Babe’s a garlic girl
Recipe
Ingredients
- 2 cups short grain rice, cooked
- 1 head of garlic (yes 1 head), peeled and finely diced
- 60g butter
- 4 eggs, lightly beaten
- 1 tbsp light soy sauce
- 4 spring onions, finely sliced
- 100ml grapeseed oil (don’t worry it’s for frying)
- 2 pinch MSG or chicken bouillon (optional)
Method
1. In a wok (you can also use a large nonstick pan), heat the oil over a low heat and fry the garlic until golden brown. Remove from the heat and pass the oil off.
2. Turn your heat up to medium and add your butter and 1 tbsp of the garlic oil. Once the butter is melted, add the eggs.
3. Once the eggs are 70% cooked, add the rice and turn the heat to high. Once you have your rice nicely broken up and almost completely hot, add the spring onions, cooked garlic, light soy sauce and MSG. Fry this for 3-4 minutes and enjoy!
#shorts
Babe wanted ceviche 
Recipe
Ingredients
- 400g of fresh fish (can be any, I used coral trout)
- Juice of 2 limes
- Juice of 1 lemon
- 100ml fish stock
- 1/2 red chilli
- 4 coriander roots, washed well
- Salt to taste
Method
1. Trim and cut your fish into roughly 2cm cubes.
2. Place the lime juice, lemon juice, off-cuts of fish, chilli and fish stock in a blender and blend.
3. Pour this over the diced fish and mix. Let it sit for 10-15 minutes.
4. Serve on a plate with slices of chilli, coriander and olive oil to garnish. Enjoy!
Easy Homemade Versatile Quiche Recipe
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This is a quick, simple easy to throw together dinner or brunch option. I got this recipe years ago from my best friend Bonny. It is still my go to when I want something easy yet filling.
Please Click Show More for the recipe.
Here is the recipe:
Ingredients:
12 slices bacon - cooked and cut up
1/4 c chopped onion
1 c grated cheese (your choice what kind)
2 c milk
1 c Bisquick mix
4 eggs
1/4 tsp salt & 1/8 tsp pepper
Preheat oven to 400 degrees F
Serves 4 or if you are really hungry it serves 2 LOL ;-)
In a greased 8 x 8 baking pan place the bacon, cheese, onion and any other veggies you choose to put in. With a hand mixer blend all remaining ingredients until well combined and uniform. Pour over bacon and veggies and bake for 35 minutes or until tip of knife inserted in the middle comes out clean.
NOTE: You can change this up however you like - substitute chicken or ham for the bacon, change the cheese flavor, add different veggies. ...ENJOY! =)
Please let me know in the comments below if you tried this and how it worked out for you...did you substitute anything?
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“JUST EGG” QUICHE Just Delicious With Spinach, Mushroom and Cheez!~
A wonderful and tasty plant-based alternative to traditional quiche!
THE RECIPE:
Spinach and Mushroom JUST EGG Quiche
Serves 6-8
I vegan pie crust (pre-made frozen pie dough or home made)
1-2 Tbsp olive oil
4-5 cloves garlic, minced
8 oz baby bella mushrooms, sliced
1 small sweet onion, diced
Salt & pepper
10 oz frozen chopped spinach, thawed and squeezed dry
¼ - ½ tsp red pepper flakes (to taste)
4 slices Follow Your Heart vegan smoked gouda cheese, slice into shreds
¾ cup Miyokos vegan cheddar shreds
¼ cup Miyokos vegan pepper jack shreds
1 ½ bottles of JUSTEgg (you may only need one if your pie plate isn’t too deep)
2 Tbsp Violife Parmesan cheese
Preheat oven to 400 degrees.
If frozen pie crust dough, thaw according to package directions. Roll out pie crust and place in deep dish pie plate crimping for a decorative edge. I do not par-bake (blind bake) the crust for this recipe.
In a medium size skillet, on medium high heat, add oil to pan and then add mushrooms. Stir to get them just starting to brown. Then add onion, 3 minced cloves of garlic, salt & pepper. Saute until the onions are softened and just starting to brown. Make sure the spinach is squeezed very dry in paper towels. Add the spinach, the last 2 cloves of garlic, and a touch more salt & pepper. Sprinkle in the red pepper flakes, to your taste. Stir to blend everything for 3 minutes or so. Remove from heat. Stir in the Gouda, Cheddar, & Pepper Jack Shreds and stir until mixed evenly. Spread into prepared pie crust in pie plate. Slowly pour the JUSTEgg over the spinach and cheese mixture until the JUSTEgg comes to the bottom of the crimped edge of the pie crust. Shred 2 Tbsp of Violife Parmesan over the top.
Carefully place quiche on center rack in oven. Bake for 50-60 minutes until it is puffed all over and even the middle. Insert a knife in center to test for doneness…when it comes out clean, it is done. Remove from oven and cool 10 minutes before cutting. It reheats well too!
#Quiche #Vegan #Veganboomerbabe #Justegg #folowyourheart #miyokos #Violife #babyboomer
Recipe: Quick and Easy Biltong Quiche with Krush (CLOVER)
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Flaky and Custardy DEEP DISH Quiche Lorraine
I think that the most delicious, flaky, custardy deep dish quiche lorraine can be made by you at home with this recipe. Click here to get AG1 by Athletic Greens plus Vitamin D3K2 drops and 5 free Travel packs: .
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FOOD PROCESSOR:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
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SPRING FORM PAN:
6.75qt LE CREUSET DUTCH OVEN:
12 CAST IRON SKILLET:
8qt CONTAINER:
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QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
-- RECIPE --
CRUST
▪360g or 3c ap flour
▪5g or 1tsp salt
▪25g or 2Tbsp granulated sugar
▪275g or 1c + 3Tbsp frozen cubed unsalted butter
▪50g or 3.5Tbsp sour cream mixed into 125g or 1/2c ice cold water
Pulse flour, salt, and sugar in a food processor to combine. Add frozen butter. Pulse until butter is chopped into a gravely texture. Think panko breadcrumb size. Drizzle in sour cream water while food processor is spinning until moistened and dough holds itself together when pinched.
Transfer the very crumbly dough onto work surface and press together into a round flat mass. Wrap with plastic and refrigerate to hydrate and firm up butter for about 30 minutes.
Flour dough and work surface then pound out dough with a rolling pin until it’s about 1”/2.5cm thick. At this point, you can begin to roll out dough into a circle that’s about ⅛”/3mm thick and 16”/40cm in diameter.
Roll dough onto rolling pin and transfer onto a deep spring form pan. I’m using one that’s 9” wide by 3” deep (or about 23x8cm). Gently press and drape dough into the corners of the pan without stretching it. Be sure to leave at least 2” of dough around the edge. Refrigerate for at least 20 minutes then cut off the edges of the crust with a pairing knife.
Place parchment into crust and add in about 3lbs/1.5kg of beans/peas into the parchment. Spread beans out to the edges of the crust, place pan on a sheet tray, and blind bake at 375F/190C for 20 minutes. Remove from oven and remove beans and parchment. Poke the bottom of the crust several times with a fork then return to oven to continue baking for 15-20min.
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QUICHE CUSTARD
▪1/2lb or 1/4kg thick cut bacon, cut into squares (you’ll need 75-100g cooked bacon for the custard)
▪1lb/450g leeks, chopped and washed well (tough green tops removed) - you’ll need 150g of cooked leeks
▪150g or 2c aged gruyere, grated on largest holes of box grater
▪350g or 1 1/2c heavy cream
▪350g or 1 1/2c whole milk
▪8 large eggs + 6 egg yolks
▪7g or 1 1/2tsp salt
▪2g or 1tsp white pepper (or black pepp)
▪Cornstarch slurry (50g or 1/8c milk mixed with 25g or 3Tbsp cornstarch)
Cook cut bacon over medium-low heat for 5-10 minutes to render and crisp. Remove from heat and transfer bacon pieces to a paper towel to drain.
Keep some of the bacon fat in the pan and add chopped and washed leeks and a pinch of salt. Stir and sweat over medium high for 10 minutes until softened and starting to caramelize.
Mix cream, milk, eggs, salt, pepper, and cornstarch with a blender/immersion blender until just combined (don’t overmix to avoid beating air into eggs). Stir bacon, leeks, and shredded gruyere into custard.
Gently pour custard into par-baked crust, stopping about ½” or more from top of crust so custard doesn’t overflow in the oven. Return to a 325F/160C oven to bake for 75-90 minutes.
Internal temp of custard should read 170F/75C+ when done. Allow to cool slightly before cutting and serving. I let it cool for about 2 hours.
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CHAPTERS:
0:00 Intro & pastry crust
4:16 AG1 (ad)
5:19 Finishing the blind bake
5:44 Making the quiche custard
8:15 Baking the custard
9:58 Let’s eat this thing
#quiche #deepdishquiche #quichelorraine
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