#vegan semolina cream cake | Explore Tumblr posts and blogs

babycakesotoole · 5 years ago

Text

Baking Hacks

Baking is a precise science, yes, but in these times you can make cookies if you’re out of butter, okay? Now is not the time to go to a grocery store for vanilla.

- Substitute coconut oil or olive oil for butter in your cookie recipe, 1-1 (using the same amount as your recipe calls for). Coconut will only taste slightly coconutty and both will make for chewy centers and crisp edges. If you’re feeling really wild, substitute any nut butter or tahini for half the butter in your cookie recipe - wow.

-No vanilla extract? USE BOURBON. Booze cooks down so nbd, kiddos. I’ve also tried GIN in a citrus cake and it was delicious.

- Baking Soda: 1/2 teaspoon baking soda = 2 teaspoon baking powder-

- Baking Powder: 1 teaspoon baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar OR ¼ teaspoon cornstarch

- Explore your flour. Is there spelt flour in the cupboard? Or almond or flour? Put some of it into your banana bread - experiment with using 1/3 of the “outsider” flour with 2/3 all purpose. Substitute some semolina into a cake recipe! Wheat flour makes very chewy & delicious cookies. A bit of cornmeal makes a lovely tooth in any baked good. Grind some rolled oats in your food processor and substitute for some of the flour in your muffin, sweet bread or cookie recipe. Look through your baking cabinet and use that stuff because it expires! Before using VERY OLD flour, please look through it carefully (sorry, bugs will live in there) and toss it if you’re in doubt. Store flour in sealed containers/zip bags and don’t buy a 20 lb bag of it unless you really bake your ass off. I put very rarely-used flours in the freezer.

- Sugar! If you’re out of brown or granulated sugar, use the sugar you have. A slight difference in texture or color isn’t going to ruin the carrot cake. If your sugar is hard as a rock because it’s old, try putting it in blender. Store sugars in sealed containers, for pete’s sake.

- Buttermilk can be made by putting a teaspoon of vinegar or lemon juice into your milk.

- Eggs, like gluten, play an important role in baking and I hate subbing anything for them, and believe me I tried while I was a strict vegan. But in these times, you can use half a mashed banana, 1/4 C buttermilk (milk w/ a tsp of vinegar or lemon!), or 1/4 C applesauce in place of 1 egg.

-Honey & Maple Syrup & Agave syrup make incredible substitutes for sugar. Try subbing out 1/3 of the sugar called for with one of these. Aunt Jemima doesn’t really work here - just the real stuff.

- Gluten free? There are a few very good gluten free flour mixes that substitute for all purpose flours. Hodgson Mill makes one that makes lovely pizza crust, cookies, and muffins. If you keep this in stock, you can still sub some of your coconut flour into a recipe for kicks.

- Out of chocolate chips? I dare you to make the same cookie recipe, but with any nuts or seeds you have instead. Do yourself a favor and TOAST THEM FIRST (in a dry pan over medium heat for a couple minutes).

- EXTRAS! Do you have lemons or oranges on the counter? Citrus zest (grated peel) is incredible in pretty much all baked goods, including pankcakes. Add 2 Tbsp of Ground Flaxeed to a bread, muffin or cookie batter. Fruit or vegetables - pineapple, berries, pears, banana, zucchini, carrot - to any muffin or sweet bread. Shred or finely chop a 1/4 C and no need to adjust the rest of the recipe. Also coconut flakes are the ultimate texture creator.

- Dairy is Dairy. If a recipe calls for whole milk or heavy cream and you have 2%, just shrug and use what you have. But do you keep yogurt or sour cream in the house? Both are delicious in cakes & breads & muffins and you can use these wherever you see “milk” or “cream” and same goes for the cake recipe calling for sour cream - you’ve come this far, just use the milk you have. It might be a little different but cake is cake.

- Non-dairy is not dairy but it’s great. Almond, soy, oat, cashew, coconut milks all work in your cakes and muffins. Tip: the more fat the better!

0 notes

wellsbones · 7 years ago

Photo

@Regranned from @the_clumsy_vegan - CRUNCY TOP SEMOLINA COCONUT CAKE Do you like baking with Semolina? Secret to making a good semolina cake is a lot of liquid. The cake will soak it all up and give you a beautifully moist and tasty sponge! Which is your favourite semolina cake? For Cake: Coconut milk: 2 cups Coconut oil: 1/2 cup. I used organic coconut oil from @thegroovyfoodcompany Semolina: 3/4th cup Desiccated coconut: 1 1/4th cup Coconut/ Brown sugar: 1 cup Baking powder: 2 tsp Arrowroot powder: 1/2 Tbsp For crunchy top: Desiccated coconut: 1/4th cup Rolled out oats: 1/4th cup Peanut butter: 1 Tbsp Golden syrup: 1 Tbsp Coconut cream: 1 Tbsp Raw Peanuts: 2 Tbsp Currants: 1 Tbsp (optional) Method: 1) Preheat oven to 175 degrees 2) In a bowl mix coconut milk, sugar and baking powder 3) Let the mixture sit for 5 minutes 4) Add the remaining ingredients to the mixture and mix to form a batter. 5) The batter will be runny but within 5-7 minutes of resting the semolina will soak up all the liquid to reach a desired cake batter like consistency. 6) While the batter is resting make the topping by mixing together all the ingredients listed under crunchy topping. It should resemble a crumble 7) Pour the cake batter in a lined 8 inch round tin and gently sprinkle the topping on the cake 8) Bake in a pre heated oven for 20 minutes 9) Take the cake out of the oven after 20 minutes and cover with foil. Place it back in the oven and continue to bake for 40-45 minutes till cake is done! #vegan #vegancommunity #veganrecipes #whatveganseat #vegetarian #eatclean #eattherainbow #bestofvegan #ahealthynut #healthyfood #healthyrecipes #healthyeating #healthylifestyle #wholefoods #foodporn #foodgasm #foodphotography #buzzfeast #bbcgoodfood #goodfood #cleaneating #plantbased #f52grams #instadaily #foodie - #regrann (at Belo Horizonte, Brazil)

1 note · View note

multipleforks · 6 years ago

Text

The minute November hits, we all know it’s full on Thanksgiving mode here in the USA. We all sit and dream about mashed potatoes and gravy, apple pie, cornbread stuffing until the third Thursday of the month hits and we shamelessly eat until we pass out. Oh America! In this 11th month of the year, while food is first and foremost on most people’s minds, it seems the food industry is churning out a ton of fun new concepts, creations and trends. Let’s explore them, shall we?

SIAL Paris:

An exciting five-day international trade exhibition in Paris that welcomed over 7,000 exhibitors and more than 150,000 visitors to Paris. Some of the trends seen at the show included:

Sustainability: easily one of the biggest trends in the industry right now, many companies are looking at different approaches to reducing plastic in their packaging, utilizing biodegradable packaging, and buying ‘pesticide free’ vegetables from farms utilizing agricultural techniques that have a low environmental impact.

Transparency: long gone are the days where consumers couldn’t name or pronounce half of the ingredients in their breakfast cereal. These days consumers are increasingly looking for products who have nothing to hide. Millesime, a vintage chocolate company emphasizes the fact that each bar is made from beans from a precise origin, harvest and geography.

Animal welfare: for many heartless years, cows, pigs, and chickens were put up in horrendous, overcrowded feeding pens in the USA and abroad before their ultimate demise. Thankfully many prominent people started to take note of these deplorable conditions and chose to take a stand against it. Nowadays approximately 80% of consumers say they are seeking to buy animal products that are more respectful of the animal and the way they are treated. Meat companies are taking note of this and boasting organically fed and free-range poultry.

Sophisticated and trendy new flavor boosts: companies are responding to consumers adventurous palates by using new techniques such as fermenting foods or infusing foods to create new and unusual foods.

Meat and fish alternatives: as more consumers are adopting a ‘vegetarian or vegan’ lifestyle, companies are getting on board by creating products that look and taste like meat but are far from it! Some of these companies include: Beyond Meat, Solmon, a vegan smoked substitute made from seaweed extracts, and Ocean Hugger Foods – a vegan sushi company.

Plant based dairy: everything from yogurts to ice cream and cheese is seeing a transformation to a vegan alternative product. Companies are substituting regular milk with coconut milk, almond and cashew milk, vegetable oils and soy proteins.

Ancient wheat: ancient varieties of wheat including semolina, bulgar, spelt, and einkorn are being used for paste, crackers and salad, offering a unique flavor and a more artisan feel for consumers.

Cooking oils: ever since coconut oil made its debut onto the scene, a variety of alternatives for olive oil have made their way onto shelves. Some of these include: sunflower oils, ghee, and nut-based oils including pistachio and cashew oils.

Meat snacks: things like crispy meat chips are all the rage as consumers continue to try to add more protein in their diets in the most convenient way possible.

Other notable trends include:

Cannabis-infused products: the rise in cannabis related products has grown so much that the food recruiting website, forcebrands.com, which has expanded from its original food and beverage base to include beauty, has also included a section on their website for Cannabis related products. Some of the most popular cannabis related products include, cannabis oil, cannabis chocolates, and cannabis beauty and skin care products. KIVA Confections, for example created cannabis infused chocolates and is one of the most recognized cannabis companies in California.

No staff required supermarkets and convenience stores:

Japan: A convenience chain in Japan, Lawson, has opened their first fully self-serve store in Tokyo. To shop here all, you need to do is download and install the official Lawson app on your smartphone. When you enter the store, you boot up the Smartphone Pay feature of the app, scan the items you want on your phone, then click the checkout button when ready to pay.

Singapore: Spanning over 60,000 square feet, Habitat by Honestbee is a full supermarket, specialty fresh grocery, online fulfillment center, retail innovation hub and experiential dining destination. The store stocks 20,000 products including global ingredients and daily essentials. The unique thing about Habitat is that it is the world’s first cashless checkout experience and robotic collection point. Orders can be processed from beginning to end in under five minutes. For customers looking to purchase a variety of things, shoppers can drop off their carts at the AutoCheckout point and Habitat will take care of scanning, packaging, payments and delivery. Now the serious question…when is this coming to the USA? Interesting article on it here.

Hunan Cuisine (regional Chinese cuisine) causing quite the stir in NYC:

Hunan cuisine is considered one of China’s eight traditional regional cuisines. Hunan cuisine is characterized by dishes jam packed with chili and vinegar. Instead of using dried pepper favored by Sichuan, Hunan’s heat comes from fresh red and green chilies. The East Village of NYC has seen its fair share of Hunan restaurant openings. Back in July, Eater.com called the rise of stylish Chinese restaurants in the East Village one of the greatest trends in NYC dining right now. Check out Silky Kitchen to give this unique Chinese cuisine a try. The good news��everything here is under $14! Craving noodles? Head to Huan Slurp. These delicious and unique rice noodles have a distinguished, well rounded flavor. The signature rice noodle dish is the ‘Fish Fish Fillet Mifen’ which includes slow simmered pork bone and wok-fried fish boiled until the soup turns milky white. Customers are then encouraged to plunge raw fish fillets into the soup with greens on the side.

The 13th annual StarChefs 2018 event in NYC:

The annual Starchefs.com International Chefs Congress took place on Oct 21-23 at the Brooklyn Expo this year. The conferences covered demonstrations, hands-on savory, pastry and bartender workshops, wine tasting seminars and business panels, hands-on workshops, beverage tastings, business seminars and much more. The theme for this year’s congress was ‘cooking with respect: better people, better food’. Here are some key food trends from this year’s conference:

Unique ways to use caviar, unique ways to prepare onions, veggies being treated like meat, unique ways of cooking and using eggs, and sustainability and respect for the environment. Find out more here.

A very interesting restaurant concept…Zauo, NYC

Ever wonder exactly where your seafood came from? Wonder no more! Zauo, this Japanese chain in Chelsea lets you catch your own dinner. Say what? When you enter the establishment, you grab your fishing license and rod to fetch your very own fish. The selection of tanks contains species such as rainbow trout, stone bass, and flounder, along with abalone and lobster. Once caught the restaurant staff takes the fish away and serves it as you like. Leave your vegan friends behind for this one!

New products to look out for!

My/Mo Mochi ice cream: triple flavored ice cream – same great product but now they’ve added a central layer to give it more flavor. The four new flavors will include: chocolate sundae, chocolate peanut butter, vanilla blueberry and dulce de leche.

Trader Joe’s carrot cake spread: oh my. The spread is made with minced carrots, orange peel, crushed pineapples, golden raisins, and autumnal spices.

Hershey’s new chocolate bar: the new bar is half milk chocolate bar and half chocolate bar with Reese’s Pieces.

Worldwide trends that need to make their way to the USA:

Ruby chocolate: using specially selected South American cocoa beans, this chocolate has a unique taste, it’s slightly sour and very fruity. Some describe it as a less-sweet, raspberry white chocolate. KitKat brought their ruby version to the UK in April after launching it in Japan and Korea. Luckily for us Americans, it’s also available on Amazon!

Beats and brunch: although I am sure we can find this in the USA, Australia is really topping the cake with the “Beats n’ Brunch” concept! Since I Left You, a bar in Sydney, hosts a Beats ‘n’ Brunch complete with a hip-cop DJ, an hour or bottomless cocktails and delicious waffles. Sounds like the perfect Sunday to me!

Vending machines filled with insect snacks: I wish I made that one up, but no you read it correctly. Japan has installed an insect vending machine at Kokai Shopping District in Kumamoto. Read more about it here. I thought that would be a first, but apparently Houston, Texas already had one in the Houston Museum of Natural Science!

Mast chewing gum: I think we’ve all been waiting for this for a long time. The world’s first easily digestible chewing gum has been launched in Australia. Its plant based and sugar free and made from the ancient Mediterranean Pistacia (cashew) resin. The gum is made from natural ingredients and is biodegradable.

November 2018 Food Trends The minute November hits, we all know it’s full on Thanksgiving mode here in the USA. We all sit and dream about mashed potatoes and gravy, apple pie, cornbread stuffing until the third Thursday of the month hits and we shamelessly eat until we pass out.

#cannibuschocolate #foodtrends #hunancuisine #plantbaseddairy #Foodie #globalfoodtrends

0 notes

ama-accountability · 7 years ago

Link

"All-Purpose Flour – A blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as “plain flour.” All-Purpose Flour has 8% to 11% protein (gluten). All-purpose flour is one of the most commonly used and readily accessible flour in the United States. Flour that is bleached naturally as it ages is labeled “unbleached,” while chemically treated flour is labeled “bleached.” Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, lairs, cream puffs and popovers. Almond Flour (Gluten Free) – Just a touch of this flour (about 1/4 of the flour mixture) is all you need to add moistness, a little binding, light almond flavor, and density to baked goods. It is especially good in pastry crusts, cookies, and quick breads. Amaranth Flour (Gluten Free) – Amaranth is an ancient grain and the word amaranth means “everlasting” in Greek. Amaranth contains more protein than any other gluten-free grain and more protein than wheat flour. You can substitute up to 20 to 25% of the flour used in your recipe with this flour. Barley Flour (Low Gluten) – A non-wheat flour made from grinding whole barley. It is a popular alternative to wheat flour because, unlike many non-wheat flours, it contains some gluten. This flour has a mild, but very slightly nutty taste. This flour also has slightly fewer calories and more than 4 times the fiber of all-purpose. By using barley flour instead of all-purpose flour, you triple your fiber intake. When making yeast bread recipes, there is not enough gluten in barley flour to properly develop the bread, and it is recommended swapping only one quarter of all-purpose flour for barley flour in yeast bread recipes. Great in quick breads and pancakes. Bread Flour – Is white flour made from hard, high-protein wheat. It has more gluten strength and protein content than all-purpose flour. It is unbleached and sometimes conditioned with ascorbic acid, which increases volume and creates better texture. Bread flour has 12% to 14% protein (gluten). This is the best choice for yeast products. Buckwheat Flour (Gluten Free) – It is packed with nutrients, readily available, easy to work with and has a nice nutty flavor. Check out the article Buckwheat Flour – Adds Nutrients and Flavor to Baked Goods. Cake Flour – A fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour, 8% to 10% protein (gluten). It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture. When you’re making baked goods with a high ratio of sugar to flour, this flour will be better able to hold its rise and will be less liable to collapse. This flour is excellent for baking fine-textured cakes with greater volume and is used in some quick breads, muffins and cookies. If you cannot find cake flour, substitute bleached all-purpose flour, but subtract 2 tablespoons of flour for each cup used in the recipe (if using volume measuring). Chickpea Flour (Gluten Free) – Also know as garbanzo flour, gram flour, and besan. Made from dried chickpeas ground into a flour. Used in many countries, it is a staple ingredient in Indian, Pakistan, and Nepal cuisines. You can use this flour as an egg substitute in vegan cookery. You can substitute up to half the amount of all-purpose flour called for in a recipe with chickpea flour. It is also very easy to make your own Chickpea Flour by processing dried chickpeas in your blender or food processor. Coconut flour (Gluten Free) – It is ground from dried, defatted coconut meat. It is high in fiber, and low in digestible carbohydrates. It has a very light coconut flavor. Coconut flour can replace up to 20% of the flour in a recipe, but you will need to add an equal amount of liquid (oil) to compensate as this flour soaks up the liquid. You will also need more eggs – usually double the eggs (or more). Corn Flour (Gluten Free) – It is a powdery flour made of finely-ground cornmeal and is milled from the whole kernel. Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries. Instant Flour (Wondra from Gold Medal) – Is granular and formulated to dissolve quickly in hot or cold liquids. It will not work as a substitute for all-purpose flour, although there are recipes on the container for popovers and other baked goods. It is used primarily in sauces and gravies. Farina Flour or Meal: Flour or meal (of grain or starchy roots.) Also sold as Cream of Wheat, farina is made from the endosperm of the grain, which is milled to a fine granular consistency and then sifted. Although the bran and most of the germ are removed, this cereal is sometimes enriched with B vitamins and iron. Farina is most often served as a breakfast cereal, but can also be cooked like polenta. Its name comes from the Latin word for meal or flour, which in turn traces to far, the Latin name for spelt, a type of wheat. Farina was the first genuine flour before milling stones. Millet Flour (Gluten Free) – Millet is one of the oldest foods known and possibly the first cereal grain to be used for domestic purposes. Millet flour is most commonly used in desserts and sweet breads largely because of the grain’s naturally sweet flavor. When substituting for wheat flour, it is usually best to start with about a 3-to-1 ratio of wheat to millet. Oat Flour (Gluten Free) – This flour tends to make a baked good more moist than wheat flour. It is made from ground whole oats – yes the old-fashion oats used for cereal. It is very easy to make your own oat flour. Just place the dried oats in your blender and grind. 1 1/4 cups rolled oats makes 1 cup oat flour. Organic Flour – Used in the same way as regular flour. It must follow U.S. Department of Agriculture regulations to be labeled “organic.” Using this flour is a matter of personal preference. Pastry Flour – Also is made with soft wheat and falls somewhere between all-purpose and cake flour in terms of protein content and baking properties. Pastry flour (also known as cookie flour) has a protein (gluten) of 9% to 10%. Use pastry flour for making biscuits, pie crusts, brownies, cookies and quick breads. Pastry flour makes a tender but crumbly pastry. Do not use it for yeast breads. Pastry flour (both whole-wheat and regular) is not readily available at supermarkets, but you can find it at specialty stores and online. You can try to mimic it by using a 2-to-1 ratio of all-purpose flour to cake flour. Pumpernickel Flour (Low Gluten) – This flour is made from coarsely-ground whole rye berries. It is the rye equivalent of whole wheat flour. Pumpernickel breads tends to be dense, dark, and strongly flavored. Quinoa Flour (Gluten Free) – It is one of the most nutritious grain flour available. Quinoa is considered a grass/seed and not a grain. This powerful little grain is a great addition to any diet, but is an ideal solution for those following a gluten free, vegan or vegetarian diet. You can substitute this flour for 1/2 of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes. This is a very expensive flour to purchase. Rice Flour (Gluten Free) – Rice flour is a form of flour made from finely milled rice. This flour can be made from either white or brown rice and can be used interchangeably. White Rice Flour (also called Mochik) is lighter, milder, and easier to digest than wheat flour. Some people find white rice flour to be slightly gritty, but many find it preferable to bean flours. It is great as a thickening in sauces. You can also make your own rice flour – just place rice of your choice (white or brown) in your blender and process until it forms a powder. Rye Flours (Low Gluten) – There are light, medium, and dark colored varieties of rye flour. The color of the flour depends on how much of the bran has been removed through the milling process. It is also a low gluten flour. Rye bread may be a better choice than wheat bread for persons with diabetes. Because rye flour is low in gluten, a general rule suggests substituting 1/3 of the amount of rye with wheat flour to ensure the bread will rise properly. Self-Rising flour – Also known as Raising Flour and sometimes as phosphated flour, is a low-protein flour with salt and leavening (baking powder) already added. About 1 1/4 teaspoons of baking powder and a pinch of salt have been added during milling for every cup of flour. It is especially suited for biscuits, muffins, cakes, and pastries. It is also available bleached or unbleached. It is most often recommended for biscuits and some quick breads, but never for yeast breads. Exact formulas, including the type of baking powder used, vary by manufacturer. Recipes that call for self-rising flour do not call for the addition of salt or leavening agents. Semolina Flour – It is used in making pasta and Italian puddings. It is made from durum wheat, the hardest type of wheat grown. The flour is highest in gluten. When other grains, such as rice or corn, are similarly ground, they are referred to as “semolina” with the grain’s name added, i.e., “corn semolina” or “rice semolina.” There are difference grades. Sorghum Flour (Gluten Free) – A very good substitute for wheat flour in many recipes, especially if combined with other, more denser, flours. Soy Flour (Gluten Free) – Made from ground soy beans. Full-fat and low-fat soy flours work best in sweet, rich, baked goods like cookies, soft yeast breads, and quick breads. Soy flour can be substituted approximately 10% to 30% of the wheat or rye flour in your recipes. Spelt Flour (Low Gluten) – One of the most popular and widely available of alternative baking flours. The full name of spelt is Triticum aestivum var. spelta. Triticum denotes that it is of the wheat family, but the fats are more soluble and the nutritional content higher than traditional wheat flour. People who have issues with wheat digestion, but who are not gluten, will tolerant often do well with Spelt. Spelt flour has a nutty and slightly sweet flavor similar to that of whole wheat flour. It does contain gluten and is a popular substitute for wheat in baked goods. Check out the article on Spelt Flour – Add Spelt Flour to your Diet for Variety and Nutrition. Tapioca Flour (Gluten Free) – It is also known as tapioca starch. It is a starchy white flour with a slight sweet flavor. This flour is make from the starch extracted from the South American cassava plant. It helps bind gluten-free recipes plus improves the texture of baked goods and is also an ideal thickening agent. Use tapioca for thickening a wide variety of baked goods, sauces, and desserts. This flour can also be used to replace corn starch (use 2 tablespoons tapioca flour for each 1 tablespoon corn starch). Teff Flour (Gluten Free) – Teff is an ancient and intriguing grain, tiny in size yet packed with nutrition. It is simple to prepare and similar to millet or quinoa in cooking. Teff is a great addition to your diet for nutrition, taste, and variety. It is higher in protein than wheat and has a high concentration of a wide variety of nutrients, including calcium, thiamin, and iron. Since the grains are so small, the bulk of the grain is germ and brand. It is very high in fiber and is thought to benefit people with diabetes as it helps control blood sugar levels. Teff is excellent in making dark breads and rye breads. Check out the article Teff – A Nutritious and Versatile Grain. Whole-Wheat Flour (Low Gluten) – Also called graham flour. It is made from the whole kernel of wheat and is higher in dietary fiber and overall nutrient content than white flours. It does not have as high a gluten level, so often it’s mixed with all-purpose or bread flour when making yeast breads. Whole wheat flour is equivalent to British whole meal flour. How To Buy Different Types of Flour: Look for tightly sealed bags or boxes. Flours in torn packages or in open bins are exposed to air and to insect contamination. How To Store Flour: Flour must be kept cool and dry. All flours, even white flour, have a limited shelf life. Millers recommend that flours be stored for no more than 6 months. The main change that occurs is the oxidation of oils when flour is exposed to air. The result of this is rancid off flavors. During hot weather, store flour in the refrigerator. Flour should be stored, covered, in a cool and dry area. This prevents the flour from absorbing moisture and odors and from attracting insects and rodents. Freezing flour for 48 hours before it is stored will kill any weevil or insect eggs already in the flour. It is better not to mix new flour with old if you are not using the flour regularly. Do not store flour near soap powder, onions or other foods and products with strong odors. If freezer space is available, flour can be repackaged in airtight, moisture-proof containers, labeled and placed in the freezer at 0 degrees F. If flour is stored like this, it will keep well for several years. Keep whole wheat flour in the refrigerator the year around. Natural oils cause this flour to turn rancid quickly at room temperature. Throw away flour if it smells bad, changes color, or is invested with weevils. Flour is always readily available so it should only be brought in quantities that will last a maximum of two to three months. Put a bay leaf in the flour canister to help protect against insect infections. Bay leaves are natural insect repellents."

0 notes

miamibeerscene · 7 years ago

Text

Three Restaurants to Try This Weekend in Miami: Memorial Day Edition

Ideas in eating

Need dining inspiration the weekend? Don’t fret — Eater Miami is here to help.

Each week, the site’s editors and contributors select a new group of restaurants and suggest them for various meals throughout the weekend. These picks range from brand new restaurants to old, reliable favorites.

Some pair well with fun weekend activities; others reflect the recent news of the day or features on the site this week. Diners probably won’t get to all five in one weekend, but that’s what next weekend is for, right?

May 26, 2017

The305.com

Frita from El Rey

Saturday Lunch: Dr. Limon

Worthy of a visit with or without a sweet incentive, this weekend this Peruvian favorite Dr. Limon (13766 SW 84th Street) is collaborating with Oh Chocolat to create a special brownie bites that are made with French dark chocolate plus piece of white chocolate and milk chocolate and serve with homemade lucuma ice cream, making for a perfect pairing. — SM

Saturday Dinner: Ghee Indian Kitchen

Keep the Kendall love going and feast on Miami’s most inventive Indian restaurants, Ghee Indian Kitchen (8965 SW 72nd Place). The much-talked about spot serves up fresh takes on Indian classic plus dishes you just won’t find on any menu in town like fried squash with taro leaf, steamed semolina cakes, cheese-filled naan and a sticky date pudding that may make you fight your date at the table for the last bite. Plus it has a $55 tasting menu that lets you try just about every great dish on it. — OF

Sunday Lunch: El Rey de las Fritas

Soak up the night’s transgressions with a tasty, albeit greasy, frita from El Rey (1821 SW 8th Street). The classic Miami burger — made with a spiced patty topped with crispy potatoes and a spicy sauce nestled in a Cuban bread bun — will be just what you need to get you through your long weekend. Bikini bod be damned. — OF

May 19, 2017

French toast at OTL Miami

Friday Happy Hour: River Seafood Oyster Bar

A classic haunt in Miami for years, River Seafood Oyster Bar’s (650 South Miami Avenue) happy hour is packed on Fridays for good reason. Cheap drinks, good oysters and plenty of good looking people. Get there early to snag yourself a seat at the bar and munch on some cheese and chorizo drenched grilled oysters.

Saturday Brunch: OTL Miami

The Design District’s brightly colored newcomer, OTL (160 NE 40th Street), now features an all-day brunch on Saturdays and Sundays. A good pit stop mid-shopping, dine on items like breakfast burrito, French toast or the always available superseed toast.

Saturday Happy Hour: KYU

Yes, you read right. Saturday happy hour at KYU (251 NW 25th Street) is as equally packed as its weekday counterparts. Dine on its perfectly cooked fried chicken and enjoy discounted drinks at the bar before strolling the always buzzing neighborhood of Wynwood.

Saturday Dinner: Ms. Cheezious

Grab your favorite grilled cheese — the prosciutto and goat cheese combo is favorite — and take a seat in Ms. Cheezious’ (7418 Biscayne Blvd.) expansive back yard where an impromptu party is almost always happening on a Saturday night.

Sunday Brunch: Bazaar Mar

Feast like a king at Bazaar Mar’s (1300 South Miami Avenue) newly launched Sunday brunch. While it may veer on the pricey side for some, starting at $95 a person, but you can certainly get your money’s worth dining on several tables filled with fresh seafood, ceviches, crudos, oysters and caviar. Plus, all the champagne you can drink.

May 12, 2017

Girl on a Limb

Pizza from Lucali

Friday Happy Hour: Estefan Kitchen

Nothing says happy hour here in South Florida quite like mojitos and salsa dancing. Such is the case at Estefan Kitchen (140 NE 39th Street), which launched a weekly Friday happy hour featuring live music, plenty of dancing plus discounted cocktails to sip on from 3 to 7 p.m.

Friday Dinner: Lucali

Grab a late night pie at NYC import, Lucali (1930 Bay Road Drive). A spot that continually proves that Miami pizza can be just as New York’s and can be enjoyed on the outdoors all year long, because it’s Miami — and we can.

Saturday Brunch: Mignonette Uptown

You’ve heard of fried chicken and waffles, but have you heard of fried chicken and French toast? This glorious creation, featuring French toast made with the restaurant’s famous buttery lobster roll bread, can be found at Mignonette’s (13951 Biscayne Blvd) north Miami location and makes for the perfect sweet and savory combo.

Saturday Dinner: Lung Yai Thai Tapas

Tucked away in Little Havana is one of Miami’s best Thai eateries, Lung Yai Thai Tapas (1731 SW 8th Street). Expect lines, but the restaurant is open later (2 a.m. on the weekend) so don’t worry, you’ll get seated. Plus the crispy duck salad, shrimp pad thai, chicken wings, and any of the curries are winners, and worthy of the wait.

Sunday Lunch: Top Hat Deli

South Florida sure has its fair share of diners, but Top Hat Deli’s (415 NE 3rd Street, Fort Lauderdale) unique updated deli fare hits the spot. Opt for one of its lavish breakfast plates filled with cooked-just-right corned beef and plenty of eggs or the breakfast ramen made with homemade noodles and pork belly. Just make sure to save room for a slice of one of its mile-high cakes or massive black & white cookies.

May 5, 2017

Tiki Cocktail from Mai Kai

Friday Happy Hour: Mai Kai

Step back in time at the historic Polynesian-inspired Mai Kai bar (3599 North Federal Highway) from opening to 7 p.m. for half-priced retro tiki cocktails and appetizers. Enjoy classics like a Mai Tai or Planters Punch from a list categorized by alcohol strength in a place where you don’t have to feel embarrassed to ask for an extra umbrella in your glass. — CO

Friday Dinner: One Door East

Keep the Fort Lauderdale theme going and head to One Door East (620 S. Federal Highway) for a unique, tapas-filled dinner unlike anything anyone is doing in Broward. Oh, and the people watching at the bar is worth the visit alone. — OF

Saturday Brunch: Glass & Vine

Soak up the last few days of Miami “spring” before the mercury sky rockets for the next six months at Glass & Vine’s (2820 Mcfarlane Road) Saturday brunch. Housed in Coconut Grove’s Peacock Park, order a plate of sweet potato tater tots, coquito-spiked French toast, and wood-oven baked eggs with truffle sauce, and enjoy the meal al fresco while it’s still tolerable outdoors. — OF

Saturday Dinner: Antico Pizza

This Atlanta favorite has made a name for itself on South Beach. For those who like a little heat, grab Antico Pizza’s (1058 Collins Avenue) Diavola pizza topped with spicy sopressata, pepperoni, and bufala mozzarella made to order right before your eyes in a wood-fired oven. — OF

Sunday Brunch: Joe’s Take Away

Skip the Easter brunch madness and pick up a ubiquitous Miami meal at Joe’s Stone Crab’s take out counter, Joe’s Take Away (11 Washington Avenue). It features all the same elements of the famous stone crab meal at the restaurant — including hash browns, creamed spinach, and even the Key Lime pie — without the long wait and crowded dining room. Then grab a seat on the beach and enjoy the meal. — OF

April 28, 2017

Calentando at Paradigm Kitchen

Friday Happy Hour: The Anderson

The Anderson (709 NE 79th Street) might have some of the best happy hour food options in town. From 5 to 8 p.m. every day, you can score a massive fried chicken sandwich and French fries for just $9, or try the Tex-Mex queso dip that will feed a crowd for $6. Both dishes will help you rally through all those (surprisingly) strong boozy slushies you’ll inevitably drink while you’re there. -OF

Saturday Lunch: Paradigm Kitchen

Start the weekend on a healthy note at Paradigm Kitchen (1834 Bay Road). The sit-down eatery from the guys behind JugoFresh makes good-for-you takes on Miami favorites like a veggie filled calentado, vegan pancakes and the decadent “stoner’s delight” brownie, which is vegan and gluten-free, of course. -OF

Saturday Dinner: Kuro

Sure, Asian fusion cuisine is on just about every corner of Miami but some of the best is actually being served up in Fort Lauderdale. Kuro, tucked inside the always busy Seminole Hard Rock Hotel and Casino (1 Seminole Way), offers up creative takes on traditional Japanese fare. Don’t miss the green goddess salad, the salmon sashimi, and the waygu hot stone, where you get to cook the tender steak right at the table.

Sunday Bruch: Brunch Barley

Hip hop music and Graham cracker pancakes? Yes and yes, which is exactly what you’ll find a Barley’s (8945 SW 72 Place) popular Sunday brunch. Wash it back with unlimited mimosas and you’ve got a Sunday Funday done right. -OF

Sunday Dinner: Desi Pizza at Tandoor Pizza & Cuisine

When traditional pizza gets a little tired, give it a rest with a South Asian take on the classic pie at Broward’s Tandoor Pizza & Cuisine (8450 W Oakland Park Blvd). If you love Indian and Pakistani food, you’ll become addicted to desi pizza with its aromatic and spicy sauce, kebab toppings, and crust glistening with ghee. -CO

April 21, 2017

NaiYaRa

Sushi donut

Friday Happy Hour: Michael’s Genuine Food & Drink

After 10 years of being in Miami, perpetual hotspot Michael’s Genuine Food & Drink (130 NE 40th Street) has finally launched a proper happy hour. Offered every weekday from 4:30 to 7:30 p.m. munch on discounted onion dip and falafels, half-priced oysters and wash it back with plenty of (new) libations. -OF

Saturday Brunch: Eating House

After being one of Miami’s most popular Sunday brunches for years, Eating House (804 Ponce de Leon) is now offering the best meal of the week on Saturday as well. Captain crunch pancakes and tang mimosas without a side of the Sunday scaries? Sign us up. -OF

Saturday Dinner: Sushi Donut at NaiYaRa

After you get over the kitsch factor of what you’re about to dine on, order up an off menu sushi doughnut at Thai go-to, NaiYaRa (1854 Bay Road). Yes, it’s essentially a sushi roll formed into a doughnut shape — complete with unlimited fish toppings — but hey, it’ll look damn good on your Instagram feed. -OF

Saturday Late Night: Burger at Sweet Liberty

One of the best burgers on South Beach happens to be available until 5 a.m. every night at Sweet Liberty (237 20th Street). Big enough to split with a group and served with a sea of rosemary fries, it’ll soak up any of the night’s transgressions. -OF

Sunday Lunch: Tacos at Taquiza

The perfect pre- or post-beach dining stop, order one of Taquiza’s (1506 Collins Ave) creative tacos like the lengua or chapulines variety with a side of the can’t miss totopos and guac. -OF

The post Three Restaurants to Try This Weekend in Miami: Memorial Day Edition appeared first on Miami Beer Scene.

from Three Restaurants to Try This Weekend in Miami: Memorial Day Edition

#Three Restaurants to Try This Weekend in Miami: Memorial Day Edition

0 notes

newhealthyrecipes2016 · 8 years ago

Text

Sooji Ka Halwa Recipe In Urdu By Healthy Recipes

http://www.buyspirulinaalgae.com/ http://www.buyspirulinaalgae.com/best-spirulina-powder/ sitemap http://ow.ly/10kjVU Blogspot dry halwa is a very tasty and health dish. can be served with dry fruits.

1+ Khushk Suji ka Halwa Recipe – Semolina Halwa With Dry Fruits in Urdu/Hindi .Simply Sweet `n Savory: Suji Ka Khushk Qatli Halwa ( Semolina Dry … sooji halwa recipe, how to make sooji halwa, rava sheera recipe Sooji Halwa ` Ashtami Prasad ` Ruchi`s Kitchen Sooji Ka Dry Halwa recipes | Sultanpur Style Suji Ka Halwa Recipe.NDTV Food Soji Ka Dry Halwa Recipes |sooji ka dry halwa in urdu dry fruit halwa recipe how to make dry fruit halwa | zaika

dry halwa dry, halwa, sooji, ka, in, urdu, fruit, recipe, how, to, make

2+ sooji halwa shireen anwer sooji halwa benefits sooji halwa measurements. suji halwa south indian style sooji halwa venkatesh bhat. suji halwa with evaporated milk sooji halwa by sanjeev kapoor. sooji halwa by tarla dalal suji halwa tips sooji halwa cream of wheat. suji halwa sheera sooji halwa for ashtami. sooji halwa recipe in hindi sooji halwa during pregnancy sooji halwa hindi. suji halwa method sooji halwa with jaggery. suji r halwa recipe sooji halwa with milk suji halwa in telugu. sooji halwa condensed milk.. sooji halwa masala tv suji ka halwa afzal nizami. sooji halwa urdu recipe. sooji halwa images. sooji ka halwa recipe. sooji halwa recipe telugu. sooji halwa in pregnancy. sooji halwa milk sooji halwa cooking sooji halwa nutrition suji halwa katli sooji halwa gluten free sooji apple halwa. suji halwa for 8 month old baby suji halwa in olive oil suji halwa dish sooji halwa in microwave.. suji atta halwa recipe sooji halwa show me the curry suji halwa sugar free sooji halwa for prasad. suji egg halwa recipe. sooji egg halwa recipe sooji halwa for navratri sooji ka halwa by shireen anwer. suji halwa gujarati.. suji ka halwa recipe sooji halwa recipe manjula sooji halwa vah. suji halwa dessert sooji halwa recipe. sooji halwa with milkmaid sooji halwa with milk recipe sooji besan halwa suji ka halwa yellow sooji halwa step by step. sooji ka halwa with egg. sooji ka halwa. sooji halwa recipe vahrehvah. how to make a sooji halwa sooji ka halwa in hindi. sooji halwa punjabi style sooji halwa with mango pulp sooji ka halwa with jaggery. sooji halwa nisha madhulika suji ka halwa yummy tummy sooji halwa in hindi sooji ka halwa urdu sooji halwa preparation. sooji halwa without milk sooji halwa best recipe. sooji halwa wikipedia sooji halwa with eggs. sooji halwa recipe with milk. suji la halwa sooji ka halwa for 4 sooji ka jama halwa. sooji halwa microwave. sooji halwa cook with faiza sooji halwa sanjeev kapoor suji halwa nutrition facts sooji halwa for babies sooji halwa pakistani. suji halwa health benefits. sooji halwa quick recipe sooji halwa recipe in telugu suji halwa youtube. sooji halwa sooji halwa video. sooji halwa in telugu suji halwa nutrition suji halwa in urdu is sooji halwa healthy. sooji halwa veg recipes of india suji ka halwa zubaida apa sooji halwa andhra recipe. suji halwa khana pakana suji ka halwa on youtube. sooji halwa chef zakir. sooji halwa recipe nisha. sooji ka halwa youtube sooji halwa semolina dessert. sooji halwa bengali recipe sooji halwa calories. sooji halwa recipe faiza. sooji ka halwa tarla dalal suji egg halwa. sooji halwa varieties suji halwa navratri sooji ka halwa with milk. sooji ka halwa recipe in urdu suji halwa on youtube sooji ka yellow halwa sooji halwa easy recipe sooji halwa vahrehvah sooji halwa veg recipe.. sooji halwa in urdu sooji ka ulta halwa. sooji ka halwa sanjeev kapoor. sooji halwa ingredients sooji halwa dry sooji halwa sailus.. suji atta halwa sooji ka halwa recipe pakistani how to make sooji halwa youtube. sooji halwa puri sooji halwa tarla dalal suji halwa hard suji gajar halwa sooji ka halwa zaiqa. suji halwa with oil how to make sooji halwa at home. suji ka halwa hard. sooji halwa vahchef sooji halwa description sooji halwa mix leftover sooji halwa. suji halwa fiji recipe sooji halwa without oil sooji halwa for breakfast. sooji ka halwa by nisha madhulika sooji halwa without ghee. sooji halwa puri recipe sooji ka halwa by tarla dalal sooji halwa made with milk sooji halwa recipe punjabi suji halwa step by step sooji halwa for cough suji ka halwa gurudwara. healthy sooji halwa recipe sooji gothambu halwa. sooji halwa bajias cooking. sooji halwa recipe step by step sooji halwa dailymotion sooji halwa prasad recipe sooji halwa in milk sooji halwa bajias. sooji ka halwa zubaida tariq suji almond halwa. sooji halwa in english sooji halwa recipe by sanjeev kapoor sooji halwa how to make suji halwa vegan sooji halwa in oven. sooji halwa in rice cooker suji ka halwa how to make sooji halwa proportion.. sooji halwa chef in you suji halwa chef zakir. sooji halwa bhavna sooji halwa for toddlers suji halwa for 8 month baby. sooji halwa method suji halwa for 7 month old baby sooji ka halwa on dailymotion quick sooji halwa. suji ka halwa lyrics. how 2 make sooji halwa sooji halwa cake sooji ka halwa in urdu sooji halwa re

The post Sooji Ka Halwa Recipe In Urdu By Healthy Recipes appeared first on Healthy Recipes.

0 notes