How to Make Amazing Granola | Cupcake Jemma
It's not all about cake. Sometimes I eat other kinds of foods. And I never leave home without eating breakfast. So here are my two favourite ways to make Granola. A regular one sweetened with honey and sugar and a lower-sugar one, sweetened with apple juice and agave.
Recipe -
For the Regular Granola
400g rolled/porridge oats
100g pumpkin seeds
100g sunflower seeds
50g sesame seeds
50g flaked coconut
100g almonds
125ml sunflower oil
250ml honey
50g soft brown sugar
125ml water
1/8 tsp cinnamon
1/2 tsp salt
1/4 tsp vanilla extract
For the low-sugar Granola
300g rolled/porridge oats
100g almonds
120g pumpkin seeds
30g sesame seeds
50g cacao nibs
30g golden or brown linseeds
4 tbsp coconut oil
125ml apple juice, as natural as possible
75g agave
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Taste Testing Pretentious Ingredients Vol. 10 | Sorted Food
It’s time for another pretentious ingredients episode where we ask our normals, Jamie and Mike, to taste and review a selection of ingredients that may OR may not be… showing off! There’s nothing like a bit of glitz and glamour to spice up your Wednesday.
You can find out more about the ingredients we reviewed in the links below. Just so you know, some of these might be affiliate links, which means if you buy something from the store after clicking on them, the store will pay us a percentage of your basket... This doesn't cost or change anything else for you!
Glacé Clementines in Wooden Box:
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Fortum’s Spiced Anchovy Relish:
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Really good Fish Cakes
You'll find faster fish cake recipes out there. But these ones are particularly good! The trick is to keep potato chunks and big flakes of fish rather than letting it turn into mush. And the garlic-chilli-green onion-thyme sautéed in butter that's mixed through the potato is just divine!
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TASTY PROTEIN PANCAKES - THE PROTEIN KITCHEN FAVORITE
IT IS FINALLY LIVE! OUR HAPPY HEALTHY VIDEO COOKING SERIES!
We are very excited to start-up our video recipes, and we hope you will enjoy it. Remember to subscribe to our YouTube channel for weekly recipes and tips.
The first recipe in the series had to be our favourite PROTEIN PANCAKE RECIPE - LUXURY EDITION. Find the full recipe below and on our website.
RECIPE FOR 13-15 PANCAKES (3-4 people)
INGREDIENTS:
- 4 eggs (you can substitute with egg whites only for a lower calorie / lower fat edition, or half whole eggs, half egg whites)
- 2 large bananas (use ripe for a sweeter taste)
- 80 grams of low fat cottage cheese (You can substitute it with milk of yogurt of your choice)
- 85-90 grams of oats (you can use gluten free for a GF version)
- 35 grams of protein powder (you can substitute it with more oats, flour, almonds, almond flour etc.)
- 20 grams of coconut flour or flakes
- 15 grams of almonds (can be left out)
- Grated zest from an orange (can be left out, but it tastes amazing - you can add the juice from the orange as well)
- A dash of sea salt
- A dash of cardamom (you can use cinnamon instead or use both)
- 1 tsp of baking powder
For extra flavor or sweetness you can add agave, honey, or a sweetener you prefer and vanilla extract.
If you experience that the pancake batter is to thin, you can add more oats. If the batter is to thick, you can add water or milk,
HOW TO:
1. Blend all the ingredients. Try chopping up the almonds and add them into the batter after all of the ingredients have been blended It will give the pancakes a tasty crunchy bite.
2. Heat up a non-stick frying pan at medium-warm temperature. If you do not have a non-stick pan, then grease the pan.
3. Bake the pancakes until golden on each side. Shape them into smaller pancakes, and use a thin spatel to ease the pancake flips.
4. Serve with fresh fruit
TIP: You can bake a larger portion and store them in the fridge or freezer for your busy days. They are great as a fulfilling breakfast or as an easy in-between meal or snack.
We hope that you will enjoy this recipe!
Have fun in the kitchen, and remember to subscribe to our channel for weekly video recipes and tips.
With love from,
Cecilie and team The Protein Kitchen
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Video Production: Erik Juarez Media
Music Licensed via Epidemic Sound
TIPS FOR PERFECT DIPPED CHOCOLATE COVERED STRAWBERRIES | How to make Glitter Strawberries and Apples
This tutorial is a complete guide - with all the tips you need for perfect dipped Chocolate Covered Strawberries and Apples! From melting your chocolate melting wafers and coloring the chocolate, to techniques such as adding glitter, edible paint, marble design and drizzle, these basic skills are the key to success for your small business. I also include a mini review on Chefmaster vs. Colour Mill. It is much easier than you think if you avoid making the common mistakes that you may not be aware of!
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Welcome! (0:00)
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Best Chocolate to Use (1:33)
Melting Method (2:00)
Dipping Strawberries (2:49)
Glitter Options (3:49)
Applying Glitter to Strawberries (4:05)
Achieving Red Chocolate (4:25)
Achieving Black Chocolate (5:20)
Colour Mill vs Chefmaster (5:48)
Applying Sanding Sugar (6:26)
Wilton Candy Colors Review (6:41)
Metallic Gold Strawberries (7:25)
Metallic Rose Gold Strawberries (7:59)
Bags for Drizzling (8:51)
Marble Berries (9:21)
Hologram Berries (9:47)
Chocolate Apples (10:24)
Applying Glitter to Apples (11:40)
Cotton Candy Apples (12:23)
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PANELLE & MAFALDE | SICILIAN VEGAN STREET FOOD | CHICKPEAS FRITTERS | MAFALDA BREAD & LEMON SALAD
⬇️ Check Recipe below ⬇️
Panelle - chickpeas flour fritters are a must try in Sicily.
Panelle is one of the most Iconic Sicilian street food recipes! These fritters are simple to make, rich in history and taste. Panelle are traditionally fried then served into a Sesame roll called Mafalda.
Born as food for poor people.
This is the Panelle episode from our Falafel and Panelle mini-series.
Please let us know what you think of this episode. Ensure you subscribe to our channel so you do not miss any of our new episodes. We are releasing another episode this week!
Please consider becoming a Patron of this channel. Both of us script, film and cook everything ourselves and this very expensive hobby will need a lot of your support!
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00:00 Culture Whisk Introduction
00:31 Panelle mix
02:20 Starter Dough
02:52 Mafalda Bread
05:03 Lemon Salad
06:16 Frying Panelle
08:40 Panelle Background and a bit of history
How to make Panelle at home: 6 Servings
PANELLE MIXTURE:
250 g Chickpea flour
665 g Cold water
15 g Parsley Leaves
10 g Table Salt
1 pc Large Lemon
Black Peppercorn to your taste
Drizzle of extra virgin olive oil
Sunflower Oil for deep-frying
Pour the water into a large bowl, then steadily whisk in the chickpea flour a bit at the time.
Continue whisking till all the flour is incorporated. Whisk vigorously to avoid lumps, and the batter should be loose.
At this point, pour the mixture into a large pot, and cook over medium heat until as thicken as Polenta.
Continue to whisk until it starts to thicken, then change for a spatula and carefully stir the bottom of the pot to avoid any burns.
Once it starts bubbling and it has a creamy consistency far from the heat add fresh chopped parsley, stirring well.
Pour the mixture in a rectangular plum cake mould or if you prefer onto a cold surface, marble if possible, previously oiled and leave it to cool off for at least 2 hours.
Once cooled, cut the chickpea log or sheet in squares or triangles or the shape you prefer and deep-fry in hot oil, at 190° C, until golden brown.
MAFALDA BREAD:
For the starter dough :
168g Bread Flour
75g Tepid Water
1.7g Fresh Yeast
Dissolve the fresh yeast in tepid water and mix in the Flour till you end up with a dough. Put it in a bowl covered with cling film. Leave it to rest at 17°/20° room temperature for 16/20 hours.
For the dough:
starter dough
500g Semolina Flour
295g Water
15g Yeast
14g Salt
10g Honey
White Sesame seeds to sprinkle
Start by mixing part of the water with fresh yeast and honey. Once foamy knead it together with the rest of the ingredients adding the salt after 10 minutes. Continue mixing for another 10 minutes or so till the dough reaches a temperature of 25 °C. Let it rest for 20 minutes. Take off the desired weight, or about 165/170g by each. Form it into long strips, making them to the desired length and giving it the classic shape or a simple bun. Dampen the surface of the dough with water and sprinkle on the sesame seeds. Place on a baking tray and let rise for around 60 minutes at 27°/28°C. Preheat the oven at 220 °C , once the oven has reached the desired temperature add a tray filled with water and bake the bread for the first 10 minutes. Then lower it at 190/200 °C remove the tray with water and bake for another 10 minutes. Pass this time open the door, remove the pot, let some steam come out and dry the mafalda bread at the same temperature for a few minutes more to be crunchy. Cool it off on a rack.
LEMON SALAD:
1 Amalfi Lemon
Maldon Salt
Extra Virgin Olive Oil
Simply carve the lemon skin out, remaining with lemon segments all cleaned and deseeded.
Cut it in chunky cubes and season it with salt first and then extra virgin olive oil.
Keep it aside and drizzle the panelle with before serving.
FINISHING THE DISH:
Simply stuff the mafalda bread with a generous amount of panelle, sprinkle some salt crystals to your desire and a nice drizzle of the lemon salad. Garnish with few fresh parsley leaves and enjoy it.
TIPS:
Do not overcrowd the pan when frying. Fry 3-4 at a time for best results.
Pour the panelle hot mixture in a mould to facilitate the cutting.
Check the time and temperatures of the bread each step for a better result
Links:
Hope you enjoy this dish and look forward to hearing from you soon.
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Editors:
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Sara & Stefano
Voice Over Audio edited by:
Luigi Cosi
#Vegan #Panelle #streetfood