Last week, for mother’s day, I made Sweet Potato, Avocado and Eggs Hash for breakfast, and I also made bread! These rolls are really easy to make and have a bit of a crunchy crust with a soft interior.
They might just look like potatoes, but I assure you it tastes much better than a raw potato. I like how they’re single portions because it makes it so much cuter and easier to serve because you don’t need to cut out a slice from a big loaf.
In other news, I submitted a few of my photos to foodgawker.com (check out my profile here) and although many were declined, I had three of them accepted! I never knew what a big difference it would make though, but yesterday I was amazed that my daily views tripled just because of those three photos. Incredible, huh? I will now stop being lazy put more effort into submitting photos!
Adapted from: Bread for Breakfast: Foolproof Overnight Rolls An easy breakfast roll that can be prepared the night before for a delicious morning meal. Crunchy on the outside and soft in the inside. Ingredients: 1 tsp. active dry yeast
1 1/5 cup (300 g) cold water
2 7/8 cup (320 g) all-purpose flour
1/2 cup (72 g) whole wheat flour
1 1/2 tsp. salt
In a large bowl, dissolve the yeast in the water, then mix in the flours until starts forming a dough. Add in the salt and knead with your hands until thoroughly mixed. It will be sticky but that’s ok. Cover the bowl with a plate or plastic wrap and let rest overnight at room temperature.
In the morning, preheat oven to 250 °C (482 °F). Transfer risen dough onto a floured surface and fold the corners of the dough into the middle until it forms a rectangular package. Cover with a bowl for 45 minutes.
Uncover and cut into 8 pieces. Place on a parchment-lined baking sheet and bake for 15 minutes then reduce temperature to 210 °C (410 °F) and bake for an additional 5 minutes. Serve straight away!
My mom has tried so many granola bar recipes and most of them turned out into a crumbly sweet mess that she kinda gave up after a while. But for us, those recipes were never a fail because we got to eat all those sweet nutty little pieces of granola with some berries and yogurt for a snack and it was so good. The crunch of the nuts and oats with the little hint of honey or maple syrup in smooth homemade yogurt? There was no better snack than that.
This jam has me hooked! No sugar (just a few tablespoons of maple syrup), no need to cook and it still tastes damn fantastic and thick with chia seeds. I still can hardly believe that it worked because most jams without sugar means a liquid mess, but the chia seeds are the perfect healthy ingredient to make the jam thicker. I was amazed when I stumbled upon the concept of adding chia seeds to the jam. Like why didn’t I ever think of that before?
The plums I used were from our plum tree. This year we have way too many so I’ve been making everything from plum pie to plum apple crumble to this easy plum jam. But I can’t complain because I would rather have too much fruit than none at all.Read More »
2 ingredients. That’s all you need. Estoy en amor con esta receta! (I’m taking Spanish in summer school so I couldn’t resist adding that tidbit.) This is really great to use for hummus or as a dip. And it’s super duper smooth and lip smacking delicious.
So I didn’t get the chance to post this during the weekend because I went to a friend’s Quinceanera. A Quinceanera is a celebration marking a girl’s fifteen birthday in Hispanic tradition. It was awesome. There were pink and white decorations everywhere and even metallic gold balloons with the numbers 1 and 5! We ate a lot of good food and danced until the stars came out. It was a pretty cool experience.
Okay, so for the tahini, I started browning the white sesame seeds and it wasn’t long before the sesame aroma wafted throughout the house, which meant that everyone came of course, in the kitchen and asked me what I was making.
Did you know that sesame seeds are proven to reduce blood pressure? And its various minerals and vitamins are linked to a reduction of risk of cancer. Read More »
Yum. This is a killer bread machine recipe. Why? Because it makes pita pockets! Which you can fill with literally anything, such as an avocado mixture, or curry, or falafel, or your salad, or chunks of chicken wrapped in lettuce… Shall I continue? Oh, and it also has a fragrant fresh smell that wafts from the oven to your nose.
Since I’m all caught up in school, I’ll just leave you with the recipe. And photos of course.
Look! There’s a pocket! It was actually easier than I thought it would be. Read More »
This yogurt is so simple, delicious, easy to make, and it is cheaper than the one you buy in the store!
I actually tried to make this multiple times, and it always turned out too liquid. But know I found out a great trick that made mine finally work. Can’t believe I didn’t try this before when everyone else was doing it, because this is what really made the difference between runny, sour milk and thick, creamy yogurt.Read More »