Make the BEST Lion's Mane Mushroom Steaks | BRAIN BOOSTING BBQ (2023)
I'm thrilled to unveil the incredible Lion's Mane Mushroom Steak recipe! Prepare to indulge in a delectable fusion of barbecue-infused, meaty flavors, as we skillfully transform these shrooms into irresistible cutlets. Join me on this culinary adventure as we harmonize with the magnificent power of mushrooms. Follow this simple yet effective technique to elevate your dish into a masterpiece of plant-based BBQ artistry. Immerse yourself in the joy of barbecue while reaping the numerous health benefits offered by Lion's Mane Mushrooms. Get ready to savor the best of both worlds!
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Bird's Nest Recipe | Easy Bird's Nest Snack Recipe |Potatao Bird's Nest Snack Recipe |Starter recipe
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Hi Guys todays recipe is very interesting!
We are going to cook an easy and fast party snack . You are going to love it .
Bird's Nest Recipe | Easy Bird's Nest Snack Recipe |Potatao Bird's Nest Snack Recipe |Starter recipe
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Turkish Eggs Breakfast Recipe | Only 2 Main Ingredients |
Turkish Eggs Breakfast Recipe | Only 2 Main Ingredients | turkish eggs,egg recipes,turkish recipes,breakfast recipe,egg recipe,turkish cuisine,turkish poached eggs with yogurt,turkish egg recipe,breakfast recipes,breakfast ideas,how to make turkish poached egg,turkish recipes in english,egg breakfast recipe,easy egg recipe,easy breakfast recipe
Turkish Eggs Breakfast Recipe with Only 2 Main ingredients which are yogurt and eggs!
If you are bored of your routine egg dishes in breakfast than give this recipe a try. It is
super easy, super delicious and something different for breakfast.
Ingredients:
2 eggs
3 tbsp thick yogurt (at room temperature)
salt
pepper
paprika
red chili flakes
olive oil
1 tbsp butter
1 tsp crushed green chili and coriander or parsley leaves paste
fresh garlic paste
Follow the video for recipe, it's super quick and something you can enjoy anytime!
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Bobby Flay's Scrambled Eggs | Food Network
Scrambled eggs, Bobby Flay's way ????
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Scrambled Eggs with Prosciutto and Focaccia
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil
Directions
In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.
Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.
In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.
Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.
Focaccia:
Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours.
Spread 2 to 3 tablespoons of olive oil evenly onto an 18 × 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan.
After the dough is stretched, using your fingertips, dimple the dough all over its surface.
Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking.
Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer.
Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days.
Impress your family! Nests made of minced meat with mushrooms, instead of meatballs
Impress your family! Nests made of minced meat with mushrooms, instead of meatballs
Ingredients:
for the filling:
onion - 200 g (7 oz)
mushrooms - 450 g (15.9 oz)
oil - 12 ml (0.4 fl oz)
salt - 5 g (0.18 oz)
pressed cheese - 200 g (7 oz)
Cook over medium fire for 15 min
minced meat - 800 g (28.2 oz)
onion - 100 g (3.5 oz)
bread - 100 g (3.5 oz)
milk - 30 ml (1 fl oz)
black pepper - 5 g (0.18 oz)
salt - 8 g (0.29 oz)
coriander - 5 g (0.18 oz)
eggs - 1 piece
Tray size 35 X 42 cm (14 x 16.6 in)
IN THE OVEN 180 °C (356 °F)/25 minutes
yolks - 8 pieces
IN THE OVEN 140 °C (284 °F)/5 minutes
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