How to Make Margarine at Home -Quick and Easy Homemade Margarine.

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How to Make Margarine at Home -Quick and Easy Homemade Margarine.
Author: 
Recipe type: Spreads
 
In today's episode we're looking at how to make margarine at home. Margarine has had a bad rap from the start with some uneducated people even saying that it is one step away from plastic. Nothing could be further from the truth.
Ingredients
  • 30g Coconut oil
  • 45ml Vegetable oil
  • 10ml Milk
  • 10ml Egg yolk
  • 2.5ml Lemon juice
  • 2.5ml Salt
Instructions
  1. Measure out the coconut oil, vegetable oil, egg yolk, milk, lemon juice and salt.
  2. Heat the coconut oil in your microwave until melted.
  3. Place the beaker on an ice pack or over a bowl of ice.
  4. Pour in the vegetable oil. You can use sunflower oil, olive oil or canola.
  5. Use your stick blender to sheer these together until well emulsified and milky.
  6. This will take about 60 seconds.
  7. Add the egg yolk, milk, salt and lemon juice and blend the mixture again.
  8. Transfer the margarine to a bowl and allow it to set in your refrigerator.
  9. And there we have it.... a bowl of homemade margarine. If you want your margarine as yellow as the commercial versions, you can add a drop of food coloring to the mixture before the second blending cycle.

 

Amazing Pizza Dough Recipe – the Pizza Dough That Behaves at Home!!!

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Amazing Pizza Dough Recipe - the Pizza Dough That Behaves at Home!!!
Author: 
Recipe type: Pizza Dough
Cuisine: Italian
 
In today's episode we're going to look at an amazing pizza dough. The industry rule regarding pizza is you need supper high temperatures to bake and achieve the beautifully charred base and well browned rim. The problem is that almost no domestic home has an oven that can reach 350c or 662f. This dough will bake superbly at regular domestic oven maximum temperature of 250c or 482f. You will get a beautifully crisp, charred base and lovely coloring on the edges.
Ingredients
  • 500g Double zero or All Purpose flour
  • 20g Brewers yeast
  • 60ml Oil
  • 5ml Salt
  • 250ml Warm water
  • 1.25ml Sugar
Instructions
  1. Dissolve the sugar in the warm water.
  2. Pour the granulated brewer's yeast and stir this briefly to dissolve. Allow this to stand and activate for 10 minutes.
  3. Brewer's yeast is available in most food stores in the baking department alongside the baking yeast.
  4. After 10 minutes you will see a mass of froth on top the yeast.
  5. Pour in the oil and stir to combine.
  6. In your stand mixer bowl, add the flour and the salt. Try to use double zero or all purpose flour. You will get a better texture from these.
  7. Place the bowl on your mixer and pour the wet ingredients into the flour.
  8. Fit the dough hook and knead the mixture on medium low speed for 5 to 6 minutes.
  9. After this time you will have a beautifully soft dough that is not sticky at all.
  10. Remove the bowl from the machine, cover with cling-wrap and let the dough rise for 60 to 90 minutes until more than doubled in size.
  11. After this rising time, turn the dough out onto a lightly floured work surface and knead it briefly to knock it down.
  12. Weigh the dough and divide it into 4 equal pieces. Each piece will make a 30cm or 12 inch base.
  13. Working with 1 piece at a time work the dough into a disc shape, then roll it out to a 30cm or 12 inch pizza base.
  14. Dust the dough lightly with flour if it becomes slightly stick while rolling.
  15. To make up the pizzas, top with your desired toppings and bake in a preheated oven at 250c or 482f for 15 to 20 minutes.
  16. And there it is... the pizza dough that behaves at home.
  17. In the near future, I will be make a selection of classic pizzas using these bases.

 

Biker Bar Pancakes – Diner Style Pancakes – Awesome Beer Flapjacks for Hungry People!!!

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Biker Bar Pancakes - Diner Style Pancakes - Awesome Beer Flapjacks for Hungry People!!!
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Today's episode is and easy, fun and delicious treat that will result in the best flapjacks you have ever tasted. These things are huge... they are light and fluffy.... and they have an amazing flavor that is second to none.
Ingredients
  • 365g All-purpose flour
  • 45ml Sugar
  • 6.25ml Baking powder
  • 6.25ml Bicarbonate of soda
  • 6.25ml Salt
  • 2 Eggs
  • 430ml Cultured buttermilk
  • 125ml Beer or stout
  • 5ml Vanilla extract
  • 45ml Butter melted
  • Extra melted butter for frying and serving
  • Maple syrup
Instructions
  1. Combine the vanilla extract, melted butter, beaten eggs, cultured buttermilk and beer in a jug. Stir this well until completely combined.
  2. In a mixing bowl, combine the all purpose flour, baking powder, bicarbonate of soda, salt and sugar. Stir this together until well combined.
  3. Pour the wet ingredients into the bowl. Use a ball whisk to mix this all together until you have a lumpy batter.
  4. Heat a frying pan over medium heat. Brush the pan with melted butter and drop a half cup of the batter into the pan.
  5. Allow this to fry for 2.5 to 3 minutes until bubbles open on the top of the pancake.
  6. Use a spatula to lift the edge of the pancake. These are bigger normal, so you really have to get the spatula well underneath the pancake before attempting to flip it.
  7. Flip it over and continue to fry for a further 2.5 minutes.
  8. Remove the pancake from the pan and continue with the remaining pancakes. Keep the cooked pancakes warm in a low oven.
  9. Serve the pancakes brushed with melted butter and drizzled with maple syrup.

 

How to Make Oat Crunchies – Delicious Oat & Coconut Crunchies at Home

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How to Make Oat Crunchies - Delicious Oat & Coconut Crunchies at Home
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
 
These super-crispy crunchy oat cookies are a healthier way to feed your cravings, and make a great snack at any time of the day. This recipe is super easy and really quick, and because of the dry mix, cleanup is a breeze.
Ingredients
  • 200g Rolled oats
  • 85g Desiccated coconut
  • Pinch salt
  • 175g All-purpose flour
  • 230g Brown sugar
  • 45g Golden syrup
  • 125g Butter
  • 5ml Bicarbonate of soda
  • 5ml Milk
Instructions
  1. Place the rolled oats, dessicated coconut, salt, all purpose flour and brown sugar in your mixer bowl.
  2. In a tumbler, combine the baking soda with a teaspoon of milk.
  3. In a bowl, melt the butter and syrup together.
  4. Pour the butter and syrup mixture into the mixer bowl, followed by the bicarb milk solution.
  5. Place the bowl on your mixer with the beater paddle attached.
  6. Mix this for 3 to 4 minutes until everything is well combined. This mixture will be dry and crumbly.
  7. Line a baking sheet with parchment and pour the mixture onto the parchment.
  8. Spread the mixture out evenly over the sheet and smooth off the surface with your sparula.
  9. Bake the crunchies in a preheated oven at 180c or 350f for 20 to 25 minutes until golden.
  10. Remove the baking sheet from the oven and cut the crunchies immediately using a knife or a dough scraper.
  11. Allow the crunchies to cool completely, then remove them from the tray.
  12. The cookies can be stored indefinitely in an air-tight container.

 

How to Make Crispy Golden Waffles – Classic Crispy Waffle Recipe

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How to Make Crispy Golden Waffles - Classic Crispy Waffle Recipe
Author: 
Recipe type: Dessert
 
Waffles are certainly among the most well known desserts and comfort foods served in high end and low end establishments across the world. Making a waffle is really easy, but making a great waffle takes a couple of extra steps.
Ingredients
  • 285g All purpose flour
  • 10ml Baking powder
  • 2.5ml Salt
  • 15ml Caster sugar
  • 3 Eggs
  • 105g Butter
  • 360ml Full cream milk
Instructions
  1. Sift the all-purpose flour, baking powder and caster sugar into a mixing bowl.
  2. Separate the eggs into 2 jugs, measure out the milk and melt the butter in your microwave.
  3. Pour the egg whites into your processor with whisk attached. Whisk the whites until nice and frothy and the whisk is starting to leave trails in the egg.
  4. Pour the white from the mixer into another bowl.
  5. Return the bowl to the mixer and add the egg yolks. Whisk these for a minute until well mixed then add the milk and melted butter. Stir this in thoroughly.
  6. Pour this into the flour mixture and stir it in briefly. Don't mix this until smooth. You want it to be mixed through but the batter must have a pebbly texture.
  7. Pour in the egg white and fold this in briefly until just combined.
  8. Heat your waffle iron following the manufacturers instructions. When the ready light comes on, pour in the require amount of batter for your machine.
  9. Very shortly after closing the iron large amounts of steam will rise from the machine. This steam will tell you when the waffle is ready, not the lights on the machine.
  10. After a few minutes the steam will almost stop... the waffles are ready to remove. Remove the waffles and continue with the remaining batter.
  11. Whisking the egg whites separately, using extra butter and following the steam signals will have you on the road to awesomely crispy, golden waffles.
  12. This recipe will make 12-16 Belgian style waffles.

 

 

 

How to Make Flan – Classic Baked Flan Recipe – Easy Flan Recipe at Home!!!

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How to Make Flan - Classic Baked Flan Recipe - Easy Flan Recipe at Home!!!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Flan or flan, whichever way you prefer to pronounce it, is an all-time favorite. This creamy baked custard dessert will have your guests lining up for more. This recipe is super-easy to make and by doubling or tripling the recipe is a great way to cater for larger numbers of guests.
Ingredients
  • 160ml White sugar
  • 1 Can condensed milk (385ml)
  • 500ml Heavy cream
  • 250ml Full cream milk
  • 5 Large eggs
  • 10ml Pure vanilla extract
Instructions
  1. Preheat your oven to 180c / 350f
  2. Heat a small pan over medium low heat and pour in the sugar.
  3. Heat this slowly giving the pan a gentle shake every so often.
  4. As the sugar starts to melt, lift the pan above the flame and tilt and rotate the pan to ensure even heating and melting.
  5. When all of the sugar is melted the liquid will be smooth and glossy.
  6. Pour the melted sugar into a 9 inch round baking dish, then put this aside on a heat-proof surface.
  7. Add the eggs, milk, cream, sweetened condensed milk and pure vanilla extract to your blender. You can also use you food processor, or mix this by hand.
  8. Blend the mixture thoroughly for 60 seconds. If you're mixing by hand, mix until everything is totally combined.
  9. Place the baking tin into a larger roasting tin and pour the flan mixture into the baking tin.
  10. Pour boiling kettle water into the roasting pan to a depth of 1 inch or 25mm.
  11. Transfer the flan to a preheated oven at 180c or 350f and let it bake for 50 to 60 minutes until set.
  12. Remove the flan from the oven and transfer it to a wire rack to cool completely.
  13. To serve, run a fine blade around the edge of the custard. Invert a platter over the flan, flip the whole lot over and voila, there's your masterpiece.
  14. Cut the flan into 6 or 8 portions and serve drizzled with the overrun sauce.

 

Caramelized Onion Bread – Beautifully Aromatic Homemade Caramelized Onion Bread.

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Caramelized Onion Bread - Beautifully Aromatic Homemade Caramelized Onion Bread.
Author: 
Recipe type: Bread
 
Sometimes a good white farm loaf just doesn't make the grade. By simply making a couple of changes you can end up with a beautifully rustic and aromatic bread like this caramelized onion bread.
Ingredients
  • 950g Strong white bread flour
  • 60g Vegetable shortening (Fat), grated
  • 15ml Sugar
  • 10ml Salt
  • 12.5ml Instant yeast
  • 30ml Milk powder
  • 600ml Warm Water
  • 2 Medium onions
Instructions
  1. Peel and chop the onions into quarter rounds.
  2. Heat 30ml of oil in a pan over medium heat and add the onion.
  3. Fry the onion for 8 to 10 minutes until well browned and caramelized. Remove from the heat and set this aside.
  4. Measure out the white bread flour, milk powder, salt, sugar, granulated garlic and yeast.
  5. Grate the vegetable shortening and add this to the flour.
  6. Place the bowl on your mixer and mix this on low speed until well incorporated.
  7. Add all of the dry ingredients to the bowl and mix this in briefly.
  8. Stir the caramelized onion into the warm water and pour this into the mixer bowl.
  9. Mix this just until all of the liquid has been absorbed by the flour.
  10. Swap out the beater paddle for the dough hook and proceed to knead the dough for 8 minutes on the second to lowest speed.
  11. Remove the bowl from the mixer, cover with cling-wrap and allow this to rise in a warm place for 60 minutes.
  12. After the first rise, turn the dough out onto a lightly floured work surface.
  13. Knead the dough briefly and form it into a log.
  14. Cut the log into 2 equal pieces, and form 2 logs from these.
  15. Transfer these to a parchment lined baking sheet, dust the tops of the loaves with flour and cover them loosely with cling-wrap.
  16. Allow the loaves to rise again for 30 minutes in a warm place.
  17. Bake the loaves in a pre-heated oven at 200c or 400f for 40 to 45 minutes until well browned.
  18. Remove the loaves from the oven and allow them to cool on racks before slicing and serving.
  19. And there we have it.... beautifully crusty, light and aromatic, caramelized onion bread.

 

Mother’s Day 2016 – Coconut Chocolate Madeleines – How to Make Chocolate Dipped Madeleines.

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Mother's Day 2016 - Coconut Chocolate Madeleines - How to Make Chocolate Dipped Madeleines.
Author: 
Recipe type: Baking / Patisierre
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
 
After a week on the road, I'm back, and just in time for a delicious Mother's Day treat. Coconut chocolate dipped Madeleines are super-quick and easy to make. Traditionally baked in a scalloped Madeleine pan, you can also use mini muffin pan if you don't have the real thing.
Ingredients
  • 6 Eggs
  • 200g Caster sugar
  • 300g All-purpose flour
  • 200g Butter, melted
  • Zest of 1 lemon
  • Zest of 1 orange
Instructions
  1. This recipe goes very quickly so it's a good idea to have everything prepared before you start.
  2. Preheat your oven to 200c or 400f.
  3. Measure out the eggs, caster sugar, all-purpose flour, melted butter, lemon zest and orange zest.
  4. Place the eggs and sugar in a large mixing bowl.
  5. Whisk this vigorously for 3 to 4 minutes until all of the sugar has dissolved and the mixture is silky smooth.
  6. Pour in the flour and use a spatula to work this in until all of the flour is toally incorporated.
  7. Add the lemon and orange zest and fold this into the mixture.
  8. Pour in the melted butter and fold this until totally incorporated.
  9. For demonstration purposes I am going to do both the traditional and muffin shaped Madeleines.
  10. Spoon the mixture into the hollows of the pans leaving just enough space for rising.
  11. Bake the Madeleines for 12 minutes until crispy and golden on the outside.
  12. Remove the Madeleines from the oven and transfer them to cooling racks. Allow them to cool completely before continuing.
  13. Once cooled, melt the chocolate in double boiler or in your microwave by zapping it for 10 seconds at a time stirring after each heating.
  14. Lay out a non-stick sheet or a length of baking parchment on your work surface. Dip the wide end of the Madeleines into the chocolate, shake off any excess and place them on the parchment.
  15. Sprinkle each Madeleine immediately with desiccated coconut and allow the chocolate to set before serving.

 

Demerara Choc Chip Cookies – Delicious, Easy Chocolate Chip Cookie Recipe!!!

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Demerara Choc Chip Cookies - Delicious, Easy Chocolate Chip Cookie Recipe!!!
Author: 
Recipe type: Cookies / Baking
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Choc chip cookies are an all-time favorite. These Demerara choc chip cookies are dark and rich with an insanely amazing flavor that is quite frankly second to none!!!
Ingredients
  • 500ml All purpose flour
  • 2.5ml Baking soda
  • 2.5ml Salt
  • 250ml Brown sugar
  • 125ml Demerara sugar (or treacle sugar)
  • 180g Melted butter
  • 1 Egg
  • 1 Egg yolk
  • 15ml Vanilla extract
Instructions
  1. Place the brown sugar and Demerara sugar in your mixer bowl.
  2. Pour in the melted butter, place the bowl on your mixer and get it mixing on medium speed until well creamed.
  3. In the meantime, place the all-purpose flour, baking soda and salt in another bowl.
  4. Crack 1 egg into another bowl along with another single egg yolk, and measure out the vanilla extract.
  5. In addition, weigh out the chocolate chips.
  6. Once the base is well mixed, add the vanilla and eggs and mix this in thoroughly.
  7. Add the flour, salt and baking soda and mix until everything is combined.
  8. Add the chocolate chips and mix these in.
  9. Remove the bowl from the mixer, cover with cling-wrap and refrigerate for 20 minutes to firm up the mixture.
  10. Use a 60ml scoop to scoop up portions of dough, flip them out into your hand and roll them into balls.
  11. Place the balls on a lined baking sheet leaving about 3 inches of space between each cookie.
  12. Bake the cookies in a preheated oven 180c or 350f for 15 minutes.
  13. Remove the cookies from the oven an transfer them to a rack to cool.
  14. The cookies are beautifully crisp on the outside with an amazing chewy inside.

 

Plaited Swedish Easter Bread – Best Easter Bread Recipe!!! Easter Special 2016

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Plaited Swedish Easter Bread - Best Easter Bread Recipe!!! Easter Special 2016
Author: 
Recipe type: Bread
Cuisine: Swedish
 
This Easter bread is outstanding with an amazing soft texture, insanely magical aroma and spectacular flavor. This bead is every bit as good as the best hot cross buns you have ever tasted.
Ingredients
  • 12.5ml Active dry yeast
  • 60ml Warm water
  • 240ml Milk
  • 125g Butter
  • 125ml White sugar
  • 2.5ml Salt
  • 2.5ml Ground cinnamon
  • 1.25ml Ground nutmeg
  • 1 Egg
  • 2 Cups all-purpose flour
  • 2 Cups Strong white bread flour
For the Egg Wash
  • 1 Egg whisked with 25ml milk
For the Glaze
  • 15g Softened butter
  • ¾ Cup icing sugar
  • 2.5ml Vanilla extract
  • 20ml Milk
Instructions
  1. Add the instant yeast to your stand mixer bowl. Pour in the warm water and give it a brief stir.
  2. Place the butter and milk in a jug and warm this in your microwave and heat it just enough to melt the butter. Pour this into the yeast mixture.
  3. Add the sugar, salt, ground cinnamon, ground nutmeg and one egg.
  4. Place the bowl on your mixer with the beater attached and mix this together for 60 seconds.
  5. Add the flour to the bowl and mix this briefly, just until all of the flour is incorporated into the liquid.
  6. Swap out the beater for your dough hook and knead the dough for 7 minutes on medium low speed.
  7. Remove the bowl from the mixer, cover the bowl with cling-wrap and let this rise in a warm place for 60 minutes.
  8. After rising, turn the dough out onto a lightly floured work surface. Knead the dough briefly then roll it out into a log.
  9. Cut the dough into 2 equal pieces.
  10. Roll each of these into a log and divide these into 3 pieces each.
  11. Roll each of the pieces into a long strand of about 50cm or 20 inches.
  12. Group three of the strands in a parallel formation and crimp the one end together. Proceed with a simple plait along the length of the loaf.
  13. Crimp the other end together to finish, then repeat this with the second loaf.
  14. Transfer the loaves to a baking sheet wrapped in parchment, cover the loaves loosely with cling-wrap and allow this to rise again for 45 minutes.
  15. After rising, brush the loaves with the egg wash and bake them in a preheated oven at 180c or 350f for 30 minutes.
  16. While the loaves bake, prepare the glaze by mixing the soft butter, icing sugar and milk together until smooth.
  17. Remove the loaves from the oven, transfer them to a cooling rack and drizzle the glaze over the bread.
  18. Allow the loaves to cool for at least 20 minutes before tearing apart and serving with butter.

 

Quick Chocolate Mousse Cups – Easter Special 2016

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Quick Chocolate Mousse Cups - Easter Special 2016
Author: 
Recipe type: Dessert
Serves: 6
 
This simple dessert is the perfect end to a great meal. Quick chocolate mousse cups can be a life saver.... the chocolate cups and quills can be made in advance, and the quick chocolate mousse is just that.... quick.
Ingredients
For The Quills
  • White compound chocolate
  • Dark compound chocolate
For the Mousse
  • 75ml Cream
  • 225ml Cream
  • 50g Dark compound chocolate
Instructions
  1. To make the chocolate porcupine quills, melt the white and dark chocolates. Tear off 6 rectangles of baking parchment from the roll and fold these in half length-ways.
  2. Spread 2 inches of dark chocolate down the center-line of the parchment, followed by 2 equally spaced dollops.
  3. Fill in the spaces with the white chocolate followed by a 1.5 inch spread at the end.
  4. Fold the parchment over and use your dough scraper or any other straight edged tool to shape the quill. Transfer this to your refrigerator to set and continue with the remaining quills.
  5. To make the quick mousse, measure out the chocolate chips and the 2 batches of cream. Pour the 75ml batch of cream into the chocolate and melt this in your microwave 15 seconds at a time, stirring thoroughly between heatings. Set this aside to cool.
  6. Place the remaining cream in you mixer bowl and whip this until the whisk just begins to leave trails.
  7. Add the chocolate cream mixture and continue to beat this until the whisk leaves a definite trail in the mixture.
  8. Unmold the chocolate cups and the quills, and transfer the quick mousse to a piping bag.
  9. Pipe the mousse into the chocolate cups. Adjust the lengths of the quills by snapping off a bit of the base, and stand these up in the mousse. Garnish the plate with fresh mint and serve immediately.

 

Irish Guinness Bread – St Patrick’s Day Special Recipe!!!

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Irish Guinness Bread - St Patrick's Day Special Recipe!!!
Author: 
Recipe type: Bread
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
 
Irish Guinness bread is without a doubt one of the nicest breads I have ever tasted. In addition, it is also one of the simplest breads to make. In fact, even if you have never boiled an egg, you will be able to make Guinness bread.
Ingredients
Dry Ingredients
  • 250ml Rolled oats
  • 500ml Whole wheat flour
  • 125ml Brown sugar
  • 10ml Baking soda (bicarb)
  • 5ml Baking powder
  • 2.5ml Salt
Wet Ingredients
  • 60ml Melted butter
  • 10ml Vanilla extract
  • 250ml Cultured butter milk
  • 360ml Guinness Draught
Instructions
  1. In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, baking soda, baking powder and salt. Stir these together until well combined.
  2. In a second mixing bowl, combine the melted butter, vanilla extract, cultured buttermilk and Guinness draught beer.
  3. Use a ball whisk to mix this until well combined, then add the dry ingredients. Mix this together until you have a batter that resembles porridge.
  4. Pour the batter into an 8 inch square non-stick pan. If your pan is not non-stick, give it a good rub-down with butter.
  5. Bake the bread in a preheated oven at 220c or 425f for 30 minutes. Reduce the heat to 200c or 400f and continue yo bake for a further 30 minutes.
  6. Let the loaf cool in the oven for 30 minutes before turning it out onto a cooling rack.
  7. And there we have it, Irish Guinness bread... with a super-crispy and caramelized crust and a soft airy crumb.
  8. This bread is best served warm with a generous dose of butter and honey.

 

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