#PUT THAT MIX IN YOUR TIN AND PUT IT IN THE OVEN FOR 20 MINS

[jupitercl0uds]

I NEED TO BAKE A CAKE RAAAAAAAAA

[thisisnotthenerd]

irrationally proud of the cheesecake bites i made today

recipe is based on me vaguely remembering cheesecake. all amounts listed may need adjustment--i'm a cook not a baker. they are approximations.

recipe:

10 stacks of graham crackers

3 tbsp butter (i use salted so as to not add more salt later)

1 1/2 cup cream cheese

1/2 cup sour cream

3/4 cup granulated sugar

splash of vanilla extract

3 large egg

1 tsp lemon zest (optional)

1-2 cups chocolate chips (i don’t know exactly how much was left in the bag but i used all of it) - semi-sweet dark chocolate. baking chocolate if you can find it.

honk of butter (1-2 tsp?)

3/4 cup heavy whipping cream

blackberries (one of the little boxes. 6 oz?)

more sugar (a little less than 1/2 cup, but more than 3/8)

juice of half a lemon, squeezed gently. don’t get all of it out. whatever comes out on one squeeze, sans seeds. use the zested lemon.

the steps:

oven on to 325 F / 162 C

get muffin tin. if you’re using the raw tin, butter it. i use silicone cupcake molds to be fancy.

get out your blender/food processor and and absolutely obliterate the graham crackers. i’m talking sand by the end of it. if you don’t have a blender, put the crackers in a bag and violently whack against a hard surface. it has to be violent enough to shatter the crackers without smashing the bag open. do not smash the bag open.

melt 3 tbsp butter in the microwave. try for 15 second increments, or if you’re like me, put a cover on it and spin it around for 1 min and watch the microwave try to pop the cover off.

dump the butter in the blender and blend. it better be looking like wet sand.

take the blade OUT of the blender.

then scoop a spoonful into each thing. cupcake mold. flatten it carefully, you don’t want an uneven base.

let them sit while you do the filling.

the cheesecake:

get a stand mixer. if you clean it properly, you can reuse the blender. doing this manually takes time and effort, but it’s possible. if you have multiple attachments, use the beater not the whisk.

dump the cream cheese in the mixer. mix on low-medium speed. when it becomes an immovable blob on the beater, stop, poke it until it falls down and then scrape the sides. this happens less if it’s room temperature and not freshly refrigerated.

add the sour cream. beat until smooth. keep taking globs of cream cheese off of the beater and the sides, and your hands and the mixer and the counter.

add the first sugar increment in parts while beating.

VANILLA EXTRACT

add the eggs one at a time. room temp is better and i mean it. also don’t over beat—when the preceding egg has just been fully mixed in add the next.

lemon zest if you really want to. just a tad bit though. a sprinkle. a pinch. a teaspoon.

it should be liquidy, but form ribbons when lifted.

gently scoop the filling into each of the cups up to about the 3/4 mark. it will grow and then shrink.

you will have excess—either get another muffin tin or chuck it into another pan to make crustless cheesecake. do not forget to butter the pan if you don’t have silicone.

if the oven is up to temp (325 F / 162 C) pop the cheesecakes in for 30 minutes. take them out when the timer goes off—they should have risen to fill the cup.

let the cakes settle and create a dip in the top of the cheesecake.

if you're doing the crustless as well--thoroughly butter your pan. let it cook for ~20 extra minutes

the chocolate ganache:

make a double boiler: small saucepan 1/3 full of water put on to boil on medium heat, and a medium-large mixing bowl that rests on top of the saucepan.

dump the chocolate chips into the bowl with 1-2 tsp butter and let it melt

occasionally move the chocolate around to make sure all of it melts

gently stir in the heavy whipping cream while it’s on the heat. you have to be thorough with this—don’t leave milky bits.

when the chocolate is fully glossy, take it off the heat and let it cool while you make the compote.

compote:

dump out the water from the saucepan

put the blackberries, sugar and lemon juice in the saucepan and let it sit for a second while you start moving dishes to the sink

turn the stove on to medium again and get the blackberries to a boil. stir the berries and crush with your cooking implement of choice--i prefer a wooden spoon.

turn the heat down to medium-low and let it simmer. for like 20+ minutes. i say 20+ because i wasn't really paying attention.

finishing the cheesecakes:

when the blackberries have formed a relatively thick sauce, check to see how much the cakes have cooled. if they're cool to the touch, you're good.

let the blackberries cool.

put 1 berry per cheesecake. if it's small, do two. put a bit of the sauce around the berry, don't let it touch the edges of the cake.

if the ganache has cooled enough, spoon about 1-2 tbsp on top of the berried cheesecakes. it should fill the cup just to the top.

tap the tray to settle the chocolate. not too much or you'll spill.

stick them in the freezer. 2 hours will get the job done, but overnight is better for setting.

take them out of the cups and put in a container. only store in fridge or freezer if you can, the chocolate is less likely to melt that way.

eating:

take the cheesecakes out and let them rest for a few minutes before eating so you can actually eat them.

[starwars-cooking-blog]

Red Root Spice Cake

Now firstly, I just want to say this cake doesn't contain *spice* spice, just delicious seasonings. I would've named the cake something different (I mean, think of the risk I'm taking, even putting this on the Holonet - I'm just asking to be interrogated by overzealous Imperial Officers, for a second time!), but then again, I didn't name it. In fact, the person who did would be extremely upset if I were to change the name. Who named it, you ask? Well, you didn't hear it from me but Greedo, a notorious bounty hunter, is said to have liked a piece of Red Root Spice Cake (perhaps with actual spice) at Chalmun's Cantina in Mos Eisley, Tatooine after a job. I won the recipe playing against Chalmun in a spine-tingling game of sabaac in my younger days - and let me tell you, that was a game for the history holos! But you'll have to ask me about that some other time. In any case, the cake is delicious the way I make it, no spice needed!

Yours truly, Issa Parmoda, Cosmic Culinarian

Red Root Spice Cake

Ingredients

2 Bananas, small

60g Brown Sugar

200g Raw Sugar

250g Butter

2tsp Vanilla

1/4tsp Salt

2 cups GF SR Flour

1 cup Hazelnut Meal

5 Eggs

4tsp Pumpkin Pie Spice (A spice mix from Gewürzhaus Spice House containing: Cassia, Nutmeg, Allspice, Ginger, Mace, Clove)

3tsp Cinnamon

3-4 stalks of Rhubarb, chopped into inch-sized pieces

Method

Preheat the oven to 175/180 degrees celsius

Melt the butter in microwave until liquid

Mix in the sugar to dissolve

Add bananas and mix in electric mixer

Add in all the other ingredients as you mix until mixture is smooth and there are no lumps

Pour/spoon mixture into large cake tin or muffin trays and liberally insert rhubarb pieces

Muffins cook for approx. 20-25 mins, slab cakes for 45-50 mins

Enjoy!

[tsumtzum]

brownies 1¼ cup hot melted butter 8 oz chocolate ¼ cup cocoa powder 1 tbsp espresso 2 cups white sugar 1/2 cup brown sugar 2 tsp vanilla 2 tsp salt 6 eggs 1 cup flour 1/2 cup cocoa powder

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Butter your tins and line with parchment paper. Preheat oven to 180°c. Into a small bowl, cut the chocolate into pieces. Add the quarter cup of cocoa powder and espresso. Pour the melted butter over the chocolate and stir until well combined. Add the eggs to the sugar, salt and vanilla. Cream the mixture for 10 mins, until it looks thick like pancake batter. After thickening, pour in the ganache and continue mixing. Sift in flour and cocoa powder. Fold it into the batter but gently so you don't deflate the air in the mixture.  Pour the batter into a prepared tin and bake at 180 for 20 mins. After 20 mins, take the brownies out and slam them on the counter a couple times. Put it back into the oven for 25 mins.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

[fitnessnirvana]

BIG MAC SALAD RECIPE

My Big Mac Salad is a high protein, healthier take on the classic takeaway burger, with lower carbs, less fat, and only 356 calories per serving! Plus, getting your fruit and veg in has never been so simple as it’s packed with 4 of your 5 a day.

Serves: 2

Prep time: 10 mins

Cook time: 30 mins

INGREDIENTS:

To make the Big Mac Salad you will need:

100g potato, cubed

1 tsp paprika

250g lean beef mince

2 tsp Worcestershire sauce

4 x handfuls of shredded romaine lettuce

12 cherry tomatoes, halved

½ cucumber, deseeded and diced

2 radishes, diced

½ red onion, diced

1 gherkin, sliced

40g reduced fat cheddar cheese, grated

Low calorie oil spray

Salt and pepper, to taste

To make the Big Mac sauce you will need:

2 tbsp reduced fat mayonnaise

1 tbsp reduced sugar ketchup

1 tbsp yellow mustard

2 tsp gherkin juice

1 gherkin, diced

1 tsp paprika

½ tsp garlic granules

Pinch of salt, to taste

METHOD:

Preheat your oven to 200°c

Add all Big Mac sauce ingredients to a bowl and whisk. Season to taste and then chill in the fridge until you are ready to serve.

Add potato cubes to a bowl and sprinkle with paprika, salt and pepper. Spray generously with low-calorie oil and mix well.

Put the potatoes into a roast tin and cook in the oven for 20-22 minutes or alternatively air fry at 200c for 15-18 minutes. Shaking the potatoes half-way and cook until golden brown.

Heat a frying pan with low-calorie oil spray then add lean beef mince and fry off until nearly browned.

Add Worcestershire sauce to the beef mince and then continue to fry off until cooked through.

Meanwhile, divide lettuce between 2 serving bowls and top with tomatoes, cucumber, radishes, red onion.

Once cooked, add your crispy potatoes and beef mince. Add gherkins and cheese then drizzle over the Big Mac sauce.

Top Tip: You can box up any leftovers in the fridge and store for up to 3 days. It makes for great meal prep, but it’s best to keep the dressing separate when storing to stop the salad from going soggy. Simply add that on when you’re ready to eat it.

[strohller27]

Okay so I made up this oven casserole dish meal thing that is relatively inexpensive and nice for cold days (and I think it’s fucken delicious), so I’m writing it down on here so I don’t forget it (and maybe some other people can benefit from it too).

Chicken-Mushroom-Garlic Casserole

Approx. Prep time: Half an hour

Cook time (oven): 20 mins @ 350°F (~170°C)

Makes: 4 servings (reheats really nicely @ 2min 30sec in a 1100W microwave)

Effort factor: this is a mid-range-number-of-spoons kind of recipe…not for those low-on-spoons days because there are kind of a lot of steps

Ingredients:

~250-300g of your favourite meat (I use 1 or 2 flattened chicken breasts, depending on what I can afford, but this would probably work with pork or beef. Heck you could put cut-up sausages in it, too. It would probably taste ok)

Salt, lemon pepper, garlic powder (for meat rub)

1 large can sliced potatoes (one of the 540ml cans works)

1 can sliced mushrooms (if you don’t like mushrooms, leave this out, or substitute with beans or a veggie like corn, squash, or broccoli)

1 can cream-of-mushroom soup (if you don’t like mushrooms, you can use cream-of-chicken or cream-of-{whatever veggie})

1 box stovetop stuffing (or cheap equivalent)

However much rice your heart desires

I can’t always afford these, but this is delicious with those french fried onions sprinkled on top after heating it up

It would probably taste delicious with cheese sprinkled on the top, so if you’re not casein/lactose intolerant, go ham (I cannot have the cow protein, so I can’t tell you whether this would be good or not, sorry - and before you ask, yes, I know I’m using a cream soup in this recipe and that has milk in it. Listen, there’s only so much I am willing to suffer for LOL)

Step 1: start the rice cooking (using your preferred method) and preheat your oven to 350°F (~170°C)

Step 2: while the rice is cooking, boil some water for the stuffing (however much it says to boil in the directions; they can be different, depending on the brand) you can toss some boullion in the water if you have it; this helps the cheapy knockoff stuffing taste more rich)

Step 3: while you’re waiting for the water to boil, get out your preferred meat and rub it with the spices on both sides (if you’re going to be using pork, I’d recommend rinsing that off and then patting dry with a paper towel. Also, if you want it to be flat, you can beat it up with a wine bottle or something before applying the rub. That’s usually what I do)

Step 4: heat some oil in a pan and brown the meat on both sides (if you’re not flattening the meat, 5 minutes on each side would be best. The thinner the cut of meat, the less time it will need on either side)

Step 5: while the meat is browning, open the various cans of stuff and toss them in a 9” baking dish with high sides. I usually start with the cream-of-mushroom soup (I don’t add any water to the soup! Only do this if you want it to be more soupy). By that time, it’s usually time to pour the stuffing mix into the water you put on to boil and take that off the heat. Next, drain the potatoes (you can leave a little bit of potato water in the can) and then pour that in on top of the cream-of-mushroom soup. Then add your mushrooms or veggies and salt/pepper/garlic powder to taste. Then mix it all up (this is why it’s important that the baking dish has high sides - makes it easier to stir)

Step 6: once the meat is done browning, take it off the heat and place the meat on the surface of your soup mixture in the baking dish. Drizzle the meat drippings over the soup mixture, too, for added flavour.

Step 7: cover the baking dish with tin foil and put in the oven for 20 mins.

Step 8: after the 20 mins is up, don’t turn off the oven!! Using pot holders or oven mitts, take out the baking dish and place one of the meat pieces on a plate so you can cut into it and check to see what the middle looks like. For chicken & pork: you DO NOT want to see a pink middle. If you do, put the foil back on the baking dish and toss that sucker back in the oven for 5 more minutes. (If you’re cooking beef and you like it pink in the middle, then it’s done, I guess? Idk, you do you!)

Step(s) 9: once everything’s done, I usually cut up the meat, then prep some portions to eat for the next few days. When I make myself bowls, I usually prep 4. First, I divide up the rice and put it at the bottom, then I layer the stuffing on top of that, then I spoon as much soup mixture as will fit into the bowls on top of that (I like this mixture thick because this way it’s stickier and easier to pick up with a fork, but you can add a little extra water to either the stuffing or the soup mixture while you’re cooking it if you’d rather eat yours with a spoon - also if you’re using pork instead of chicken, just know that pork is likely to be drier and may require a little more extra water than chicken would - and honestly I don’t know how beef would fare in this recipe because me and cow protein don’t really get along, sorry), and then I top each bowl with 1/4 of the meat I cooked and cut up. Then I eat one of the bowls and put the rest away to eat later.

Step 10: Enjoy!

[masalamingles]

Egg Muffins

An egg muffin is an easy and delicious breakfast or snack made by baking eggs in a muffin tin, regularly with extra components like veggies, cheese, or meat. Here’s a fundamental recipe to make egg cakes:

Ingredients for Egg Muffins:

6 eggs

1/4 cup milk (non-obligatory)

Salt and pepper to taste

Fillings of your desire (which include diced vegetables, cooked bacon or sausage, cheese, spinach, tomatoes, and so on.)

Instructions for Egg Muffins:

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.

In a mixing bowl, crack the eggs and whisk them collectively. If using, add milk, salt, and pepper, and whisk till properly mixed.

Prepare your fillings by cutting any vegetables or cooked meats you’d like to add into small portions.

Distribute your preferred fillings evenly in most of the muffin cups. You can blend and shape elements consistent with your desire.

Pour the beaten egg mixture into every muffin cup, filling them about three/four full. Make sure the fillings are submerged within the egg aggregate.

If preferred, sprinkle a few shredded cheese on the pinnacle of each muffin cup for brought flavor.

Place the muffin tin in the preheated oven and bake for 15-20 mins, or until the egg truffles are set and slightly golden on top. The baking time may additionally vary depending on your oven, so maintain a watch on them.

Once performed, put off the egg cakes from the oven and let them cool for a couple of minutes before cautiously eliminating them from the muffin tin.

These egg muffins can be stored in a hermetic box in the refrigerator for some days. They are handy for meal prep and may be reheated in the microwave for a quick and attractive breakfast on the pass. Feel free to customize the elements to fit your flavor possibilities!

Nutritional Fact Egg Muffins

The dietary statistics for an egg muffin can vary depending on the specific ingredients used within the recipe. However, here’s a trendy breakdown of the nutritional components for a fundamental egg muffin made with six massive eggs and quite a few vegetables:

Note: This breakdown is an estimate and can range primarily based on actual substances and portions used.

Calories: Approximately 70-ninety calories per egg muffin

Protein: Around 6-8 grams consistent with egg muffin

Fat: Approximately 4-6 grams according to egg muffin

Carbohydrates: Roughly 1-3 grams in line with egg muffin

Fiber: Variable based totally on vegetable content material, usually less than 1 gram in step with egg muffin

Sodium: Varies based totally on added salt or ingredients; typically low to slight

Vitamins and Minerals: The presence of vitamins and minerals will vary primarily based at the ingredients used. Eggs offer numerous vitamins consisting of Vitamin D, B vitamins, choline, and minerals like selenium.

The addition of cheese, meat, or different substances will regulate the nutritional content. For a more accurate estimation, you may calculate the dietary facts primarily based on the precise substances and quantities used for your egg muffin recipe using the usage of nutritional databases or online calculators.

Lowest Price Offer On Kitchen Products

Keep Following Masala Mingles to stay updated with more interesting recipes !!

Check next: https://masalamingles.com/versatile-eggplant-parmesan/

[mouthsrecipebook]

Red Gravy

*** You may need to start baking your garlic like an hour in advance, but I've also done it while heating up frozen meatballs. Took like 20 minutes.

Ingredients

Cloves of Garlic (Like half a bulb)

White Onion

Parsley

Paprika

Salt

Olive Oil

Bay Leaves

Jar of Red Gravy (I use store bought lol. But you can make is out of equal parts tomato paste and water and boiling it for a bit)

Steps

Preheat your oven to 400 F like 30 min. in advance.

Peel garlic and throw in a little bowl with the spices, onion, bay leaves, and some olive oil. Mix it around until all of the garlic is covered in oil and seasoning.

You can put it on a baking sheet or I use a tiny little loaf pan because my oven is tiny. Line it with tin foil and bend the edges up so you don't have to wash a super oily pan when you're done. Pop it in the oven and keep checking on it until it's as baked as you want it. I usually wait until they're golden brown or look kind of crispy.

Put store bought tomato sauce in a small pot and start boiling it. When your garlic is done, just dump it all in and let it keep boiling. I usually add more of the spices to the sauce.

[sweetlyfez]

Exactly one person asked so I've written up a (very rough) recipe for the cheesecake. @lilysephronia as requested!

You're invited to swap out any element with a version you like better, so if you've a favoured recipe for pumpkin, cheesecake or cheesecake base go fuckin wild; you know what you like in a baked good, and I'm not your mum.

Pumpkin (this is the loosest part, measurements vibes and/or communing with the spirits based - add sweetness and spice a bit at a time and taste as you go along) approx. 400g fresh pumpkin (get a cooking pumpkin if you want to avoid the Disappointment of Americans and have a cake that tastes of something) (sub with tinned to skip some prep) 1 tablespoon honey 50g soft brown sugar ground ginger, cinnamon, nutmeg (plus any other spices you want to add) to taste 2 large eggs lemon juice 100ml double cream

Peel and dice the pumpkin flesh, drizzle it with honey and roast until soft (approx. 20 mins - put together the base and cheesecake bit while it cooks) mash the cooked pumpkin (a stick blender or food processor is your friend for this) add the sugar, spices, lemon juice, and cream - if you're less sure about the quantities of spices/ level of sweetness you want this is the time to add those flavours bit by bit and taste as you go along add the eggs and mix until everything is combined (swap round the order you add things to the pumpkin puree if you're more confident on necessary quantities to flavour it and/or unconcerned about eating raw egg)

biscuit base 200g digestive biscuits 75 melted butter

line and grease a 10in springform or loose-bottomed cake tin crush the biscuits mix in the butter spread the biscuit mix evenly in the bottom of the tin and press it down firmly to avoid leakage

cheesecake 300g cream cheese 50g sugar 2 eggs 50ml double cream lemon juice to taste

beat together all the ingredients until smooth pour on top of the biscuit base and bake at 180/160 fan for 30 minutes

after a half hour in the oven the cheesecake should be partially set. Spread the pumpkin mix over the top and put it all back in the oven for another 20-25 minutes. When it's cooked it will still have a slight wobble

allow to cool enough to remove it from the tin, then chill, slice, and serve

the pumpkin cheesecake is in the oven and once again I'd like to send thanks to @elodieunderglass for being our on-call American when I decided in 2020 that I was going to make pumpkin pie.

[jsms01]

It’s taco Tuesday! – 3 recipes with video

Who says you have to save the party for the weekend? Gather your favourite amigos for this fantastic feast and taco your Tuesdays to the next level!  With Slimming World, you absolutely can enjoy all the foods you love – including tasty tacos and loaded wedges – and still get a great weight loss result. Plus, sharing a Mexican-style menu at home is a fun way to socialise and slim without forking out restaurant prices.  

Let’s taco! 

Recipes can be scaled up or down, depending on how big your party is.  Chicken tacos   Grab a taco and stuff it with our spicy chicken and peppers, plus salsa and salad. Or skip the shell to make this dish Free.    serves 4  3½ Syns per serving  ready in 1hr 15 mins  Budget tip: If you don’t have every spice or vegetable here, don’t worry – this dish is brilliantly versatile and will taste just as good without. You could also use a fajita spice mix instead of the separate spices (use the barcode scanner or Food Search tool to check whether your favourite is Free).  What you need:  3 skinless and boneless chicken breasts, thinly sliced  finely grated zest and juice of 1 lime  1 tbsp dried oregano  1 tsp smoked paprika   2 tsp ground cumin  1 tsp cayenne pepper  ½ tsp ground cinnamon  1 red onion, thinly sliced  2 red peppers, deseeded and thinly sliced  2 courgettes, cut into thin batons   100g mushrooms, thinly sliced  4 tbsp fat-free natural fromage frais  4 taco shells  For the salsa:  2 tomatoes, finely chopped  ¼ red onion, finely chopped  1½ tbsp finely chopped fresh coriander  Juice of ½ lime  For the salad:  1 iceberg lettuce, shredded  1 cucumber, halved and thinly sliced   6 tbsp fat-free vinaigrette  What you do:  1. Preheat your oven to 200°C/fan 180°C/gas 6.   2. Put the chicken in a wide bowl with the lime zest and juice, the oregano and the spices, then season lightly. Toss well, cover and chill for 20-30 minutes.  3. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a high heat. Stir-fry the chicken for 5-6 minutes, or until golden. Add the onion, peppers, courgettes and mushrooms. Stir-fry for a further 5-6 minutes, or until the chicken is cooked through and the vegetables are tender.  4. Put all the salsa ingredients in a small bowl and give them a good stir to combine. Then put all the salad ingredients in a bowl, toss well and season with black pepper. 5. To serve, spoon a little fromage frais and salsa into each taco, then add the chicken mixture. Serve hot, with the salad. 

Chilli-loaded wedges  Upgrade your wedges with chilli and cheese to make tasty nacho-style spuds.  serves 2   6 Syns per serving    ready in 1hr 20 mins  Find the recipe here  Taco-stuffed giant mushrooms  These Tex-Mex mushrooms are seriously moreish and so simple to make.  serves 4  3 Syns per serving  ready in 40 mins  vegetarian  What you need:  low-calorie cooking spray  8 large portobello mushrooms  1 medium onion, finely chopped  1 red pepper, deseeded and finely chopped  4 garlic cloves, crushed  350g Quorn Mince  3 tbsp fajita seasoning*  400g passata  200g can sweetcorn kernels in water, drained  400g can black beans, drained and rinsed  80g reduced-fat Cheddar, coarsely grated  chopped fresh thyme, plus thyme sprigs, to serve  * Spice blends are Free so long as they’re made from herbs and spices only and don’t include any Synned ingredients like sugar, flour or oil. Slimming World members can use the barcode scanner or Food Search to check. You could also make your own spice mixes – find out how here.   What you do:  1. Preheat your oven to 200°C/fan 180°C/gas 6 and spray a large non-stick baking tray or roasting tin with low-calorie cooking spray.  2. Cut off and set aside the mushroom stalks. Scrape out the brown gills with a teaspoon and discard them. Season the mushrooms on both sides and put them in the baking tray, smooth-side down.  3. Chop the mushroom stalks and put them in a medium-size non-stick saucepan along with the onion, red pepper, garlic and 1 tbsp water.  4. Cover and cook over a medium-low heat for 5 minutes or until soft. Stir in the Quorn, fajita seasoning, passata, sweetcorn and beans, then cover again and simmer for 5 minutes. Season to taste.  5. Spoon the mixture into the mushrooms, top with the cheese and bake for 15 minutes or until the cheese has melted and the mushrooms are tender. Transfer to a serving plate, scatter over the thyme and grind over a little black pepper. Serve hot.  

Fancy a fakeaway? 

Mexican, Chinese, Indian, Italian, Thai… whatever your cuisine of choice, you’ll find lots of menu options on our member app and website. Join Slimming World today to unlock more than 1,900 delicious recipes!  Source link Read the full article

[petermorwood]

Home-made bread again, and after 5 months of regular use I can confirm that those Pullman loaf tins - 450 g / 1 lb size, one steel, one aluminium, excellent non-stick on both - were a first-class buy. We don’t use the lids very often, but it’s good to have them for the times we DO want to use them.

In that 5 months, and as part of my ongoing mini-crusade to prove that making bread is far, far easier than a lot of people think (or would have other people believe) I’ve pared down @dduane​‘s recipe to something even simpler, and it still works just fine.

Here’s her original recipe, and here’s my everyday - well, every few days - version which has proven totally reliable:

INGREDIENTS:

500 g flour                                          (18oz / 3 ½ cups)

250 ml warm water                             (8 ½ fl oz / 1 cup)

7 g yeast                                             (¼ oz / 2 ½ tsp)

7 g salt                                                (¼ oz / 1 tsp)

30 ml vegetable / olive oil                   (1½ fl oz / 2 Tbsp)

Metric measurements are the correct ones. US measurements are approximated from conversion tables, although any differences are so small they’re unlikely to cause problems.

The loaves in the header photo were step 1 done twice within 4 minutes. A full 1000g flour / 500 ml water double-up puts too much strain on our Magimix / Cuisinart, it overheats and trips out, but it handles the standard 500 / 250 recipe fast enough that doubling isn’t necessary.

The two batches of dough can go into the same rising container. When risen separate the batches (check weights if feeling persnickety) and proceed from Step 3 below.

This is another double baking, confirming that the above procedure works. Sometimes the bread is more picture-perfect than others; it’s always good bread.

Why bake two loaves? Because they’re small enough that they get eaten quickly, and with two tins it’s more economical to run the oven just once.

METHOD for one loaf:

Mix the ingredients together and knead into a smooth non-sticky dough with a food processor (2 mins) stand mixer (12 mins) or by hand (+15 mins).

Place the dough in a bowl and cover with clingfilm, Saran wrap, floured cloth or the bowl’s lid. (This is my preference, we have small and large Pyrex roasters that are just right for one loaf or two.) Leave the dough to rise until doubled in size. It happens faster in a warm, draft-free place, and running the oven at 70°C (160°F) for a few minutes then turning it off again provides just such a place. (We have a combi microwave with a Dough Rise setting that cuts rising time in more than half.)

Turn the risen dough out onto a worktop and punch it down until almost original size again, then reform it into a symmetrical shape.

Place the shaped dough in a loaf tin, cover as before (*) and let it rise again until nearly loaf-size (it’ll finish while the oven heats). If using your warmed oven for rising, when you take the tin out before preheating keep it covered (a tent of cooking parchment will do).

Preheat the oven to 200°C (392°F).

Once the oven is ready, uncover the loaf, return it to the oven and bake for 20 mins at 200°C (392°F) then turn down to 180°C (356°F) for 10 minutes. Bake for the entire 30 mins at high heat if you like a darker crust.

Take out the loaf, transfer it from tin to rack and let it cool.

Done.

(*) If using a Pullman tin with its lid on, turn on the oven to preheat as soon as you (a) find the lid won’t slide easily or (b) you see dough starting to come out between tin and lid. Scrape this off before baking, and trim the next extrusion - heat-expansion ensures there’ll be another - afterwards. Baking time whether lid on or off remains the same.

Yet another pair baked simultaneously, with and without lids. You can see the slightly ragged edge where extruded overflow was removed from the lidded one after baking.

The crumb on the lidded loaf is a bit firmer, probably (IMO) as a result of compression. Two slices of this are - so DD tells me - just the thing, size and all, for a classic US grilled cheese sandwich.

That Pyrex bowl with lid in the background is one of the two I mentioned which work so well for first raising, even when overenthusiastic yeast does a Quatermass Xperiment and starts shoving the lid off...

*****

IMO the commercial bakeries which produce squidgebread don’t want people to know how easy this is. Loaves made from this recipe tend to go stale, if they last long enough, while squidgebread of the same age goes mouldy.

You can make toast or breadcrumbs (or trenchers, oh yes!) with stale bread, but mouldy bread is only good for garbage or compost or some sort of eccentric bandage - if you’re absolutely sure the mould is penicillium. 

(Do this in fiction rather than real life, OK?)

Combined with some tomatoes, herbs, oil and cheese, stale bread (or even fail bread like one of mine which refused to rise Because Of Reasons) can be the bulk ingredient in a jolly good soup.

For cold weather, pepper or chilli and a dab of sour cream makes a nice extra touch to this, while in summer it’s very good chilled like gazpacho and given a swirl of fresh lemon juice and the most flavoursome extra-virgin olive oil you can find.

Toasted sesame oil is tasty as well. Or lemon / chilli / basil / whatever infused oil.

Play. Experiment. Enjoy.

[magpie-69]

'Pie's Cottage Pie

Recipe.

This is my recipe. Different ones are on the net. Adjust the weights & measures to suit you.

1 kg beef mince (you can use lamb mince & call it Shepherd's Pie 😊)

1 large white onion relatively finely chopped

1 beef Oxo cube crumbled directly in. This is to avoid the meat mixture being too sloppy.

A good sprinkling of dried mixed herbs. I use a lot tbh so maybe add some, then add some more later to taste.

1 level teaspoon of garam masala. Again, use this amount at first then maybe add more later. The addition of this spice is to my recipe. I haven't seen it anywhere else and I don't use much, but I love the subtle flavour it adds.

1 tin of chopped tomatoes.

Carrots (optional)

Garden peas (optional) If I use them I use frozen ones.

Salt (optional) I never put salt in my cooking

Pepper. I use a grinder rather than pepper that's pre-ground

Corn flour. To thicken the sauce if necessary

Good quality potatoes for the mash, or use sweet potatoes instead. I use half and half to satisfy my youngest's wants & my needs

Knob of butter (settle down pervs! 😁) for when you mash the potatoes, and a splash of milk for the same if you like. I don't put milk in my mash because it needs it to be of a firm consistency.

Mature or extra mature cheddar cheese, or something like it. It needs to a tasty, hard cheese that melts nicely.

Method

Fry the chopped onion to soften, but don't overcook.

Brown the mince while breaking it up. While browning add the mixed herbs, Oxo cube and garam masala and stir in well. Once browned add the softened onions and stir in. Let the mixture gently fry while stirring it occasionally.

While that's happening put a pan of water on for the potatoes. Or two pans if you're using both types. I use a steamer on top of one of the pans for the carrots if I use them. Peel the potatoes and cut up into smaller pieces. If you're using carrots, peel and slice them.

Add the potatoes to the boiling water & let simmer until they're ok for mashing.

If you're using carrots, put into the steamer for 5 mins or so.

Transfer the meat mixture to a pan. Add the tomatoes and a pinch of the pepper. Stir & let simmer for a few minutes, then taste it. Add more pepper if required. Do the same with the garam masala if you wish more in but I suggest you don't put too much in as it's a strong spice.

If you're using carrots, add them in now.

If you're using peas, add them in now.

Let it simmer while you're mashing the potatoes, but if it looks like it's going to be too runny, stir some cornflour in bit by bit until you're happy with the thickness. It doesn't want to be solid but doesn't want to be too runny either.

Mash your potatoes using the butter, and milk if you wish to, but remember that you want the mash to be fairly firm.

Transfer the meat sauce to a casserole dish.

Spoon the mash little by little & evenly on top of the sauce.

Grate the cheese on top to your taste. I use a fair amount because I love it.

Put the casserole dish into the centre of a preheated oven (180°C/gas mark 4). Leave for 20-30 mins or until you're sure it's hot & the cheese has melted, then put it under a grill until the cheese has browned.

Serve with tenderheart cabbage or broccoli or both.

Enjoy! 😊😋😊

@instructor144 @diaphanousfrippery @scottish-pepper @sparkplug65 @ventraman @whosthisfkingguy

[kittenskitchenprojects]

Orangenschnittli - Orange cookies

This recipe is for a soft, moist cookie with orange-almond filling.

For the dough:

400 g white flour

15g baking powder

-> sieve into a bowl

200g butter, needs to be really cold

-> cut in small pieces. Using your fingers, rub butter and flour until the mix is crumbly and homogeneous.

120g vanilla sugar (I use regular white sugar that's been stored with vanilla pods)

1 egg

-> add to the dough and join everything. Don't knead. Let the dough cool in the fridge for a while. Can be overnight too.

Divide the dough in halves. On a sheet of baking paper, roll one half, as square as possible, until it's 2-3 mm thin. The dough is pretty soft and crumbly to work with, but you can easily put it back together if it breaks. Use flour on the surface and your rolling pin as necessary.

For the filling:

150g ground almonds

150g sugar

Zest and juice of an orange

-> set two tablespoons of orange juice aside. Mix all the other ingredients until smooth and easy to spread. Using a spatula, spread the filling evenly on your first layer of dough. Leave a thin (1 cm) edge on all sides.

-> Spread the second half of dough the same way as the first one, both layers should be as congruent as possible. With a little bit of water, wet the edges of the bottom layer, and, using the baking paper, quickly flip the second piece of dough on top of the filling.

This is fairly tricky and easier to do for folks with large hands, and most of the time the dough won't make it in one piece. However, if it breaks you can just puzzle the pieces back together; it won't significantly affect the results.

Press the top and bottom layer of dough together to create a firm seal, and, using a fork, poke some holes into the top layer.

Bake - in the middle of the oven, 20 mins at 200°C

Icing:

80g of powdered sugar

2 tablespoons of orange juice from earlier

-> mix well. The icing should be very thick, almost solid. In doubt, add more powdered sugar. Spread the icing on the hot cookies.

Let cool, cut into pieces (I do parallelograms because I think it looks elegant).

Can be stored at least a month in a cookie tin. The cookies tend to get softer and moister after a day or so.

Enjoy!

[of-faunsandyellowflowers]

Lammas/Lughnasadh Blackberry Muffins with Oat Sunflower Seed Crumble Topping

So this year I unfortunately am not feeling too great. I usually go all out for pagan holidays, but this year with my fibro flaring and me being so overstimulated I'm acting all wild, I decided I shouldnt do anything too crazy. Plus.....I've been so stressed I pretty much forgot it even was lammas until the day before. Oops.

I still wanted to do something. So, I came up with a recipe that includes some ingredients usually used for Lammas. It's got sunflower seeds and oats, along with blackberries. All are apart of the harvest of Lammas. And muffins! They are apart of the bread group! I also added extra spice because my deity, cernunnos, LOVES spice. Figured it would only be fair to add a little extra just for him (and I love spice too) spice for luck, protection. Blackberries for Brigit, sunflower seed and oats for the harvest/ Lugh.

Muffins:

2 1/2 cups flour, all purpose

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp ginger

Zest of one lemon

2 eggs, large

1 cup sour cream or plain greek yoghurt (I prefer sour cream as it gives a better flavor imo)

1 tsp milk, or water

1 cup white sugar

1 stick melted butter (8 tbsp)

1/2 tsp vanilla extract

1/2 tsp almond extract

1 1/2 to 2 cups fresh blackberries, cut in quarters (the bigger the cut the more it will fall to the bottom. Too small they will not be found in muffin. I put two cups as an option for more berry flavor. No more than this though or your muffins will not bake properly)

Crumble topping:

1/2 cup sunflower seeds, blitz to break up

3/4 cup oats, blitz to break up

3 tbsp flour

3 tbsp sugar (optional, I like mine a little less sweet personally)

4tbsp melted butter

Directions:

Preheat oven to 400° F. Line a 12 cup muffin tin with liners. This recipe makes around 18 muffins!

In a large bowl, whisk dry ingredients and fresh lemon zest to incorporate.

In another bowl, whisk your wet ingredients. Make sure the butter isn't too hot or the eggs will cook.

Add wet to dry and stir until just combined. Fold in blackberries. Do not overmix, if you do, the gluten in the flour will build up and make your muffins extra dense.

Meanwhile, combine blitz sunflower seeds, flour, oats, melted butter and sugar for crumble.

With a small cookie scoop (very small, not the regular sized ice cream scoop) place two scoops in each liner. The mix should be spread out and look as though it is just a little bit below the top of the liner. Top with crumble. Place the excess muffin mix in the fridge while they bake.

Bake for 17-20 min or until golden brown.

Enjoy warm with butter and make sure to offer some to your gods, as well as the fae. They seem to like when I offer blackberries.

You can also bury some of these as an offering to the earth.

I hope everyone has a wonderful lughnasadh this year!

[arden-blu]

Peppermint Slice Recipe

These take me back to my school days, secondary school to ne precise. Whenever they had these on offer I'd always grab a couple 😋 the crumbly base and chocolate mixed with peppermint is just divine. I had to re create this scrummy treat I used to love at school. If you don't like peppermint this recipe works with strawberry or orange flavouring too. It's a much loved tray bake in our home, I hope you enjoy it too. I spend a long time perfecting my recipes, Feel free to share them but please mention me if you do, thank you.

Let's jump to the ingredients:

Base:

225g plain flour

200g butter

40g cocoa powder

140g caster sugar

Filling:

250g icing sugar

6 drops green food colouring gel (optional)

1 teaspoon peppermint flavouring (use any flavor you like)

Roughly 5 tablespoons of milk.

For the top:

200g chocolate

10g butter

How do I make it?

Line an 8" tin with greaseproof paper (or similar sized tin)

Bring all the base ingredients together to make a soft sticky mixture (add more milk if it's not coming together). Place this into the tin and push it down, try to even it out in the bottom of the tin. Put this in the fridge for around 20 mins.

Pop on your oven, I have a fan assisted oven & I put it to 180°c for this tray bake.

Take your tin out the fridge and pop it in your pre heated oven for around 20 mins.

Once baked, take it out and leave it to cool completely.

Then it's time for the peppermint filling 🤤 mix all the filling ingredients together and once smooth, pour and spread all over your cooled base.

Leave to set.

Melt the chocolate and butter (be sure not to over heat)

Spread your chocolate over the set filling. Leave it again to set.

Cut & serve.

65.6g of carbs per 100g

Honestly it's so easy & I garuntee you'll love it.

[hshouse]

Babes, you cant brag about your choco banana bread and not share the recipe. That simply wont do. C’mon get with it, i wanna flex on my roommate

Hi bby,

I soooo gotchu

Banana Choc Bread/Muffins

Pre-heat oven to 390F

first bowl: 1 cup of oats, 1 cup of flower, 1 teaspoon of baking soda, 1 teaspoon of salt, choc chips (as your heart wishes). mix.

second bowl: 2 very black bananas, 1/2 cup of room temp butter. mix. add 1 egg and 1/2 cup of brown sugar. mix.

add second bowl to first bowl. mix well.

put it in a bread pan or muffin tins. oven for 15-20 mins.

It is so easy even my dumb ass can do it so anyone can.