriched cookie — so members can improvise confidently.
1 method 100 dishes
1. cook any meat in a mild broth_ we add aroma and spices later
2. freeze the tender slow cooked meat wit broth in handy portion
3. take out the freezer the day before use- or micro wave
also freeze caramelised spiced onions in small container - add leek, apples, garlic, ginger, chilli or herbs
now You can create a large variety of meals in 20 min or less!
· Italian minestrone
· French beef burgundy
· Indian green or red curry
· Coconut chicken curry
· Moroccan tangine
· peanut butter satays
· Hungarian Goulash
· Irish stew
· Scotch broth
· Many stews: potato-leek_ couscous and rice and pasta dishes
Consider using master stock: instead of water or packet sauce
'No recipe' turns the cooked meat and onion base into 100 dishes
add sweet -sour - salt - aroma*** - and or the ingredient of your choice
1. Boil for 1 min
2. Simmer low 5 -15 min **with your chosen vegi and rice or pasta
3. Never open lid - let rest till tender to your liking
*** always prefer fresh aromatics lemon mustard horseradish ant fruit
Enjoy experimenting!... no recipe is holding you back!
How to manage your pantry: Pantry video
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