How To Make Flour Tortillas From Scratch Previous image Next image Good flour tortillas are a thing of beauty. Once you know the taste of fresh handmade tortillas, well lets just say you're missing out. Before we were making them ourselves we would drive across town to pick up the best of the best, but not any more because making them is as simple as mix, roll, heat and eat! What You Need Materials:2 3/4 cups All Purpose Flour (plus extra for dusting)5 tablespoons Lard3/4 teaspoon Salt3/4 cup Warm WaterMedium BowlForkSkillet Instructions 1. 2. 3. 4. 5. 6. Additional NotesIf your tortillas don't sizzle quietly when they hit the pan, it isn't hot enough. Making your own tortillas isn't hard, but it might take you a few tries to get your groove on. (Images: Sarah Rae Trover)
Cauliflower Tots If you need a way to get your family to eat more vegetables, give these a try. These kid-friendly cauliflower tots are so good, they won't realize they are eating cauliflower. They are great as a side dish and are easy to make. Last year I fell in love with zucchini tots, and since adapted the recipe using cauliflower instead during the colder months when zucchini isn't in season. I also had issues with them sticking to my mini muffin pan, and found making them on a non-stick baking sheet the perfect solution. My older daughter loves these, but my toddler still prefers to eat her vegetables raw (go figure!). Cauliflower TotsSkinnytaste.com Servings: 4 • Size: 8 tots • Old Points: 3 pts • Points+: 4 pts Calories: 148 • Fat: 5 g • Protein: 10 g • Carb: 16 g • Fiber: 3 g • Sugar: 2 g Sodium: 397 mg (without salt) • Cholesterol: 47 mg Ingredients: Preheat oven to 400°F. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Makes about 32 - 34 tots
Cauliflower Pizza Crust with Roasted Vegetables and Goat Cheese - Domesticate ME! Like most normal humans, I love pizza. As a small child, my pizza fetish (coupled with my grilled cheese addiction) led to such high cholesterol levels that my pediatrician actually forced my parents to limit my consumption. In order to avoid a very tiny grave, I was only allowed to eat pizza every other week for an entire year. Needless to say, 1993 sucked. For the record, my cholesterol levels are now perfect (thank you very much), and pizza remains my favorite food. When it comes to late night, hangovers, and No-Calorie Sundays, pizza has been, and always will be, my best friend. I would probably be quite happy eating pizza everyday for the rest of my life, but this is impossible for a number of reasons. I happened to be talking to a friend last week about this love-hate relationship with pizza, when she told me I should try cauliflower pizza crust. Let’s talk cauliflower crust, people. As far as cooking time goes, once you make your dough, you’ll only need 20 minutes, tops.
Chapati, le pain indien Bonjour et bienvenue dans ma cuisine. Aujourd’hui on va faire des chapatis. C’est notre pain quotidien, on en mange tous les jours, surtout dans le nord de l’Inde. Il existe de nombreuses variétés de chapatis, on va commencer par la plus simple à faire. Pour faire cette recette indienne (environ 6 pièces), il nous faut : 100g de farine complète 20g de farine de blé 1/2 cuillère à café de sel de l’eau Utiliser un récipient pour faire la pâte (un « paraat » si possible). Séparer la pâte et faire des petites boules. Faire chauffer une plaque ou une poêle sur le gaz pour la cuisson. Badigeonner avec du ghee ou du beurre. Découvrez >> les autres pains indiens Les chapatis accompagneront très bien :
Maintenant ou jamais – Mousse à la vanille et rhubarbe pochée à la grenadine [Now or never - Vanilla mousse and grenadine-poached rhubarb] I was in love with someone. Or, as I recently realised after some happy times we spent together again, I was just loving some parts of this someone. Very much. In fact, I was so smitten with the idea of him, that I would live in the illusion and forget – or more accurately, not even notice – the things that didn’t feel right. But I now see them. And before it gets too late because our love is wasted, I lock all the memories we have in a safe place. On any given day we would have piping-hot brownies with a tall glass of fridge-cold milk. And as we were digging our spoons in it, I couldn’t not refrain myself from remembering the delicate vanilla mousse served with poached and compoted rhubarb that I told you about weeks ago. I had made you a promise. Just like our break-up. Mousse à la vanille et rhubarbe pochée à la grenadineDespite the super-long recipe, its name says it all. As usual you don’t have to make all the components.
Une orange, du gingembre : l'heure du goûter J’ai une affection toute particulière pour cette épice exotique. Qu’il soit frais ou en poudre, j’utilise souvent le gingembre pour relever le goût d’un gâteau, rendre plus exotique un poisson ou une volaille, charmer une simple soupe de potimarron. Choisissez votre gingembre frais sans taches et juteux et fuyez ceux qui semblent flétris. Conservez-le dans un sac en papier jusqu’à 3 semaines au réfrigérateur. Sirop épicé au gingembre 225 g de sucre en poudre 40 g de gingembre frais pelé 2 bâtons de cannelle 4 grains de poivre noir 1 noix de muscade coupée en 4 1 demi gousse de vanille de Tahiti coupée en deux et ses grains 25 cl d’eau Faire chauffer tous les ingrédients dans une casserole à feu doux. Teacakes à l’orange et aux deux gingembres 150 g de sucre en poudre 120 g de beurre à température ambiante 120 g de farine 1 cc de levure chimique 2 oeufs 1 cc de gingembre en poudre 1 tranche d’un cm de gingembre frais pelé 1 orange Sirop épicé de gingembre Zest orange and get its juice.
She is the liquid princess – Brioches marbrées au thé matcha [Matcha green tea marble brioches] With no rational reason except that those brioches looked terribly good, I decided to venture into the realm of feuilletage. Once again. Although, this time, my kitchen did not come with a rolling pin. I could have bought one on my recent visit to Pages. I almost did in fact. Quite providentially, my kitchen did come with too many empty wine bottles to admit it; let’s be honest, I had five of them sitting on the counter. In my defence, I must tell you they have been there for weeks, not just since the last waste removal day, which was – let me think – this morning. Armed with the one bottle that seemed fit for the occasion – read perfectly cylindrical, label removed – I went straight for the recipe. Now, why my kitchen did not come with full wine bottles? Instead, I started doodling, only to realise my panic attack was pointless. I made the dough. My counter ended up green, so did my fingers. But that’s okay. First, because I like green. Soft and fragrant.
Le seize – Des betteraves et un gâteau [The sixteenth - Beets and a cake] Two days, four bowls of Thai chicken soup, twenty hours of sleep, and a singing cab driver later, I’m finally emerging from the nightmare that flu is. Only to let you know, I loved all of your ideas. Some made me laugh, some made me think. The secret ingredient was beetroot. And believe me, this cake has become a number one favourite. You see, when I first made it, I wanted to try two new things – because, after all, this little journal here is made for things that I can’t experiment with at work. A beetroot cake. I had more eggs, butter, flour and sugar in my cupboard that I can admit; a couple of raw organic beets sitting in the fridge. Now, I’m not saying I didn’t want to spend three hours waiting by the oven for the precious little rubies to become soft and sweet, but I knew – deep-inside – I could just grate them finely. So I did. Gâteau à la betterave This recipe is a keeper. But really you could bake it in a 24cm pan or in a loaf tin. serves 8-10
Be kind, rewind – Cake weekend au citron et confit de clémentines à la vanille As I was diligently peeling a stampede of organic lemons to turn them into neat candied squares – a pretty lengthy task if you consider all the steps involved – the pungent scent brought down memories of a now long-gone day. Rewind. As Guillaume wakes up – or more accurately, as I push the snooze button of our alarm clock every two minutes, giving him a repeat-hug to gently get him to emerge from his dreamless sleep – I suddenly realise that today is my much-longed-for day-off. After more minutes that I will dare to divulge, Guillaume slowly walks to the bathroom, and I can’t resist to fall back asleep with the soothing sound of falling waters tickling my ears. It’s now almost eleven aye-emm, and after a quick bath – my very own luxury – I hop onto the bus towards High Street Kensington. On my way back, white flakes begin to fill the skies. It’s damn cold outside, and the heat I find at home feels unbearable. Until I look through the window only to mentally record the image I see.
How to Make Digestive Biscuits It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Kathryn from London Bakes is teaching us how to make a classic English cookie like a real live Londoner. It's no secret that we Brits like a cup of tea and a biscuit -- a proper British biscuit, that is. The name “digestive” is said to derive from the belief that the baking soda included in the original recipe helped with digestion. A good digestive biscuit should be on the savory side of sweet, equally at home topped with a wedge of cheese or smothered in chocolate. Digestive Biscuits Makes 12 cookies 1 cup whole wheat spelt flour1 1/3 cups old-fashioned rolled oats1 teaspoon baking powder1 pinch salt1/3 cup dark muscovado sugar, packed1/2 cup unsalted butter, cold and cubed3 to 4 tablespoons milk4 ounces dark or milk chocolate, chopped (optional) Preheat the oven to 350° F. See the full recipe (and save and print it) here. Follow
Better Than a Silver Packet: DIY Cream Cheese » Wonderland Kitchen The deeper I dig into DIYing basic household foods such as rice milk or nut butters, the weirder I sometimes feel about sharing those processes here. Sure, a recipe for homemade cereal bars might come in handy, but a lot of these typical grocery store items–from tahini to garlic powder–end up being pretty simple to produce from scratch in the average kitchen when all is said and done. So perhaps you might think of these posts as more of a Pinterest board of reminders or inspirations when it starts to feel like everything you buy has soy lecithin and whey derivatives added. Sure, you can toss readymade items into your shopping basket as needed, but if you have a few minutes and don’t like the ingredient list on a given product, you can probably whip up your own with a few pantry staples. For as easy as culturing buttermilk or kefir turned out to be, cream cheese was not a project I was expecting to be so simple. Pasteurized vs. This Is Not Your KRAFT Philadelphia Cream Cheese The Verdict
How to Make Dairy Free Ice Cream - Vegan Dessert Recipes It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Ashley McLaughlin from Edible Perspective's homemade coconut milk ice cream will change the way you think about vegan ice cream forever -- and that's a fact. Thick, creamy, lightly sweetened ice cream is one of my all-time favorite desserts, and when choosing a flavor, I almost always pick vanilla. For this recipe, I’ve used full-fat coconut milk instead of heavy cream to make a dairy-free, vegan version. Make this recipe as is (or throw in your favorite mix-ins) and you’ll be a happy ice cream eater. More: Here are all of the recipes you need to build the perfect ice cream sundae. Vegan Vanilla Bean Coconut Milk Ice Cream Serves 6 to 8 1 or 2 vanilla beans2 cans full-fat coconut milk1 tablespoon arrowroot starch1/3 cup brown rice syrup, or coconut nectar1/3 cup pure cane sugar1 1/2 tablespoons vodka Photos by Ashley McLaughlin
Date Sweetened Horchata It’s almost Cinco de Mayo! Yahoooooooooo! Did you ever celebrate Cinco de Mayo growing up? Though I’m nearly full German and part Swedish, I did have the pleasure of celebrating this super fun holiday in many a Spanish class throughout my high school and college years. The thing about horchata is, it’s incredibly sweet and usually loaded with sweetened condensed milk and refined sugar. This horchata is very simple to make and requires just 6 ingredients, in true minimalist style. I enjoyed my first glass over ice but fully intend on making a horchata cocktail out of the remaining batch. Date Sweetened Horchata Total time Dates replace sugar in this healthier version of homemade horchata. Author: Minimalist Baker Recipe type: Beverage Cuisine: Mexican Serves: 6 Ingredients Instructions Soak rice in 2 cups very hot (not boiling water) for 2 hours. Nutrition Information Serving size: ~3/4 cup Calories: 83 Fat: 1.5 g Carbohydrates: 19 g Sugar: 12 g Fiber: 4 g Protein: 1 g