This Instant Pot Hack Will Change Your Life
I had no idea it did this #shorts
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Barley Salad with Veggies
Get the Recipe:
⭐️ This easy barley salad with roasted vegetables is a Mediterranean-inspired dish excellent for meal prep, potlucks, and as a nourishing and tasty meal.
⭐️ Ingredients
TO COOK THE BARLEY
1 cup (200 grams) pearled barley uncooked
½ gallon (2 liters) water to cook the barley
½ tablespoon salt to season the cooking water
OTHER INGREDIENTS
1 (9 ounces) (250 grams) zucchini diced
1 (13 ounces) (360 grams) eggplant diced
1 (4 ounces) (110 grams) onion sliced
1 (4 ounces) (110 grams) carrot diced
7 ounces (180 grams) mushrooms halved
4 ounces (110 grams) sun-dried tomatoes diced
½ cup (10 grams) flat-leaf parsley chopped
10 leaves basil chopped
2 tablespoons extra virgin olive oil + 1 tablespoon to roast the veggies
1 large lemon the juice and grated zest
1 teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Baked Beans - 18th Century Cooking
In this episode we cook a couple of baked bean dishes, you will love them!
#townsendsbakedbeans
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Baked Beans - 18th Century Cooking Series at Jas Townsend and Son
Thermomix TM5 / TM6 | Red bean Barley Oats healthy drink!
I love this! The recipe did not states milk/condensed milk but i feel like adding condensed milk after trying one without.
It tastes yummier! Lol…
Recipe:
30g red bean
30g barley
20g oats
550-800ml water (water depends on ur preference - thick or watery)
Optional: rock sugar / condensed milk
Standard:
22-25mins
90-95degree
Speed 2.5 gradually to 9.5 in the last few mins.
Usually i do these if Ingredients have these:
I soak soy beans / glut rice overnight
I add rock sugar last
Red dates i remove seeds
These days I have been trying different type of 养生 drink..
For hair for skin or organs etc…
Thermomix TM5 / TM6 | Soy drink with corns & white fungus
For black sesame combi, the black glut rice shld be and can be replace with black rice however, black glut rice drink r thicker n black rice r not..
Will update more combi as I try new ones…
Healthy Protein Salad - Weight loss Friendly By Healthy Food Fusion
Have a complete Healthy meal with this Protein Salad recipe made with easily available ingredients. It helps in weight loss and is filling to become a complete meal. #HealthyCookingToYou #FoodFusion #HealthyFusion #HappyCookingToYou #DigitalAmmi #digitalmom
Written Recipe:
Knife used in this video:
Protein Salad
Serves 2
Recipe in English:
Ingredients:
-Kalay chanay (Black chickpeas) boiled 1 & ½ Cup
-Mong phali (Peanuts) roasted 1 Cup
-Paprika powder ½ tsp
-Pink salt to taste
-Kali mirch (Black pepper) crushed to taste
-Olive oil 1 tbs
-Kheera (Cucumber) 1 medium
-Tamatar (Tomatoes) 2 large
-Pyaz (Onion) 1 large
-Salad patta (Salad leaves) 1 bunch
-Shaljam (Turnip) 1 medium
-Olive oil 3 tbs
-Til (Sesame seeds) black & white 1 tbs
-Lemon juice 1 tbs
-Pink salt to taste
-Kali mirch (Black pepper) crushed to taste
-Hara dhania (Fresh coriander) chopped handful
Directions:
-In a frying pan,add black chickpeas,peanuts,paprika powder,pink salt,black pepper crushed and olive oil,mix well and roast on medium flame for 2 minutes & set aside.
-Cut cucumber in small slices & set aside.
-Deseed tomatoes,chop & set aside.
-Peel & slice onion & set aside.
-Chop salad leaves & set aside.
-Slice turnip & set aside.
-In a bowl,add olive oil,sesame seeds,lemon juice & whisk well.
-Add pink salt,black pepper crushed,whisk well & set aside.
-In a bowl,add all vegetables,roasted chickpeas & peanuts,fresh coriander,prepared seasoning & mix well & serve!
Recipe in Urdu:
Ajza:
-Kalay chanay (Black chickpeas) boiled 1 & ½ Cup
-Mong phali (Peanuts) roasted 1 Cup
-Paprika powder ½ tsp
-Pink salt to taste
-Kali mirch (Black pepper) crushed to taste
-Olive oil 1 tbs
-Kheera (Cucumber) 1 medium
-Tamatar (Tomatoes) 2 large
-Pyaz (Onion) 1 large
-Salad patta (Salad leaves) 1 bunch
-Shaljam (Turnip) 1 medium
-Olive oil 3 tbs
-Til (Sesame seeds) black & white 1 tbs
-Lemon juice 1 tbs
-Pink salt to taste
-Kali mirch (Black pepper) crushed to taste
-Hara dhania (Fresh coriander) chopped handful
Directions:
-Frying pan mein kalay chanay,mong phali,paprika powder,pink salt,kali mirch crushed aur olive oil dal ker ache tarhan mix karein aur darmiyani ancch per 2 minutes kliya roast ker lein & side per rakh dein.
-Kheera ko small slices mein cut ker lein & side per rakh dein.
-Tamatar ko deseed ker ka chop ker lein & side per rakh dein.
-Pyaz ko peel ker ka slice ker lein & side per rakh dein.
-Salad patta ko chop ker lein & side per rakh dein.
-Shaljam ko slice mein cut ker lein & side per rakh dein.
-Bowl mein olive oil,til aur lemon juice dal ker ache tarhan whisk ker lein.
-Pink salt aur kali mirch crushed dal ker ache tarhan whisk karein & side per rakh dein.
-Bowl mein tamam vegetables,roasted chanay & mong phali,hara dhania aur tayyar seasoning dal ker ache tarhan mix ker lein & serve karein!
How to make 2,000-year-old-bread
In AD 79, a baker put his loaf of bread into the oven. Nearly 2,000 years later it was found during excavations in Herculaneum. The British Museum asked Giorgio Locatelli to recreate the recipe as part of his culinary investigations for the cinema production 'Pompeii Live from the British Museum'.
RECIPE:
INGREDIENTS:
600g biga acida (sourdough)
4 tsp sugar
4 tsp salt
c. 500ml water
500g spelt or buckwheat flour
500g wholemeal or plain flour
METHOD:
Mix the wholemeal and spelt flours together, and pour this on to your work surface. Create a large depression in the centre.
Dissolve the salt and sugar into the water. Mix the sourdough into the flour bit by bit, pouring it into the well you’ve just created. Once the sourdough is roughly mixed, begin to pour the water into the well slowly, mixing gently with your hands. Mix until all the water is gone, and any excess flour is incorporated into the dough. You will end up with a rough ball.
Start kneading the dough gently, folding it back on itself so it can ‘take in’ some air. Knead for a few minutes until you can form it into a smooth ball.
Flatten the ball slightly as in the video, and transfer it to an oiled baking tray. Cover it, and leave it to rise for 1.5–2 hours in a warm room. While you’re waiting, perhaps investigate some other ancient recipes to enjoy your bread with!
The next two steps are optional, but if you’re going for historical accuracy here, they’re a must. Cut a piece of string long enough to go round your risen dough, with a bit left over to tie a knot. Wrap the string around the sides of the dough, pull it tight so it makes a lip around the side, and tie a knot to secure it.
Now, take a knife to score the top into eight equal segments. Real loaves from the Roman period were often stamped too. If you want, now’s the time to add your own stamp. It could be your initials or whatever you want, but bear in mind that your stamp must be oven-proof, and will need to be weighed down during baking with something heavy (like baking beans wrapped in foil).
Bake for 30–45 minutes at 200 degrees Celsius (around 400 degrees Fahrenheit). Keep an eye on your loaf so it doesn’t come out looking carbonised like the one from Herculaneum!
Let it cool and enjoy your Roman bread!
HISTORY:
In response to the many interesting, thoughtful and sometimes amusing comments we've received for this video, we've asked Paul Roberts, the curator of our Pompeii exhibition 'Life and Death in Herculaneum', to give us the academic background:
It was one of the Romans’ great boasts at table that they could serve white flour bread at fine banquets (at normal tables they might well have eaten poorer grades of wheat or other grains, such as spelt or barley, and even beans, lentils or chestnuts.)
You will see that Giorgio scores the loaf: I’ve examined lots of the loaves and I am convinced that they are scored. It's important to remember that the loaves survived because they were carbonised. They have, in effect, shrunk somewhat from their original form, because of the loss of liquid on exposure to the sudden blast of heat form Vesuvius – conservatively estimated at 400 degrees centigrade. All other foodstuffs – figs, beans, grain etc are noticeably smaller than they ought to be – and there is no reason the same shouldn’t be true of bread.
This could explain why the scoring and the stamp seem implausibly clear – in effect they may have contracted to a smaller (and in the case of the stamp, more legible) form. This carbonisation must, I think, be taken into account and means the loaves when complete and fresh from the oven may have looked very different from how we see them now – not just in colour.