{Pizza Dough}

This homemade pizza dough is easy AND delicious. You'll want to ditch delivery and have a pizza making night with your family with this simple and soft pizza dough recipe that everyone loves. 

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

Servings: 16

Ingredients

3 cups warm water (1 y 1/2 taza de agua pava eléctrica en mínimo + 1 y 1/2 cups de agua fría)
3 tbsp active dry yeast (1 sobre levadura seca)
2 tbsp sugar
1 tbsp salt
6 tbsp oil
6 cups flour (give or take)

Instructions

1) Combine water, yeast & sugar and let sit for a few minutes.
2) Add salt and oil, then mix in flour a cup at a time.
3) Knead dough for 8 minutes then let raise about 60 minutes.
This dough makes FOUR - 14 inch pizza crusts. Divide dough in 4 and roll out onto floured surface to about 1/2" thickness. You can also brush with olive oil and poke with fork so it doesn't bubble up.
Bake on a preheated stone at minimun degrees for 12 minutes to save and add toppings to later. OR, you can bake for 7 minutes, add toppings and then continue baking until cheese is melted.

{Budín de pan}

 

{Salt and pink pepper prawns with lime mayonnaise by Gordon Ramsay}

Quick and Delicious Pink pepper prawns resize

INGREDIENTS

Serves 4

1 tbsp pink peppercorns
½ tsp sea salt
Zest and juice of 2 limes
3 tbsp olive oil
500g raw, peeled king prawns
1 tbsp roughly chopped coriander
For the lime mayonnaise

100g mayonnaise
Juice of 1 lime

COOKING INSTRUCTIONS

Using a pestle and mortar, grind the peppercorns and salt into a coarse powder.
Put the lime zest and juice into a large bowl, then stir in the olive oil and pink pepper mixture.
Add the prawns and, using clean hands, toss gently until they are well coated.
Mix the mayonnaise and lime juice together in a small bowl.
Place a large, non-stick frying pan over a medium–high heat and, when very hot, add the prawns. Cook for 2–3 minutes, stirring regularly, until all the prawns are pink and cooked through.
Tip the prawns onto a platter, sprinkle with the coriander and serve immediately with the lime mayonnaise and a big green salad.
Tips: Pink peppercorns aren’t technically peppercorns at all; they’re actually a type of berry, but they have a peppery taste and aroma, and, although a bit milder, can be used in many of the same dishes as regular pepper.

Source: www.gordonramsayrestaurants.com

{Vieiras con Crema de Ajo}

Descansan sobre un colchón de Espaguetis delicioso. Combinación insuperable

En el mercado

20 vieiras
2 cdas. de aceite de oliva
4 cdas. de manteca sin sal
5 dientes de ajo, picados
1/2 taza de vino blanco
1 taza de crema de leche
2 cdas. de jugo de limón
Pimienta roja / Ají molido
1/4 taza de perejil picado
1 cda. de ralladura de limón
Sal al gusto

En la cocina

1) Calentar una sartén antiadherente grande a fuego medio-alto y agregar el aceite de oliva. Colocar las vieiras espaciadas uniformemente en la sartén, de 8 a 10 por vez. Cocinar hasta que los fondos estén dorados, aproximadamente de 3 a 4 minutos, y voltear.

2) Cocinar hasta que las vieiras sean translúcidas, otros 3 a 4 minutos. Retirar del fuego y dejar de lado y mientras preparar la salsa de crema.

3) Mantener la sartén a fuego medio-alto, agregar la mantequilla y el ajo y saltear hasta que esté dorado.

4) Agregar vino blanco para desglasar la sartén y terminar con crema de leche, jugo de limón, hojuelas de pimiento rojo y perejil.

5) Bajar el fuego a mediano-bajo y regresar las vieiras para calentarlas. Cubrir con perejil y ralladura de limón y servir sobre arroz o pasta favorita.

{Salads dressing by Jamie Oliver}

I like to make my dressings in jam jars, because it’s so easy to see what’s going on and you can shake them up easily. With the exception of the yoghurt dressing, they’re all based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it’s always sensible to have a little taste once you’ve shaken it up. If the seasoning is there but you’re finding it a little too acidic, you’ve cracked it, because once the dressing is on the salad leaves it will be perfect.

COOKS IN5 MINUTES
DIFFICULTYSUPER EASY

Ingredients

- FRENCH DRESSING

¼ of a clove of garlic
1 teaspoon Dijon mustard
2 tablespoons white or red wine vinegar
6 tablespoons extra virgin olive oil

- YOGHURT DRESSING

⅓ cup natural yoghurt
2 tablespoons white or red wine vinegar
1 tablespoon extra virgin olive oil

- LEMON DRESSING

6 tablespoons extra virgin olive oil
1 lemon

- BALSAMIC DRESSING

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar

Method

- FRENCH DRESSING

Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

- YOGHURT DRESSING

Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

- LEMON DRESSING

Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.

- BALSAMIC DRESSING

Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

{Easy carbonara}

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, I’ve given you a super-simple method for fresh pasta below, using just flour and water.

SERVES 2
COOKS IN10 MINUTES
DIFFICULTYNOT TOO TRICKY

Ingredients

2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30 g Parmesan cheese , plus extra for grating

Method

Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
Use tongs to transfer your pasta straight into the pan and toss with the bacon.
Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
Plate up the pasta, and finish with an extra grating of Parmesan.

Tips
EASY SWAPS:
1. Use Cheddar cheese instead of Parmesan.
2. If you haven’t got any eggs, don’t worry – the starchy pasta water will be enough.

Video: www.channel4.com
Source: www.jamieoliver.com

{Quick Asian fishcakes by Jamie Oliver}

https://www.jamieoliver.com/recipes/salmon-recipes/quick-asian-fishcakes/

{Gnnocchi by Jamie Oliver}

https://www.jamieoliver.com/features/how-to-make-eggless-gnocchi/

{Homemade deep-pan pizza by Jamie Oliver}

So simple and so delicious, this super-easy method allows you to make tasty pizza in a flash.

We’re talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water.

For your toppings, be creative, and embrace what’s in your fridge and store cupboard – the possibilities are endless.

Serves: 4
Cooks in: 40 minutes
Difficulty: not too tricky

Ingredients

2 Cumberland sausages
olive oil
1 pinch of dried oregano
½ teaspoon fennel seeds
2 red onions
8 sliced jalapeños in brine
500 g self-raising flour , plus extra for dusting
50 g Cheddar cheese

Method

1) Preheat the oven to 240°C/475°F/gas 9 (full whack). Put a large non-stick, ovenproof frying pan on a medium-high heat.

2) Squeeze the sausage meat out of the skins directly into the frying pan, with ½ a tablespoon of olive oil. Use a wooden spoon to roughly break up the meat.

3) Add the oregano and fennel seeds, and stir-fry until the sausage meat is lightly golden.

4) Peel and finely slice the onions then add to the pan with a pinch of sea salt and black pepper. Add the jalapeños and a splash of their vinegar. Cook on a medium heat for 5 to 10 minutes, or until the onions are soft and caramelised, stirring regularly.

5) Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt. Add up to 250ml of water, mixing until it comes together as a smooth, elastic dough. You want it to be pliable. Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round.

6) Now, tip your topping out of the pan for a moment, returning the pan to a medium heat. Place the dough in the pan and – being careful not to touch the hot pan – use your fingertips to stretch out the dough to cover the base.

7) Spoon the topping back over the pizza, spreading it out and pushing the sausage into the dough, then grate over the cheese.

8) Turn the heat back up to medium-high and cook for 3 to 5 minutes, or until the base has started to crisp up. Transfer to the oven for 10 minutes, or until golden, puffed up and sizzling. Serve with a nice salad, if you like.

Tips

You could use this dough to make a flatbread, or cut it up to make quick naan-style breads or even dumplings.

Easy swaps

I’ve used dried oregano and fennel seeds here but feel free to swap in whatever dried herbs and spices you’ve got to hand. A pinch of dried chilli flakes would be delicious, as would some chopped fresh rosemary.

No onions? Try leeks or spring onions instead.

Video: youtu.be

{Spinach Quiche}

Hot and cheesy spinach quiche with a buttery crust is the perfect start to your morning. This is a wonderful breakfast dish for any sized crowd. Everyone will love it!

Prep Time 15 minutes
Cook Time 45 minutes
Servings 8

Ingredients

1 pie crust unbaked
10 oz frozen spinach chopped, thawed and drained
1/2 cup cheddar cheese shredded
1/2 cup mozzarella cheese
6 oz herb and garlic feta
1 cup milk
4 eggs slightly beaten
1/4 tsp garlic salt
1/4 tsp pepper
3 tsp minced garlic
1 tsp onion

Instructions

Preheat the oven to 350°F

Use a shallow sided 9 inch glass pie plate or tart pan. Place the pie crust in the plate and crimp the edges. (We double folded the edges of the crust and then crimped them.) Prebake the crust for 10-12 minutes.

Allow to cool a bit, then place the spinach and cheese on the bottom of the pie crust.

In a medium bowl mix up the filling: milk, eggs, salt, pepper, garlic, onion powder. Pour over the spinach and cheese.

Bake for 45-50 minutes. Check if it's done by inserting a knife in the center. If it comes out clean, take the quiche out of the oven.

Let stand for 5-10 minutes before serving.

{Churros}

Delicious, homemade, covered in cinnamon and sugar churros are a family favorite! It's hard NOT to love this delicious treat when it reminds you of the Happiest Place on Earth!

Prep Time 10 minutes
Cook Time 25 minutes
Servings 16

Ingredients

- For the churros:

1 cup water
1/2 cup butter cut into pieces
1/4 teaspoon salt
1/4 tsp cinnamon
1 1/4 cups all purpose flour
3 large egg
1/2 teaspoon vanilla
1 1/2 cups vegetable oil for frying

- For the topping:

1/2 cup sugar
1 teaspoon cinnamon divided

Instructions



1) Fill a heavy bottomed pot with 1 1/2 inches of oil. Heat the oil to 350 degrees over medium heat. In a shallow dish, whisk together the sugar and cinnamon for the topping.

2) While the oil is heating, add the water, butter, 1/4 tsp cinnamon, and salt to a small saucepan. Bring the mixture to a rolling boil over medium heat. Reduce heat to low.

3) Add the flour, and stir to form a ball. Remove from heat and let cool 5 minutes.

4) Add eggs, one at a time, and stir until combined. Set aside.

5) Add a large star tip to a piping bag and spoon dough into the piping bag. Pipe dough over the hot oil and cut at 1-3 inches long. Repeat until churros fill the pan but make sure there is room to fry until golden brown (about 2-3 minutes on each side).

6) Remove churros from oil with slotted spoon and place on a paper towel-lined plate.



7) While still warm, roll in cinnamon/sugar mixture. Serve warm.

{Meatball Bombs}

Ingredients

1 can (12 oz) Pillsbury Homestyle Butter Tastin’ refrigerated biscuits
8 cooked Italian-style meatballs (if using frozen, let thaw completely)
1 cup marinara/pasta sauce
1 cup shredded cheese (mozzarella or Italian blend)
4 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon Italian seasoning
pinch of salt

Directions

1) Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

2) Using your hands or a rolling pin, flatten each biscuit into a 4 inch round.

3) Place 1 meatball and 2 tablespoons marinara in center of each dough round. Top with 2 tablespoons of cheese.



4) Wrap dough around meatball and cheese, pressing edges to seal. Place seam side down, leaving room for spreading on prepared baking sheet. Continue until all biscuits have been completed.

5) In a small bowl, whisk together melted butter, garlic, Italian seasoning and salt. Evenly spoon on top of each biscuit.

6) Bake for 18 to 20 minutes, or until golden brown. Serve warm!



Source: thenovicechefblog.com

{Bacon Cheddar Pinwheels}

Bacon Cheddar Pinwheels - a simple, delicious and addicting appetizer or snack everyone will love!! Crescent dough rolled with cheddar cheese and bacon - so yummy!!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 pieces

Ingredients

1 can Pillsbury Refrigerated Crescent Dough
1/2 cup cheddar cheese shredded
1 lb bacon cooked but still pliable (or ham)
Ranch for dipping if desired

Instructions

1) Preheat oven to 375 degrees and line a large baking sheet with parchment paper or foil (parchment is recommended).

2) On a lightly floured service, roll out dough into a rectangle shape and press the seams together. To help them stick better, you can wet the tips of your fingers with water as you work.

3) Sprinkle shredded cheddar evenly over the surface of the dough. Top with strips of bacon.



4) Gently roll the dough lengthwise (the longest side) into a log shape, pressing the bacon in as you go to keep it in place.



5) Slice log into 1 inch pieces and place flat side down onto the prepared baking sheet.

6) Bake in 375 degree oven for 10-13 minutes, until tops are golden brown.



7) Cool slightly on the baking sheet before serving.

Source: lilluna.com

{Barbecue Pineapple Meatballs}

These Barbecue Pineapple Meatballs use just 3 ingredients - barbecue sauce, frozen meatballs, and crushed pineapple. They are perfect as an appetizer recipe for parties and get togethers or even a side dish for dinner.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people

Ingredients

1/2 cup Barbecue Sauce
1/2 cup Canned Crushed Pineapple (undrained)
16 oz Meatballs
Salt
Pepper

Instructions

1) Add barbecue sauce and crushed pineapple to a medium pot. Add salt and pepper to taste. Mix well.

2) Add meatballs and stir until all coated. Bring to boil and simmer for 8-10 minutes if meatballs are thawed or for 14-16 minutes if meatballs are frozen.

3) Serve immediately. Enjoy!

Source: lilluna.com

{Buffalo Chicken Meatballs}

These Buffalo Chicken Meatballs Are Easy To Make, So Full Of Flavor, And Packed With A Kick! They Make The Perfect Appetizer For Any Party Or Get Together, And You Can Decide Whether To Use More Or Less Sauce To Change The Spiciness!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24 meatballs

Ingredients

3/4 cup Panko bread crumbs
1/3 cup Louisiana-style hot sauce, divided
1/2 cup butter melted
1 large egg white
1 lb lean ground chicken
Blue cheese or ranch salad dressing (optional)

Instructions

Melt butter in your ⅓ cup of hot sauce. This will make the sauce less spicy. If you prefer more spicy, skip this step or add less butter.

In a large bowl, combine bread crumbs, half of your hot sauce/butter combo, and egg white. Add chicken and gently mix. Shape into twenty-four 1-in. balls. Place on a greased baking pan.

Bake at 400 for 25-30 minutes or until cooked through.

Toss meatballs with remaining hot sauce. Enjoy with ranch dipping or by themselves. They are great either way!

Source: lilluna.com

Lamb & red wine stew
WITH TWO TASTY TOPPING OPTIONS

“This slow-cooked stew is so simple to prepare and gives consistently good results. If you don’t want a straight-up casserole, or are looking for ways to use up leftovers, I’ve given you two topping variations – delicious fluffy dumplings, or creamy mash for a hearty shepherd’s pie. The choice is yours! ”
SERVES 4 - 6COOKS IN2 HOURS 30 MINUTESDIFFICULTYNOT TOO TRICKY
Easter treats
NUTRITION PER SERVING
Calories
501
25%
Fat
22.8g
33%
Saturates
8.4g
42%
Sugars
10.4g
12%
Salt
1g
17%
Protein
31.8g
64%
Carbs
22.6g
9%
Fibre
3.6g
-
OF AN ADULT'S REFERENCE INTAKE
Ingredients
2 sticks of celery
2 onions
2 carrots
1 bay leaf
3 sprigs of fresh rosemary
olive oil
500 g stewing lamb
1 heaped tablespoon plain flour
500 ml red wine
1 x 400 g tin of chopped tomatoes
DUMPLINGS (OPTIONAL)
250 g self-raising flour
125 g cold unsalted butter
SHEPHERD'S PIE TOPPING (OPTIONAL)
1 kg potatoes
1 splash of milk
1 large knob of unsalted butter
1 sprig of fresh rosemary
olive oil

SHARE THIS RECIPE
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TAP FOR INGREDIENTS
Method
1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Trim the ends off the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice them lengthways and roughly chop.
3. Put a casserole pan on a medium heat. Put all the vegetables, bay and rosemary into the pan with 2 tablespoons of olive oil and fry for 10 minutes.
4. Dice the lamb into roughly 2cm cubes (if it isn’t already), then add to the pan with the flour.
5. Pour in the wine and tomatoes. Give it a good stir, then season with a pinch of sea salt and a few grinds of black pepper.
6. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, or until the meat is tender and delicious, removing the lid for the final 30 minutes and adding a splash of water if it looks too dry. (You could also simmer over a medium-low heat on your hob if you prefer.)
7. Remove the bay leaf and rosemary stalks, season to taste, then serve. Or finish it off with one of these toppings…

TO MAKE THE DUMPLINGS
1. Preheat or turn the oven up to 190°C/375°F/gas 5.
2. Put the flour and a pinch of sea salt and black pepper into a bowl, then grate in the cold butter. Using your fingers, gently rub in the butter until it begins to resemble breadcrumbs. Then add a splash of cold water to help bind it into a dough.
3. Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture, so if your stew looks dry, add a cup of boiling water and give it a good stir.
4. Place the dumplings on top of your stew and press down lightly, so they’re half submerged. Cook in the oven, or on the hob over a medium heat, with the lid on for 30 minutes.

TO MAKE SHEPHERD'S PIE
1. Preheat or turn the oven up to 190°C/375°F/gas 5. Transfer your cooked stew to a large baking dish.
2. Peel the potatoes, cut them in half into even-sized pieces, and put them into a pan of salted, boiling water. Boil for about 10 minutes or until tender, then drain, steam dry and return them to the pan.
3. Add the milk, butter and a pinch of salt and pepper, then mash until smooth and creamy, adding another splash of milk if necessary.
4. Roughly top the stew with the mashed potato (don’t worry about it being smooth and even), pick over a few rosemary leaves and lightly push them into the potato.
5. Drizzle with some olive oil, lightly coating the rosemary leaves, then cook in the oven for 25 minutes, or until golden and bubbling.

{Classic Blueberry Pie}

Prep: 30 MIN
Total: 2 HR 0 MIN
Servings: 8

If you want to make a homemade pie but would prefer to skip the peeling and pitting needed for other fruit pies, consider the ease and simplicity of making a homemade blueberry pie. For best results, use the freshest possible blueberries, and look for ones that are uniform in size, with a smooth exterior.

Ingredients

- Pastry

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water

- Filling

3/4 cup sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon butter, if desired

Steps

Prevent your screen from going dark while you cook.

1
In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2
Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3
Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4
In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
5
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Be sure to ease the pastry into the pie plate, taking care not to stretch the pastry, which causes it to shrink when baked.
Place a sheet of foil on lower oven rack below pie pan in case of boil overs.

Expert tips

Have a foil collar or aluminum pastry shield at the ready to prevent over-browning around the top edges of the pastry. You don’t want to underbake the pie or you may have a gummy bottom crust.
No fresh blueberries around? Sub in 6 cups of frozen blueberries, partially thawed, for a breath of summertime breezes.
For a glazy top crust, brush with milk or cream and sprinkle on some sparkly sugar, before sliding it into the oven. Use small cookie cutters to cut out shapes from the top crust before placing it on the filling or use a small paring knife to cut slits to create vents to release steam.
For a nice, defined crimped crust, lay the top pastry over the filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.
Pick up Betty Crocker™ pie crust mix to take most of the elbow grease out of your prep work and cut down on time.

Source: www.bettycrocker.com

{Homemade Donut}

Prep Time 10 minutes
Cook Time 5 minutes
Rise 2 hours
Total Time 15 minutes
Servings 18

Ingredients

2 tbsp dry yeast
2 cups milk
1/2 cup shortening room temp
2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg
1 tsp cinnamon
4 eggs
6 1/2-7 1/2 cups flour

Instructions

1) Dissolve yeast in ¾ cup luke-warm water. Set aside.



2) Heat 2 cups milk in microwave for 2-3 minutes.

3) While milk is heating add shortening to a large bowl. Pour hot milk over it and whisk until mixed.

4) Add salt, sugar, nutmeg, and cinnamon. Mix well with a wooden spoon. Add 4 eggs and mix well.

5) Add yeast mixture to batter and mix. Add 2 cups of flour and mix with a wooden spoon. Mix well.

6) Add 2 more cups and mix. Add 2 more cups and mix. At this point, the batter should not be runny. Add 1 more cup of flour, give or take ½ cup. NOTE: You do not want your dough to be tough. Mix until your dough is smooth.

7) Sprinkle flour onto a clean surface and pour batter onto it. Gently knead dough batter until the surface is not sticky to the touch.
NOTE: The dough should be very soft but not sticky that you can't handle it fairly easily. Place the soft dough into a lightly greased bowl. Cover the bowl and let rise for 1 to 1½ hours. Dough should be about double in size when done.

8) Place dough on a lightly floured surface and roll out to about a 1 inch thickness. Cut the doughnuts out as closely as possible. You can save the middles for doughnut holes. Move donuts and holes to a clean surface. Cover and let rise for 1 to 1½ hours.



9) Once the donuts and holes are done rising, fry them in a large frying pan with vegetable oil until golden brown.



10) while donuts are frying make your Glaze. To make glaze mix 7 cups powdered sugar with ⅔ cup water and 2 tsp. vanilla. Add donuts to glaze as soon as they are done frying and make sure both sides are covered. Place on a plate to let excess glaze drain.

Source: lilluna.com

Cinnamon Roll Bread Recipe
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5 from 4 votes
Delicious Cinnamon Swirl Bread - a quick bread recipe with a cinnamon and sugar swirl and topped with a creamy glaze!
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 46 minutes
Total Time 51 minutes
Servings 1 loaf
Calories 2729 kcal
Author Lil' Luna
Ingredients
Bread
2 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
1 egg
1 cup milk
2 tsp vanilla extract
1/3 cup sour cream
Swirl
1/2 cup sugar
3 tsp cinnamon
2 tbsp butter melted and cooled slightly
Glaze
1/2 cup powdered sugar
2 - 3 tsp milk
Instructions
Preheat oven to 350.

Whisk together flour, baking powder salt and sugar in a small bowl, and set aside.
Whisk together egg, milk, vanilla and sour cream in a large bowl. Add flour mixture to the wet ingredients and stir with a spoon just until combined.
Pour into a greased loaf pan.
Make swirl ingredients by mixing together sugar, cinnamon and butter in a small bowl. Pour over bread mixture and use a knife to swirl it into the batter.
Bake for 45-50 minutes (or until done).
Let cool for a few minutes on wire rack.
While cooling, make glaze by combining powdered sugar and milk. One bread is mostly cooled, drizzle glaze over bread and ENJOY!

{Lamb & red wine stew}

This slow-cooked stew is so simple to prepare and gives consistently good results. If you don’t want a straight-up casserole, or are looking for ways to use up leftovers, I’ve given you two topping variations – delicious fluffy dumplings, or creamy mash for a hearty shepherd’s pie. The choice is yours!

SERVES 4 - 6COOKS IN2 HOURS 30 MINUTESDIFFICULTYNOT TOO TRICKY
Easter treats
NUTRITION PER SERVING
Calories
501
25%
Fat
22.8g
33%
Saturates
8.4g
42%
Sugars
10.4g
12%
Salt
1g
17%
Protein
31.8g
64%
Carbs
22.6g
9%
Fibre
3.6g
-
OF AN ADULT'S REFERENCE INTAKE
Ingredients
2 sticks of celery
2 onions
2 carrots
1 bay leaf
3 sprigs of fresh rosemary
olive oil
500 g stewing lamb
1 heaped tablespoon plain flour
500 ml red wine
1 x 400 g tin of chopped tomatoes
DUMPLINGS (OPTIONAL)
250 g self-raising flour
125 g cold unsalted butter
SHEPHERD'S PIE TOPPING (OPTIONAL)
1 kg potatoes
1 splash of milk
1 large knob of unsalted butter
1 sprig of fresh rosemary
olive oil

SHARE THIS RECIPE
TAP FOR INGREDIENTS
Method
1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Trim the ends off the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice them lengthways and roughly chop.
3. Put a casserole pan on a medium heat. Put all the vegetables, bay and rosemary into the pan with 2 tablespoons of olive oil and fry for 10 minutes.
4. Dice the lamb into roughly 2cm cubes (if it isn’t already), then add to the pan with the flour.
5. Pour in the wine and tomatoes. Give it a good stir, then season with a pinch of sea salt and a few grinds of black pepper.
6. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, or until the meat is tender and delicious, removing the lid for the final 30 minutes and adding a splash of water if it looks too dry. (You could also simmer over a medium-low heat on your hob if you prefer.)
7. Remove the bay leaf and rosemary stalks, season to taste, then serve. Or finish it off with one of these toppings…

TO MAKE THE DUMPLINGS
1. Preheat or turn the oven up to 190°C/375°F/gas 5.
2. Put the flour and a pinch of sea salt and black pepper into a bowl, then grate in the cold butter. Using your fingers, gently rub in the butter until it begins to resemble breadcrumbs. Then add a splash of cold water to help bind it into a dough.
3. Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture, so if your stew looks dry, add a cup of boiling water and give it a good stir.
4. Place the dumplings on top of your stew and press down lightly, so they’re half submerged. Cook in the oven, or on the hob over a medium heat, with the lid on for 30 minutes.

TO MAKE SHEPHERD'S PIE
1. Preheat or turn the oven up to 190°C/375°F/gas 5. Transfer your cooked stew to a large baking dish.
2. Peel the potatoes, cut them in half into even-sized pieces, and put them into a pan of salted, boiling water. Boil for about 10 minutes or until tender, then drain, steam dry and return them to the pan.
3. Add the milk, butter and a pinch of salt and pepper, then mash until smooth and creamy, adding another splash of milk if necessary.
4. Roughly top the stew with the mashed potato (don’t worry about it being smooth and even), pick over a few rosemary leaves and lightly push them into the potato.
5. Drizzle with some olive oil, lightly coating the rosemary leaves, then cook in the oven for 25 minutes, or until golden and bubbling.

{Buffalo Chicken Dip}

All the flavor of buffalo wings in a creamy, cheesy, simple dip! This super easy Buffalo Chicken Dip is filled with chicken, buffalo sauce, ranch, and three different types of cheese! It's perfect for parties and get togethers, served with chips or veggies.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10

Ingredients

2 c chicken cooked, shredded
8 oz cream cheese softened
1 c buffalo sauce
1 c ranch dressing
1 1/2 c cheese divided
bleu cheese crumbles

Instructions

1) In a bowl mix chicken, cream cheese, buffalo sauce, ranch dressing and 1 cup of the cheese. Mix until combined well.

2) Pour into a greased 9x9 dish.

3) Sprinkle with bleu cheese and ½ cup of cheese.

4) Bake at 350 for 20 minutes. Serve immediately with bread or tortilla chips.

Source: lilluna.com

{Barbecue Pineapple Meatballs}

These Barbecue Pineapple Meatballs use just 3 ingredients - barbecue sauce, frozen meatballs, and crushed pineapple. They are perfect as an appetizer recipe for parties and get togethers or even a side dish for dinner.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time : 5 minutes
Servings: 6 people

Ingredients

1/2 cup Barbecue Sauce
1/2 cup Canned Crushed Pineapple (undrained)
16 oz Meatballs
Salt
Pepper

Instructions

1) Add barbecue sauce and crushed pineapple to a medium pot. Add salt and pepper to taste. Mix well.

2) Add meatballs and stir until all coated. Bring to boil and simmer for 8-10 minutes if meatballs are thawed or for 14-16 minutes if meatballs are frozen.

3) Serve immediately. ENJOY!

{Mozzarella Sticks}

Everyone is obsessed with these ooey gooey homemade mozzarella sticks, breaded with a flavorful coating and fried to a golden perfection.

Prep Time: 5 minutes
Cook Time: 10 minutes
Freeze: 20 minutes
Total Time: 35 minutes

Servings: 24 sticks

Ingredients

12-16 String Cheese Sticks
1/2 cup flour
1/8 tsp paprika
1/8 tsp Lawrys Seasoning Salt
2 eggs
1/4 cup milk
1 1/2 cup panko crumbs
1 tbsp dried parsley
1 tsp oregano
Vegetable Oil for frying

Instructions



1) Unwrap cheese sticks and cut them in half. (tip: unwrap while cheese stick wrappers are still connected and they will all come off at once).

2) You can use bowls for this next step, but I think using the plastic bags (without a zipper) are less messy and much quicker. (SUGGESTED TIP: I keep a box of these storage bags, without a zipper, on hand at all times. You can use them for so many things!!). In bag #1, toss the flour, paprika and salt. In bag #2, mix the panko, parsley and oregano. In a bowl, beat the eggs and milk together.

3) Now coat your cheese sticks by first tossing 5 or 6 in your milk bowl for a good soaking. Next, throw them in the flour bag and shake, shake, shake. Put them back in the milk bowl, making sure to coat every side. Finally, toss them around in the panko bag for your final coat.
Place them on a cookie sheet and freeze for 20-30 min.

4) Heat a few inches of your canola or vegetable oil in a large frying pan. Place sticks, in batches, in the oil and fry until golden brown on all sides (about 30-60 seconds). Drain on a plate lined with a paper towel. Serve immediately with marinara sauce or ranch.

Fuente: lilluna.com

{Estofado de pollo}

Porciones: 4

En el mercado

500 g. de pollo
Aceite de oliva
4 tomates medianos
2 ajíes rojos medianos
2 cebollas medianas
2 dientes de ajo
1 cucharada de orégano
Sal y pimienta negra
Crema de leche, cantidad necesaria

En la cocina

1) Saltear el pollo en una cacerola antiadherente con aceite de oliva hasta que esté dorado. Reservar.
2) Cortar los tomates y picarlos.
3) Cortar los ajíes y las cebollas en tiras medianas.
4) Picar el ajo.
5) Colocar todas los vegetales en la misma cacerola donde se salteó el pollo.
6) Cuando estén tiernas condimentar con la sal, la pimienta y el orégano.
7) Procesar hasta obtener una salsa homogénea y agregar un chorro generoso de crema de leche.
8) Cortar el pollo en porciones más pequeñas e incorporarlo. Dejar cocinar a fuego suave con la cacerola tapada durante 10 minutos.

{Papas con ajo y queso parmesano}

 

Para esta preparación las papas fueron cortadas sin mucha precisión y sin quitarles la piel, para dar el aspecto de ser rústicas.

Porciones: 4-6 personas

En el mercado

4 papas grandes, cortadas en gajos con piel
4 cucharadas de aceite de oliva
2 cucharaditas de sal
2 cucharaditas de ajo en polvo
2 cucharaditas de Italian Seasoning
1 taza de queso parmesano rallado

En la cocina

1) Precalentar el horno a 250º C.
2) Engrasar ligeramente una bandeja para hornear grande y dejar a un lado.
3) Colocar los gajos de papas en un bowl, rociar con el aceite de oliva y revolver para cubrir completamente.
4) En un bowl pequeño, mezclar la sal, el ajo y el Italian Seasoning, y espolvorear por encima de las papas agregando el queso rallado.
5) Colocar las papas en la bandeja para hornear, colocándoles con la piel hacia los lados. Hornear durante 25-35 minutos, hasta que las papas estén tiernas.

{Frozen gin and tonic}

Market

1/4 cup cucumber, about 5 slices that are cut 1/2" thick.
4 ounces gin
2 ounces lime juice, fresh-squeezed
4 ounces tonic water
2 ounces simple syrup
2 1/2 cups ice

Kitchen

1) First, squeeze the limes for the juice and slice about five 1/2″ thick pieces of cucumber. Using fresh lime juice is a must when creating cocktails.
2) Next, add all of the ingredients into a blender and blend until smooth!

Quick tip
If you’re not using it right away, store the slushie in the freezer, just leave it in the blender container and then pour it into glasses when ready to serve.
Always taste test! You can add more lime juice or gin or ice to this recipe to make it your own!

Source: sugarandcharm.com

{Instant Pot Risotto With Parmesan}

www.goodhousekeeping.com

{Whole grains recipes}

wholegrainscouncil.org
pureza.com.ar/pizza-100-integral
pureza.com.ar/pan-100-integral
pureza.com.ar/alfajores-100-integral

{Roasted Red Pepper Hummus}

Making your own roasted red pepper hummus at home is easy and rewarding: Place a few ingredients in a blender and you’ll end up with a creamy,  flavorful dip that happens to be healthy and vegan (and loved by non-vegans, too!).

While hummus contains fiber from chickpeas, adding a red pepper adds a boost of vitamin C and beta-carotene. Reserve a spoonful of chopped peppers for topping.

Cooking tips from the Test Kitchen

• Roasting peppers is a cinch, so prepare a few extra to have on hand for tossing on pizza or into salads. We recommend broiling peppers for ease, especially if doing multiples. However, if you have a gas range and are only roasting one, you can also blister the skin directly over the flames, using tongs to hold and turn the pepper. This method gives you more control over how evenly the skin gets roasted.

• If you’d like a spicy version, broil a jalapeño or other hot chile along with your bell peppers. Rubber gloves are useful for keeping your hands clean when peeling off the blistered skin, and they’re great when dealing with hot peppers.

• Because hummus doesn’t call for many ingredients, it’s important to make sure that everything is fresh, especially your spices. To amp up the flavor, try toasting them in a small dry skillet. Keep an eye on them and stir occasionally; you’ll know they’re ready when they become very fragrant. Let cool before blending with the rest of the ingredients.

Yields: 2 cups
Total time: 15 mins

Ingredients

1 red pepper, halved and seeded
1 15-oz can chickpeas, rinsed
1 small clove garlic, finely chopped
1/4 c. tahini
2 tbsp. fresh lemon juice
1/2 tsp. smoked paprika
1/4 tsp. ground cumin
Kosher salt and pepper
Fresh dill, for sprinkling
Crackers and vegetables, for serving

Directions

1) Heat broiler. Place pepper, cut sides down, on a rimmed baking sheet and broil until charred, 4 to 5 minutes. Transfer to a bowl, cover, and let sit until cool enough to handle. Peel off and discard skin.

2) Transfer peppers to a food processor, along with chickpeas, garlic, tahini, lemon juice, paprika, cumin, and ¼ tsp each salt and pepper and puree until smooth.

3) Sprinkle with dill and serve with crackers and vegetables for dipping.

Source: www.goodhousekeeping.com