Author Archives: patty

No Knead Semolina Bread via simpleadventures youtube #864

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2 cups Bread Flour

1 cup Semolina Flour

1/4 tsp Yeast

1 tsp Salt

1.5 cups Water –

Combine all ingredients into a large bowl. –

Cover the bowl with plastic wrap and set in a warm place to rise for 18-24 hours.

Dough will double in size. -Remove dough from the bowl and place onto a well-floured surface. –

Sprinkle more flour onto the dough and fold the dough over itself three times. –

Shape the dough into a ball and cover with a towel.

Dough can also be placed back into a well floured bowl and covered. –

Preheat the oven to 450 degrees Fahrenheit. -Place a lidded dutch oven pot into the oven for 20 minutes. –

Remove pot from oven and sprinkle in semolina flour. Corn meal can be used as well. –

Add your dough to the pot and replace the lid.

-Place dutch oven back into the preheated oven and bake for 30 minutes. –

After 30 minutes, remove lid from the dutch oven and bake the bread uncovered for 15 minutes. –

Remove bread from dutch oven and let the loaf cool until room temperature. –

Slice your bread and enjoy!

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.