Pickled Gherkins – How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches

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Pickled Gherkins - How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches
Author: 
Recipe type: Preserves
Serves: 1.8kg
 
Nothing quite completes a burger like pickled gherkins. The sweet and tangy taste along with the crunchy texture seems to elevate any burger to new heights. This is how to make the perfect burger pickles...
Ingredients
  • 1.2kg Crunchy gherkins (or mini-cucumbers)
  • 45ml (3Tbs) Kosher salt
  • 1 Liter white vinegar
  • 110g White sugar
  • 15ml (1Tbs) Coriander seed
  • 15ml (1Tbs) Hot mustard seed
  • 45ml (3Tbs) Black peppercorns
  • 2 Bay leaves
Instructions
  1. To start, top and tail 1200g of gherkins.
  2. Zap the gherkins through the thinnest slicing disc of your food processor.
  3. Place the sliced gherkin in a large non-reactive bowl and pour in 45ml of salt, a little at a time, mixing it in between applications.
  4. Put this aside and allow it to stand for 60 minutes.
  5. While the pickles stand, place 110g of sugar, 15ml of coriander seeds, 15ml of mustard seeds, 45ml of black peppercorns, 2 bay leaves and a liter or white vinegar on a medium size pot.
  6. Bring the mixture to a boil, lower the heat to simmer, and allow this to continue for 30 minutes.
  7. After this time, strain the mixture through a sieve and put this aside.
  8. Back to the gherkins. Drain the water that has drawn from the gherkins and pour in a liter of fresh water. Mix the gherkins around in the water to rinse.
  9. Half fill a large baking tray with hot water and stand your bottles in the tray. The hot water will eliminate the risk of shocking the glass jars when the hot vinegar is poured in.
  10. Fill the jars to just below the brim with the sliced gherkins.
  11. Pour in enough of the vinegar solution to cover the gherkins.
  12. Close the jars and allow them to cool in the hot roasting pan.
  13. The pickles will last indefinitely stored in a cool cupboard, however they should be refrigerated after opening.

 

Fancy Dipping Crackers – How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!

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Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
Author: 
Recipe type: Cocktail Snacks / Finger Foods
 
Today we're going to make 3 different fancy dipping crackers that will be real hit at any cocktail party or big game. They are quick and easy to make, they look amazing and will certainly make an impression on everybody.
Ingredients
  • 370g All-purpose flour (or cake flour)
  • 2.5ml Salt
  • 10ml Baking powder
  • 80ml Oil
  • 125ml Water
Instructions
  1. To start, place 370g of all-purpose flour or cake flour in your food processor.
  2. Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
  3. Pour in 80ml of oil and mix this all on high speed for 15 to 20 seconds. Tilting the machine back and forth while mixing helps to get a good even mix.
  4. Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
  5. You can test the dough by pressing it between your fingers. If it holds together it is ready.
  6. Turn the crumbly mass out onto your work surface and compress it into a block. Wrap the dough in cling-wrap and allow this to rest for 30 minutes at room temperature.
  7. After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
  8. Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
  9. As each sheet is rolled, dust them with flour, trim of the ends to square them up and put these aside until all 4 sheets are rolled.
  10. Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
  11. Leave the remaining sheets aside.
  12. Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
  13. Repeat this until half of the cut pasta is used.
  14. To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
  15. Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
  16. Twirl a strand of the cut dough at an angle around the foil.
  17. Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
  18. Continue until all of the spirals are complete.
  19. For the dipping spoons, first dock the dough sheet by pricking holes in the dough. Cut the dough sheets into triangular shapes across the width of the sheet.
  20. Arrange the triangles on a baguette pan with the handles of the spoons, or the thin end draped ove the high ridge of the pan.
  21. Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
  22. And there we have it.... 3 different styles of dipping crackers to make your partly platters shine.

 

How to Make REAL Basil Pesto – Quick & Easy Basil Pesto Recipe – Homemade Basil Pesto

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How to Make REAL Basil Pesto - Quick & Easy Basil Pesto Recipe - Homemade Basil Pesto
Author: 
Recipe type: Sauce
Cuisine: Italian
 
Basil pesto is one of the classics, and it really can be used to enhance and flavor a myriad of dishes. It is super simple and quick to make, but bare in mind that to experience the real deal, you must use pine nuts. Any other substitute will result in a poor imitation.
Ingredients
  • 2 Cups fresh basil leaves (packed tightly)
  • 15ml Crushed garlic
  • 60ml Pine nuts
  • 160ml Olive oil
  • 125ml Finely shredded Parmesan, Romano or Grano
  • Salt and pepper to taste
Instructions
  1. To start, measure out the fresh basil leaves, crushed garlic, pine nuts, extra virgin olive oil, and Parmesan cheese.
  2. Place the basil, garlic, pine nuts and half of the olive oil in a tall jug.
  3. Use your stick blender to machine these until fine.
  4. Add the remaining oil and mix this in.
  5. Add the finely shredded Parmesan cheese and mix this in thoroughly. Season the pesto with salt and pepper to taste.
  6. Use a bottling funnel to transfer the pesto to a sterilized jar and refrigerate until required.
  7. The pesto will last for a few months in your refrigerator, however, it will lose a little flavor over time.

 

How to Make Egg Rolls – Egg Rolls au Gratin – Superbly Tasty Egg Rolls

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How to Make Egg Rolls - Egg Rolls au Gratin - Superbly Tasty Egg Rolls
Author: 
Recipe type: Eggs / Breakfast
 
Egg rolls are an all-time favorite. These eggs rolls reign supreme in the realm of egg rolls, and whether you serve them as finger snacks or as an accompaniment to breakfast, you will never be disappointed.
Ingredients
  • 4 Large eggs
  • 1 Tomato
  • 50g Good quality aged salami
  • 50g Finely shredded Parmesan cheese
  • 100g finely shredded mature cheddar cheese
  • 45ml Snipped garlic chives
  • 15ml Butter for frying
  • Salt and cracked black pepper to taste
  • Cayenne pepper for garnishing
Instructions
  1. To start, slice the tomato into thin slices.
  2. Slice the cured, aged salami into 1mm slices.
  3. Finely shred the Parmesan cheese.
  4. Whisk the eggs thoroughly... there must be no albumen visible in the egg.
  5. Finely shred the mature cheddar cheese, and snip about 3 tablespoons of fresh garlic chives.
  6. Add a tablespoon of butter to a 32cm pan. When the butter is sizzling, spread it around to coat the base of the pan.
  7. Pour in the egg and swirl it around to spread it evenly across the pan.
  8. Sprinkle 2 thirds of the chopped chives over the egg, followed by half of the shredded Parmesan cheese.
  9. Spread the thinly sliced salami across the egg, followed by the second half of the Parmesan cheese.
  10. Arrange the thinly sliced tomato around the edge of the pan with any leftover slices in the center.
  11. Season the whole lot with salt and cracked black pepper and remove the pan from the heat.
  12. Slide the egg from the pan onto a large chopping board.
  13. Sprinkle half of the mature cheddar cheese over the egg.
  14. For this part, you need teflon fingers.... starting on one side, roll the egg up as tightly as you can. If you don't have heat-proof fingers, allow the egg to cool for a few minutes first.
  15. Trim off the ends of the roll. This step is the most important of all.... put the ends in your mouth and enjoy the first taste.
  16. Cut the remaining roll into slices of 15mm or 3 quarter inch thick.
  17. These can be served just the way they are, but going the extra mile makes them extra special....
  18. Transfer the rolls to a baking sheet and sprinkle the second half of the cheddar cheese over the rolls.
  19. Place the pan in the center of your oven with just the grilling element on full blast for 5 minutes.
  20. Serve the egg rolls au gratin sprinkled with dusting of cayenne pepper and garnished with the remaining snipped chives.

 

How to Make Beetroot Chutney – Sweet, Sour and Spicy Beetroot Chutney!!!

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How to Make Beetroot Chutney - Sweet, Sour and Spicy Beetroot Chutney!!!
Author: 
Recipe type: Vegetables
 
With the New Year right here this beetroot chutney is an amazing accompaniment to any meal, and can also be used as a unique and tasty dip.
Ingredients
  • 500ml White wine vinegar
  • 600g White sugar
  • 400g Chopped onion
  • 1kg Beetroot, boiled for 20 minutes, peeled and grated
  • 5ml Salt
  • 20g Curry powder (of your choice)
  • 7.5ml Ground cumin
  • 40ml Cornstarch (dissolved in a little water)
Instructions
  1. To start, measure out the white wine vinegar, white sugar, and chop the onion.
  2. The main ingredient is 1kg of beetroot, boiled for 20 minutes, skinned and grated.
  3. In addition, measure the curry powder, ground cumin, and salt.
  4. Towards the end of the cooking process you'll also need to dissolve the corn starch in a little water and add this.
  5. Add the sugar and vinegar to a large pan over medium high heat. Stir this until dissolved.
  6. As the mixture comes to a boil, add the onion.
  7. Bring the mixture back to a boil and allow this to cook for 5 minutes.
  8. Add the grated beetroot to the pan, mix it in, bring the pan back to a boil and continue to cook for a further 5 minutes.
  9. Add the salt, curry powder and cumin, mix this in and continue to cook for a further 5 minutes.
  10. Dissolve the cornstarch in a little water and add this to the pan, stirring continuously. Allow this to cook for 60 seconds until the chutney has thickened.
  11. Pour the hot mixture into sterilized jars, and allow the chutney to cool completely before serving.
  12. The chutney can be stored indefinitely at room temperature, however, it is advisable to refrigerate after opening the jar.

 

Best Dinner Rolls Ever – Savory, Soft, Slightly Chewy & Super Tasty Buns

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Best Dinner Rolls Ever - Savory, Soft, Slightly Chewy & Super Tasty Buns
Author: 
Recipe type: Bread
Cuisine: Mediterranean
Serves: 12
 
These delicious little buns have a totally unique texture. Super soft, slightly chewy and insanely tasty, these little rolls will do justice to any great feast.
Ingredients
  • 360g All purpose / cake flour
  • 5ml Salt
  • 45ml Sugar (first batch)
  • 5ml Sugar (second batch)
  • 60ml Oil
  • 10g Active dried yeast
  • 250ml Warm water
  • 1 Egg, beaten
  • 125ml Chopped baby spinach
  • 75g Feta cheese
Instructions
  1. Chop the baby spinach and crumble the feta cheese into this and mix until combined.
  2. In your mixer bowl, measure out the all purpose flour, salt and first batch of sugar.
  3. Pour the warm water into a jug and add the yeast and second measure of sugar.
  4. Whisk this together until the sugar is dissolved, cover the jug and allow this to activate for 15 minutes.
  5. After this time the yeast mixture will be very frothy. Pour in the beaten egg and the oil.
  6. Whisk this until totally combined.
  7. Place your mixer bowl on your mixer with beater attached.
  8. Pour in the liquids, close the mixer and run the machine on slow for 2 minutes.
  9. Increase the speed to medium high and continue for a further 10 minutes.
  10. Stop the machine. The dough will be shiny and smooth and stretchy like melted mozzarella.
  11. Scrape the paddle down, close the machine and let the dough stand for 5 minutes undisturbed. If your machine doesn't have a splash guard, cover the bowl with a towel.
  12. After 5 minutes, add the spinach and feta cheese.
  13. Close the machine and mix on high speed for 60 seconds.
  14. Divide the soft dough equally between the holes of a 12 portion muffin pan.
  15. Cover the pan with a large inverted roasting tin to rise for 20 minutes.
  16. Brush the buns with a light coating of full cream milk and top each bun with a good pinch of finely shredded Parmesan.
  17. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes until well risen, golden brown and crispy on top.
  18. Remove the buns from the oven and allow them to cool in the muffin pan for 20 minutes before turning them out onto a cooling rack.
  19. And there it is.....a supremely soft, airy, springly and tasty roll... the best dinner roll ever.

 

How to Make Mossbolletjies – South Africa’s Traditional Brioche – Aniseed Flavored Tear & Share Bread

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How to Make Mossbolletjies - South Africa's Traditional Brioche - Aniseed Flavored Tear & Share Bread
Author: 
Recipe type: Bread
Serves: 12-18
 
Mossbolletjies are a traditional South African bread. With sweetness and feathery texture of brioche, the flavor and aroma is enhanced with aniseed, and makes for the perfect tear and share bread.
Ingredients
  • 1kg Cake flour
  • 10ml Salt
  • 100g Sugar
  • 10g Instant yeast
  • 30g Whole aniseed (or fennel seed)
  • 100g Butter
  • 250ml White grape juice
  • 125ml Warm milk
  • 250ml Warm water
  • 30ml Sugar mixed with 30ml lukewarm water to brush after baking (optional)
Instructions
  1. Pour the cake flour into your stand mixer bowl, along with the salt, sugar, instant yeast and whole aniseed. If you can't find aniseed, substitute this with whole fennel seed.
  2. Mix this together and put it aside.
  3. Pour the grape juice into a small saucepan and add the butter. Heat this gently over medium low heat just until the butter has dissolved. Remove this from the heat.
  4. Finally measure out the warm milk and warm water.
  5. Place your mixer bowl on your mixer. Pour in the butter mixture, the water, and the milk.
  6. Attach the dough hook to the mixer and knead the dough for 2 minutes on the slowest speed, followed by 6 minutes on medium slow.
  7. Remove the bowl from the machine, cover it with cling-wrap and put this in a warm place to rise for 30 minutes or doubled in size.
  8. While the dough rises, line a large baking pan with parchment.
  9. Turn the dough out onto a floured work surface. The dough will be slightly sticky so you will need to flour the top of the dough as well.
  10. Knead the dough for about 3 minutes to knock it down. Once the dough is smooth, grab handfuls of the dough and squeeze them off from the main mass and arrange these tightly in the baking pan.
  11. You can make the balls as big or small as you like. I wand to present these as tear and share dinner rolls, so I have made mine a little bigger than normal.
  12. Cover the pan with cling-wrap and allow to rise again for 40 to 45 minutes in a warm place.
  13. Bake the rolls in a preheated oven at 180c or 350f for 25 to 30 minutes until deep golden in color.
  14. Remove from the oven and turn the buns out onto a rack to cool. Allow them to cool for at least 15 minutes before serving.
  15. These little wonders are so easy to make, and I guarantee they will steal the show.

 

How to Make Peppadew Poppers – Crumbed, Deep-fried Stuffed Piquante’ Peppers

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How to Make Peppadew Poppers - Crumbed, Deep-fried Stuffed Piquante' Peppers
Author: 
Recipe type: Peppers / Deep-Fried
Prep time: 
Cook time: 
Total time: 
Serves: 20-30
 
Peppadews, and registered brand Peppadew originate in South Africa and must be undoubtedly South Africa's greatest culinary contribution this century. These piquant pickled peppers have a thousand different and delicious applications and today we're going to look at one of my favorites.... peppadew poppers. These are very similar to chilli poppers, but with a unique flavor all their own, and far less fire.
Ingredients
  • 100g Blue Cheese
  • Yogurt (approx. 45-60ml)
  • 20-30 Pickled peppadews
  • ½ Cup Finely crushed cornflakes
  • ½ Cup All-purpose flour
  • 2 Eggs
Instructions
  1. Starting with the filling, add just enough yogurt to a 100g of strong blue cheese to make a paste. The paste must be just thinned enough to be pipe-able.
  2. Use a fork to mix this until smooth.
  3. Spoon the creamy mixture into a piping bag.
  4. Use the edge of a ruler to squish the cheese down the bag, then snip about 10mm or just less the a half inch from the tip of the bag.
  5. Use the ruler again to press the mass of cheese down to the tip.
  6. For the coating, whisk 2 eggs thoroughly until all of the albumen has broken down.
  7. Combine the finely crushed cornflakes and all purpose flour.
  8. You will need to count out 20 to 30 pickled peppadews and drain the syrup from them.
  9. Use the filled piping bag to pipe the cheese mixture into each peppadew.
  10. To coat the poppers, sprinkle a layer of the cornflake mixture over a large platter. This where the coated peppadews will set, and the crumbs will prevent the coating from sticking to the platter and getting damaged.
  11. Working with one popper at a time, roll the popper in the crumb mixture.
  12. Transfer this to the egg to wet all of the crumb.
  13. Then back to the crumbs to get a good solid coating all over.
  14. Transfer this to the platter to set and continue with the rest of the poppers.
  15. Allow the coating to set for 20 minutes.
  16. Half fill your wok or a large pan with oil and heat this to 180c or 350f.
  17. Carefully drop the poppers into the oil in batches. The poppers will fry very quickly... about 45 to 60 seconds.
  18. Use slotted spoon to lift the golden poppers from the oil and drain any excess oil on kitchen paper.
  19. Continue frying the remaining poppers.
  20. Serve the poppers piping hot and enjoy....

 

Crispy Feta and Cream Cheese Fritters – Light & Airy Cheese Fritters Deep-Fried to Golden Perfection

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Crispy Feta and Cream Cheese Fritters - Light & Airy Cheese Fritters Deep-Fried to Golden Perfection
Author: 
Recipe type: Cheese / Deep-Fried
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
These cheesy fritters are light and airy, and just full of flavor. Best of all, they are fail proof, so you could even get your children to mix the batter, however I don't suggest allowing kids to do the deep-frying.
Ingredients
  • 250ml Cultured buttermilk
  • 250g Cream cheese (plain or flavored)
  • 250g Feta cheese
  • 2 Eggs, beaten
  • 1½ Cups Self-raising flour
Instructions
  1. Measure out 250g of feta cheese, 250g of cream cheese , 250ml of cultured buttermilk, beat 2 eggs, and weigh 1½ cups of self raising flour.
  2. Place all of these in your food processor.
  3. Zap these until well blended and smooth, then allow the batter to stand for 15 minutes.
  4. Half fill your wok, or a large pan with oil and heat this to 170c or 340f.
  5. Spoon slightly heaped tablespoons of the batter into the oil.
  6. Allow these to fry for 3 minutes, turning halfway through.
  7. Use you tongs to lift the fritters from the oil and drain any excess oil on kitchen paper. Continue frying the remaining fritters.
  8. Serve these light and crispy snacks as is and enjoy.

 

Cheesy Parmesan & Herb Roast Baby Potatoes – The Cheese Challenge

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Cheesy Parmesan & Herb Roast Baby Potatoes - The Cheese Challenge
Author: 
Recipe type: Potatoes / Cheese
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These unbelievable baby potatoes are infused with fresh Italian herbs and garlic, then roasted to cheesy perfection.
Ingredients
  • 500g Baby potatoes
  • 10ml Fresh origanum
  • 10ml Fresh rosemary
  • 10ml Fresh thyme
  • 30ml Fresh basil
  • 30ml Fresh parsely
  • 3 Cloves fresh garlic
  • 30g butter
  • 30ml Olive oil
  • 250ml Fine shredded Parmesan cheese
  • Salt and cracked black pepper to season
Instructions
  1. Roughly chop 2 teaspoons each of oreganum, thyme and rosemary and 2 tablespoons each of basil and parsley.
  2. Top and tail the garlic and smash these flat with your blade to remove the skins. Roughly chop the garlic.
  3. Slice the baby potatoes in half lengthways.
  4. Measure out 30g of butter and 30ml of olive oil.
  5. Transfer the baby potatoes to a vacuum bag.
  6. Pour in the chopped herbs and garlic.
  7. Follow this with oil and the butter.
  8. Straighten out the top of the bag and vacuum seal the bag using your vacuum packer.
  9. It is a good idea to do a double seal just for security.
  10. Place the vacuum packed potatoes in a medium size pot and pour in enough boiling kettle water to cover.
  11. Place the pot over medium high heat and bring this to a boil. Lower the heat to a simmer and allow this to simmer for and hour and 20 minutes.
  12. Remove the bag from the pot, cut it open and pour the potatoes into a medium size roasting tin.
  13. Arrange the potatoes in the tin so that all the flat sides are facing upward.
  14. Scatter a cup of shredded Parmesan cheese over the potatoes and season everything liberally with salt and cracked black pepper.
  15. Roast this in a preheated oven at 200c or 400f for 20 minutes until crisp and golden.
  16. Remove the potatoes from the oven and serve immediately as the most outstanding accompaniment to your main course.

 

How to Make Potato Crisps – Best Recipe Homemade Potato Crisps – Super Crispy, Super Tasty!!!

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How to Make Potato Crisps - Best Recipe Homemade Potato Crisps - Super Crispy, Super Tasty!!!
Author: 
Recipe type: Potatoes
 
Potato crisps are a tote favorite across the globe. Today we're going to look at how to make low carb potato crisps that are super crispy and super tasty.
Ingredients
For the Flavor Powder
  • 30ml Dried mixed herbs (Italian or Herbs Provence)
  • 2.5ml Garlic powder
  • 2.5ml White pepper
  • 5ml Salt
For the Crisps
  • 2-4 Large potatoes
  • 3 Liters water
  • 60ml White vinegar
  • 30ml Salt
Instructions
  1. Place the mixed herbs, garlic powder, fine ground white pepper and salt in your spice grinder. The fine powders help the grinder grind the herbs to powder by adding extra resistance in the chamber.
  2. Transfer the fine blend to a sprinkle bottle.
  3. To cut the potatoes in thin slices, you can use a regular potato peeler, however these slices are too thin and will over-brown before crisping.
  4. Better than the regular is the ceramic peeler which will give you slightly thicker slices. The problem with this is that if you go even slightly skew, the wafers will be horribly uneven, resulting in burnt edges.
  5. The best way to achieve perfect slices is with a very sharp thin blade knife. Cut the slices to 1mm thickness.
  6. Transfer the sliced potato to a mixing bowl and pour in 3 liters of water.
  7. Add the salt and white vinegar and mix this around yo separate all of the potato wafers.
  8. You will immediately see the vinegar liberating the starch from the potato.
  9. Allow this to soak for 30 minutes.
  10. Drain and rinse the potatoes and lay them out flat on a clean dish towel.
  11. Place another towel over these and pat them dry.
  12. Half fill a large pan or wok with oil and heat this to 180c or 350f.
  13. Carefully drop the wafers in to the oil. As the crisps fry you will notice that the violent frying as the water content is driven from the potato becomes more and more gentle.
  14. Within a couple of minutes the crisps will be causing no frying reaction at all, and they will be crisp and golden.
  15. Remove the crisps from the oil and drain on kitchen paper.
  16. Continue with any remaining potato wafers.
  17. As the crisps cool they will crisp up even more.
  18. Transfer them to a large roasting tin. Sprinkle the flavoring powder over the crisps and toss them around gently to coat.
  19. Sprinkle again to cover any blind spots, toss again, then serve with a dipping sauce of your choice.
  20. And the we have it.... a mountain of awesomely crisp, golden, low carb potato crisps ready to be snacked.

 

How to Make Butter Spread – Homemade Spreadable Butter – How to Make Tub Butter!

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How to Make Butter Spread - Homemade Spreadable Butter - How to Make Tub Butter!
Author: 
Recipe type: Butter & Spreads
Prep time: 
Total time: 
 
Just the other day we made the original recipe margarine. In my book, butter will always be king. However, butter does have some drawbacks. In winter, even when left on the counter, it is un-spreadable, and in summer it has to be in the refrigerator, leading to the same predicament.
Ingredients
  • 125g Softened butter (Not melted)
  • 80ml Oil (sunflower, canola or olive oil)
Instructions
  1. Weigh out 125g of softened, but not melted butter, and measure out 80ml of good quality cooking oil. You can use sunflower, olive or canola, however, not coconut oil.
  2. Pour the oil into the butter and start mixing. If you make much larger quantities than this, it is much easier to mix this in your food processor.
  3. At first the mixture will turn lumpy, then as you continue the lumps will gradually decrease in size until you have a perfectly smooth blend of butter and oil.
  4. Use a silicon spatula to transfer the butter spread to a bowl or tub and refrigerate until required.
  5. And here it is after a few hours in the refrigerator. The spread is firm, but can be quite easily spread.
  6. If you want your butter spread even softer, simply add a little more oil while mixing.

 

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