Indulge in the delightful world of homemade cheese-filled rolls with this easy-to-follow recipe. Whether you’re a seasoned baker or just starting your culinary journey, these rolls are sure to become ... Read more
Easy and quick Yogurt Flatbreads, where yogurt and cheese create a mouthwatering treat perfect as a side dish or appetizer.
A simple yeast-free herbed yogurt flatbread that comes together in just minutes! This quick flatbread takes just 15 minutes from start to finish using pantry and fridge staples!
This easy and moist cornbread recipe is a true southern treat made with tangy buttermilk and cooked in a cast iron skillet to achieve the iconic crispy bottom. This one bowl recipe is incredibly versatile and is a great base recipe to create endless variations!
Ready in an hour and with only a handful of ingredients, this easy to make One Rise Sandwich Bread is the perfect recipe for anyone.
Also known as bazlama, this culturally favored flatbread is super easy to make and is sure to be your new go-to for fresh, homemade bread.
Over the years, this recipe which was first posted in 2020, has been our most popular recipe of all time. It makes me so happy that folks are discovering the wonderful health benefits - and deliciousness of grassfed beef live. I want to share the recipe that took me from a liver hater to a liver lover! I think the world’s divided into three groups when it comes to liver: A small minority who love it. A slightly bigger group who have tried it and don’t like it. A vast majority who haven’t tried it (and are convinced they won’t like it). Which group are you in? The reviews on our liver shopping page are a testament to the love affair many people have with liver. I used to be in the middle group - but I recently realized my negative bias was based on two things - I wasn’t cooking it right and I hadn’t had my own Heartstone Farm grass-fed beef liver. SHOP HEARTSTONE FARM 100% GRASS FED BEEF LIVER - Over 80 5-star reviews So now I’m in group #1 - and I’m here to share how I now cook beef liver and why it made all the difference. Here’s the biggest thing I can share - don’t overcook it. That right there will probably turn you from a hater to a lover. You want a bit of pink - no more, no less. The ingredients for this recipe are bacon, milk, onions, and butter - and salt. Don’t skimp on the salt. (By the way, salt is not nearly as bad as you might have thought.) Ingredients 1 pound Heartstone Farm grass-fed beef liver SHOP HERE 4 strips bacon 3 tbsp pasture butter 1 large onion 4 large garlic cloves 10 ounces sliced button mushrooms Instructions Unwrap the beef liver and lay flat on a layer of paper towels. I like to cook it and serve it sliced up. Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. Pat the liver dry. Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan. Slice onion roughly. Slice the mushrooms. You want your pieces of onion to be similar in size to a bite of liver. Saute the mushrooms and onions on low in bacon grease and butter until they start to soften but the onion is not yet translucent. Add garlic for 30 seconds. Put the onion, mushrooms and garlic to one side of the pan, away from heat. Turn the heat up to medium and add the last tablespoon of butter When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over. Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender Place liver on a platter and cook remaining liver in the same fashion. Toss the bacon bits and smother the liver with them. Add the onions and mushrooms. Serve! I like to have liver about once a month. It’s such a healthy meat, and I think you’ll love it - if you cook it right. CLICK HERE TO SHOP FOR HEARTSTONE FARM GRASS FED BEEF LIVER
Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.
Flaky, buttery and a true labor of love: Learn how to make croissants with our foolproof guide!
You will want to double or triple this recipe so you can have freshly baked bread every day!
Comment faire son levain naturel et en quoi consiste t-il ? C'est ce que l'on va voir dans cet article pour savoir démarrer un levain fait maison à partir d'un mélange de farine bio et d'eau laissé fermenter dans un endroit ambiant de la maison. Après quelques jours de fermentation, les bactéries se sont normalement bien développées (issues de l'air, l'eau et la farine).
Recipe video above. The dough for this recipe is ridiculously easy to make with only a minute or two of kneading. The bread is soft and pliable so it's perfect for using as a wrap, stuffed with whatever takes your fancy. It's also a great make ahead recipe - the dough keeps for around 3 days. See NOTES for substitutions, including using GLUTEN FREE flour. 30 minute resting time. Recipe VIDEO below.
I love a good meal when I am watching a movie or a game. The epitome of this would be my cheesy Guinness beef samosas which I HIGHLY recommend you try out!
If you want to learn how to bake lots of different types of bread, then this is your go to guide. From sweet and savory ideas to the obligatory banana breads - if you can master the recipes on this list then you need to start thinking about opening your own bakery.
Last week, Hubby put in a request for chicken curry for dinner. No problem, I said, and I suggested that we also make flatbread to eat with the curry. I have bookmarked Jamie Oliver's easy flatbread recipe after seeing it on one of my blogger friends, Lian's blog. Jamie Oliver's easy flatbread, served with my simple chicken curry While I cooked the chicken curry, I delegated the task of making the flatbreads to Hubby :) Simply mix all the ingredients together and knead for 1 minutes, roll them out into rounds and they're ready to cook. The finished product looks similar to Indian naan, however this is much easier as no proofing and hardly any kneading is required and you can cook this in a griddle pan. I love the grill marks on these flatbreads. The flatbreads have a slightly chewy texture, which goes so well with my chicken curry. Once cooked, pile them up to retain the heat - these are best eaten warm. My homecooked chicken curry I reckon these flatbreads would be great with some homemade hummus or soup too :) Jamie Oliver's Easy Flatbread Recipe adapted from Jamie Oliver Preparation time: 15 minutes Cooking time: 12-15 minutes Makes 12 Ingredients 350 g self-raising flour, plus extra for dusting 1 tsp sea salt 1 tsp baking powder 350 g natural yoghurt Serve with: Simple chicken curry 1. Add all the ingredients into a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. 2. Dust a clean work surface with flour, then tip out the dough. 3. Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long – just enough time to bring everything together). 4. Dust a rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball). 5. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. 6. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. 7. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. (I cooked them for about 1 1/4 mins each side, you can cook two at one time) 8. Pile the flatbreads onto a serving board so everyone can dig in and help themselves. I served them with chicken curry (recipe here). I am submitting this to the "Cook Like a Star 2nd anniversay" event which is hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Mich of Piece of Cake. If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)
Thanks in large part to the no-knead bread revolutionThe no-knead bread is so wet and sticky that it can be difficult to shape into anything except a round loaf. Here’s what to do to make it workable:After the dough has risen and you’re ready to shape the loaf, sprinkle the counter liberally with a handful of flour and turn the dough out on top.
Le pain d'épices de mes rêves, car celui-ci est le meilleur que j'ai pu faire. Il est vraiment très simple à préparer et tellement bon, qu'il deviendra très certainement aussi celui de vos rêves une fois que vous l'aurez testé… Pain d'épices de mes rêves: (d'après Binôme Gourmand) 180 g de miel 250 g de farine T55 100 g de sucre 1 cc de bicarbonate de soude 100 g de beurre 150 ml de jus d'orange 1 cc de mélange pour pain d'épices Préchauffer le four à 170°C. Chauffer légèrement le jus d'orange, le miel et le beurre en morceaux, de façon à ce que le beurre fonde. Laisser tiédir. Ajouter la farine, le sucre, le bicarbonate et les épices. Mélanger. Verser dans un moule à cake, en silicone, ou alors graissé. Enfourner pendant environ 35 minutes. Démouler tiède et laisser refroidir complètement sur une grille. Conserver le pain d'épices refroidi dans un film. Il sera encore meilleur le lendemain! Pour finir: je vous conseille de prendre un miel d'excellente qualité. Bien souvent, les miels du supermarché affichent des ingrédients aux origines douteuses. Rien ne vaut le miel d'un apiculteur local. J'ai utilisé un miel toutes fleurs, mais il est aussi possible de choisir des miels plus forts en goût, tel un miel de châtaignier. Au contraire, un miel doux tel celui d'acacia ne se prête pas au pain d'épices. Le 06/12/2020 : il y a maintenant de nombreuses années que je réalise ce pain d'épices. Il est resté celui de mes rêves. Je profite de l'avoir fait pour remettre à jour l'article et la photo. J'ai proposé quelques variantes au fil des années : - aux oranges confites, farines de seigles et châtaigne - nonnettes
When Jim Lahey’s recipe for no-knead bread first hit the New York Times, it sparked a massive bread-baking frenzy. Anyone and everyone began talking about home baking and the fact that this
These Best Ever Homemade Flour Tortillas are so simple and unbelievably delicious!
NAAN RECIPE WITHOUT YEAST, Naan recipe, easy naan recipe, Indian flat breads, naan without yeast, northindianfood , how to make naan
A classic South African fast food dish, said to be created in the 1940's, Bunny chow originated in the Port city on Durban. Created by Indians during the apartheid regime, bunny chow was served to Zulu workers who were not allowed into Indian restaurants, due to racist legislation. They were served a takeaway curry inside a hollowed out loaf of bread. Although the original curry was vegetable, 'bunnies' are now made with mutton, chicken, vegetable or beans. I know that this may be unusual for a South African, but I have never eaten a bunny chow before. Somehow the idea of a curry stuffed into a stodgy loaf of bread has never held any appeal for me. Whilst I enjoy a good curry once in a while, I could not see myself eating it out of a loaf of bread! that is until last week, when I decided to make these mini bunnies... My version uses home made buns, filled with a creamy chicken and potato curry, and topped of with a sweet and tangy salad and some minty yogurt. The inspiration for this recipe comes from a book called To the Banqueting House by Anna Trapido and Fathi Reinarhz Batter Buns: 500 grams flour 2 teaspoons salt 1/4 cup sugar 1 sachet (10 grams) instant yeast 2 tablespoons olive oil 1 egg 1/2 cup warm milk 1/2 cup warm water Combine flour, salt, sugar and yeast, in a large bowl. Whisk the olive oil, egg, milk and water together in a measuring jug. Add this to the flour mixture, whisking until a smooth batter is formed. I use a stand mixer for this job. You may need to add a little more water if necessary. Cover the bowl with plastic wrap and leave in a warm place for half an hour. Meanwhile, grease ten pastry moulds (7cm in diameter, and about 6-7cm tall) with some oil. Line a baking sheet with some foil, and grease the foil. The pastry rings give a nice toadstool shape to the breads, but you could use some muffin tins if desired. Empty food cans would also work... Place the rings on the greased foil. If you are using a muffin tin, or any tin with a base, you do not need to grease the foil. Just be sure to grease the tin very well. Preheat the oven to 180°C. Ladle the batter into the moulds, about 2/3 ful. Set aside, uncovered, for about half an hour or until they are puffy and almost reaching the top of the tins. Place the buns in the oven, and bake for about 20- 25 minutes, or until done. Remove the now golden buns from the oven, and place them, still in their moulds, on a wire rack to cool. Remove from moulds once they are cool. Creamy Chicken and Potato Curry: 3 tablespoons oil 1/2 cup crisp fried onions, crushed 1 kg skinless and boneless chicken breast pieces, cut into 1cm cubes Juice of 1 lemon 2 teaspoons garam masala 1 tablespoon garlic paste 1 teaspoon ginger paste 1 teaspoon red chilli paste Salt to taste 1 teaspoon cumin seeds A generous pinch of saffron, optional 250 ml pouring cream 3 medium potatoes, cut into 1cm cubes, and fried until cooked through and golden. Combine the onions, chicken, lemon juice, garam masala, Garlic, ginger, chilli, salt, cumin and saffron, if using, in a large bowl. Refrigerate, and allow to marinate for a few hours. Heat the oil in a pan. Add the chicken, and allow to simmer over low heat, for about 45 minutes, or until cooked through. Stir in the cream and potatoes. Simmer for a further 10 minutes. Salad: A handful of baby tomatoes 1 small red onion, sliced into half moons A handful each of coriander and mint, finely chopped 1 red chilli, sliced at an angle into rings 2 teaspoons caster sugar Salt to taste Juice of 1 lime Combine all the ingredients together. Place in a bowl. Chill until ready to serve. Yoghurt Sauce: 250 ml low fat yogurt A small handful mint leaves Salt to taste 1 green chilli, optional Purée all the above together. Chill until needed. To Serve: Slice the cooled buns across the top. Scoop out the insides. Fill with the chicken and potato curry. Top with the salad. Serve with the yogurt on the side.
Coulis de fraises (2)
I have many recipes for rusks but these are the ones I always come back to. I got this recipe from a South African magazine many years ago (Your Family – May 1987). It was runner-up in a co…
These are the easiest, most delicious snacks around 🙌
Tested Recipe!
