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Ten Minute Bread

AccueilBread in 10 Minutes: 4 cups (480 grams) of flour 1 cup (220 grams) of yoghurt 250 milliliters (about 3/4 cup) of clear water Ten grams of baking powder, one package Eight grams of salt, measured in powder form, one teaspoon one tablespoon (15 milliliters) of vegetable oil Three and a half teaspoons (about fifty milliliters) of avocado oil How to Follow Hand-Molding the Rolls In a kneading basin, combine the yogurt, water, and baking powder to begin. Combine well until a smooth consistency is achieved. Working Until Satisfaction Next, knead the ingredients gently until a soft dough forms, then gradually add the flour, salt, and vegetable oil. Avoid changing the bread's texture by not kneading it for too long. Cutting and Paste The dough should be divided into ten equal portions when it is done, and then covered to keep them from drying out. Roll out each ball into a disc approximately the size of a dessert plate. Recipes Made Without a Stove Flatten the dough circles and fry them in a skillet over medium heat, turning once, until they are golden brown. No oil is needed. Applying the Final Touch Before serving, generously apply butter on top of each heated bread round to enhance the flavor. Preparing Tasty Foods And that does it! You may now savor your freshly baked bread. Warm it up and relish in the silence that follows as plates are cleared and smiles fill the air. In summary Basic Information (FAQs) 1. Would Greek yogurt be a good substitute for normal yogurt? Sure, Greek yogurt works just as well as normal yogurt in this dish. To get the dough consistency you want, you may have to alter the water amount because Greek yogurt is thicker than regular yogurt.

FARRO SALAD 1 c farro 1 cup apple cider, 1 cup water Salt Bay leave Olive oil lemon juice Shaved parmesean 2 cups arugala Shavedbparmesean Pistachio nuts 1 c parsley 1 c mint 1 cup cherry tomatoes ½ radish

Moroccan Fish Serves 4 4 tbsp olive oil 2 tbsp paprika ¼ tsp hot paprika scant tbsp turmeric ¼ tsp cumin (optional) 1½ tsp salt 1 tbsp ground coriander 1½ lb / 700 g white fish fillets, Nile perch, barramundi, tilapia and such, soaked in lemon water for several minutes 1 red pepper, cored and sliced , two tomatoes sliced lengthwise ½ cup / 70 g cilantro, with stalks, coarsely chopped 1 cup drained can chickpeas) ½ lemon, sliced, 12 cloves garlic sliced (yes! 12!), 2 tbsp freshly squeezed lemon juice In a medium mixing bowl, mix together olive oil and spices. Dip the fillets a couple at a time in the spice mix and make sure to coat well. Put slices of red pepper and tomatoes in a sauce pan, layer the fillets on top, and layer the rest of the red peppers. Layer the chile pepper, garlic, and cilantro(I used more cilantro for more color) and cover with the chickpeas. Layer the rest of the tomatoes and lemon slices. (the lemon slices are so good cooked!)Pour water into the mixing bowl and scrape in any spice leftovers, add to the pan to cover the fillets Bring to a boil Lower heat and cook for 10 minutes. BEAUTIFUL!

Passover Matzoh Kugel 4 matzah boards 4 eggs butter or olive oil (i used butter) 4 cups fresh spinach (I used three boxes frozen spinach, defrosted and squeezed of excess water 4 cups mushrooms(I used half shitake, half regular) 1 large yellow onion ; chopped 1 teaspoon garlic (omit if Nancy Epstein is involved salt and pepper (I use less salt and pepper, added some Za'atar) 3/4 pound feta cheese (or any cheese you prefer) I added a small container of shaved parmesean 1 cup yogurt(plain) 1. Preheat the oven to 375 degrees. 2. Coat a 9 x 13 baking dish with cooking spray or butter 3. Break apart the matzah and soak in a large bowl of water until moist. Drain the water from the bowl. 4. Spray some cooking spray or butter into a saute pan and cook the onion, mushrooms, garlic and spinach over medium heat until golden brown. (cook onion first, and for plenty of time with plenty of butter). 5. Fold the vegetables, beaten eggs, and seasoning in the matzah. 6. Spread into the casserole dish and cover with foil. 7. Bake for 45 minutes or until lightly browned.

5 Persian Limes (soak in boiling water and then puncture) 50g clarified butter or oil 1 large onion, finely diced (220g) ground turmeric cumim coriander cinnamin sticks שמ 1 tbsp tomato purée or 1 can chopped tomatos with mild chili peppers 3 chicken breat filets 1kg small potatoes, peeled and chopped into 4cm chunks Iranian limes, pierced 2–3 times 1 green chilli, slit on one side from stem to tip (unless you used the chopped tomatoes) 4 medium tomatoes, quartered (400g) 150g spinach leaves flat parsley 300g Greek yoghurt (optional) salt Method Place a large casserole on a medium heat and sauté the butter, onion, turmeric and cumin for 10 minutes. Add the tomato purée and cook, stirring, for another 2 minutes. Add these to the dish along with the potatoes, limes, chilli, 1½ teaspoons of salt and 1 litre of water and bring to the boil. Reduce the heat and boil gently for 15 minutes, until the potatoes are semi-cooked. Stir through the tomatoes, spinach crushing the limes gently to release some of the juice inside, and transfer everything to a large roasting tray.(remove the limes) Bake uncovered for 20 minutes, or until the sauce has thickened a little and the vegetables are soft. Remove from the oven and allow to sit for 5 minutes before serving with a dollop of yoghurt on the side, if you choose.Splash of maple syrup. Chopped scallions on top. Also fresh mint. We did not do the roasting and it came out fine

ORANGE SOUP Saute onion, garlic and ginger Add carrots, sweet potatoes, 1 green apple 1 qt stock and 1 cup almond milk cumin, curry, salt and red pepper Cook till everything is soft Blend with immersion blender Done!