Apple Bread | RECIPE | A Winter Tradition
It's Christmastime and I thought I would share one of the many recipes that we enjoy this time of year. In this video, I will be sharing the apple bread recipe that we've enjoyed for years. Typically we enjoy this on Christmas morning and at Easter. Enjoy! #applebread #applebreadrecipe #recipe
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Link to recipe:
INGREDIENTS:
3 cups flour
1.5 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup oil
1 tablespoon vanilla
2 cups diced apples without skin
INSTRUCTIONS:
1. Mix flour, cinnamon, soda, salt, and baking powder together.
2. Beat eggs and add sugar and oil.
3. Add vanilla and dry ingredients.
4. Mix in apples.
5. Pour into greased loaf pans (or muffin pans).
6. Bake at 350F until toothpick comes out clean.
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Delicious Lima Bean Recipe You Need to Try
Delicious Southern Style Lima Bean Recipe You Need to Try - If you're looking for a delicious, healthy recipe that you can make in a short amount of time, then you need to try this Lima Bean recipe!
This recipe is easy to make, and it'll leave you feeling satisfied and full. Plus, it's perfect for meal prepping or just keeping in the fridge for when you're craving a quick and easy meal. If you're a fan of beans, then you need to try this recipe!
Ingredients:
1 lb. Large Dried Lima Beans (Soak overnight!)
1 large Smoked Turkey Leg or Ham Shank
8 - 9 cups Chicken Stock or Broth, can use 2 tbsp of either Better than Turkey or Chicken Bouillon
Salt and Pepper to taste
How to Hot Flash Beans
Clean and sort your beans.
Rinse in a colander with cold water. Add the beans to a large pot and cover them with about 2 inches of water. Bring the water to a boil over high heat, leave the pot uncovered and cook the beans for about 5 minutes. Remove pot from the heat and soak the beans. Let the beans soak in the hot water for 1 hour. Drain the beans into a colander, rinse and then cook according to your this recipe. Enjoy!
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Lima Beans in Curry & Indian Bread Recipe - Like Mum Used to Make It | Rémi Fitness Cookbook
In this Rémi Fitness Cookbook session, I will show you the recipe of how to make Lima Beans in Curry with indian bread(farata), an Indian/Mauritian recipe like my mum used to make it. See recipe below:
PART 1: LIMA BEANS IN CURRY
INGREDIENTS
1. 250 g Dry Lima Beans
2. 80 g Onion
3. 7 g Garlic
4. 10 g Ginger
5. 20 g Curry Powder
6. 500 g Potatoes
7. 200 g Aubergine
8. 5175 g Water
9. 14 g Olive Oil
10. 1 g Pepper
11. 27 g Salt
12. 2 g Dried Curry Leaves
PROCEDURE
1. The dry lima beans are soaked in 1 L of water at room temperature for 24 hours.
2. Next day, the water is sieved away.
3. 12 g of salt is added to 3 L of water to be boiled.
4. While the water is being heated, the onion, garlic, ginger, potatoes and aubergine are cut into pieces as shown.
5. The Lima beans are put in the now boiling water and are cooked until they are soft.
6. 14 g of olive oil is added to a pot.
7. The cut onion, garlic & ginger are added when the oil is heated.
8. When the previously added ingredients gain colour, add the aubergine, the potatoes, 1175 mL of water, curry powder and curry leaves, and make the mixture boil. The mixture is fully cooked when the potatoes are soft.
9. When the potatoes are soft, add the cooked limabeans along with the water in which they were boiled.
10. Boil it all together for 5 min.
11. Add 15 g salt and 1 g pepper to optimise the taste.
MACROS & CALORIES (per 100 g)
Calories: 31.3 kcal
Protein: 0,98 g
Carbohydrates: 4,63 g
Fats: 0,71 g
Tip: If canned lima beans are used, the liquid they are kept in are sieved off and the beans are rinsed. The beans are added to the pot with the cooked potatoes and the whole mixture is boiled for 5 min.
PART 2: INDIAN BREAD/FARATA
INGREDIENTS
1. 350 g Whole Wheat Flour
2. 1 Teaspoon(corresponding to 6,25 g) of salt
3. 205 mL Water
PROCEDURE
1. Mix the flour and the salt very well together.
2. 205 mL of water is added. A rollable dough is obtained.
3. Spread some whole wheat flour on the table to prevent the dough from sticking to the table.
4. The dough is divided into 10 more or less equal portions.
5. All portions are rolled into small pancakes (Note that only 2 of them are shown here).
6. The pancakes are folded towards the middle from 4 corners.
7. All folded portions are again rolled into pancakes and again folded in the same previous way.
8. All folded portions are again rolled out into pancakes with the desired size and shape of the final indian bread.
9 Put a pancake on a hot & dry pan.
10. Flip the pancake over once it becomes light brown on the cooked side.
11. Apply a very thin layer of olive oil on the light brown side with a brush or a piece of tissue.
12. When the other side becomes light brown too, add the same amount of olive oil on that side too, using the same method.
13. Flip it over and keep it at that position for 20 seconds, and then the chapati is ready.
14. Fold the bread twice such that it is divided in quarters.
15. Lightly slam the folded bread with the back of your hand.
16. Place the folded bread in a bowl, the insides of which are covered by a piece of cloth.
17. Cover the bread with the cloth to keep it warm.
Now repeat the same process with the remaining pancakes.
MACROS & CALORIES (per 100 g)
Calories: 213 kcal
Protein: 6,67 g
Carbohydrate s:39 g
Fats: 1,5 g
ENJOY!
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