1 cup of pasta,any shape
60ml olive oil
1 small onion, finely chopped
Half red pepper, diced
1 can of butter beans in tomato sauce
1 can of black beans
125ml sweet chilli
2 tablespoons paprika
2 tablespoons whole grain mustard
Cook your pasta and put it aside to cool. Meanwhile, heat the olive oil over medium heat in a saucepan. Add the onion,pepper,Paprika and salt stirring until tender. Add the sweet chilli and whole grain mustard. Remove from heat and Stir in the butter beans,pasta ,diced cucumber and black beans.Garnish with parsley
In a large bowl, combine the flour, yeast, sugar, orange back , and salt. Mix and form a well in the centre
In a small bowl, whisk together the egg and milk. Add this to the dry ingredients. Knead until the dough is very soft, smooth, and elastic. This will take a long time (about 10 minutes). If you have a mixer, you can use it with the dough hook to make this process faster.
Add the oil slowly, while kneading. Continue to knead until the dough is smooth and elastic again.
Cover the dough to touch with plastic wrap, and place in the fridge for at least 8 hours.
When the dough is ready, turn it out onto a work surface. Divide into ten or more equal portions. Roll each into a ball or oval shape. Place on a lined baking sheet. Cover and let rise for 1 to 2 hours or until well proofed.
Preheat the oven to 190°C (375°F). Bake the maritozzi (sweet buns) for 25 minutes, or until golden. If you’d like, you can brush them with milk and sugar to get that golden colour.
1 cup – 3 sticks – unsalted butter room temperature
3 cups powdered sugar
1/3 cup seedlessstrawberry jam
3/4 cup chilled heavy whipping creamcake
4 cups cake flour
3/4 tsp salt
1/3 tsp baking powder
1/3 tsp baking soda
4 cups sugar
1 cup – 2 sticks – unsalted butter, room temperature
8 large eggs
2 tablespoons vanilla extract
1 cup sour cream
5 tablespoons plus
1/3 cup seedless strawberry jam
2 1/4 pounds strawberries hulled sliced – about
5 cups – divided
frosting – using electric mixer beat cream cheese and butter in a large bowl until smooth stopping to scrape down sides of bowl beat in sugar and jam beat cream in medium bowl until peaks form fold whipped cream into frosting cover and chill until firm enough to spread – about 2 hours -cake- preheat oven to 320 butter and flour two 10 – inch cake pans with 3 inch high sides sift flour salt baking powder and baking soda into medium bowl using electric mixer beat sugar and butter until fluffy add eggs 1 at a time beating to blend after each addition beat in vanilla add sour cream beat 35 seconds add flour mixture in three additions beating to blend in between each addition divide batter between prepared pans bake cakes until tester inserted comes out clean about 40 minutes cool in pans on rack about 15 minutes run small sharp knife around pan sides then turn out cakes onto racks and cool completely using a large serrated knife cut each cake horizontally in half place one cake half cut side up on cake plate spread 3 tablespoons of strawberry jam over then 3 – 4 cups frosting Top with 3 – 4 cup sliced berries arranging in a single layer repeat two more times with cake layer jam frosting and berries top with remaining cake layer cut side down spread 3 cups frosting over top and sides of cake to coat completely spread remaining frosting over top and sides of cake stir remaining 1-3 cup jam to loosen spoon teaspoonfuls on to top and sides of cake then use back of spoon to swirl jam decoratively into frosting can be made 7 hours ahead cover with cake dome and refrigeratei added a few drops of red food coloring to make the frosting pinker also I omitted the jam swirled into frosting on the outside of cake.
Preheat the oven to 180°c. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth.. Fold in the blueberries.. Spoon into the muffin pans, Bake for about 20 to 25 minutes each.
Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.
Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.
Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.
Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide. The dough it pretty hard to work with at the beginning but will come together while rolling and folding.
Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.
Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5, three more times, giving the dough a total of four times of rolling and folding.
Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.
On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm). Cut the dough into triangles, it will make about 8 triangles of 12 in (30 cm) long and 3 in (8 cm) at base.
Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.
Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.
Preheat the oven to 450 F (230C). Brush the croissants with egg wash.
Bake for 8 minutes than reduce the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.
Cool on wire rack before serving.
Credit: Facebook • Frisch & Hausgemacht von Fjollë.
4 (6-oz.) salmon fillets, patted dry with a paper towel
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/4 c. white wine
Juice of 1 1/2 lemons, divided
2 cloves garlic, sliced
Pinch red pepper flakes
2 tbsp. butter
1 lemon, cut into rounds, for serving
2 tbsp. freshly chopped dill, for garnish
In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.
Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.
Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.
Ingredients: •5 eggs •a large glass of oil •a large glass of milk •18 teaspoons of sugar •12 teaspoons of flour •1 baking powder •1 cacao
Method: To make the dough you need: eggs, oil, milk, sugar, flour, baking powder and finally cacao. Then with the obtained composition a large glass fills it with porridge and leaves that for the end. And pour the rest into a pan and bake. After baking, remove it from the oven and, with composition divided into a glass, brush the foam over. Enjoy your meal!