Classic French Spinach Quiche. Made with heavy cream and Gruyère, this rich spinach quiche is classic French. Photo by Alexandra Grablewski (Chronicle Books, 2018) Of all the spinach quiches I’ve tried over the years, this classic French version is my favorite. The recipe comes from my childhood friend Trish, who is not only one of the funniest people I know, but also a stunning hostess. When Trish entertains, she goes all out – beautiful table settings, seasonal cocktails, fabulous food, and (best of all) hilarious party games.
She once created an entire game of Jeopardy! For our old high school gang, complete with categories like Prom Dates, ’80s Pop Stars, and Senior Superlatives. This spinach quiche is Trish’s “go-to” brunch dish. Ingredients For Spinach Quiche To simplify things, I recommend using a store-bought crust (my favorite is the Wholly Wholesome brand from Whole Foods). Frozen chopped spinach also makes the recipe easy. How To Make Spinach Quiche Prick the bottom and sides of the crust all over with a fork. How to Measure Dry Ingredients Like a Pro - The Culinary Exchange. Unless you’ve been to culinary school or are expertly trained in the art of cooking, you may not realize that there’s a right way and a wrong way to measure ingredients.
And that’s especially true for dry ingredients. Don’t worry – it’s not rocket science and it’s easy to learn. The tools you’ll need for measuring dry ingredients are a set of measuring cups and a set of measuring spoons. You’ll also want to grab a butter knife while you’re at it. Measuring dry ingredients is pretty simple, but you do need to make sure you pay attention to how well you’re measuring. When you’re measuring a small amount of a dry ingredients (teaspoons and tablespoons), you’re going to want to use measuring spoons.
For larger amounts of dry ingredients, you’ll want to use measuring cups. Learning how to measure dry ingredients isn’t terribly difficult, but it is important. How to make Hokkaido Milk Bread - recipe with video - Rice 'n Flour. This Hokkaido Milk Bread isn’t a newly invented recipe. I have seen dozens of recipes for this bread in recent years. These recipes in general fall into two groups: the first group follows the regular bread-making method, while the second group applies Tangzhong method (or Water roux), which is famous for its ability to make the bread super soft and tender. The recipe that I am sharing in this post belongs to the first group, which use traditional bread-making methods, hence, very straight-forward and easy-to-follow. Despite of the absence of Tangzhong, the texture and taste of the bread are still incredible.
The key ingredient of this bread is whipping cream, which gives the bread the amazing milky smell with super soft, fluffy and tender texture. TOOLS: 2 loaf pans or 2 bread pans (25cm long each) INGREDIENTS (adapted from Angie’s recipes) * Notes: – If you don’t have bread flour and cake flour, you can substitute them entirely with all-purpose flour. * Notes: 1. 2. 3. 4. 5. A. B. 6. 7. Cinnamon Roll Bread to Die For - Home and Garden Digest. I’m a fan of Monkey bread and when I saw this recipe I thought I’d try it an see how it compared to my old favorite.
This Cinnamon Roll bread was much easier to make and stood up well to the taste comparison. When you add the glaze, you get the wonderful taste of a Cinnabon Roll with half the effort (and probably half the calories). Pull apart this sticky treat slice by slice and enjoy the cinnamon sugar mixture with every bite. If you like this recipe, check out my other pull apart breads, Pizza Pull Apart Bread and Lemon Pull Apart Bread Ingredients:1 Loaf frozen Bread Dough, barely thawed 1/3 cup butter, melted 1/2 cup sugar 2 1/2 teaspoons cinnamonGlaze:1 cup powdered sugar 2 tablespoons milk 2 tablespoons butter, melted 1/2 teaspoon vanillaPrep Time: 30 min (not including thaw time) Bake Time: 25 min Check out this video for a complete walk through on assembling this Cinnamon Roll Bread.
This Cinnamon Roll Bread recipe is from the wonderful site, Rhodes Bread.com. Flour.