Ingredients
Cooking
1 . Stage
Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
2 . Stage
Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
3 . Stage
Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
4 . Stage
Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
5 . Stage
Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.
1 . Cut the fillets off the chicken. I had a chicken weighing 1.6 kg. Soak the bread without crusts, squeeze. Roll the filet on a meat grinder. Combine the bread, minced meat, salt, pepper, one egg and mix thoroughly.
2 . Sauce: Peel garlic, crush. Cut the onion into half rings. Saute the onion and garlic in butter.
3 . Chop the mushrooms, add them to the pan with the onion and garlic, and stew for 10 minutes.
4 . Combine flour with wine, lemon juice and cream, pour into the pan, salt and pepper. Cook for 5-7 minutes. Sauce is ready.
5 . Whisk the egg. Mix the coconut flakes with the breadcrumbs. Divide the stuffing into equal parts. Roll the cutlets first in egg, then in shavings and breadcrumbs.
6 . Fry the cutlets on both sides until tender.
7 . Serve with mushroom sauce! Bon appetit!
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; set a wire rack over the aluminum foil.
2 . Arrange bacon on the prepared wire rack in the baking sheet.
3 . Bake in the preheated oven for 10 minutes. Sprinkle tops of bacon with 1/2 of the brown sugar. Return to the oven and bake for 10 minutes. Flip bacon; sprinkle with remaining brown sugar and continue baking until bacon is crisp and brown sugar is golden brown, 10 to 15 more minutes. Allow bacon to cool, then crumble into small pieces.
4 . Whisk together flour, white sugar, and baking powder in a large bowl. Whisk together beer, melted butter, salt, and vanilla in a separate bowl until combined. Lightly stir beer mixture into flour mixture until batter is smooth. Stir in crumbled bacon.
5 . Lightly grease a large skillet with oil and place over medium-high heat. Pour 1/2 cup batter into the hot skillet and cook until edges are browned, about 2 minutes; flip pancake and cook until the bottom is golden brown and the center is set, 3 to 5 more minutes. Repeat with remaining batter.
1 . Our ingredients.
2 . Cut the boiled calamari into thin slices. Put in one salad bowl or in individual ones. Grease with mayonnaise. A word of advice. If you have a small company, don't spread the whole salad at once. Divide it in two parts and serve one at a time. This way you won't have to throw out the spoiled product in the morning.
3 . Then grate the eggs on a coarse grater. On them grated and squeezed daikon. Grease with mayonnaise.
4 . Sprinkle the cheese on top of the salad and let soak for 1-2 hours. Wrap in clingfilm to prevent the cheese from drying out.
5 . We wrap the salad that we did not smear in clingfilm and put it in the cold. When we run out of the first portion, we stir in the second portion with mayonnaise. But I want to give some advice. Those who have dealt with daikon and radishes know about their specific smell. Therefore, I recommend opening the second portion somewhere in the air or on the balcony. This way you will avoid misunderstandings with the smell.
1 . Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2 . Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.
1 . Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2 . Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough and stay in place when the bowl is turned upside down, about 5 minutes.
3 . Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
4 . Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
5 . Bake in the preheated oven for 9 minutes. Rotate the baking sheet and continue baking until macarons are shiny and rise slightly to form feet (ruffles around the edge), about 9 minutes more. Peel off parchment paper and allow to cool completely, about 30 minutes.
6 . Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
7 . Pipe a small amount of filling in the center on the flat side of 1 macaron; top with another macaron and press gently to sandwich together.
1 . - 1 layer - onion, cut into cubes or half rings, pour over boiling water to remove bitterness; - 2 layer - potatoes, cut into cubes; - 3 layer - finely chopped chicken breast; - 4 layer - walnuts (finely grate or grind in a blender); - 5 layer - carrots, cut into cubes; - 6 layer - eggs, rub on a coarse grater;
2 . Garnish the top of the salad with pomegranate seeds.
3 . The salad is laid in layers and each is smeared with mayonnaise:
1 . Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes.
2 . Stir 1/2 cup water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt.
3 . Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.
1 . Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
2 . Preheat oven to 325 degrees F (165 degrees C).
3 . Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
4 . Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
5 . Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
6 . Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.
1 . Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.
1 . Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
2 . Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
3 . Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
4 . Cook on Low, 8 to 10 hours.
5 . Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
6 . Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
7 . Slice roast and serve alongside vegetables and gravy.
1 . Combine the oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. Cook in microwave on High for 2 minutes. Mash the banana with a fork and stir into the mixture. Serve hot.
1 . Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
2 . Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
3 . Preheat oven to 325 degrees F (170 degrees C).
4 . Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
5 . Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!