Hand-Pulled Lamian Noodles Recipe.

Hand-Pulled Lamian Noodles Recipe.

By TIM CHIN.
In the quest for an approachable hand-pulled lamian noodle recipe for the home cook, there’s no shame in turning to science. The goal of any thin hand-pulled noodle dough is repeatable extensibility, which is easier to describe than it is to achieve. Here—as in many noodle shops around the world—we use a dough relaxer to make the stretching process much easier and much, much faster. And while some shops use industrial-grade dough enhancers with all sorts of scary names, this recipe uses a natural ingredient that you can readily find at grocery stores or purchase online: nutritional yeast.

You’ll be able to stretch this dough, but it still takes practice to pull the actual noodles when the time comes. But don’t let that scare you: This is a very forgiving dough, and you can practice pulling noodles over and over again to gain muscle memory and confidence before flouring and cooking off a batch of homemade pulled noodles. Be sure to use bread flour with at least 12% protein content—any lower, and the dough will get too sticky and the noodles will lack both structure and chew.

Why It Works.
High-protein bread flour produces noodles with plenty of chew, and enough elasticity in the dough to prevent breakage when stretching.
Nutritional yeast contains glutathione, a naturally occurring dough reducer that relaxes gluten and produces a dough with repeatable extensibility in a fraction of the time that it takes using a more traditional method.
Oil keeps the dough from sticking to your hands when pulling noodles, and also contributes to its overall extensibility.
Repeated twisting and stretching aligns gluten in a linear direction, so that each successive stretch becomes straighter, more even, and increasingly seamless.
Ingredients.
425g (15 ounces; 3 cups) bread flour, plus more for dusting.
28g (1 ounce; 1/2 cup) nutritional yeast (see note).
4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight.
285g (10 ounces; 1 cup plus 3 tablespoons) cool water.
1 tablespoon (15ml) vegetable oil.

Directions.
1. In the bowl of a food processor, pulse the flour, nutritional yeast, and salt together to combine. With processor running, add water and oil and process until dough forms and runs around processor blade, about 30 seconds.
2. Transfer dough to clean counter. Knead dough until smooth. Roll, knead, and stretch dough, doubling back after each stretch, until dough begins to stretch without tearing, 3 to 5 minutes.
3. Stretch dough to arm’s-length, then bring ends together to twirl dough into even, twisted log (roll dough on counter after twisting to even out thicker areas). Repeat stretching and twirling until dough pulls full arm’s-length with no resistance and no tearing, about 10 minutes longer. Roll dough into an even log shape.
4. If you plan to pull and cook the noodles immediately, dust the counter liberally with flour and bring a large pot of salted water to a rolling boil over high heat. If you would like to practice the noodle-pulling technique, do not flour the counter and proceed with the pulling instructions. Flouring the noodles is a point of no return—once floured, they must be cooked. If the dough is not floured, you can practice the pulling technique over and over without harming the dough. Gently roll dough log in flour, then use a bench scraper to divide dough into 3 equal portions.
5. Working with one piece at a time, shape into 15-inch log. Holding log at both ends, stretch to about 30 inches in length. (The following instructions are written for right-handed people; invert them if you are left-handed.) Bring right end of dough to left hand, forming loop. Using free right hand, gently tug and pull dough from midpoint of loop in fluid motion to about 30 inches. Move dough through floured surface to keep from sticking.
6. Bring right end of dough to left hand and gently bunch dough ends together, forming another loop of 4 strands. Using free right hand, gently tug and pull dough from midpoint of loop in fluid motion to about 30 inches. Move dough through floured surface to keep from sticking. Repeat process 2 to 3 more times until noodles are about ⅛ inch in diameter.
7. Use bench scraper or knife to cut and separate noodles from small clump of dough in left hand. Immediately transfer portion of finished noodles to the pot of boiling water, and cook, stirring with tongs or chopsticks to prevent sticking, until noodles are cooked through but still chewy, 30 to 45 seconds. Drain noodles thoroughly using a fine-mesh strainer or noodle basket, shaking off as much excess water as possible, then transfer to a serving bowl with hot broth.
8. Repeat stretching, pulling, and cooking steps with remaining two portions of dough. A fourth portion of noodles can be pulled from excess dough scraps if desired. Knead, stretch, and twirl excess scraps of dough into even log, roll in flour, and repeat pulling process. Serve cooked noodles immediately.

Special Equipment : Digital scale, food processor.
Notes.
For best results, use a digital scale set in grams to measure ingredients.
Be sure to use nutritional yeast well within its expiration date. Expired nutritional yeast will not work with this recipe—the dough will not relax as intended.
This noodle dough is designed to be kneaded, pulled into noodles, and cooked all in one go. Unlike other noodle recipes, the dough and noodles cannot be made in advance and cooked at a later time.

Make-Ahead and Storage.
The noodles are best enjoyed immediately. In fact, the recipe calls for cooking each portion of noodles immediately after pulling, as is customary with lamian noodles.

(source : https://www.seriouseats.com/recipes/2020/04/hand-pulled-lamian-noodles)

Agustus 02, 2020

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

BY ELISE BAUER.

What to do when your 8-year old nephew comes to visit? Make pizza, of course!

Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was “awesome”.

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The pizza dough recipe makes enough dough for two 10-12 inch pizzas.

Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers.

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.

You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.

INGREDIENTS.

Pizza Dough: Makes enough dough for two 10-12 inch pizzas.
1 1/2 cups (355 ml) warm water (105°F-115°F).
1 package (2 1/4 teaspoons) of active dry yeast.
3 3/4 cups (490 g) bread flour.
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven).
2 teaspoons salt.
1 teaspoon sugar.

Pizza Ingredients.
Extra virgin olive oil.
Cornmeal (to help slide the pizza onto the pizza stone).
Tomato sauce (smooth, or puréed).
Firm mozzarella cheese, grated.
Fresh soft mozzarella cheese, separated into small clumps.
Fontina cheese, grated.
Parmesan cheese, grated.
Feta cheese, crumbled.
Mushrooms, very thinly sliced if raw, otherwise first sautéed.
Bell peppers, stems and seeds removed, very thinly sliced.
Italian pepperoncini, thinly sliced.
Italian sausage, cooked ahead and crumbled.
Chopped fresh basil.
Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven.
Pesto.
Pepperoni, thinly sliced.
Onions, thinly sliced raw or caramelized.
Ham, thinly sliced.
Special equipment.
A pizza stone, highly recommended if you want crispy pizza crust.
A pizza peel or an edge-less cookie or baking sheet.
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife.

MAKING THE PIZZA DOUGH.

1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

2 Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3 Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

MAKE AHEAD FREEZING INSTRUCTIONS.
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

PREPARING THE PIZZAS.

1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5 Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

Repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.

9 Bake pizza: Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Elise Bauer.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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Juli 19, 2020

How to Make Organic Candy

How to Make Organic Candy.

You do not have to sacrifice your sweets just because you have decided to eat organically. There are many delicious candy recipes geared toward the organic eater. You can enjoy organic variations of standard candy, like candy canes and fudge, or you can make healthier confections like sesame-honey candy, better known as pasteli, which are even more easily converted to an organic recipe.

Ingredients Organic Candy Canes.
2 1/2 cups (565 g) organic granulated sugar, 1 1/2 Tbsp (22 ml) distilled white vinegar.
1/2 cup (125 ml) plus 1 Tbsp (15 ml) undiluted pure cranberry juice, 1 tsp (5 ml) organic peppermint extract.
Servings Organic Candy Canes 18 sticks.

Ingredients Pasteli.
Olive oil, 3 cups (675 g) sesame seeds, hulled, 1 cup (250 ml) organic honey, Unrefined sea salt.
Servings Pasteli 96 candies.

Ingredients Organic Fudge.
1/2 cup (125 ml) virgin coconut oil, 1/2 cup (113.4 g) organic cocoa powder, 1/2 cup (125 ml) coconut/palm sugar paste, Sea salt, 1/2 tsp (2.5 ml) vanilla extract.
Servings Organic Fudge 1 to 2 dozen squares.

Method 1 Organic Candy Canes.
1. Heat the oven to 200 degrees Fahrenheit (93 degrees Celsius). Line a baking sheet with an oven-safe silicone baking mat. Place the baking sheet in the oven and allow it to warm up.
2. Mix and heat the sugar, vinegar, and cranberry juice. Combine the three ingredients in a 2-qt (2-liter). Allow the ingredients to boil down into a syrup, reducing the heat once it actually begins to boil. Cook over medium-low for 30 minutes.
3. Check the temperature of the syrup. It should be about 285 degrees Fahrenheit (140.6 degrees Celsius). Once the syrup reaches this temperature, you should remove of from the heat.
4. Add the peppermint extract. Mix the peppermint extract into the syrup quickly to make sure that it is thoroughly combined before the syrup begins to cool.
5. Remove the baking sheet from the oven. By now, it should be sufficiently warm.
6. Pour the syrup onto the silicone mat. You should pour the syrup into the center of the mat, rather than near the edges, and allow it to spread naturally.
7. Hold the edges of the mat. Fold the edges of the mat up to keep the syrup in a confined, narrow strip until it cools just enough to stop running.
8. Knead the syrup. Once it partially solidifies, begin pressing and folding the syrup in a kneading motion. Use the edges of your silicone mat or other non-stick utensils. Continue kneading for 25 minutes, until the syrup turns glossy.
9. Grease your hands. Spray nonstick cooking spray onto your hands to prevent your skin from sticking to the cooled candy.
10. Pull a small ball of candy from the main clump. The ball should be a little smaller than the size of a golf ball.
11. Stretch the candy. Pull the candy out, stretching it into a rope. Note that this process takes considerable strength and speed, and may work best if you have someone to help you.
12. Twist the rope. Bring the ends together and twist the halves of the rope together.
13. Form canes. Bend the top of the twisted rope into a hook or cane shape.
14. Allow the candy to cool. Place the finished canes on the silicone mat and harden at room temperature. Store the candy away from the sunlight.

Method 2 Pasteli.
1. Grease a baking sheet with the olive oil. Apply a thick coat of oil and cover the entire sheet to make sure that the candy will not stick.
2. Heat a cast iron skillet. Use medium-high heat, and continue heating the skillet until it the sides are hot to the touch.
3. Add the sesame seeds to the pan. Stir them with a wooden spoon until they turn golden brown. This process should take around four to six minutes to complete.
4. Add the honey and salt. Use a dash of salt or more, depending on your personal preferences. Stir the honey, salt, and sesame seeds until the mixture is thoroughly combined and stiff.
5. Pour the mixture onto the baking sheet. Use your wooden spoon to smooth it out and spread it over the entire baking sheet.
6. Cut the confection into pieces. Use a knife to score the mixture into 1/4-in. by 1-in. (2/3-cm by 1 1/2-cm) pieces while the mixture is still warm. Set the pan aside and allow the candy to cool.
7. Grease your hands with olive oil. You can also use nonstick cooking spray.
8. Peel the pieces from the pan once cool. The candy should be warm enough to work with, but cool enough to prevent burns. Roll the pieces into small logs.
9. Let to candy finish cooling at room temperature. When it has finished cooling, it will be fairly hard.

Method 3 Organic Fudge.
1. Fill a glass measuring cup with the coconut oil. The measuring cup must be heat-resistant.
2. Heat the measuring cup inside of a water-filled saucepan. Add a few inches (7 to 9 cm) of water to a small saucepan. Place the measuring cup inside, and heat the two together over medium heat until the coconut oil is warm and mostly melted.
3. Blend the ingredients together in a food processor. Pour the coconut oil into the food processor as well as the cocoa powder, coconut/palm sugar, salt, and vanilla. Process the ingredients together using a slow to medium speed until well combined.
4. Line a loaf pan with parchment paper. Plastic wrap will also work. Make sure that the bottom and sides of the pan are covered.
5. Pour the fudge mixture into the lined loaf pan. You may need to scrape it out using a rubber spatula. Use the spatula to smooth the fudge out evenly.
6. Wrap the fudge with the parchment paper. Fold the sides of the paper over the top of the fudge. Press down, gently, to even out the thickness.
7. Remove the fudge from the pan. Do not remove it from the parchment paper yet, however. Keep it wrapped in the parchment paper as it cools.
8. Freeze the fudge. Keep it in the freezer for about 20 to 30 minutes until it sets.
9. Cut the fudge into squares. Unwrap the fudge and use a sharp knife to cut small squares. You can get about one dozen moderately-sized squares from this, or you can get up to two dozen squares if you cut the fudge smaller.

Tips.

Many candy recipes can be converted into organic recipes simply by using organic ingredients. If you have a favorite candy recipe, try making an organic version simply by buying organic counterparts to the non-organic ingredients you usually use.

Juli 04, 2020

how to cook barley

How to Cook Barley.

Barley is a nutty-flavored cereal grain high in fiber and many important minerals. It pairs well with a range of savory flavors, and can be fermented to produce alcohol. Depending on how it's cooked, barley may have a soft or chewy texture. Try the basic cooking method for plain barley below, or experiment with baked barley, barley soup, and barley salad.



Ingredients.

Making Basic Barley.

1 cup (250 ml) pearl or hulled barley.

2 to 3 cups (500 to 750 ml) water.



Preparing Baked Barley.

1 Tbsp (15 ml) butter, 1 cup (250 ml) uncooked hulled barley.

1/2 tsp (2.5 ml) salt.

2 cups (500 ml) boiling water, 1 Tbsp (15 ml) chopped fresh parsley.



Cooking Barley Soup.

2 Tbsp (30 ml) butter, 1 onion, diced.

2 stalks celery, diced.

1 carrot, peeled and diced.

2 cloves garlic, minced.

1 lb (450 g) dried mushrooms, chopped.

1 Tbsp (15 ml) flour, 2 qts (2 L) beef or vegetable broth.

1 cup (250 ml) uncooked whole barley, 2 tsp (5 ml) salt.



Tossing Barley Salad.

2 cups (500 ml) cooked barley, 1/2 cup (125 ml) tomatoes, chopped.

1/4 cup (60 ml) red onion, chopped.

1 cup (250 ml) feta cheese, crumbled.

2 Tbsp (30 ml) red wine vinegar, 1/2 cup (125 ml) olive oil.





Method 1 Making Basic Barley.

1. Place the water and barley in a large pot. Combine both ingredients in a large saucepan, making sure the water covers the barley completely.

You can also substitute broth for water and add salt (to taste) for enhanced flavor, but neither option is necessary.

2. Bring the water to a boil. Place the saucepan on the stove and bring the water to a boil over high heat. Once boiling, cover the saucepan with a lid.

Note that the barley may produce a lot of foam and threaten to boil over the saucepan. Stirring the barley and watching it closely should help minimize the risk of accidental spills.

3. Reduce the heat and simmer for 30 minutes. Pearl barley may finish within 25 minutes, while hulled barley will usually require up to 45 minutes.

If the water boils away prematurely, add more about 1/2 cup (125 ml) at a time.

4. Cook until all of the water has been absorbed. The barley should triple in volume and be soft, yet chewy.

You may need to test the barley every 5 minutes or so near the end of the cooking process until it reaches your desired consistency.

5. Turn off the heat. Allow the barley to sit for 15 minutes without stirring, so that it can continue absorbing any excess water.

If there's still excess after letting the barley sit, you may need to drain the water away.

6. Enjoy. Add the cooked barley to salad or soup, or toss with spices and oil for a delicious side dish.



Method 2 Preparing Baked Barley.

1. Preheat the oven to 375 degrees. Grab a 1-1/2 to 2 quart (1-1/2 to 2 L) oven-safe baking dish. A glass or ceramic one with a lid is ideal.

2. Pour two cups of water into a saucepan. Bring the water to a boil on the stove over high heat.

Note that you may also boil the water in a tea kettle.

3. Place the barley in the baking dish. Pour the boiling water over the barley. Stir to combine.

4. Stir in the butter and salt. Make sure that it is well-combined, then cover the dish with its lid.

If you do not have a lid for your baking dish, cover it tightly with aluminum foil.

5. Bake for 60 minutes. Place the dish in the preheated oven and bake for one hour. Place it on the center rack for best results.

6. Remove the dish from the oven. Lightly fluff the finished barley with a spoon or fork. Spoon it into a serving dish and serve alongside a main course.



Method 3 Cooking Barley Soup.

1. Melt the butter in a large stockpot over medium heat. Meanwhile, prepare your vegetables.

Prepare the onions, carrots, and celery by chopping them into bite-sized pieces.

Prepare the mushrooms by soaking them in hot water. Note that this should be done about 30 minutes in advance. Strain the water, the chop the mushrooms.

2. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions are translucent, about five minutes.

3. Stir in the minced garlic. Cook the mixture for two minutes more, stirring frequently to prevent the garlic from burning.

4. Add the mushrooms. Continue cooking, stirring frequently, until the mushrooms are soft. This should take another five minutes or so.

5. Sprinkle the flour over the vegetables. Lower the heat to medium-low, and sprinkle the flour evenly over the vegetables. Stir the mixture every 30 second for roughly five minutes or until everything seems sticky, thick, and well-coated.

6. Gradually pour the broth into the pot. Turn the heat to medium high and add the broth about 1 cup (250 ml) at a time, stirring to combine well. Bring the soup to a slow boil once all of the broth is added.

Adding the broth gradually should make it easier for the flour to incorporate itself into the liquid, thereby thickening it. Adding the broth all at once may result in clumps or an unevenly thin consistency.

7. Stir in the barley and the salt. Allow the liquid to reach a boil again, then cover the stockpot.

8. Reduce the soup to a simmer. Allow it to cook for one hour, stirring occasionally. The soup is ready to serve when the barley is tender and the soup has thickened.

If desired, you can adjust the seasonings near the end of the cooking time. Consider adding more salt or sprinkling in some chopped parsley as desired.

9. Enjoy. Serve the finished soup while it is still fresh and hot.



Method 4 Tossing Barley Salad.

1. Cook one cup of barley. Follow the instructions for "Basic Barley."

Combine 1 cup (250 ml) uncooked barley with 3 cups (750 ml) water over medium-high heat.

Once boiling, reduce the heat to medium-low and simmer the barley for 30 minutes, or until soft.

Drain, then let the barley cool to room temperature before continuing.

2. Place the cooked barley in a bowl. Add the chopped tomatoes, chopped onion, and feta cheese. Toss well to combine.

3. Combine the red wine vinegar, oil, and a pinch of salt and pepper. Place these ingredients in a separate mixing bowl. Use a whisk to mix the ingredients for one minute, or until the dressing appears evenly combined.

4. Pour the vinegar dressing over the barley. Mix well with a spoon, making sure to coat the salad evenly with the dressing.

5. Serve. For the best taste and texture, enjoy the barley salad immediately after preparing it.

You can also wait for up to two hours before serving the barley salad. Leave it out at room temperature, and serve it at room temperature.





Question : Is barley healthy for you?

Answer : Yes, barley is a healthy addition to your diet. Barley is an excellent source of fiber, carbohydrates and protein. It contains many nutrients, minerals and vitamins, including B1, magnesium, selenium, phosphorous, niacin and copper. It can help lower cholesterol and inflammation.

Question : Can I cook pot barley like pearl barley?

Answer : No, pot, Scotch or unrefined/dehulled barley needs to be soaked before it can be boiled. It is more work than cooking with pearl barley but does have higher levels of nutrition.

Question : Does barley contain gluten?

Answer : Yes, barley contains gluten. It does not contain as much gluten as wheat but it still has some. When made into flour, barley produces a denser, less light baked good than you'd get using wheat, and many cooks prefer therefore to mix it with other flours rather than just use barley flour.

Question : What types of barley are there?

Answer : There are two types of barley you can buy––dehulled barley (also known as scotch or pot barley) and pearl or pearled barley. Dehulled barley is a whole grain which still contains the bran and germ and can be purchased as both whole, dry grain berries or ground into flour. It can also be purchased as flakes. Pearl or pearled barley is barley with the bran removed by polishing, then is steamed to make it easier to cook fast. Like dehulled barley, it can be purchased or made into flour as well and although pearled or pearl barely is not as nutritious as it is missing the bran, it is still very healthy.

Question : What salads can I add barley to?

Answer : Barley can be introduced to any grain-based salad, it can be made into tabbouleh in place of burghul wheat and can also be used instead of or with rice in rice-based salads. It is a nice, filling salad ingredient that is especially useful for vegetarians and vegans needing a protein boost.

Question : What does barley go well with?

Answer : Barley goes well with soups, stews and casserole dishes. It has a creamy texture that goes well with other ingredients like vegetables and meats, and it also absorbs flavors readily. It can also help thicken stews and soups, making it a hearty winter choice. Barley, when cooked and cooled, also makes an excellent salad base.

Question : Can I boil barley?

Answer : You can boil it just like rice, using 3 parts water to 1 part barley. You can boil it on the stovetop or in a rice cooker.

Question : How long should I cook barley in my pressure cooker?

Answer : I have successfully cooked mine in 15 minutes, but it depends on how soft you want your barley.

Question : The barley looks cooked in the vegetable barley soup recipe before adding to the stock and veg. It says use uncooked barley. Do I prep it first, or can I add it uncooked?

Answer : It works either way. The only consideration is if uncooked barley is added, the vegetables may turn out overcooked to a person's taste by the time the barley is tender. Using pre-cooked barley would allow the veggies to remain lightly cooked. Then there is also the matter of the barley being able to absorb more of the vegetable flavor during a longer cooking process. The bottom line is, you are the cook. Use these suggestions as a starting point, then do it as you want to.

Question : Is the barley used in these cooking methods "pearl"?

Answer : Yes. Most barely sold in grocery stores will be "pearl."



Things You'll Need.

Making Basic Barley : Large saucepan, Mixing spoon, Stove.

Preparing Baked Barley : Oven, Stove, Baking dish, Saucepan, Aluminum foil.

Cooking Barley Soup : Stock pot, Knife, Cutting board, Stove.

Tossing Barley Salad : Large saucepan, Mixing spoon, Stove, Large mixing bowl

Februari 20, 2020

how to make bakherkhani thool

How to Make Bakherkhani Thool.

The bakherkhani is (may be made thin, crisp and melt down in mouth -- or may be a "puff pastry") a specialty bakery, bread product of Kashmir. This is a common man's snack, accompanied with the Kashmiri tea. The thool is a healthy and hygienic snack, and will make your breakfast a balanced one. This Bakherkhani Thool is a spicy seasoned egg mixture poured over the warm Bakherkhani bread and cooked on both sides.

Ingredients.
2 bakherkhani bread.
2 eggs.
2 onions.
2 tablespoon of Kashmiri red chili powder.
1 tablespoon of salt.
3 tablespoon oil.
Coriander (cilantro) leaves (optional).
Green chilies (optional).

Steps.

1. Chop onions with a knife and keep onion aside.

2. Take an oiled frying pan and be warming one of the bakherkhani, while you prepare the egg mixture. Use a non-stick pan, if you like.

3. Add one tablespoon of chopped onions into a glass bowl. Add half a tablespoon of salt and Kashmiri red chili powder. Mix them well.

4. Separate an egg from its shell, emptying the egg contents into the glass bowl. Mix them well.

5. Keep the warmed bakherkhani ready, on the oiled frying pan/at low heat (one could sprinkle water and cover pan for steaming the bread).

6. Reverse the side of the bakherkhani with the help of a ladle and warm that side also.

7. Pour the blended egg mixture over the warmed bakherkhani.

8. Sprinkle/dribble oil all around on the pan with the bakherkhani.

9. Reverse the sides of bakherkhani. Cook the egg mix one first side. When side one is done/ready, turn it over -- then pour the spicy egg mixture over side two -- turning it over, letting it cook on the second side, also.

10. Remove it from the pan and serve it with your favorite kind of tomato sauce or Kashmiri onion chutney.

11. Repeat the egg mixture preparation and the cooking steps for the other bakherkhani roti and serve, as you like it!

Tips.

You might add fresh or dried coriander (cilantro) leaves and finely sliced green chilies and chopped-tomato also into the egg mixture.

This common breakfast bread can be a nutrient-packed bread by going green, fortifying it with the dried leaf (about 3% to 5% dried coriander leaf, i.e.: 97% to 95% flour).

You can also try flavored rotis, with nuts and fennel baked right into it ("Whoa!")

Sautéed onions will make them sweet, and using milder spice, you may make a more soothing recipe for the child or elderly folks!

Warnings.

Do not allow bakherkhani to be in the frying pan for a long time as this can burn it or dry it, etc. You can sprinkle with water and put a small lid over that part of the pan or griddle, if that is desirable.

Things You'll Need.

Glass mixing bowl.

Knife.

Spoon.

Frying pan (non-stick griddle, optional).

Ladle/spatula.

Januari 27, 2020

how to bake with whole grains

How to Bake with Whole Grains.

White flour usually loses most of its nutrients during production, which makes baking with whole grain flour a healthier alternative. However, it’s not simply a matter of swapping one ingredient for another. If you’ve never baked with whole grain flours before, knowing which ones are most ideal for beginners is an important first step. After that, keeping a few guidelines in mind regarding what to expect and how to adjust recipes from white flour to whole grains will lower the amount of trial-and-error that you’ll have to do. Even better, searching for recipes that specifically call for whole grains will help make your introduction to baking with them a cinch.

Ingredients.

Whole Wheat Scones.

4 cups whole wheat flour, plus more for dusting (500 g).

2 tablespoons baking powder.

1 teaspoon salt.

1 stick unsalted butter.

1 cup packed light brown sugar (220 g).

1 cup raisins (165 g).

1.5 cups buttermilk (355 ml).

Spelt Cookies.

¾ cup packed brown sugar (165 g).

½ cup softened butter (113.5 g).

1 egg.

1 teaspoon vanilla extract.

1.75 cups spelt flour (210 g).

1 teaspoon baking soda.

½ teaspoon salt.

Barley-Buttermilk Muffins.

1.5 cups barley flour (180 g).

1 teaspoon baking soda.

2 teaspoons baking powder.

¾ teaspoons sea salt.

2 tablespoons brown sugar.

¼ cup vegetable oil (59 ml).

1.33 cups buttermilk (315.5 ml).

1 large egg.

Method 1 Choosing Which Flour(s) to Use.

1. Decide between white and regular whole wheat. Regular whole wheat flour is arguably the most widely available whole grain flour, and perhaps the most often cited in recipes. However, be aware that it has a nutty and tannic flavor that may not always lend itself well to your baked goods. As an alternative, consider using white whole wheat instead, which has a milder flavor and can be used in direct ratios when substituting regular whole wheat or white flour in recipes.

The difference between the two is which type of wheat berry is used to make them. Regular whole wheat flour comes from red wheat berries, while white whole wheat comes from white wheat berries.

2. Opt for whole wheat pastry flour for lighter bakes. Both regular and white whole wheat flours tend to result in heavier finished products. If the baked good you’re making is supposed to be light and crumbly, but the only whole grain available is whole wheat, go with whole wheat pastry flour. Expect pastry flour to have less protein than regular flour, and therefore less gluten when baked, which is what weighs down the texture of baked goods.

3. Start with spelt when branching out from wheat. If you’re looking to use flours other than whole wheat, begin with spelt. Utilize its sweet but mild flavor to avoid overpowering your baked goods, which is a risk with stronger grains that have bolder flavors. At the same time, eliminate the need to convert measurements in recipes, since spelt can be substituted in direct ratio to whole wheat flour.

4. Add barley for creamy textures. If you want a baked good that melts in your mouth, go with barley. However, be aware that it’s texture is very soft, so don’t ditch the whole wheat or all-purpose flour entirely. Instead, use half of the original amount that the recipe calls for (or, if you’re using spelt, an equal measurement of that), and then substitute the other half with barley.

5. Use oat to support chocolate, fruits, and nuts. Whole wheat flour usually results in a heavier baked good, which you often need to support the weight of solid add-ins (like chunks or whole pieces of chocolate, fruits, and nuts). However, if you want your baked good to be less dense while still mixing in these ingredients, substitute half of the whole wheat or all-purpose flour in your recipe with oat flour. This will result in a lighter bake that’s still sturdy enough to keep those ingredients from sinking to the bottom as it bakes.

6. Avoid “multigrain.” If you’re looking to eliminate baking with white flour entirely, read the package of any flour labeled as multigrain. Obviously, “multigrain” means that it is a combination of multiple grains, including whole grains. However, expect to find white flour listed as one of the flours mixed into many varieties of this product.

Method 2 Adjusting from White Flour to Whole Grains.

1. Expect changes in flavor and texture. Keep in mind that using whole grains instead of white flour will affect your baked goods’ taste and consistency. This doesn’t mean that all baked goods will taste better or worse with whole grains--just different. That said, depending on the type of baked good you’re making and your own personal tastes, anticipate having to do some trial-and-error with some recipes before you nail it.

2. Start with darker baked goods. Expect the difference in whole grains’ taste to be most striking when used in goods whose finished color really reflects the use of white flour. Because of this, start off with baked goods whose color tends to be on the dark side with or without white flour. Give your taste buds a chance to adjust before attempting a bake where the difference will be more noticeable.

For instance, go with a chocolate cake instead of a vanilla cake if this is your first bake with whole grains

3. Ease into it with partial substitutions. When you first attempt to bake with whole grains, don’t ditch the white flour right away. Instead, use the white flour for half the total flour called for by the recipe, and use whole grains for the other half. Note the difference in flavor and texture of your first batch. From there, decide if you'd like to increase the percentage of whole grains used in your next bake, or if you'd like to try again with a different type of flour.

4. Convert measurements when needed. Whole wheat and spelt flours can generally be used in equal measurements to the amount of white flour that a recipe calls for. However, expect other whole grain flours to require conversions. For example, if you’re branching out into nuts and using almond flour, you should use double the amount called for in white flour.

Search online for conversion charts to determine what if any conversion is needed for the type of flour that you’ve chosen to work with, like this one:

5. Add more liquid than called for. Be aware that whole grain flours absorb more moisture than white flour. If you’re using a recipe that calls for white flour, expect the finished product to be on the dry side if you substitute the white flour entirely with whole grains. To compensate, add two more teaspoons of each wet ingredient than specified for each cup of flour used.

6. Give the dough more time to absorb moisture. At the very least, let it sit for 20 to 25 minutes after you make it before you go and knead it.[12] For even better results, let it sit overnight. Additionally, try adding a tablespoon of lemon juice or another acidic ingredient. This allows the grains more time to soften while also breaking down more starch, which will make kneading easier.

Method 3 Trying Whole Grain-Specific Recipes.

1. Make whole wheat scones. First, preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Then, in a large mixing bowl, combine your flour, baking powder, and salt. Cut your butter into half-inch cubes (1.25 cm) and then work them into the flour mix with your hands, pinching them together, until they form what looks like breadcrumbs. Next, stir in the brown sugar and raisins, followed by the buttermilk. Now that you have your dough:

Dust a surface with flour and then roll the dough into a rectangular shape approximately a quarter inch thick (0.64 cm).

Cut it up into a dozen squares with each measuring about three inches, then roll any leftover trimmings together to make extra.

Line a baking sheet with cooking oil. Fold each square diagonally so it turns into triangle, then place it on the baking sheet.

Bake for a half hour, or until the tops brown to golden.

2. Bake spelt cookies. First, move one oven rack down as low as possible and another to a higher position. Then set your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it preheats, use an electric mixer to beat together your brown sugar, butter, egg, and vanilla extract in a large mixing bowl. In a second bowl, combine your spelt flour, baking soda, and salt. Add the second bowl’s contents to the first and stir to combine. To bake:

Use a spoon to portion your dough out onto a baking sheet to form the size cookies you desire, leaving at least an inch (2.5 cm) between each one.

Place the baking sheet on the lowest rack and bake for five minutes.

Switch the sheet to the higher rack and bake for roughly five more, until the edges begin to brown a bit.

3. Make barley buttermilk muffins. Let your oven preheat to 400 degrees Fahrenheit (204 Celsius). Then either spray your muffin pan with nonstick spray or line it with paper muffin cups. Next, stir together the barley flour, baking soda, baking powder, salt, and brown sugar in a medium mixing bowl. In a second bowl, use a whisk to combine the buttermilk, vegetable oil, and egg, then add the wet ingredients to the dry ones and stir to combine. Fill the tins with the batter and bake for 18 to 20 minutes.

The batter doesn’t need to be creamy smooth, so don't worry if it's a little lumpy.

Things You’ll Need.

Whole Wheat Scones : Measuring cups and spoons, Mixing bowl, Knife, Spoon for stirring, Oven, Baking sheet, Cooking oil.

Spelt Cookies : Oven, Measuring cups and spoons, Electric mixer, Baking sheet, Spoon.

Barley Buttermilk Muffins : Oven, Muffin tray, Nonstick spray or paper liners, Measuring cups and spoons, Whisk, Spoon for stirring.

Januari 25, 2020

how to bake pumpkins

How to Bake Pumpkins.

Baked pumpkin is the main ingredient in many popular dishes like pumpkin pie or pumpkin puree. Sugar, pie, and miniature pumpkins are the most flavorful types of pumpkins to eat. If you want to bake a pumpkin, you'll have to cut it and remove the seeds before you cook it. Baking pumpkin makes for a fresher alternative to the canned pumpkin you can buy at the grocery store and is a relatively easy process to master!

Method 1 Selecting the Right Pumpkin.

1. Look for smaller pumpkins. You can bake a larger sized pumpkin but it won’t be as flavorful as smaller pumpkins. Pie pumpkins, sugar pumpkins, and miniature pumpkins are smaller varieties of pumpkins that are better for cooking. Larger pumpkins aren't as sweet and don't taste as good as smaller pumpkins.

Purchase a 3–4 lb (1.4–1.8 kg) pumpkin.

You can ask the pumpkin purveyor to weigh the pumpkin for you when you purchase it, or you can use a produce scale to weigh it.

2. Get a pumpkin that is deep orange. A ripe pumpkin will be a deep orange. This is when the flavor of the pumpkin is at its peak. If a pumpkin is green or yellow, it’s not ripe yet and you should avoid it for baking purposes.

3. Avoid pumpkins that have soft skin or smell sour. If a pumpkin is turning brown, has soft skin, or smells sour, it's most likely overripe. Don't buy pumpkins that are overly ripe because they may taste sour.

Method 2 Cutting and Deseeding Sugar Pumpkins.

1. Rinse the dirt off the pumpkin with warm water. Put your pumpkin in the sink and run warm water from the faucet. Wipe the pumpkin with a dry rag and lift up any dirt that may still be on it.

2. Cut the stem off the pumpkin. Turn the pumpkin over on its side and use a sharp knife to slice the top of the pumpkin off to remove the stem. Cut off .5–1 inch (1.3–2.5 cm) of the top of the pumpkin to make the top of the pumpkin flat.

It’s easier if you cut the top of the pumpkin off instead of trying to cut the stem itself.

3. Cut the pumpkin in half, lengthwise. Place the pumpkin on top of a flat surface with the newly cut flat end facing down. Cut down the center of the pumpkin with a sharp knife to separate it into 2 pieces.

4. Scrape the seeds and the pulp out of the center of the pumpkin. Use a metal spoon or fork to scrape away the pulp and seeds from the center of the pumpkin. Continue scraping until there are no seeds remaining.

You can set these seeds aside and roast them later.

A plastic spoon or fork may bend or break when you scrape the pumpkin.

5. Cut the pumpkin into smaller slices if you want it to cook faster. You can now bake your pumpkin in 2 halves or you can slice it into smaller slices if you want it to bake faster. To cut it into slices, simply cut the half portion in half, lengthwise, and repeat the process on the other half. This will give you 4 slices of pumpkin.

6. Cut the pumpkin into small cubes if you want smaller pieces. If you are incorporating the pumpkin into a dish like a soup, stew, or chili, and need it to be in small cubes, it's best if you cut the cubes while the pumpkin is raw and firm. Take your slices of pumpkin and remove the skin from then. Then, use your knife to cut the pumpkin into 2 in (5.1 cm) cubes.

Cut the pumpkin cubes the same size so that they cook evenly.

Method 3 Cooking Sugar Pumpkin Slices and Halves.

1. Preheat the oven to 350 °F (177 °C). Turn on your oven to start preheating it. Preheating the oven will give the pumpkin a more even cook.

2. Place the halves or slices of pumpkin onto a baking dish. Use a standard baking dish made of aluminum or glass to bake your pumpkin. Place the pumpkin pieces skin side down.

3. Bake the pumpkin at 350 °F (177 °C) for 45 minutes or until tender. Once your oven is preheated, slide the baking dish with the pumpkin slices into the middle rack. At around 45 minutes, poke the flesh of the pumpkin with a fork to see if it’s tender. Your fork should slide in and out of the pumpkin with ease, and you should be able to scrape the soft flesh from the skin.

If you're baking smaller pumpkin slices, check on them around the 30-minute mark.

4. Remove the pumpkin from the oven and let cool 15-30 minutes. Remove the baking dish from the oven and lay it out on a flat surface to cool. After waiting for 15-30 minutes, touch the flesh of the pumpkin to make sure that it's cool enough to handle with your hands.

5. Scrape the pumpkin flesh from the skin with a spoon. The pumpkin flesh is the soft inner part of the pumpkin that is used as an ingredient in many pumpkin dishes. Avoid eating the skin, as it tastes bitter.

6. Eat the pumpkin flesh or use it as an ingredient in a dish. At this point, you can sprinkle some salt, sugar, or cinnamon on your pumpkin flesh or eat it without any seasoning. Most people, however, will use the pumpkin flesh as an ingredient in another dish like pumpkin puree or pumpkin pie.

You can also store the pumpkin for up to a week in the refrigerator or freeze it for up to 6-8 months.

You can also use the baked pumpkin flesh to make pumpkin cookies, muffins, pancakes, pumpkin spice lattes, or a pumpkin bundt cake.

Method 4 Baking Cubed Sugar Pumpkins.

1. Preheat the oven to 400 °F (204 °C). Turn your oven on to preheat it before you start baking the pumpkin for an even cook. Most ovens will have a beep or light to indicate when it's fully preheated.

2. Place the pumpkin cubes into a cooking tray. Use a glass or metal cooking tray or dish to cook your pumpkin. Arrange the pieces so that they are level in the bottom of the dish. This will encourage a more even cook.

3. Pour 1/4 cups (60 ml) of vegetable oil on top of the pumpkin and toss. Toss the pumpkin with oil to prevent it from sticking to the bottom of your cooking tray. Coating the pieces of oil will also encourage them to brown.

4. Sprinkle the top with a pinch of brown sugar or salt. Seasoning the pumpkin will enhance its flavor. If you're cooking a savory dish, sprinkle the pumpkin with salt. If you're making a sweet dish, sprinkle brown sugar on the pumpkin.

5. Bake the pumpkin for 30-45 minutes. Check on the pumpkin 30 minutes in by poking a piece with a fork. If the fork doesn't easily slide out of the pumpkin, it needs to bake for a longer time. Continue to cook and check the pumpkin until it's tender.

Method 5 Baking Miniature Pumpkins.

1. Preheat your oven to 350 °F (177 °C). Preheating your oven will give your miniature pumpkins a more even cook. Turn the oven on and wait till it reaches 350 °F (177 °C) before you start baking it.

2. Fill the bottom of a cooking sheet with 1⁄4 inch (0.64 cm) of water. Filling the bottom of your cooking dish will prevent the bottom of the pumpkin from sticking to the cooking dish or getting burned.

3. Cut off the top of the pumpkin. Carefully insert the knife about a 1⁄4 in (0.64 cm) away from the stem and cut a circle around it. Set the top of the pumpkin aside because you'll be using it later.

4. Scrape out all of the seeds. Use a spoon to scoop out all of the seeds in the center of the pumpkin. Set the seeds aside and bake them later, or throw them away.[26]

5. Fill the center of the pumpkin with your filling of choice. Popular fillings include ingredients like brown sugar, butter, and stuffing. You can also fill the center of your pumpkin with roasted vegetables, cheese, quinoa, couscous, or even soup! Try different sweet and savory fillings to see what you like the best.

You can fill up the pumpkin partially or you can pack it to the top.

6. Place the lid back on the pumpkin and bake for 30-40 minutes. Put the lid of the pumpkin back on after you fill it and put it on the baking sheet or dish. Put it in the oven and check it with a fork around the 30-minute mark.

Cut the pumpkin open to eat it once it's cooled down.

Things You'll Need : Water, Knife, Spoon, Baking dish, Vegetable oil, Pinch of salt or brown sugar, Water, Butter, Stuffing or filling of your choice.

Januari 23, 2020

how to make cheesy polenta casserole

How to Make Cheesy Polenta Casserole.

Cheesy polenta casserole is easy to make. You can create a delicious casserole using traditional polenta or polenta that comes ready-made in a tube. In about an hour, you can serve hot, cheesy polenta casserole to your family and friends.

Ingredients.
Polenta Casserole with Gorgonzola.
4 cups (950 mL) water.
2 cups (475 mL) milk.
2 cups (320 grams) polenta or corn grits.
2 teaspoons salt.
1/2 teaspoon ground black pepper.
1 tablespoon olive oil.
1 cup (150 grams) yellow onion, chopped.
1 cup (150 grams) green onion, chopped.
4 eggs, whisked.
1 cup (90 grams) Parmesan, grated.
1 cup (90 grams) Gorgonzola, crumbled.

Polenta Casserole with Mozzarella & Marinara.
1 teaspoon olive oil.
1 green bell pepper, chopped.
1/4 teaspoon garlic, minced.
2 green onions, chopped.
14 ounces marinara sauce.
1/4 cup (22 grams) fontina cheese, shredded.
3/4 cup (65 grams) mozzarella cheese, shredded.
1/2 cup (45 grams) Parmesan cheese, shredded.
One 16-ounce tube ready-made polenta, cut into 1/4-inch (0.65 centimeter) slices.

Method 1 Making Polenta Casserole with Gorgonzola.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that the oven is preheated before you bake the casserole. This will ensure the casserole bakes evenly and reaches the desired internal temperature.

2. Prepare a baking dish. You will need a glass baking dish that measures 9 x 13 inches or 23 x 33 centimeters. Use cooking spray, olive oil, or butter to lightly oil the baking dish. Set aside.

3. Cook the polenta. Add the polenta or corn grits, water, milk, salt, and pepper to a medium sized pot or saucepan. Cook over medium heat for about 10 minutes, whisking frequently. When the polenta is ready, it will be creamy but still loose in its consistency. Once the polenta is done, remove it from the heat and set aside.

4. Cook the onion. Add the olive oil to a small sauté pan. Place the pan on the stove and turn the burner to medium heat. Add the yellow onion to the pan and cook until the onion is soft. This should take about 5 minutes.

5. Combine everything except half of the Parmesan. Set aside half of the Parmesan. Then combine the remaining Parmesan with the Gorgonzola, green onions, cooked yellow onions, whisked eggs, and polenta mixture. Use a wooden spoon to thoroughly combine the ingredients, and then pour into the prepared baking dish.

6. Bake the casserole for 30-35 minutes. After 30 minutes, remove the casserole from the oven. The casserole should be bubbling when you remove it from the oven.

7. Sprinkle the remaining cheese on top and bake for 5 minutes. Make sure you sprinkle the cheese evenly across the top of the casserole, then put it back in the oven. The cheese should just be beginning to brown when you remove the casserole from the oven. This will take about 5 minutes.

8. Cool the casserole for 15 minutes. You will need to let the casserole cool before you serve it. Once the casserole cools, slice it with a knife. Serve with a side salad.

Store leftovers in the refrigerator for up to 3 days.

Method 2 Making Polenta Casserole with Mozzarella & Marinara.

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that you preheat the oven before you bake the cheesy polenta casserole. This will ensure the casserole bakes evenly.

2. Prepare the baking dish. Place a glass baking dish on the counter and lightly oil it with cooking spray. The baking dish should measure about 8 x 8 inches or 20 x 20 centimeters.

3. Cook the green onions, garlic, and green pepper. Heat the olive oil in a saucepan over medium-high. Add the green pepper, green onions, and garlic to the saucepan. Cook for about 3 minutes.

4. Add the marinara. After you cook the green onions, green pepper, and garlic in olive oil for 3 minutes, add the marinara to the saucepan. Allow the vegetables to simmer in the sauce for about 5 to 7 minutes. Stir occasionally.

5. Combine the mozzarella and fontina. Add the fontina and mozzarella cheeses to a medium sized mixing bowl. Use a wooden spoon to mix the cheeses until they are thoroughly combined.

6. Layer the sauce, polenta, and cheese mixture in the baking dish. Use the wooden spoon to spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Layer one third of the sliced polenta on the sauce, and top with about one third of the mozzarella and fontina mixture. Spread a thin layer of sauce on top of the cheese. Repeat the entire process twice, so that you end up with three layers.

7. Top with Parmesan cheese. Once you create three layers of sauce, polenta, and the mozzarella mixture, you will top the final layer of marinara sauce with Parmesan cheese. Use your hands to sprinkle the cheese evenly across the top of the entire casserole.

8. Bake for 25 minutes. Place the casserole in the preheated oven. Bake the cheesy polenta casserole at 350 degrees Fahrenheit (177 degrees Celsius) for about 25 minutes. The cheese should be bubbly and golden brown. Remove from the oven and cool for 5 minutes before serving.

Store leftovers in the refrigerator for up to 3 days.

Things You’ll Need.

Oven.

Stove.

Measuring cups.

Measuring spoons.

Glass baking dish.

Saucepan.

Small sauté pan.

Wooden spoon.

Medium sized mixing bowl.

Cooking spray.

Januari 21, 2020

How to Bake with Protein Powder

How to Bake with Protein Powder.

Protein powder can increase your daily protein intake and make your baked goods more filling. Whey protein powder is a great addition to blueberry muffins, which are mixed with a combination of oat and almond flours. If you'd like quick brownies that are flavorful and filling, combine cocoa with protein powder, melted nut butter, and mashed bananas. For a simple breakfast, combine oats with protein powder and your favorite toppings. Bake the oatmeal cups in a muffin tin for simple, protein-packed breakfasts.

Ingredients.
Whey Protein Powder Blueberry Muffins.
1 cup (90 g) oat flour, 1/4 cup (24 g) almond flour, 3 egg whites, 1/2 cup (142 g) Greek yogurt, 1 cup (255 g) unsweetened applesauce.
2 tablespoons (21 g) honey, 1 teaspoon (5 ml) vanilla extract, 1 medium banana, peeled and mashed, 3 scoops (about 3/4 cup or 75 g) whey protein powder (plain or vanilla).
1 teaspoon (2 g) cinnamon, 1 1/2 teaspoons (7 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (2 g) orange zest or lemon zest.
1 cup (150 g) blueberries (fresh or frozen).
Makes 12 muffins

Protein-Powder Brownies.
3 medium, overripe bananas, 1/2 cup (125 g) smooth nut or seed butter (such as peanut, almond, soy, or sunflower).
1/4 cup (25 g) cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) protein powder (paleo, vegan, or casein).
Makes about 9 brownies.

Protein Powder Oatmeal Cups.
3 cups (270 g) rolled oats, 3 scoops (75 g) protein powder, 1 teaspoon (4 g) baking powder, 1 teaspoon (2 g) ground cinnamon.
1/2 teaspoon (2.5 g) sea salt, 2 eggs, 1 teaspoon (5 ml) vanilla extract, 1/2 cup (128 g) unsweetened applesauce.
1/2 cup (142 g) plain Greek yogurt, 2 tablespoons (30 ml) coconut oil, melted, 1/4 cup (85 g) honey, 1 cup (240 ml) unsweetened almond milk.
2 tablespoons (20 g) hemp seeds, 6 tablespoons (63 g) chocolate chips, optional, 3/4 cup (192 g) blueberries, optional, 1 tablespoon (16 g) peanut butter, optional.
Makes 12 cups

Method 1 Using Protein Powder in Baked Goods.

1. Decide what protein powder to use. Buy protein powder online, from the grocery store, from a vitamin and supplement store, or from your local natural grocers. Since protein powders are derived from different sources, choose one based on your own health needs. Consider using: Whey or casein protein powders, which are easy to digest and include all of the essential amino acids.

Soy protein powder, which can boost bone density and reduce cholesterol.

Plant-based proteins, which can be made from hemp, rice or peas are good gluten-free and vegan choices.

2. Include moisture and fat in the recipe. Recipes that include protein powder usually have more moisture and fat because these are absorbed by the protein powder. Don't cut back on the moisture or fat because your baked goods won't have as much flavor and they'll be tough or rubbery.

Foods that add moisture include bananas, Greek yogurt, cottage cheese, cooked sweet potatoes and beets, pumpkin puree, and applesauce.

Fats used in baked goods include coconut butter, nut and seed butters, butter, and lard.

3. Avoid using too much protein powder. Don't be tempted to substitute most or all of the flour in a recipe with protein powder or the recipe won't turn out. Ensure that the batter for your baked goods isn't more than 50% protein powder or the food will be tough and dry.

4. Use the powder in recipes for breads, muffins, and cupcakes. Protein powder is great for baking because it's easy to add without changing the flavor of the food, especially if you use an unflavored protein powder. Protein powder works well in quick breads, muffins, pancakes, granola bars, and cupcakes.

Some recipes may specify which protein powder to use. If the recipe doesn't specify, use the protein powder that you're the most comfortable with using.

5. Make smart substitutions. If you'd like to use a different protein powder than the one that's recommended in your recipe, you can make a few swaps. You can substitute the same type of protein powder, but avoid substituting a completely different type of protein. Specifically, don't use a whey or casein-based protein powder in a recipe that calls for a plant-based protein powder.

If you're substituting a plant-based protein powder such as pea protein powder for another plant-based protein powder such as hemp powder, you can safely make substitutions.

Method 2 Baking Whey Protein Powder Blueberry Muffins.

1. Preheat the oven to 350 °F (177 °C) and prepare a muffin tin. Spray a 12-hole muffin tin with cooking spray or line it with muffin liners. Set the tin aside.

2. Mix together the egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana. Get out a large mixing bowl and place 3 egg whites into it. Add 1 peeled banana and mash it a little. Mix in 1/2 cup (142 g) of Greek yogurt, 1 cup (255 g) of unsweetened applesauce, 2 tablespoons (21 g) of honey, and 1 teaspoon (5 ml) of vanilla extract.

You can discard or save the egg yolks for another recipe.

3. Stir the oat flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest. Get out another mixing bowl and measure 1 cup (90 g) of oat flour into it. Stir in 1/4 cup (24 g) of almond flour, 3 scoops (about 3/4 cup or 75 g) of plain or vanilla whey protein powder, 1 teaspoon (2 g) of cinnamon, 1 1/2 teaspoons (7 g) of baking powder, 1/2 teaspoon (2 g) of baking soda, and 1 teaspoon (2 g) of orange or lemon zest.

4. Stir the wet mixture into the dry mixture. Pour the wet ingredients into the bowl with the dry ingredients and stir them until they're incorporated. The muffin batter should be smooth.

5. Fill the muffin tin and spread the blueberries on top. Use a cookie scoop or spoon to fill each hole in the muffin tin 3/4 full with batter. Get out 1 cup (150 g) of blueberries (fresh or frozen) and put about 8 berries on top of each muffin.

Avoid pushing the blueberries into the muffin batter or they may sink to the bottom.

6. Bake the blueberry muffins for 20 minutes. Put the muffin tin into the preheated oven and cook the muffins until they're golden brown and firm to the touch. If you insert a toothpick or cake tester into the center of a muffin, it should come out clean.

7. Serve or store the blueberry muffins. Let the muffins cool for a few minutes before you serve them. Store the cooled blueberry muffins in an airtight container in the refrigerator for 3 to 4 days.

Things You'll Need.

Whey Protein Powder Blueberry Muffins : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula, Toothpick or cake tester.

Method 3 Making Protein-Powder Brownies.

1. Preheat the oven to 350 °F (177 °C) and prepare a baking dish. Get out an 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan. Spray it with cooking spray to prevent the brownies from sticking.

2. Melt the nut or seed butter. Put 1/2 cup (125 g) of smooth nut or seed butter into a microwave-safe bowl or small saucepan on the stove. Microwave the nut or seed butter for 20 to 30 seconds or heat it over medium-heat on the stove. Heat the nut or seed butter for a few minutes, so it melts.

3. Put the bananas, cocoa powder, protein powder, and melted nut butter into a blender. Peel 3 medium, overripe bananas and put them into a blender. Add 1/4 cup (25 g) of cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) of protein powder, and the melted nut or seed butter.

Avoid using whey protein powder for this recipe, because it will make the brownies gummy. Instead, use plant-based, soy, or vegan protein powder.

4. Blend the ingredients for 30 seconds. Put the lid on your blender and turn it on for about 30 seconds, so the brownie ingredients are completely combined and smooth.

5. Spread the batter in the pan and bake the brownies for 20 minutes. Scoop the batter into the greased baking dish. Use an offset spatula to spread the batter evenly. Put the dish into the preheated oven and bake the brownies for 20 minutes.

6. Check the brownies and remove them from the oven. Insert a toothpick or cake tester to see if the brownies have finished cooking. The tester or toothpick should come out clean. If it doesn't, return the brownies to the oven for another 3 to 5 minutes. Remove the cooked brownies and let them cool completely in the pan.

7. Slice and serve the protein powder brownies. Cut the brownies into as many pieces as you like. You should be able to get around 9 standard sized brownies. Refrigerate any leftover brownies in an airtight container for 3 to 4 days.

You can also freeze the brownies for 4 to 6 months.

Things You'll Need.

Protein-Powder Brownies : 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan, Measuring cups, Spoon, Microwave-safe bowl or small saucepan, Blender, Toothpick or cake tester, Knife.

Method 4 Baking Protein Powder Oatmeal Cups

1. Preheat the oven to 350 °F (177 °C) and grease a muffin tin. Spray a 12-hole muffin tin with cooking spray or brush it with melted coconut oil. Set the pan aside.

2. Mix the oats, protein powder, baking powder, cinnamon, and sea salt. Get out a large mixing bowl and place 3 cups (270 g) of rolled oats into it. Add 3 scoops (75 g) of protein powder, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground cinnamon, and 1/2 teaspoon (2.5 g) of sea salt. Stir until the dry ingredients are combined.

3. Whisk the eggs, vanilla, applesauce, Greek yogurt, coconut oil, honey, and almond milk. Get out another mixing bowl and crack in 2 eggs. Whisk in 1 teaspoon (5 ml) of vanilla extract, 1/2 cup (128 g) of unsweetened applesauce, 1/2 cup (142 g) of plain Greek yogurt, 2 tablespoons (30 ml) of melted coconut oil, 1/4 cup (85 g) of honey, and 1 cup (240 ml) of unsweetened almond milk until they're combined.

4. Stir the wet ingredients into the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until they're just combined.

5. Spoon the batter into the tin. Divide the batter evenly between the 12 holes of the greased muffin tin.

6. Sprinkle the hemp seeds and optional toppings over the batter. Measure 2 tablespoons (20 g) of hemp seeds and scatter them evenly over the batter in the muffin tins. Decide if you'd like to top the oatmeal cups with chocolate chips, blueberries, or peanut butter. If so, sprinkle 6 tablespoons (63 g) of chocolate chips or 3/4 cup (192 g) of blueberries over the batter.

For a peanut butter drizzle, melt 1 tablespoon (16 g) of peanut butter in a microwave-safe container for 10 seconds and drizzle it over the batter.

7. Bake the oatmeal cups for 15 to 20 minutes. Put the tin into the preheated oven and cook the cups until they become golden and completely cooked throughout.

8. Cool the oatmeal cups for 20 minutes. Remove the tin from the oven and let the oatmeal cups cool completely in the tin before you take them out. Serve the cold oatmeal cups or store them in an airtight container at room temperature for up to 5 days.

To freeze the oatmeal cups, store them in an airtight container for up to 4 months. To reheat them, remove 1 to 2 cups and heat them in the microwave for 20 to 30 seconds.

Things You'll Need.

Protein Powder Oatmeal Cups : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula.

Januari 16, 2020

how to baking an avocado with eggs

How to Baking an Avocado with Eggs.

Avocados are a delicious superfood packed with nutrients, healthy fats, and fiber. While there are many ways to cook with this versatile fruit, baking avocados is one easy and delicious technique that leaves plenty of room to be creative. You can cook a simple but delicious breakfast with avocado and eggs while adding your own zesty toppings. For a healthy alternative to potatoes, you can roast avocado fries as a side dish to a meat- or plant-based burger. And if you're in the mood for a quick and easy snack, simply putting avocado halves in the oven topped with your favorite cheese will fill you up!

Ingredients.
1 avocado.
2 eggs.
1 lime.
Salt and pepper.
Optional toppings.
Flour or corn tortillas (optional).
Baking sheet.

Steps.

1. Preheat the oven to 450 °F (232 °C). A standard oven will work fine for baked avocado with eggs. As your oven is preheating, gather your avocado, eggs, lime, salt, pepper, and any additional toppings.

For best results, adjust the oven rack so that it is located in the middle position.

2. Cut the avocado in half and remove the pit. Cut the avocado by taking a sharp knife and cutting lengthwise down the middle around the pit. At this point, you can open the two halves, exposing the pit.

3. Scoop out the center of each avocado half. After you have removed the pit, use a spoon to scoop out the center of each half about 1 1⁄2 tablespoons (22 ml). Each center should be able to hold one egg.

You can save the scooped avocado centers as a small condiment for other dishes. A useful way to store avocado is to coat it with olive oil or lemon juice and place it in an airtight container in the fridge.

The remaining avocado makes a delicious spread for sandwiches.

4. Squeeze lime juice over the avocado halves and sprinkle with salt and pepper. After you have added the lime juice, salt, and pepper, crinkle two pieces of foil and set each half into the foil. Place the avocado halves on a baking sheet.

The foil helps keep the avocado halves secure and prevents them from rolling around in the oven. The foil also helps keep the toppings intact.[4]

5. Break one egg into the center of each avocado half. Be careful to keep the egg yolk intact as you break the egg into the center. Do not worry if some of the egg whites spill out of the avocado. Just make sure that the yolks stay inside the halves.

As with most recipes that call for eggs, be careful not to let any shells into the avocado. You can prevent this by lightly tapping the egg on a bowl or edge of the kitchen counter. Only create a small crack and carefully separate the egg shell over the avocado half. If a piece of shell falls into the egg, simply use the shell to scoop it out.

6. Bake the avocado in the oven for 10-12 minutes. Once you see that the egg whites are set and the yolk is runny, remove the avocado halves from the oven and garnish with the toppings of your choice, such as: cilantro, scallions, and or chopped jalapeños. Let cool. Bon appetit!

This recipe can be served with warmed flour or corn tortillas. For best results, warm tortillas on a skillet, in the oven, or over a direct heat source, such as a gas range stove.

Tips.

As with most fruits, ripeness is key. Always cook with ripe avocados. You can tell when an avocado is ripe by holding it in the palm of your hand and squeezing. If the avocado is hard, it is not ripe. If it is mushy, it is overripe. The perfect avocado will yield a minimal amount of pressure, and the skin should “give” slightly but not remain indented.

Some methods for increasing the ripening speed for avocados include putting the fruit in a paper bag overnight or baking the avocado wrapped in foil at 200 °F (93 °C)}. While these methods might work occasionally, it is always best to let avocados ripe naturally.

There are countless ways to bake avocados. Be creative with your ingredients, and do an online search for many more recipes.

Warnings.

As with any baking recipe, make sure to use safe handling practices when removing your avocados from the oven. Be mindful of oven temperatures, and keep a close eye on your avocados as they are baking.

Practice sanitary cooking methods, and wash your hands often.

Wipe down all kitchen surfaces with an antibacterial cleaner and disposable paper towel.

Januari 15, 2020

how to make vegetable pie

How to Make Vegetable Pie.

Vegetable pie is a great vegetarian meal that can be made in a host of various ways. Perfect for for cold nights or rainy days, this is true vegetarian comfort food. This recipe features an egg free pastry recipe and several suggestions to make a basic but delicious pie for your enjoyment. This pie is easily made as 1 large pie for the table, or 4 pot pies.

To serve 4.

Ingredients Pastry : 75g butter, 50ml sour cream, 1.5 cups plain flour, Cold water (as required).

Vegetable Filling : 1 onion, chopped, 1 carrot, peeled and diced, 1/2 stick celery, diced (or about 1/4 cup), 1 small sweet potato, peeled and cubed (or about 1 cup), 1 small zucchini / courgette, cubed, 1 cup peas (frozen is fine), 2 cloves or garlic chopped.

Sauce : 2 tablespoons of butter, 2 tablespoons of plain flour, 2 cups of milk, Salt and pepper.

Optional additional flavorings

1 tablespoon curry powder or your favored spice blend to taste

1 tablespoon vegetarian beef, chicken, or bacon gravy powder or 2 stock cubes (such as the vegan Massel brand)

2 tablespoons of chopped herbs such as parsley, oregano, thyme, chives.

Steps.

1. Gather your utensils & prepare your ingredients.

2. Prepare the pastry. In a food processor or other mixing bowl, combine butter and flour until blended, it should resemble fine crumbs. Add sour cream and pulse until combined. If necessary, add cold water 1 teaspoon at a time and pulse until it starts to form clumps of dough. Put aside in the fridge while you prepare your other ingredients.

3. Heat a large frying pan with a little oil or butter. Fry the carrots, onions and celery until golden brown. Add garlic and sweet potato with 1/2 cup of water. cover and simmer for 5 minutes. You may make the sauce during this time. Add zucchini and stir through, cook until vegetables are just tender. Take off the heat.

4. Make the sauce. Heat the butter and once melted, add the flour and optional spice seasonings if desired, Once combined, add the milk in batches, whisking over low heat until thick and smooth to the taste. Check for salt & pepper and add as required.

5. Combine sauce and vegetables. Add remaining peas and herbs if desired as these ingredients need minimal cooking. Place filling into the pie dish, casserole or individual serving dishes.

6. Roll out pastry thinly (approx 5mm or 1/5 of an inch) and top baking dish/s. Brush with milk or beaten egg if desired for a nice glaze.

7. Bake at 180C / 350F until pastry is golden and filling is warmed through. This is usually about 20-25 minutes.

8. Finished.

Tips.

You may use any combination of vegetables you wish, including leftover roast vegetables or add precooked lentils, chickpeas / garbanzo beans, or any other precooked legume to bulk it out, adding at the last stage when mixing with the sauce. Pumpkin or butternut squash is another nice choice.

For a treat, serve with chips or crisply baked potato wedges that have been brushed with oil and seasoned with spices, or brushed with lemon juice, olive oil and dried herbs (thyme & rosemary).

Instead of making this pastry, you may use your own recipe, or use mashed potato.

Ensure the sauce is well seasoned and the vegetables are cooked through.

Things You'll Need.

Knife, vegetable peeler, chopping board, measuring utensils.

Large pan or frying pan and wooden spoon

Medium saucepan and whisk

Pie dish (to hold at least 2 liters)

Desember 24, 2019

how to making a giant cupcake cake with a mold

How to Making a Giant Cupcake Cake with a Mold.

If you’re looking to get creative with your baking, a cupcake cake is a great way to start! Cupcake cakes look great, but only require a regular cake recipe, some gluing with frosting, and a creative mind. You can carve a giant cake into cupcake shape or arrange lots of small cupcakes into a unique shape or pattern for any occasion. No matter what kind of cupcake cake you choose, your taste testers will love the shape and flavor of this delicious dessert.

Ingredients.

Makes 1 giant cupcake cake.

2 15 to 16 oz (430 to 450 g) cake mixes.

2 3 to 4 oz (85 to 113 g) instant pudding mixes.

8 eggs.

2 cups (470 mL) water.

2⁄3 cup (160 mL) of vegetable oil.

Icing.

Makes 10-12 servings.

2 cups (470 mL) butter.

6 cups (1,400 mL) powdered sugar.

2 tablespoons (30 mL) whipping cream.

2 teaspoons (9.9 mL) vanilla or almond extract.

A few drops of food coloring (optional).

Steps.

1. Get a large silicon cupcake cake pan. The easiest way to make a giant cupcake is to use a specialized, two-part silicone pan. One side of the pan will be the bottom of the cake, with accordion folds along the sides to make it look like a paper cupcake liner. The top will be dome-like with a point, mimicking the shape of a regular cupcake.

You can find a cupcake cake pan online or at a specialty baking store.

2. Preheat your oven to 325 °F (163 °C). Let it warm up as you prepare you batter.

3. Coat your cupcake pan with non-stick spray. Spray the pan carefully, making sure to completely cover the accordion folds in the pan. You can also brush on a liquid non-stick product, which might give you fuller coverage.

4. Mix all batter ingredients in a separate bowl. Pour your cake mixes, pudding mixes, eggs, water and oil to a bowl. Use a mixer on a medium setting or a wooden spoon to mix until the batter is thick but pourable.

You can also make your cake from scratch using your favorite Pound cake recipe. Make sure you make enough to fill up your mold. If you’re not sure how much your recipe will fill, double the recipe just to be safe.

5. Measure your batter and pour it into the pans. Pour 2.5 cups (590 mL) into the top, dome-like part of the cupcake, and 3.5 cups (830 mL) for the bottom. The pans shouldn’t be totally filled; your cake will rise to fill the rest of the space.

6. Bake your cakes at 325 °F (163 °C) for 1 hour. After half an hour, remove the cakes and put a loose tent of aluminum foil over the top part of the cupcake, then place them back in the oven for the remaining half hour. This will prevent it from cooking faster than the bottom part and becoming dry.

When the hour is up, stick a toothpick into the cake. If it comes back wet, stick the cake back in at 5 minute intervals, continuing to use the toothpick to see if it’s done. When the toothpick comes back dry, your cake is ready to go!

7. Let your cakes cool in the pan for ten minutes. Then, remove the cakes from the pans and place them on a baking sheet. Let them finish cooling for about 10-15 minutes.

8. Cut off the tops of your cakes to make them straight and level. To make sure you cut at the right height, place the cakes back in the cooled pan. Cut both the dome and the base cakes so that they’re the same height as the cake pans.

Use a long, flat, serrated knife for the most even cut.

9. Mix up your icing. Microwave your butter for 10-30 seconds until it’s slightly soft but not melted. Use a mixer on a medium setting or a wooden spoon to mix it with sugar in a large bowl until light and fluffy. Stir in the whipping cream, vanilla, and any food coloring you want. Keep stirring until the frosting is thick but spreadable.

If you want to use different colors in your pattern, separate the frosting evenly into different bowls, then add your desired food coloring to each bowl.

10. Frost the top of the bottom cake and place the other cake on the icing. Spread a layer of medium thickness onto the bottom portion of the cake, then set the top portion firmly on top. The frosting should “glue” it into place.

11. Ice the rest of the cake and add sprinkles. You can ice the full cake, or just do the top portion to make it look more like a cupcake. Use a piping bag to spread the frosting in rosette patterns to add texture, or do a simple swirl. Add some sprinkles on top to complete your delicious cupcake cake!

Things You’ll Need.

Silicon cupcake cake pan.

Non-stick spray.

Large mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Aluminum foil.

Baking sheet.

Knife.

Piping bag.

Sprinkles.

Desember 22, 2019

how to use applesauce to bake

How to Use Applesauce to Bake.

Baked goods are often high in saturated fats and sugar. If you love to bake, you may have struggled to find healthy recipes that retain moisture and taste. A way to replace the fat in cookies and cakes is to substitute some or all of the fat with applesauce. Apple sauces are made with heart-healthy apples and they can also be low in sugar and high in fiber. Applesauce acts like the fat because it keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery texture. There are some guidelines to follow to ensure that the applesauce is incorporated properly, resulting in healthy and delicious baked goods.

Ingredients.

Unsweetened applesauce.
Sugar or honey.
Nutmeg or cinnamon.

Steps.

1. Make your own applesauce, if possible. Making the applesauce will allow you to control the amount of sugar and preservatives, resulting in even healthier baking.

To make your applesauce, wash, core and quarter 2 lb. (908 g) of apples. Put them in a large pot filled with water that is at least an inch (2.5 cm) deeper than the apples. Boil until the apples are soft. With a bit of cooking water or unsweetened apple juice, put them through a blender or food mill. Add 1 tsp. (2 g) of spices like nutmeg and cinnamon.

For baking purposes, use unsweetened applesauce. Add up to 1/2 cup (96 g) of sugar or 1/3 cup (113 g) of honey to homemade applesauce, if you plan to eat it on its own.

Reduce the amount of sugar you use in a recipe if you are using sweetened applesauce.

2. Review your recipe to see if it calls for oil or melted butter. Applesauce should be substituted for these ingredients, but not softened butter. The substitution works best for cakes, muffins and quick breads.

Substituting applesauce for oil or butter in cookies is not recommended. It can result in mushy cookies that do not hold their shape.

3. Substitute using a 1 to 1 ratio. For example, 1/2 cup (118 ml) of oil is equal to 1/2 cup (56.5 g) of applesauce.

4. Start substituting applesauce for a portion of the fat to get familiar with the effect of the oil. For example, if a recipe calls for 1/2 cup (118 ml) of oil, substitute 1/4 cup (28.3 g) of applesauce and also add 1/4 cup (59 ml) of oil. Taste the result and move toward replacing more oil with applesauce next time if it compliments the recipe.

You do not need to substitute all of the oil to get a healthy effect. If your recipe turns out better with a little oil and a little applesauce, you can consider it a healthy substitution.

5. Measure applesauce the same way as oil, in a liquid measuring cup. This will provide a more accurate measurement than using a dry measuring cup.

6. Incorporate the applesauce into the wet ingredients with a mixer before combining the dry ingredients. This will ensure the applesauce is well mixed. The recipe will also turn out to be more moist, if the dry ingredients are mixed with the wet ingredients right before baking.

7. Refrain from changing the cooking time on the recipe. Low-fat recipes should not be over-baked as they can be extra dry.

Tips.

If you are using an apple puree rather than applesauce, only use half of the amount of oil that the recipe calls for. For instance, if it calls for 1 cup (237 ml) of oil, use 1/2 cup (56.5 g) of apple puree.

Warnings.

Replacing oil with applesauce can cause a change in texture and taste. Do not expect the result to be exactly the same as the original recipe.

Things You'll Need.

Liquid measuring cup.

Pot.

Water.

Blender or food mill.

Knife.

Desember 13, 2019

how to make mustard finger chips

How to Make Mustard Finger Chips.

This is a variation of finger chips flavoured with mustard paste or mustard sauce and is very spicy.

Ingredients.

2 large potatoes - cut into finger chips size.

1 tablespoon mustard (3 tsp).

15 to 20 peeled cloves of garlic.

3 green chilies.

Salt to taste.

¼ teaspoon turmeric powder.

½ teaspoon of chili powder (optional).

Vegetable Oil for deep frying and a small amount to blend the ingredients.

1 teaspoon corn flour.

Steps.

1. Wash the chipped potatoes and leave to drain on kitchen paper or a clean kitchen towel.

2. Combine all the items except potatoes and a small amount of oil into a blender. Add some water and make it into a smooth thick paste if required.

3. Put the chipped potatoes into a mixing bowl.

4. Pour the paste onto the potatoes along with the cornflour and mix well with a spoon or clean hands.

5. Leave the mixture for a few minutes.

6. Heat the oil to approximately 375 F in a heavy based pan and then carefully drop the potatoes into it. Be careful not to overload the frying pan with too many pieces, as the pieces will not get cooked.

7. Fry the chips for around 7-8 minutes with occasional tossing to cook them evenly.

8. Remove cooked chips from the oil.

9. Place the cooked chips onto kitchen paper to absorb any excess cooking oil.

10. Serve with the sauce of your choice, for instance tomato sauce or mayonnaise.

Tips.

You can use mustard sauce instead of raw mustard - this can be added after mixing all the other ingredients for blending into a paste.

Warnings.

Vegetable oil when splashed on skin will cause serious burns.

Blenders have very sharp blades.

Do not over fill the pan with oil.

Be aware that hot oil on the hob if spilled could catch fire.

Ensure that you thoroughly wash your hands after preparing chilies because contact to your eyes can be very painful.

Things You'll Need.

Large bowl.

Sharp knife.

Kitchen paper.

Large pan for frying the chipped potatoes.

Blender.

November 26, 2019