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Breads / Crusts

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New York-Style Bagels | New York-Style Bagels Recipe | The Sophisticated Gourmet. This is the story of an amazing New York-Style Bagel Recipe. But it doesn’t just start there. It began with food blogger’s block (writer’s block, but for food bloggers)… The most frustrating thing for any food blogger. Many of us will not admit that we sometimes get it, but I find no problem with admitting that I occasionally get food blogger’s block. Why? Well, I am not *that* normal. Okay… Exaggerating a bit… But I seriously do bake a bit too much… This past weekend, I decided that I was going to use all of the baking energy that I built up over the past couple of weeks to create some edible masterpieces to share with you all. The first edible masterpiece (I love how I call bagels edible masterpieces…) that I decided to share (out of the billion things that I baked) is an awesome bagel recipe that I adapted from a cookbook that I recently “borrowed” from my aunt, Ultimate Bread. At this point, you’re saying- “WHAT?!

Why? 10. Lemon-Blueberry Yogurt Loaf. Lemon-Blueberry Yogurt Loaf Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Serve a slice of this moist loaf with a cup of tea and start your morning off right.

Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Ingredients: Directions: Preheat the oven to 350 degrees F. Recipe Notes: This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. Can’t get enough freshly baked breads? Lemon Loaf Raspberry Lemon Loaf Orange Pound Cake Peanut Butter Banana Bread Pumpkin Bread.

Broccoli parmesan fritters. Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. I never disliked broccoli — I’m not this guy — but it wasn’t until my toddler took a great interest in chomping down on huge florets, raw, cooked, or three days old, that it became part of our regular rotation.

Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. So, you know where this is going. And with that, I had them for lunch instead. Broccoli Parmesan Fritters In the bottom of a large bowl, lightly beat your egg. Only Turkish Food: Turkish Pide with Cheese/Meat Filling. In Turkey, pide with various types of filling is sold in special restaurants. In Melbourne, almost all Turkish restaurants serve pide freshly baked on the day. Since I frequently buy pide from these restaurants, I have never thought of baking at home.

Coming across with a recipe recently, I thought I should give it a try, and it turned out great. The recipe was enough for four medium sized pide, and I filled two with cheese and the other two with lamb meat filling. For the dough3 cups of plain flour1 tablesp sugar1 teasp salt2 teasp instant yeast (or 1/2 tablesp fresh yeast)1.25 cup water 1 egg, lightly beaten, for glazing For the filling250 gr minced meat (preferably lamb)1 onion, diced2 tablesp vegetable oil1 teasp tomato paste100 gr capsicum, diced finelysalt and black pepper, to taste1/2 teasp dried mint 1/2 teasp sweet paprika 400 gr grated cheesesalami, or sucuk (Turkish spiced-salami) 1. 2. 3. 4. 5.

Turkish pide dough recipe. Standing time 2 hours 10 minutes Stir to dissolve the yeast and sugar in 125 ml of the warm water. Set aside in a warm place for about 10 minutes or until frothy. Use your fingers to work 90 g of the flour into the yeast to make a sloppy paste. Sprinkle lightly with a little more flour, then cover with a tea towel and set aside in a warm place for 30 minutes to form a "sponge". Place the remaining flour and the salt into a large bowl. Transfer to an electric mixer fitted with a dough hook and knead on a low speed for 10–15 minutes or until very smooth and springy.

When ready to bake the bread, preheat the oven to its highest setting with two pizza stones or oiled baking sheets in it. Brush the surface liberally with the egg wash. Cauliflower Crust Pizza. Cauliflower Crust Thai Chicken Pizza. I’ve seen this cauliflower pizza crust idea floating around the internet for a while now. It seems bizarre. Although they sound the same, cauliflower and flour have nothing in common. How could one replace the other?? Turns out, my suspicions were completely wrong. I am totally sold on cauliflower pizza crust! Especially if you pair it with flavorful toppings, like Thai Chicken.

Recipe Rundown Taste: A little spicy, fresh, and not at all like cauliflower. Ingredients: *Note: Use the large holes on a box grater to shred the cauliflower into crumbles. For the crust: 2 cups firmly packed shredded cauliflower from about half a large head (*see note) 1 large egg 1/4 cup finely shredded mozzarella 1 clove garlic, minced 1 tablespoon (or more) Sriracha 1/4 teaspoon salt 2 teaspoons olive oil For the topping: Directions: For the crust: Preheat oven to 450°F.

Add egg, mozzarella, garlic, sriarcha, and salt to the cauliflower, stirring to combine. Bake for 12 to 15 minutes, or until golden.