Showing posts with label baked dish. Show all posts
Showing posts with label baked dish. Show all posts

Friday, December 13, 2019

Cob Bread Recipe With Ingredients

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A simple cob loaf recipe – the perfect bread for sandwiches or of course, using in a stuffed cob loaf.

COB BREAD 
This cob loaf recipe couldn’t be more simple. It follows the exact same process that most of bread recipes do – activate yeast in water and sugar, add flour, salt and oil, knead, first rise, shape, second rise, bake.


Course: Bread
Prep Time: 10 mins
Cook Time: 30 mins
Rising time: 1 hr 40 mins
Total Time: 2 hrs 20 mins
Servings: 1 loaf
Calories: 1566 kcal


Ingredients:

  • 1 cup (250ml) warm water (45°C/110°F)
  • 1 1/2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 3 cups high grade flour (bread flour)
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • Extra flour for dusting


How To Make Cob Bread Recipe:

  1. Add water, yeast and sugar to the bowl of a stand mixer or large mixing bowl and combine using the dough hook or a whisk. Allow to sit for 5 minutes for the yeast to activate.
  2. Add the remaining ingredients and knead for 7 minutes on the lowest speed of your mixer, or for 10 minutes by hand until the dough is smooth and elastic and bounces back when you press it lightly.
  3. Cover with a clean tea towel and put in a warm place to rise until doubled in size (about 1 hour)
  4. Grease a 20cm (8 inch) round cake tin with cooking spray (or use a baking tray lined with baking paper) Gently punch the dough down and shape into a round loaf approximately 15cm in diameter. Place in the cake tin or on the tray and using a sharp knife, make a criss cross pattern on top of the loaf. Cover with lightly greased glad wrap and put in a warm place to rise until doubled in size (about 40 minutes)
  5. Heat the oven to 200°C. Once the bread has risen, remove the gladwrap, sprinkle the top with flour and bake for 30-35 minutes until the loaf is golden brown and sounds hollow when you tap the bottom of the loaf.
  6. Turn the loaf out onto a cooling rack and allow to cool before slicing and serving or before slicing off the top and turning it into a filled cob loaf.


Keywords: artisan bread, baking bread, cob loaf
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Tuesday, December 3, 2019

Easy Flapjack Recipe With Ingredients

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In America a flapjack is actually a pancake. English flapjacks are more of a gooey oat/granola bar, made with butter, sugar, golden syrup and oats, all baked in the oven.

Flapjacks are a super simple and easy treat.flapjack is a delicious tray-biscuit made from oats and golden syrup. They are very popular, and come with a variety of extra ingredients like chocolate, and even toffee bits.

Feel slightly more wholesome than a plain cake because of the oats.They can be soft or crunchy, making them an excellent change from the usual cookie.

Flapjack ingredients laid out, oats, golden syrup, soft light brown sugar and butter on a white marble background.

FLAPJACK 
Learn How to Make Flapjacks with this easy recipe. The favourite simple, English, chewy, gooey, kids bake. Add chocolate if you fancy, or use dairy free spread to make them vegan. Use gluten free oats to make them gluten free too.

Tips For Making The Perfect Homemade Flapjack:

  • Always use a good quality baking parchment to line your baking tray. A top tip is to make small cuts in your parchment at each corner to help it fit the baking tray better.
  • You can vary the type of sugar used in your flapjack. I used soft brown sugar in this recipe to make it chewy and rich. You could also use castor sugar but it won’t be quite as tasty. Dark brown sugar would give a darker appearance and a richer flavour.
  • I have used 1tsp of salt in this flapjack recipe. You can leave this out if you are cooking for young children, but I do have to say I think it really adds to the recipe and brings out the flavour.
  • If you prefer you could substitute honey for golden syrup, I haven’t tried this myself, but if you do let me know how you get on.


Course: Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16
Calories: 273 kcal

Ingredients:

  • 225 g Butter
  • 150 g Golden Syrup
  • 150 g Soft light brown sugar
  • 450 g Oats Jumbo Rolled
  • 1 tsp Salt

How To Make Flapjack:

  1. Preheat your oven to 170deg (fan) 150deg (conventional).
  2. Line a 20cm x 20 cm baking tray with baking parchment, cut slits in each corner so it fits neatly.
  3. Melt your butter in a large pan over a low heat.
  4. Once melted add your sugar. and golden syrup. Once the sugar has dissolved remove from the heat and stir in the oats.
  5. Give the entire mixture a really good stir so that all of the oats are coated.
  6. Bake in the oven for 20 minutes, the edges should be starting to brown but the middle should still be soft and wobbly.
  7. When the flapjacks are cold, remove from the tin and slice your flapjack into 16 squares with a sharp knife and enjoy.

Recipe Notes:

  • When do you cut the flapjacks? Leave the flapjack in the tin until it is completely cooled before cutting into sixteen squares and removing from the tin. (Allowing them to cool helps them to keep their shape and means that you don't need to overcook them.)
  • Should flapjacks be crunchy or chewy? For many of us, the perfect flapjack is a chewy one, with slightly crunchy edges. Anything else is simply not good enough. However, if you of the crunchy flapjack persuasion, just cook your flapjacks for slightly longer.
  • Can you make Dairy free or vegan flapjacks? If, Yes! Then just replace the butter with your favourite dairy free spread.
  • How long do homemade flapjacks last for? This flapjack recipe will last for around 10 days kept in an air tight container.
  • You can also freeze flapjack in portions for up to one month.
source:https://www.tamingtwins.com/how-to-make-flapjacks/
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Monday, December 2, 2019

Yorkshire Pudding Recipe With Ingredients

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Yorkshire pudding is a common English side dish consisting of a baked pudding made from batter consisting of eggs, flour, and milk or water.Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too.  It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding, and the accompanying components of the dish.

YORKSHIRE PUDDING
The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!

Prep Time: 5 Mins
Cook Time: 20 Mins
Total Time: 25 Mins
Makes: 8 large puds 24 small


Ingredients:

  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)
  • 200ml milk
  • sunflower oil, for cooking

How to Make Yorkshire Pudding:

  1. Heat oven to 230C/fan 210C/gas 8.
  2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
  3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
  4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
  5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
  6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
  7. Serve immediately. You can now cool them and freeze for up to 1 month.

Tips:

  • Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin. ... Allow some air to remain within the mixture and ensure the flour is sifted first, this isn't a pancake mix.
  • While using a hot oven and keeping the tin hot while filling are both critical elements, equal concern needs to be taken with making sure that your batter is at room temperature. If the eggs and milk aren't room temp to even slightly warm, then it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion.
  • You can warm eggs quickly by placing the whole egg (in shell) in a bowl and covering with hot water from the tap. Let it sit for 5-10 minutes and you'll have room temperature/warm egg. Milk can simply be microwaved to warm only slightly or you'll cook the eggs.


Nutrition: 

per pud (8 large puds)
kcal199                     fat13g                         saturates2g                            carbs15g                          sugars1g                   fibre0g                        protein6g                               salt0.12g

source:https://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings
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Monday, November 25, 2019

Green Bean Casserole Recipe With Ingredients

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Green bean casserole is a casserole consisting of green beans, cream of mushroom soup, and french fried onions.

Creamy mushroom sauce surrounded by tender green beans, topped with the crunchy flavor of French's Crispy Fried Onions make this holiday casserole an instant classic. Just add a dash of black pepper to kick up the spice in this family favorite. This simple holiday casserole is ready in just 40 minutes - for a Thanksgiving dinner full of flavor the family will remember for years.

GREEN BEAN CASSEROLE
Cuisine: American
Course: Side dish
Prep Time: 5 min
Cook Time: 35 min
Calories: 145
Servings: 6

Ingredients:

  • 1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup
  • 3/4 cup milk
  • 1/8 teaspoon  Black Pepper, Ground
  • 2 cans (14 1/2 ounces each) Green Beans or 4 cups cooked cut green beans
  • 1 1/3 cups French’s Crispy Fried Onions,  divided

How To Make Green Bean Casserole:

  1. Preheat oven to 350°F. Mix soup, milk and pepper in a 1 1/2-quart baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
  2. Bake 30 minutes or until hot. Stir.
  3. Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.

Test Kitchen Tips:

• For a kick of spice, double the black pepper in this recipe to 1/4 teaspoon and prepare as directed.
• To feed a crowd, double the recipe and prepare in a 13x9-inch baking dish. Use an entire 6-ounce container of Crispy Fried Onions, reserving 1 1/3 cup for the topping. Increase cooking time to 40 minutes or until heated through.


Nutrition Information:

(per Serving)
Calories145                                     Total Fat9g                             Cholesterol5mg
Sodium652mg                               Carbohydrates13g                  Fiber2g

source
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Honey Vinegar Pie Recipe With Ingredients

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It's all in a name, right? That's what Lou Ginocchio of Cincinnati's O Pie O discovered when Honey Vinegar Pie sent customers' heads spinning. "No one was expecting a pie with vinegar in its name to be this luxurious." Lou says. But curiosity is a powerful sales tool. Introduced in 2014, the sweet-not-sour pie remains a menu fixture. Lou describes it as “a flavor cross between creme brulee and chess pie, with the consistency of a very light cheesecake.”

The recipe was inspired by “desperation pies”—desserts popular before World War II, made with thrifty fillings of sugar, cream, cornmeal and vinegar (ideal when fruit or nuts are out of season or too expensive). To modern palates, desperation pies sometimes taste cloying, so this version uses honey instead of plain sugar. The splash of cider vinegar is barely discernible, but it balances the sweetness. A heavy dose of vanilla and a fat pinch of sea salt round out the flavor. End result: If there’s any desperation left in this pie, it’s in how you’ll feel about getting to the next bite.

HONEY VINEGAR PIE
Step One: Steep
Preheat oven to 450°. Prick a 9-inch unbaked pie shell. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake until golden, 6 to 8 minutes more. Place on a baking sheet; set aside. Reduce oven temperature to 365°. Slice one vanilla bean lengthwise; scrape out seeds with knife. Place bean, seeds and ½ cup heavy cream in the top of a double boiler. Steep over low heat 20 minutes. Strain through a fine-mesh sieve into a bowl; discard vanilla bean.

Tip: Beans give the fullest vanilla flavor—but a jarred product called vanilla bean paste is a close second (and saves you the step of straining).


Step Two: Mix
Place 1/2 cup butter in the double boiler and melt over medium heat; set aside to cool 5 minutes. In a large bowl, combine ¾ cup sugar, 2 tablespoons white cornmeal and ¼ teaspoon kosher salt. Stir in melted butter. Whisking rapidly, slowly pour in 3 lightly beaten eggs, followed by the vanilla cream, scraping bowl to get all the vanilla specks. Finally, add 3/4 cup honey and 2 teaspoons cider vinegar.

Tip: For max flavor and creaminess, Lou prefers European-style butter, which contains less water and more fat than a standard stick. Irish Kerrygold is one common brand.


Step Three: Bake
Place pan with pie shell on center oven rack. While continuing to whisk, slowly pour filling into pie shell. Bake 40 to 50 minutes, rotating pan twice. The pie is done when the middle is golden brown, puffed and springy; the edges are set; and the pie has a firm jiggle when gently shaken. Let cool 3 hours on a wire rack. Serve with flaky sea salt and unsweetened whipped cream.

Tip: “You have to really keep stirring right up until filling the shell so the cornmeal doesn’t settle, then get it in the oven right away,” Lou says.

Get to Know: Lou Ginocchio

Holds a Ph.D. in philosophy. Originally sold pies at Cincinnati’s Findlay Market. Has a weakness for cheap beer (on hot beaches).



Hands-On: 15 mins
Total Time: 4 hrs 15 mins
Servings: 8
Yield: one 9-inch pie

Ingredients:

  • 1 9 inch unbaked pie shell
  • 1 vanilla bean*
  • ½ cup heavy cream
  • ½ cup butter**
  • ¾ cup sugar
  • 2 tablespoons white cornmeal
  • ¼ teaspoon kosher salt
  • 3 eggs, lightly beaten
  • ¾ cup honey
  • 2 teaspoons cider vinegar
  • Flaky sea salt****
  • Unsweetened whipped cream

How To Make Honey Vinegar Pie Recipe:

Step 1  Preheat oven to 450°. Prick pie shell with a fork. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake until golden, 6 to 8 minutes more. Place on a baking sheet; set aside. Reduce oven temperature to 365°.


Step 2   Slice one vanilla bean lengthwise; scrape out seeds with knife. Place bean, seeds and cream in the top of a double boiler. Steep over low heat 20 minutes. Strain through a fine-mesh sieve into a bowl; discard vanilla bean.

Step 3  Place butter in the double boiler and melt over medium heat; set aside to cool 5 minutes.


Step 4  In a large bowl, combine sugar, cornmeal and kosher salt. Stir in melted butter. Whisking rapidly, slowly pour in eggs, followed by the vanilla cream, scraping bowl to get all the vanilla specks. Finally, add honey and cider vinegar.


Step 5  Place pan with pie shell on center oven rack. While continuing to whisk, slowly pour filling into pie shell.*** Bake 40 to 50 minutes, rotating pan twice. The pie is done when the middle is golden brown, puffed and springy; the edges are set; and the pie has a firm jiggle when gently shaken.


Step 6  Let cool 3 hours on a wire rack. Serve with flaky sea salt and whipped cream.


SHOPPING TIP:

*Beans give the fullest vanilla flavor, but a jarred product called vanilla bean paste is a close second (and saves you the step of straining)

**For max flavor and creaminess, Lou prefers European-style butter, which contains less water and more fat than a standard stick. Irish Kerrygold is one common brand

PREP TIP:

***Keep stirring right up until filling the shell so the cornmeal doesn’t settle, then get the pie in the oven right away.

****Take a cue from pastry chefs everywhere, and keep flaky sea salt in your pantry. (Maldon is the most famous brand, available online or at specialty stores.) Sprinkle it on cookies, brownies, even ice cream for a sparkling, crunchy hit of salt to balance and brighten the sweet.

Nutrition Facts:

Per Serving:504 calories | 29 g total fat | 126 mg cholesterol | 431 mg sodium | 58 g carbohydrates | 5 g protein

source
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