Fresh Bread
Gruyere Cheese
Onions

1) Thinly slice onions and place in a pan.
2) Season with salt & pepper.
3) Cook onions until browned.
4) Grate the gruyere.
5) Slice off two slices of bread.
6) Place gruyere and onions between the bread.
7) Grill the sandwich for 10 minutes each side.
8) Plate up and enjoy.

>>269
Sounds delicious.

>>269
>bread
>1 ingredient
Feels like cheating tbh.

Anyway my answer is:
tupelo honey
yeast
water
>make yeast culture with all 3 ingredients, stirring every few hours and increasing volume
>add to large fermentor with desired honey/water ratio
>degass daily for approx 1 week till fermentation is 90% done.
>rack into another another fermentation vessel leaving yeast cake behind for future batches.
>wait 3+ months
>rack into bottles, discarding residual yeast
>enjoy

>>272
Bread is 1 ingredient. If you break it down too far you end up with having to have dirt and soil as 2 of your ingredients. Anything you can buy made in a packet as a complete item counts. Saying "A cornish pasty" is probably pushing it but no one is going to count Sausages as mince meat, fat, casing and spices.

Tabbouleh, delicious in summer.
Tomatoes, couscous, and olive oil. Herbs include parsley and mint, and you can add lemon juice.
1. add couscous to a bowl with enough olive oil to coat all grains, and then more
2. add chopped tomatoes and a bit of salt
3. mix well
4. wait.
Once the couscous has absorbed enough liquid to soften up you can start eating.

>>275
That's 5(6) ingredients.

>>268
>Salt, Pepper, Water and cooking oil don't count for ingredients.
Garlic, pasta, chili. Should be obvious.

>>276
Tomatoes, couscous, and olive oil is the basis. I included the herbs in case it didn't count.

>>279
It's not about a basis, it's a complete thing in 3 ingredients.

>>280
If you get good tomatoes it's excellent with only those three.

For something sweet you can put on toast, in buns/bread, ice cream ect.
Sweet red bean paste
Adzuki(red) beans (can also be made with mung beans if you can't find them)
Water
Sugar
pinch of salt
Here's the recipe I used https://www.just onecookbook.com/how-to-make-anko-red-bean-paste/
Leave as is for chunky bean paste or press through a sieve/use a stick blender for smooth bean paste. Cool before use; stores in the fridge for about a week.

Pizza dough
Sauce
Cheese

Roll dough onto baking sheet. Cook. Add sauce and cheese.

>>290
*and cook some more

>>283
That's impressively weeb. How did you get the adzuki beans?

>>290
Dough is more than one ingredient.

>>294
Asian grocer, if you live anywhere with chinks, worst koreans or japs you can find one. Better yet you can get shit which is usually retardedly expensive like black rice for way cheaper and in larger weights. Just don't buy products from china unless you want to die from heavy metal poisoning.

I'll make it with two ingredients.
Sliced potatoes, and thyme.
Put the sliced potatoes into some water with the thyme. The water shouldn't cover the potatoes. Cook for about 15 minutes or until tender. It makes a potato soup. It's pretty good. You don't even need salt if the potatoes are good. I eat this in the evenings when it's cold.

>>295
Since salt and water don't count, dough is two ingredients: flour and yeast.
Third ingredient will be fresh picked tomatoes. Cook them until they can be milled and then pour them into a baking sheet and cook them in the oven for 3-4 hours. Now you have tomato paste. Roll the dough into disks, cook them on a cast-iron, spread the tomato paste onto the flatbread.

Next, I leave the yeast out of the dough and add shredded potato instead. Form that dough into gnocci. Cook down sweet cream with olive oil to make a simple cream pasta sauce.

Here's another one for if you have a slow cooker - Tomato sauce.
1.5 kg roma tomatoes, cut into medium chunks (~2cm cubes if you're autisticus maximus)
1 cup (250ml) of water
3 medium bay leaves, edges partly torn (helps to get more flavour out of them)
1 onion, diced roughly.
Some olive oil to taste

Additional extras (not adhering to the challenge)
Garlic cloves, crushed
Italian herb mix
Red wine/balsamic vinegar moderno
1 vegetable stock cube

Chuck all that shit in a slow cooker on low for 6 hours.
Then partially take the lid off and put it on high for 2-3. Leave as is for a rustic chunky sauce or give it a blend to get a more passata-like consistency. Add salt to taste.

>>307
Can you leave the thread? You're just shitting it up and ignoring the actual thread theme.

3 ingredients. That's it. Not 3+5 others. Just 3 to see how simple you can make a decent dish. You're being a fag when there is already a full recipe thread.

1 - toast
2 - toothpaste
3 - twatter

>272
>bread
>1 ingredient
>Feels like cheating tbh.
You can make sourdough bread with just flour, salt, water, and sourdough starter. Starter is just flour and water. If the salt and water don't count that makes it only one ingredient, the flour.

sausages, onions, bread
>cut up onions into slices, start to brown them, with salt and water
>remove
>slice up sausages into thin thin slices, fry with tiny bit of oil
>toast bread in sosig grease
>ASSEMBLE
this has kept me alive, julay

Ingredients >pork chops >rosemary Tools >cast-iron pan >an oven and a range/stove >put cast-iron pan in oven, preheat to 350 degrees >season both sides of pork chops with salt and pepper, as desired >brush rosemary and pork chops with cooking oil >when the oven is preheated, remove pan and place on stovetop, turning heat to high >place the rosemary on the base of the pan, then immediately >cook for about 5 minutes, do not move the chops, they will un-stick once they're cooked >flip the pork chops over and place in the oven, cook until the internal temperature of pork chops reach 145°F-160°F, about 5-8 minutes depending on the power of your oven You can optionally marinate the pork chops by placing them in a plastic bag along with the rosemary and cooking oil, but I've found this doesn't make a huge difference.

>>385 >You can make sourdough bread >with sourdough starter Are you having a laff down there?

Sriracha or sambal oelek, noodles, and no sugar peanut butter. Cook noodles Mix sriracha, peanut butter, and water to desired taste and consistency. Only add a little bit of water. Salt and pepper to taste.

>meat >sunlight all you ever need

There are more ingredients in the picture, but the basis is water, apples, and dried plums.

>>573 Do people ever make this with alcohol?

>>574 I haven't heard about something like that, but putting some raisins, dried prunes or other dried fruit in rum to hydrate works really well. You can use the soaked fruit in cakes and such.

If water, salt, and cooking oil don't count, I just need one ingredient: BEEF Cook it until it's done cooking, then add some salt. >>517 Sourdough starter is just flour and water, retard. >>565 Salt is nice to have.

>>577 I'm asking because we used to make something called "boilo" in college. It was oranges and sugar boiled in high proof whiskey. There was a technique to it that supposedly raises the proof that I forget now but we would drink it hot.

>oil that's 4 op. But going by your standard, here's some roast chicken: 3-4lb chicken salt pepper preheat oven to 450 F with an oven safe skillet inside on the middle rack, I prefer cast iron. Pat your chicken dry with paper towels (helps the skin crisp) and rub with oil, then rub with liberal amounts of salt and pepper, chicken can take a lot. Tie the drumsticks together with cooking twine and tuck the wings underneath themselves (google this), these help the chicken cook evenly and fully. Place chicken breast side up in your skillet and cook for 30-35 min depending on your chicken's size, then turn the oven off and cook for another 30-35 min (35-40 for chickens larger than 4lb). Take the chicken out and let rest for 20min (otherwise juices will be unevenly distributed and chicken won't finish cooking fully) then carve and serve.

Without meat because anyone can make crispy pork belly barbecue and have two more free ingredients, or even a good steak. Shakshouka >Tomato >Egg >Onion >cut tomatoes in any way but make sure to remove seeds >heat a thick pan >saute onions with a liberal amount of palm or olive oil, depends how much onions you want in your dish >set aside excess fat >on the same pan, add lots of tomatoes and some salt, mix them and put to low heat with the lid on. wait until tomatoes are softened, thickened and dried out a bit >add some more oil and proceed to saute everything, add white+black pepper, high heat, splash some water to flambe until it's like a thick paste then add some water to tone it down. >proceed to bore with a laddle and put eggs over the bores, if you can't make bores you didn't have enough tomatoes or it's too runny >sprinkle some salt/pepper again over each egg cover and wait until the eggs are done. moving back to the excess fat, proceed to make indonesian onion flakes, you may scramble and egg and fry it until you get a Maillard reaction, put both crunchies as toppings Or you could make something like a soup if you don't like it oily, by adding more water and scrambling the egg all over it while the tomato soup is boiling, and of course top with onion flakes and pepper or even a diner style scrambled egg. Another: Soup out of >cabbage potato leeks >self explanatory Another: >flour egg potato >make dough, add egg if you want >boil some eggs and dice them, >dice potatoes and fry or steam whatever >surprise! we're actually making cuban empanadas but without the beef (budget version) >make the filling out of egg, potato, lots of pepper, some salt, must still be chunky >proceed to fill the flattened dough >know folding techniques >fry them eat while it's hot. pelmeni >...

>steak >mango >mint Chop the mango into bite-size pieces, shred the mint, mix together. Grill the steak and serve with the mango.