Відео

My mom used to make marble cake all the time, thanks for making this video!!

Ingredients: - Around 50 grams fidellini pasta - 1 cup rice -1 onion finely chopped -1 tablespoon Thai yellow curry paste (use more if you like) - 2 tablespoons ghee - 2 tablespoons tomato paste - 400 grams peeled and deveined prawns - 400 ml reduced fat coconut milk (can also use regular) - 1 tablespoon cornstarch Salt pepper to taste Instructions: - Rinse rice well and let soak for 10 minutes. - Over medium heat in a pan lightly toast fidellini pasta with 1 tablespoon ghee until nice and brown, careful as this burns quickly. Once brown add drained rice, sauté for a minute or so and then add 2 cups of water, cook until it boils over high heat and then reduce to low for 12 minutes or cook according to package instructions. - In a separate, deep pan, sauté finely chopped onion with rest of ghee over low to medium heat until softened. Add curry paste, mix and then tomato paste. Cook for a 1-2 minutes then add coconut milk. Increase heat to medium-high. Once it starts boiling add prawns, mix and cover. Reduce heat to low and cook for another 10 minutes. If the sauce is too runny optionally mix a tablespoon of cornstarch with water, whisk well before adding to prawn sauce.

If you want to recreate this without sourdough discard you can substitute with equal parts of flour and water

Great if you enjoy the taste of baking soda good crisp though !

Ingredients: Handful spinach 2 eggs 1 slice cheddar Pinch of salt 1 tablespoon butter Instructions: 1. Cook spinach on medium heat until wilted down. Let it cool down for a bit. 2. Blend spinach together with eggs and salt until combined. Optional: strain if you want more green colour rather than spinach flavour. 3. On medium to high heat add butter and then pour blended egg mixture. Vigorously shake pan for a minute and then let it sit for a minute on lower heat. The remove from heat. 4. Add cheese to the one side and carefully fold. Add a splash of water and cover for a minute or two.

That's so true ❤

🎉

Ingredients Dry Ingredients: • 200 g all-purpose flour • 1 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • 1 tsp ground cinnamon • 2-3 tablespoons cocoa powder (to add later) Wet Ingredients: • 150 g sourdough discard (unfed, straight from the fridge is fine) • 100 g sugar (or use brown sugar) • 2 large eggs • 120 g milk • 80 g vegetable oil or melted butter • 1 tsp vanilla extract + 2-3 tablespoons extra milk for cocoa powder Instructions: 1 Prepare the ingredients: Gather 200g of sourdough discard, 180g of all-purpose flour, 1½ tsp of baking powder, ½ tsp of baking soda, a pinch of salt, 150g of sugar, 2 large eggs, 120ml of oil (vegetable or light olive oil), 120ml of milk, 1 tsp of vanilla extract, and 20g of cocoa powder for the marble effect. Preheat your oven to 180°C (350°F) and grease a rectangular loaf tin. 2 Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set this aside for later. 3 Combine wet ingredients: In a large bowl, whisk together the sourdough discard, sugar, eggs, oil, milk, and vanilla extract until smooth and fully combined. 4 Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, ensuring no lumps of flour remain but avoiding overmixing. 5 Divide the batter: Pour half of the batter into another bowl. Add the cocoa powder to one of the portions and mix until fully incorporated. 6 Create the marble effect: Pour alternating spoonfuls of the plain batter and cocoa batter into the prepared loaf tin. Use a knife or skewer to swirl the two batters together, creating a marble pattern. 7 Bake the cake: Place the tin in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Check earlier if using a wider tin. 8 Cool and serve: Allow the cake to cool in the tin for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Ingredients : 120 g all-purpose flour 120 g grated sharp cheddar cheese 60 g unsalted butter, cold and grated 1/4 tsp salt (optional, adjust based on the saltiness of your cheese) 2-3 tbsp cold milk Instructions: 1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. 2. Combine flour, cheese, butter, and salt until crumbly. 3. Gradually add cold milk, 1 tablespoon at a time, until the dough comes together. 4. Roll the dough to about 1cm thick on a floured surface. Cut into squares, circles, or any shape you like using a knife or cookie cutter. 5. Place the crackers on the prepared baking sheet. Brush with milk and prick the center of each cracker with a fork for even baking. 6. Bake for 12-15 minutes, or until golden and crisp. 7. Let the crackers cool completely on a wire rack before serving.

It’s really good with rice dishes also!

I love archar from SA 😂❤❤

Ingredients: 4 chicken breasts 300 grams pre-packed broccoli & cauliflower 1 lemon 4-5 tablespoons olive oil 1 tablespoon smoked paprika 1 cup couscous Salt, pepper to taste For the sauce (optional) 1 tablespoon of each of the below: Finely chopped fresh parsley, soya sauce, honey, mustard, lemon juice. Preparation: 1. Preheat oven to 185 degrees celsius. 2. On a clean surface, add salt on chicken breast and rub bit in on both sides, let it aside for minimum 20 minutes. 3. Add veggies on baking tray and add salt and a bit of boiling water. Mix and place in the oven for 5-10 minutes, while chicken is still dry brining. 4. Pat dry chicken and add on baking tray, season with olive oil, black pepper, a bit of salt and smoked paprika. Coat evenly. Cook in the oven for 20-35 minutes - that depends on how large your chicken breasts are. If breasts are too big add veggies at the same time, do not add before. 5. Remove chicken (let chicken rest for min 10 minutes fore cutting) and veggies from sheet pan and add equal amounts of couscous and water. Cover and rest it absorb all the liquid. Once couscous is done season with a bit of salt and olive oil.

that's cool. bangladesh does achar too

🤤 welcome to SA!!

Looks delicious 😋😍🤤

What was that thing you put on top of the cookie 🤔

🎉

Original recipe -> ua-cam.com/video/kPauR6tP_cg/v-deo.htmlsi=3xtrTBupxsC5rH-s

Thank you!!!!

Ok that looks goooooood

Ingredients: (for 1) - 2 large eggs - handful Swiss char - handful mushrooms -1 slice cheddar cheese -1 tablespoon butter - 1 large wrap - 1 teaspoon olive oil - 1/2 avocado - squeeze lemon juice -salt, pepper to taste

For the bagel recipe check out the tagged video in description

Ingredients: 200 grams 00 flour 2 eggs 1 tablespoon olive oil 1 teaspoon salt 100 grams pecorino 2 tablespoons balck pepper (adjust to your liking) 1/2 tablespoon cornstarch Instructions: 1. Lightly dust clean working surface. 2. Add flour and create a well in the middle, then add eggs, olive oil and salt. Combine first in the middle and then work your way out. 3. Once it comes together start kneading for 8-10 minutes. Let it rest under a damp towel for 30 minutes. 4. Grate cheese and combine with cornstarch and pepper. No need to add salt, this will already be salty 5. Once pasta dough is rested divide and roll out until thin - you can also use pasta machine. Shape to your liking - longer pasta in my opinion works better with this. 6. Cook pasta for 2-3 minutes in salted boiling water. 7. Add a bit of pasta water in the cheese mixture and mix well then add your pasta.

Wait so you're using bread to make bread. Bread²

What bread is that

Ingredients: Bread: 160 grams, cut into 2-3 cm cubes Bananas: 1 large, sliced Milk: 300 grams Heavy cream or yogurt: 70 grams Eggs: 2 large (about 100 grams without shells) Sugar: 50 grams Brown sugar: 25 grams Vanilla extract: 1/2 teaspoon Cinnamon: 1/2-1 tablespoon Instructions: Preheat Oven: Set to 175°C (350°F). Prepare Bread: Place the cubed potato buns and sliced banana in a buttered baking dish. Make Custard: Whisk together milk, heavy cream, eggs, sugars, vanilla, cinnamon, and nutmeg. Combine: Pour the custard over the bread and banana, pressing down lightly so everything is soaked. Rest: Let it sit for 10-15 minutes to absorb. Bake: Bake for 35-40 minutes, or until the top is golden and the custard is set.

Vinegar is a preservative 😂

I knew it 😅

This works well

Burgers next? 😀

Ingredients: Half large English cucumber 2 tablespoons pepper corns 2 tablespoons kosher salt 2 teaspoons sugar Fresh sage White vinegar, hot water 50/50

Ingredients: 1 medium potato (about 200g), peeled and cut into chunks - I'm using sweet & normal 50/50 120 ml water (from boiling the potato) 7 g active dry yeast (or instant yeast) 120 ml milk, warmed 40 g unsalted butter, softened 25 g sugar 1 large egg 440 g all-purpose flour (or a mix of cake and bread flour as discussed) 5 g salt Instructions: 1. Boil 200g of peeled and chunked potato until soft. Drain, reserving 120ml of the potato water. Mash the potato until smooth. 2. If using active dry yeast, dissolve it in the warm potato water (around 40°C) with a pinch of sugar. Let sit for 5-10 minutes until foamy. (If using instant yeast, skip this step.) 3. In a large bowl, mix the mashed potato, yeast mixture (or potato water if using instant yeast), warm milk, softened butter, sugar, egg, salt, and flour. 4. Knead for about 8-10 minutes, until smooth and elastic. If the dough is too sticky, add more flour a tablespoon at a time. 5. Place the dough in a lightly greased bowl, cover, and let it rise for 1-1.5 hours, or until doubled in size. 6. Divide the dough into 8-12 equal portions, shape into smooth balls, and place on a greased baking sheet. 7. Let the buns rise again for 30-45 minutes until puffy. 8. Preheat the oven to 175°C (350°F). Brush the tops of the buns with an egg wash (optional) and bake for 15-18 minutes until golden brown. 9. Once baked brush with butter and let it cool.

Ingredients: 250 grams all-purpose flour 50 grams granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 115 grams cold unsalted butter 1 large egg 120ml heavy cream, plus more for brushing 1 tablespoon vanilla extract 2 tablespoons coarse sugar (optional, for topping) Instructions: 1. Preheat your oven to 200°C. Line a baking sheet with parchment paper, silicone baking mat or just butter. 2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. 3. Place butter in the freezer for 15 minutes then grate. Use a pastry cutter or your fingers to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. 4. In a small bowl, whisk together the egg, heavy cream, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently mix until just combined. 5. Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Shape the dough into a round disc about 1-inch (2.5cm) thick. 6. Cut the scones: Using a knife, cut the dough into 6-8 wedges or use a round cutter to shape individual scones. You can also use a pastry cutter or a glass for round shape. 7. Brush and bake: Place the scones onto the prepared baking sheet, brush the tops with a little extra cream, and sprinkle with coarse sugar (optional). 8. Bake for 16-18 minutes, or until the scones are lightly golden on top.

Yumm ❤ thanks for sharing

Those look great, I make them at home in NYC too. I’d recommend adding a little bit of baking soda, or lye into the boil. It helps get the tough bark on the bagel. I usually go with baking soda since lye can burn your skin

Ingredients: Biga (Pre-ferment): 100 grams bread flour 1 satchel instant yeast 1 tablespoon brown sugar 110 ml water Bagel Dough: Biga 380 grams of bread flour 200 grams of water 10 grams of salt (2 teaspoons) 1 tablespoon of barley malt syrup (or 1 tablespoon brown sugar if you don’t have malt syrup) Instructions: 1. For biga - In a bowl, all ingredients until no dry spots. Stir until combined into a rough dough. Cover and let it rest overnight (12-16 hours) at room temperature until bubbly and doubled in size. 2. In a large bowl, mix together 230 grams of your biga, 380 grams of flour, 200 grams of water, 2 grams of yeast, 10 grams of salt, and 1 tablespoon of barley malt syrup (or brown sugar). 3. Knead the dough by hand for 10-12 minutes, or use a stand mixer for 8-10 minutes, until smooth and elastic. 4. Place the dough in a lightly oiled bowl, cover it, and let it rise for 1-2 hours, or until doubled in size. 5. Divide the dough into 8 equal pieces (around 95 grams each). Roll each piece into a ball, then a log and then follow steps like in the video. 6. Let the shaped bagels rest for 30 minutes to 1 hour, covered with a towel, until slightly puffed but not doubled in size. 7. Preheat the oven to 220°C (425°F) and bring a large pot of water to a boil. Add 1 tablespoon of barley malt syrup or baking soda to the water. Boil the bagels for 1-2 minutes per side, then transfer to a parchment-lined baking sheet. 8. Bake the boiled bagels for 20-25 minutes, rotating halfway through if needed, until golden brown. 9. Let the bagels cool on a wire rack for at least 10-15 minutes before serving.

That looks like crack

Ingredients: 1 large white onion 2 cans of chickpeas, drained, around 450 grams 1 tablespoon minced ginger 1 garlic clove, minced 3 tablespoons cape malay curry powder 1 tablespoon butter 1 tablespoon olive oil 1 can coconut milk (around 350-400 ml) 2 tablespoons tomato paste salt to taste For garnish, optional, corriander and chillies Instructions: 1. Thinly slice onions. 2. In a skillet on medium heat add onions, butter and olive oil. Saute for 2-3 minutes. 3. Add garlic, ginger and saute for 1 minute. 4. Add in cape malay curry powder and chickpeas, and stir then add tomato paste and stir until evenly coated. 5. Pour in coconut milk and cook for another 5-6 minutes or until sauce thickens, add in extra water if needed. 6. Serve on its own or with rice.

You are very talented

I just tried its goodddd❤❤❤😮😮

Ingredients: 120 grams cake flour 115 grams good butter 50 grams granulated sugar 70 grams brown sugar 3 medium size apples (use baking apples like granny smith) 2 large eggs juice from half lemon 1 tablespoon vanilla extract 1 full teaspoon baking powder 1/2 teaspoon salt For topping: 5 medium size apples (use baking apples like granny smith) 50 grams brown sugar 1 tablespoon cinammon 1 tablespoons butter Instructions: 1. Peel apples.Dice the batter apples in small cubes. For the apples that go to the top, slice thinly. 2. Preheat oven to 180 degrees celsius. 3. Whisk together sugar for cake batter and butter (use electic stand mixer if you want). 4. Add eggs one at a time and beat into the sugar mixture. Then add vanilla and lemon juice. 5. In a separate bowl mix flour, baking powder and salt. Sift into the wet ingredients. 6. Gently fold in the diced apples and transfer mixture on a baking dish, lined with parchment paper - to cut like i did check Claire Saffitz's video ua-cam.com/video/Q0CKXyZuKpg7/v-deo.html. 7. Top with sliced apples. 8. Mix rest of brown sugar, cinammon and butter and crumble on top of sliced apples. 9. Bake for 40 minutes, rotating half way though. Optional: top with powder sugar and whipped cream.

A whole dang zero! 😮

Ingredients: 500 grams pumpkin (or use pumpkin puree) 130 grams cake flour 1 tablespoon baking powder 1,5 tablespoon vanilla extract 30 ml canola oil 1 teaspoon cinnamon 0.5 teaspoon salt 50 grams brown sugar 25 grams white sugar 2 eggs For icing: 150 grams smooth full fat cottage cheese 30 grams powder sugar 1 tablespoon vanilla Zest from half a lemon for garnish Instructions: 1. Boil pumpkin until fully cooked, drain and set aside to cool down. Then mash. 2. Preheat oven to 185 degrees celsius. 3. In a large bowl whisk eggs together with brown, white sugar and vanilla. 4. Add oil, cinnamon, salt and mashed pumpkin and whisk again. 5. Add flour, and baking powder and mix gently until well combined. 6. Bake for 35-40 minutes. 7. Allow cake to cool down before adding the icing. 8.For icing whisk together cottage cheese, powder sugar, vanilla and spread evenly on top. 9. Top with lemon zest.

For the gyoza wrappers I used this recipe here www.justonecookbook.com/gyoza-wrappers/ Ingredients: For filling: 200 grams cabbage/carrot mix 2 green onions 1 tablespoon grated ginger 2 garlic cloves 2 tablespoons soya sauce (add more if your soya sauce is not very salty) 2 tablespoons sesame oil 2 tablespoon white vinegar 1 tablespoon chilli flakes 2 tablespoons seaweed/sesame seasoning 2 tablespoons neutral oil 100 grams portabellini mushrooms 100 grams rehydrated dried mushrooms 1 tablespoon sugar For the dipping sauce 50 ml white vinegar 3 tablespoons soya sauce Few bits of sliced ginger 1 garlic cloves (minced) 1 tablespoon chilli flakes 1 green onion (thinly sliced) 1 tablespoon sesame oil 1 tablespoon sugar Instructions: 1. Once done with gyoza wrappers prepare the filling. Slice mushrooms, green onions and mince ginger and garlic. Preheat pan on high heat with natural oil. Add mushrooms and sauté for 2-3 minutes. Add cabbage mix and green onions. Sauté until softened. The add ginger and garlic, sauté for another minute or so. 2. Turn heat off and add soya sauce, sesame oil, vinegar and spices. Set aside to cool down. 3. Fill and seal gyozas, detailed steps in same website as wrappers recipe www.justonecookbook.com/how-to-wrap-gyoza/. 4. Preheat non stick pan on medium to high heat with a couple tablespoons of neutral oil. Fry gyozas for 2-3 minutes or until bottom is nice and brown. Add around 70 ml of water and cover until water has evaporated. Repeat in batches. 5. For the sauce add all ingredients and combine.

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Ingredients: For biga: 1 pack of yeast - around 8 grams 100 grams wholewheat flour 90 ml water For the bread: 280 grams bread flour - 00 flour would be better 250 ml water 2 tablespoons olive oil 1 teaspoon salt 2 teaspoons sugar Instructions: 1. Combine all bread ingredients and let it rest for 10-20 minutes. 2. Add biga that fermented overnight. Mix the biga in the dough mixture by folding it in and stiring. Once it is fully incorporated cover and let it rest for 30 minutes. 3. Then you need to stretch and fold the dough every 30 minutes, I did this step 6 times. This is the main difference between scacciata and focaccia, although the ingredients are basically identical this technique will you give you a more chewer dough that will later become the perfect vessel for the all the sandwich fillings. The dough is quite sticky so I do prefer to work with a dough scraper but you can also use your hands for this step. 4. Once you are done with your folds preheat the oven to 230 degrees celsius and transfer your dough onto a greased baking tray then cover and let it rest for 20-30 minutes. 5. Then add a bit of olive oil on your fingers and gently stretch out the dough using your finger tips, same way as you would a focaccia. Sprinkle a bit of salt and bake for 20-25 minutes rotating half way through.

Ingredients: 600 grams kingklip (sub for white deboned fish) 400 grams full fat coconut cream 3 medium size carrots 50 grams swiss char 1 tablespoon grated ginger 1 tablespoon lemongrass paste 1 green chilli - finely chopped 2 cloves garlic - minced 1 teaspoon garam massala 3 tablespoon neutral oil salt, pepper to taste Instruction: 1. Preheat pan to medium heat. Add oil, lemongrass, chilli, garlic, ginger, garam massala. Saute for a minute or so until fragnant - do not burn. 2. Add roughly chopped carrots and swiss char then coconut milk. Add around 150 ml of water. Cover and cook for 2-3 minutes until liquid comes to a boil. 3. Season fish with salt and pepper. 4. Reduce heat to low to medium, carefully place fish in the hot pot and cover to cook for 10 minutes. 5. Serve with rice, or even as a soup.

Ingredients: 800 gr skin on chicken thighs and legs 3 potatoes 2 carrots 50 gr broccoli 50 gr cauliflower 2 tablespoons cape malay curry powder 1 chicken stock cube juice from 1,5 lemon 2 tablespoons smokes paprika salt, pepper to taste 100 ml olive oil Instructions: 1. Preheat oven to 190 degrees celsius. 2. Cut potatoes in medium size pieces and boil for 15 minutes. 3. Cut carrots in bite size pieces. 4. Heat pan to high heat with 30 ml of olive oil. 5. Pat chicken pieces dry using a paper tower and season with salt and pepper. 6. Place chicken pieces in the hot pan skin side down fore 4-5 minutes ot until the skin is brown. Flip to the other side for 2 minutes. 7. Mix spices, chicken cube, lemon juice with 200 ml of water. 8. Oil a baking dish lighly. Add chicken, potatoes, brocolli and cauliflower then pour over spice liquid. 9. Bake for 1hour, mixing every 20 minutes.

Ingredients: 250 grams uncooked lentils 1 onion 90 grams couscous 3 tablespoons all purpose flour 2 tablespoons smoked paprika 2 tablespoons dried thyme 2 tablespoons onion powder 2 teaspoons salt 1 egg Instructions: 1. Soak lentils overnight. 2. Boil lentils for 20 minutes, set aside to cool down then rinse with cold water. 3. Preheat oven to 190 degrees celsius. 4. In a large bowl add lentils, diced onion, spices and egg - blend well. 5. Add uncooked couscous and flour and mix until well combined. 6. On a baking tray add parchment and shape burger - should make around 8 . 7. Bake for 20 minutes, then flip sides and bake for another 10.