can confirm - tastes really good :)
Best souffle I have ever made and tasted too eggy. That's a yellow passionfruit off my vine which was very fruitful this year and kiwifruit pulp on top. Will post the recipe when I get a chance to type it up. Just super excited to show it off!
Just made these healthy as seed crackers. soaked chia seeds and linseeds are the binder and yeast flakes give them a cheesey nutty flavour that is so moreish.
Ingredients: 1/2 cup Pumpkin Seeds 1/2 cup Sunflower Seeds 1/4 cup Chia Seeds 1/4 cup Sesame Seeds 1/4 Cup Linseeds 1/3 Cup Nutritional Yeast Flakes 3 tbsp Ground Linseeds 1 cup Water 1/4 tsp Salt
Method: Add all ingredients into a large bowl. Stir to combine then leave for 20 minutes. Preheat oven to 180 degrees celcius (160 degrees celcius, fan bake). Line a baking tray with non-stick baking paper. Pour out the seed cracker mixture onto the lined baking tray. Use an offset spatula to spread out evenly across the tray to a thickness of about 4mm. Sprinkle with sea salt. Bake for 30 minutes. Remove from oven and slice into desired cracker shapes. Return to oven for 30 minutes or until golden and crisp. Remove from oven and cool the crackers on a cooling rack. Eat immediately or store in an airtight container for up to 3 days.
Enjoy!
I think so, depending on how ripe your starter is, I find they have a bit of the fermented sourdough tang to them.
Yes, I do think you would be fine. Give it a go and let us all know how you go.
Here you go:
200g Butter 400g Flour 1tsp Baking Powder 1tsp Baking Soda 1tsp Salt 200g Brown Sugar 2 Eggs 200g Sourdough Starter 1tsp Vanilla Essence 270g Dark Chocolate Drops
Mix together flour, baking powder, baking soda and salt in a bowl. In a saucepan add the butter and heat over a medium heat until the butter is browned. Put brown sugar in a large bowl and add the browned butter. Beat the butter and sugar together until well combined. Add the eggs and continue to beat until well combined. Add the sourdough starter and vanilla essence to the bowl and stir well to combine. Add the dry ingredients (flour, baking powder, baking soda, salt mixture) to the rest of the mixture and stir until just combined. Add the chocolate drops and mix until chocolate drops are evenly distributed in the mixture. Cover the cookie dough and place in the fridge for at least 1 hour or until firm. Preheat an oven to 180 degrees celcius (or 160 degrees celcius on fan bake). Line a baking try with non-stick baking paper. Remove cookie dough from the fridge and shape into cookies sized discs by rolling small handfuls of mixture into balls and flattening. Place onto prepared baking tray. Repeat until baking tray is full or you run out of cookie dough mixture. Bake in the oven for 15 minutes or until slightly browned and cooked through. Allow the cookies to cool on the tray for 5 minutes before transferring to a cooling rack to fully cool. Devour them all or keep them for later in an airtight container. The raw cookie dough mixture can be kept in the fridge for 24 hours before baking it into cookies.
Enjoy!
Had a go at making sourdough chocolate chip cookies a while ago. Here they are straight out of the oven. Cannot complain they were delicious.
Here's the recipe: 1/4 cup Salt 1kg Napa Cabbage or Wong Bok 2-3 Carrots 1/2 Daikon Radish 3 Spring Onions 1 Nashi Pear 6 Garlic cloves 5cm Ginger 1/4 cup Fish Sauce 1/3 cup Korean Red Pepper Flakes or Gochugaru
Wash and slice Cabbage into 3cm slices. In a large bowl, salt the cabbage, toss and bruise. Then leave for 30 minutes. Make the paste by grinding up ginger, garlic and nashi pear in a spice grinder or powerful blender until a puree forms. Combine fish sauce, chilli pepper flakes and ginger paste. Mix together. Set aside. Cut spring onions into 1.5cm long strips. Peel and julienne cut the carrots and Daikon radish. Once rested, rinse the cabbage with water, squeezing the cabbage as you do this until most of the salt has washed off. Drain. Mix paste into veges. Pack into fermenting crock or jars, pressing tightly. Leave for at least 3 days at room temperature. If using jars make sure to release the pressure at least once a day. Refrigerate after 3 days or when fermented to your liking.
Enjoy!
😆 Nice comment! Thanks for giving me a smile.
😓 I miss being able to eat tacos; especially when they look this good.
😍 Love a good lamb shank AND with a coconut curry. I'm feeling very envious right now.
That looks good. I love a good mushroom soup!
Kimchi - homemade, delicious and thinking it's good for me!
#kimchi #korean #delicious #food
Thanks! Can confirm they were delicious 😀
Made these delicious rosemary infused polenta chips. The best glutenfree side ever!
complete meal: rice for main, pineapple for dessert!