Custard Bread Roll - Soft & Creamy
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INGREDIENTS:
Preparing the custard
500ml (2 cups) Milk
2 Eggs
100g (1/2 cup) Sugar
30g (3 1/2 tbsp) Cornstarch
A pinch of salt
2 tsp Vanilla
Prepare the dough
200ml (1 cup) Warm Milk
1 tbsp Yeast
100g (1/2 cup) Sugar
1 tsp Vanilla
2 Eggs
90g (1 cup) Butter (soften at room temperature)
600g (about 4-5 cups) Plain flour
Topping
1 Egg yolk + 3 tbsp Milk
Almond flaked
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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How to Make Tart Shells
Easy and simplest way on how to make tart shells. They're flaky and buttery, suitable for both sweet and savoury tarts. It's my go-to recipe and I've been using it for all my tarts. Do try!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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Toucinho Do Ceu - Almond Cake | Good Chef Bad Chef S7 E55
In Good Chef Bad Chef, Chef Adrian Richardson and nutritionist Zoe Bingley-Pullin bring their distinctive styles of cooking to the screen for a food showdown.
From Adrian’s love of meat and full-flavoured food creations, which threaten to expand the waistline, to Zoe's passion for healthy ingredients and comprehensive knowledge of food as medicine, each dish will challenge viewers to decide what’s good for them. Good Chef Bad Chef explores ingredients, recipes, cuisines and food themes that tantalise and inspire home cooking and educate people on striking a healthy balance with their diet.
UNBELIEVABLE VEGAN CODFISH CAKES - A PORTUGUESE DELICACY!
Here is one of my most impressive fysh recipes: The famous Portuguese 'codfish cakes', made with a wonderful ingredient that magically tastes like fish, so if you miss fish this is the dish for you!
INGREDIENTS:
Coarse salt for lining the baking sheet
1 large potato
Olive oil
1 medium onion, minced
2 garlic cloves, minced
Fresh thyme to taste
400g of oyster mushrooms
Salt to taste
Black pepper to taste
Chopped parsley to taste
2 (or more) tablespoons of corn starch
1/5 teaspoon of ground nutmeg
A few drops of lemon or lime
Frying oil
Lemon or lime and red chili sauce to serve
IMPORTANT: The usual measure for mushrooms and potatoes is 1 cup of mashed potatoes to 3 cups of shredded mushrooms HOWEVER this ratio can vary, depending on how watery your potatoes and mushrooms are, so I advise you to use your judgment when incorporating the ingredients, sometimes it needs more potatoes.
METHOD:
Pierce the potato skin so it releases the water, place the potato in a bed of coarse salt
Bake it for 40 minutes at 200C or 392F.
Sauté some onions or shallots so just add olive oil to a skillet and allow the onions to get golden brown.
Add minced garlic, stir for about 40 secs.
Turn off the heat, reserve.
Shred the mushrooms by hand then add the mushrooms to a food processor and pulse it 4 to 5 times. Reserve.
Now make the codfish cakes:
Add the shredded mushrooms into a bowl, then add the sautéed onions, peel the baked potato, and pass it through a potato ricer - this will make the potatoes become really fluffy.
Add fresh parsley, salt and pepper, cornstarch, kelp powder or crushed nori sheets, fresh thyme, and ground nutmeg.
Add more cornstarch if necessary
Add a few drop ms of lemon or lime
Gently mix to combine
After its all incorporated, put the bowl with the mixture in the fridge for about 30 minutes, this will make it easier to shape the cakes and will make them crispier when fried or baked
Shape the codfish cakes into an oblong shape, little balls, or use two spoons and make a quenelle. It is not necessary to grease your hands.
You also can bread the cakes by using breadcrumbs or panko
Put the cakes in the freezer for 15 minutes before frying or baking them.
Add oil to a skillet, turn on the heat and when the oil is hot, carefully place the cakes in the oil, only 4 at a time
Alternatively, you can bake them in the oven at 185C / 365F for 25 to 30 minutes flipping them halfway through the cooking time.
Reminder: the oil cannot be too hot otherwise the cakes will burn and won’t cook on the inside and it cannot be too cold so the cakes will become greasy, soft, and mushy. The ideal temperature is 185C or 365F.
Remove the cakes from the oven or frying pan, place them in a cooling rack and serve them with a few drops of lemon and some Tabasco sauce
Chefs tip: A. Once shaped, put the vegan codfish cakes in the freezer for about 10 minutes before frying or baking them, they will get crispier this way.
B. Yes, you can reuse the salt you used for baking the potatoes.
C. Instead of the oyster mushrooms, you can also use king oyster mushrooms, shimeji, jackfruit, or hearts of palm. But the best fish substitutes are shimeji and oyster mushrooms because when shredded they become flaky, and they actually have. a fishy taste.
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Homemade dessert that I never get tired of eating! Creamy smooth it melts in mouth!
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Homemade dessert that I never get tired of eating! Creamy smooth it melts in mouth!
Recipe Ingredients
750 ml (3 cups) milk
135 g (2/3 cup) sugar
9 egg yolks
2 teaspoons vanilla extract
2 tbsp corn starch
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