#Sunflower Oil

[morethansalad]

Poppy Seed Tea Cake with Raspberry Cream Cheese Icing (Vegan & Gluten-Free)

[askwhatsforlunch]

Rosemary and Sage Scotch Eggs

Fragrant with garden herbs, these flavourful and more-ish Rosemary and Sage Scotch Eggs make a delicious picnic on a sunny and hot Summer Sunday! Have a good one!

Ingredients (makes 4):

4 eggs

4 (100-gram/3.5-ounce) good quality pork sausages (like Toulouse sausages)

1 small but fluffy sprig fresh rosemary

a dozen leaves Garden Sage 

a pinch of salt and freshly cracked black pepper

4 tablespoons all-purpose flour

1 large egg, lightly beaten

1/3 cup Breadcrumbs

1 cup sunflower or other vegetable oil

Place the eggs in a small saucepan filled with salted water, and bring to a boil over medium-high heat. Once water start boiling, cook eggs for seven minutes exactly, then immediately transfer to a bowl of ice water, and let them cool completely.

Remove Toulouse sausage meat from its casings and add to a medium bowl.

Finely chop rosemary leaves and Garden Sage, and add to the bwol, along with salt and black pepper. Mix with clean hands until well-blended. Set aside.

Add flour in a shallow plate, beaten egg in another, and Breadcrumbs in a third.

Gently peel the eggs, and roll them into the flour. 

Divide sausage mix into four  balls and flatten each between cling film sheets.

Dust excess flour from one egg, and wrap it into sausage mix. Seal and gently roll between your hands, making sure to keep the egg shape. Proceed likewise with second egg.

Dredge each sausage-wrapped egg in the flour, then dip in the beaten egg, making sure to coat completely, and roll in the Breadcrumbs, again, coating completely.

Heat sunflower oil in a medium nonstick saucepan over medium-high heat. Once hot, add one sctoch egg and fry, about 1 minute on each side until golden brown. With a slotted spoon transfer to paper towels to drain. Repeat with remaining eggs.

Serve Rosemary and Sage Scotch Eggs warm, or have them cold for a picnic, with a generous dollop of Peach Chutney.

[delistathisunflower]

Buy Sesame Oil Online | Sesame Oil Buy | Where To Buy Sesame Oil

I am thrilled to tell you about the premium quality Sesame Oil by Delistathi Sunflower.�� This oil is sourced from only the finest sesame seeds, carefully cold-pressed to retain all of its natural flavors and nutrients. Known for its rich, nutty taste and incredible health benefits, this sesame oil is a must-have in any kitchen.

[doulayogimama]

I am back in NY (flew back yesterday) and I made the hair oil!

Damn, it smells exactly like India. If you’ve been, it will be a blast from the past ✨

I’m going to use it for a while and report back 👌🏽

[kunthug]

i suspect that i paint a lot about the past.

[btmaoilpressmachine]

6YL-160 combined oil press machine test video of pressing rapeseed oil in factory.

[crystalpharm]

Contact us on wickr app at citypharma123 for all your baking stuff! Cash on delivery

[vividmaps]

Oil Consumption in Europe: Olive oil vs Butter vs Sunflower oil

[renegade-hierophant]

Yet I grew up in a town that cooks almost exclusively on lard. 🐷🇷🇸

Olive oil 🫒 vs. Butter 🧈 vs. Sunflower oil 🌻,

Which is most consumed in Europe by region.

[morethansalad]

Vegan Strawberry Bakewell Tart

[askwhatsforlunch]

Beignets

These beautifully golden, light and fluffy Beignets are part of a favourite dish Dad has cooked for us since we were little. And I distinctly remember Jules and I would fight for the last one! More often than not she'd win, for I'd be inclined to share and halve it, and she would just pick it up and gobble it up. Today, Dad and I made these together, and I'm really happy with the result (and since Jules has returned home, I ate the last one!)

Ingredients (makes about 3 dozens):

1 tablespoon active dry yeast

1/4 cup lukewarm water

500 grams plain flour

1/2 cup caster sugar

1 teaspoon salt

1 tablespoon Vanilla Sugar

2 tablespoons sunflower oil

1 1/4 cup water

1 litre/4 cups sunflower or vegetable oil

In a small bowl, combine yeast and water. Give a stir, cover with cling film, and let sit, 10 minutes, until foamy.

In the bowl of an electric stand mixer, with the hook attachment fitted, combine flour, sugar, salt and Vanilla Sugar. Beat on medium speed until combined.

Add sunflower oil and half of the water in the middle of the dry ingredients, and start beating again, on medium speed, until a soft dough starts coming together.

Add yeast mixture and, gradually increasing speed to high, gradually pour in remaining water (you may not need all of it, or may need more), until you have a smooth and slack batter, a bit thinner than a brio dough. Scrape the sides with a spatula to make sure it's all well-combined.

Cover bowl with cling film, and place in a warm, draught-free place. Allow dough to rise, at least a couple of hours, until doubled in size.

Heat sunflower oil in a large pot.

Pour water in a small bowl.

Wet your (clean) hand in the water, and scoop about a tablespoonful of the risen batter, on the side of the bowl with it.

Carefully drop it in the hot oil. If it rises up quickly, drop a few more tablespoonfuls of the batter, so you have about 6 to 8, depending on the size of your pot (they need a bit of room to expand).

Flip them on each side with a wooden spoon, until golden brown all over. If they colour too quickly, reduce heat to medium. Using a slotted spoon, transfer to a shallow plate lined with paper towels and repeat until all Beignets are fried, keeping those which are ready warm. 

Eat Beignets hot, as they are as a snack, or sprinkled with sugar or Cinnamon Sugar. Or enjoy them as they're meant to, as a side to a fragrant and spicy Bean Sauce!

[gulaboils]

Cook with confidence using pure sunflower oil – a healthy choice for every delicious meal Pure sunflower oil offers a perfect balance of lightness and flavor, making your meals both healthy and tasty.

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[swasthaessentials]

[edibleolis10]

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