Monthly Archives: April 2020

Fluffy Japanese Pancakes via tasty

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Ingredients

for 4 servings

  • 2 egg yolks
  • ¼ cup sugar
  • ½ cup milk
  • ¾ cup pancake mix
  • 4 egg whites
  • butter, to serve
  • syrup, to serve
  • 1 cup assorted berry, to serve

Preparation

  1. Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
  2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
  3. Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
  4. Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
  5. Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
  6. Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
  7. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
  8. Enjoy!

Spaghetti Squash Bread

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YIELDS:6 SERVINGS PREP : 10 MINS TOTAL TIME:1 HOUR 20 MINS

INGREDIENTS

1 medium spaghetti squash, halved

1 tbsp. extra-virgin olive oil

Kosher salt/Freshly ground black pepper

2 large eggs

2 cloves garlic, minced

1/2 tsp. dried oregano 

3 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan

1/4 c. cornstarch

Pinch red pepper flakes

2 tsp. freshly chopped parsley

Marinara, for dipping (use sugar free if you’re Keto!) 

DIRECTIONS

  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. 
  2. Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
  3. Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
  4. Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
  5. Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.

Baked in Vermont Biscuits

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Ingredients:

  • 3 cups (360 grams) all-purpose flour, plus for dusting the work surface
  • 1 teaspoon (6 grams) salt 
  • 1 tablespoon (11 grams) sugar 
  • 1 tablespoon (15 grams) baking powder 
  • 1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes
  • 1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes 
  • 1 cup (240 milliliters) low-fat buttermilk 
  • 1 large egg 

Directions:

In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.

In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.

Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)