Combine all in a bowl.
Combine all in a baking tray.
Pour streusel over apples and bake for 50-60 minutes at 180 °C.
Stir and let rest for about 10 minutes until bubbly.
Give the yeast mixture anotherstir, and combine with flour and salt.
Knead dough on a work surface until silky smooth. Create a boule and place in an oiled bowl to let rise 1 hour, until doubled in size.
Punch the dough. Place on a work surface and divide into 8 equal pieces. Shape into balls by folding the edges into themselves and smoothen the balls.
Cover with damp dish towels and let rest for another 10 minutes
Roll the bagels. Press down the balls and roll with a dough roller. Then roll them up like a cigar, make a twist, and create rings. Then pinch and roll closed.
Boil for 1 minutes per side (longer = chewier).
Drop on lightly oiled baking sheet. Brush with egg wash and cover with seasoning.
Bake at 220°C for 20 minutes.
Combine all and bring to a soft simmer.
For the syrup:
When the simple syrup comes to a boil, add the basil and let steep for 15 minutes.
For the cocktail:
Butter + parchement a cake pan.
Combine and whisk on medium speed.
Gradually add until smooth.
Add one at a time. Then add the additional yolk.
Add all to the mixture .
Sift in flour.
Bake for 205° C for about an hour. It should look burnt.
Bake at 160° for 15 minutes until slightly dried out.
Gently sauté and remove excess moisture.
Combine with previous in a food processor.
Make patties with about 1/3 cup of mixture for each.
Make brown butter and let cool for 10 minutes.
Combine flour and salt.
Combine brown sugar with butter. Add the eggs and vanilla extract.
Add chocolate chips.
Bake for 25 to 30 minutes at 175° C
Slice the potatoes into 1/4 inch discs. Cook them until they're almost-soft.
Dice into small cubes and sauté in a frying pan. Set aside.
Thinly slice the shallot. Cut the poblano into thin, 1 inch long strips. Sauté together in frying a pan until everything's almost becoming soft.
Cut the cherry tomatoes in 2, add them to the pan.
Mix in the cream cheese and chicken.
Place everything into a baking dish, top with potatoes and emmental.
Broil in the oven until cheese is brown and crispy.
Finely chop ansjovis. Combine all in a large bowl, stir well using a fork.
Slowly add olive oil, like you are making mayonaise.
Cut lettuce in 1.5 cm pieces without sloppy top. Combine all. Add fresh ground pepper to taste.
Saute all but nutmeg in a dry pan until fragrant. Blend all in a spice grinder. Grind in nutmeg after.
Combine all and let chicken marinate for 4-24 hours.
Spread chicken evenly in a baking sheet and broil for 10-15 minutes.
Cook ginger, onion, garlic & chili in a pot over medium heat. Add tomato paste and curry powder.
Combine tomatoes, cream & white sugar with the other ingredients. Let cook for 5 minutes and add in chicken. Season with salt & pepper.
Combine and chop in a food processor.
Fry in a pan and add processed vegetables. Add tomato paste when caramalizing.
Add butter and flour, then deglaze with beer. Add beef stock and worcestershire sauce.
Add herbs & spices to taste and let simmer.
Roast cumin and let cool. Keep 2 tbsp aside. Roast the chilis, grind all in a spice grinder.
Fry the bacon in a pan. Chop and set aside. Cook the meat in the rendered fat and set aside.
Dice the onion and saute in the pan. Add cumin, chili powder, meat, and everything else.
let simmer for 2 hours.
Remove the guajillo chilis and blend them to a paste. Mix back into the chili.
Combine and set aside for 5 minutes.
Combine all fluid ingredients with the yeast mixture. Stir into the flour and knead for 4 minutes until smooth.
Shape into a ball and set aside to let rise for 60 minutes.
Punch down the dough and roll out on a floured surface into a 20x14 inch rectangle.
Combine and spread over the dough. Roll tightly into a log and slice into 12 rolls.
Set aside and let rise for 60 minutes or overnight.
Whisk together to make the glaze.
Bake the rolls for 25 to 30 minutes at 180° C. Allow cool for 10 minutes and pour over the glaze.
Combine in a bowl to create a batter.
Combine in a bowl to create the streusel.
Pour half of the batter in a lightly greased pan. Sprinkle over half of the streausel. Pour the other half of the batter, and sprinkle over the rest of the streusel.
Drizzle over the top.
Bake, covered with foil at 175° C for 25-30 minutes, then for another 10 uncovered.
Combine in pan and let simmer. The water should just cover the cranberries.
Combine milk and heavy cream. Scrape in seeds from vanilla bean. Bring to simmer and remove from heat.
Whisk egg yolks and sugar.
Combine half of the cream mixture with the eggs and sugar blend. Slowly whisk together, and pour back into the rest of the cream mixture.
Let thicken over low heat (max. 85°C). It’s finished when your finger leaves a path on the back of your spoon. Strain into bowl. Cover and chill.
Cook the rice ahead of time. Either let it sit in the fridge for 24 hours, or let it sit out for at least 6 hours to dry.
Combine all in a small bowl.
Grap a non-stick pan. A pan with a flat surface is prefered over a wok.
Fry scrambled eggs and place them in a bowl.
Fry and add to the bowl with the eggs.
Add to onions, garlic, and ginger to frying pan. After about a minute, add carrots and peas.
If the pan is crowded, remove half before moving on the the next step, and work in batches.
Add eggs, meat, sauce and rice to the frying pan.
Add spices to taste. Don't stir too much because you want the rice to fry.
Before serving, stir in some butter and sprincle with sliced scallions.
Combine to make garlic butter.
Slice ciabatta. Keep te parts together and arrange like fallen dominoes on a piece of aluminium foil.
Heat garlic butter until pourable, and pour over ciabatta. Close up the foil.
Place in a 200° C oven for 15-20 minutes. Then open up the foil, and broil until crispy on top.
Saute garlic and onion with butter and olive oil in a searing hot pan. Add small mushrooms. Add more olive oil if the pan starts to dry out.
Add thyme and parsley. Season with salt and pepper.
Add a dash of white wine. When dissolved, remove the mushrooms from heat.
Decorate with parsley and fried onions. Serve immediately.
Combine sugar, water, ginger and bring to a boil. Turn off the heat and let sit until cool.
Top with club soda to serve.
Boil water and let tea steep for 4 minutes.
Run through sieve and let cool. Serve with ice and sweetener to taste.
Combine and let simmer.
Combine and make balls.
Roll in flour & bake in olive oil.
Combine meat balls & sauce.
Steam the rice, add spinach when nearly done.
Combine to make pickle relish.
Toss steaks with paprika, salt & pepper.
Sear steaks. Remove them, and cook the mushrooms over high heat. Deglaze with brandy. Add garlic, lemon and dairy products.
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat).
Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Grill for a few minutes until crunchy.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil, fresh basil and ham.
Mince mushrooms, garlic & onion on blender. Fry with olive oil on medium heat. Add salt & pepper and drain the mixture.
Fry with olive oil. Add salt & pepper.
Make a bechamel sace & mix in the tomato paste. Add salt & pepper.
Layer the lasagna. Every layer should contain mushrooms & bechamel. Use the minced mushrooms for the bottom layer, and add mozarella to the last layer.
Cut onion into 1/4-inch slices. Separate the slices into rings, and set aside.
In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside.
Whisk the egg and milk into the flour mixture using a fork. Add sweet paprika. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up.
Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain.
Brush salmon with olive oil, douse with spices.
Cook the salmon in the oven skin down at 120°C for 20 minutes.
Combine.
Mix into the dry ingredients.
Makes 24 puffs.
Preheat oven to 375° F. In a bowl, combine chorizo, cheese, and scallions. Set aside.
In a heavy saucepan, bring water, 1/4 tsp. salt, and butter to a boil until butter is melted.
Remove from heat and add flour. Stir with a wooden spoon until the dough comes together. Return the saucepan to to medium heat and stir with the wooden spoon until a film develops on the bottom of the pan, about 3 minutes.
Transfer dough to an electric mixer. Add eggs one at a time, beating well after each addition. Continue to beat the dough for 5 minutes.
Stir in the chorizo mixture and sweet paprika. Transfer to a pastry bag. Pipe dough into 1-inch balls onto a parchment-lined baking sheet. Bake for 20-25 minutes or until lightly browned.
Serves 4
Boil for 25 minutes.
Boil according to package.
Dry roast in a pan on a high temperature. They’re finished when they start to pop.
Saute olive oil, onions, garlic, oregano and tomato paste. Add 400 ml water and vegetable stock. Add balsamic vinegar and brown sugar.
After 10 minutes, add diced cherry tomatoes.
After 10 more minutes, crumble feta and mix it in with the rest. Combine with cooked lentils and penne. Serve with roasted pumpkin seeds and more feta.
Finely chop onions, scallions, ginger and garlic.
Combine chopped ingredients with soy sauce, sesame oil, pepper flakes & sriracha.
Dice the fish and the avocado.
Combine the dressing with the fish and avocado before serving, and dress with any of the above.
Blend all together.
Use curry paste in a stir fry, and add coconut milk to taste.
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.
Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
For the syrup:
When the simple syrup comes to a boil, add the rosemary and let steep for 45 minutes.
For the cocktail:
Preheat oven to 350 F degrees.
Place the tomatoes, onions and garlic on a baking sheet and roast for 15 minutes or just until the onions and tomatoes start to get a little char on them. Remove the baking sheet from the oven and let the tomatoes cool for about 5 minutes.
Add the tomatoes, onions, garlic, green chiles, cilantro, lime juice and salt and pepper to a food processor and pulse a few times until you get the desired consistency.
Pour in a bowl and cover with plastic wrap (or an airtight container) and refrigerate for 2 to 4 hours before serving.
Roll the entrecote over the herb mixture.
Combine to make creamed horseradish
Combine and cook over medium heat.
Serve on the side.
Dissolve starter in the water. Add flour and salt, mix to combine and let sit for 30 minutes.
Fold 4 times, and let sit overnight (10-12 hours).
In the next morning, fold the dough again and move to a work surface. Let rest for 10 minutes.
Shape the dough with an envelope fold, and place in a proofing basket. Let sit for an hour, and bake bake at 240° C in a dutch oven. Reduce heat to 210° C when removing the lid.
Stud the fresh ginger with cloves.
Place all in a sauce pan and cook on high heat, stirring often. Once the cranberries have popped, let simmer for 10 minutes.
Combine all ingredients, and marinate pork tenderloin for 1-4 hours.
Cook pork in a skillet on high heat. Add salt an pepper while cooking. Cook in batches, don't overcrowd the pan.
In the same pan, cook carrots, add mushrooms and scallions later on. Then add the pork and let sit on low heat.
Combine to make a dressing
Brush gochujang on the side of the bowl. Add rice and pork. Pour dressing, and add sesame seeds and scallions.
Cover with boiling water.
Blend with chillies.
Marinate overnight.
Combine for relish.
Cook on a medium fire until the oil starts to separate.
Combine and let cool.
Use it to marinate or as a base for sauce. Add lime when using.