Chocolate, rose and poppy marble cake with rose petals
Valentines day special cake well all can try baking at home.
MAKES 1 X 22CM LOAF
110g unsalted butter, softened and diced, plus extra for the tin 150g golden caster sugar 1/2 tsp orange blossom water or rose water (for example Nielsen-Massey) 2 medium eggs 70g plain flour 1 rounded tsp baking powder 25g cornflour 70g ground almonds 100ml milk 15g poppyseeds 10g cocoa, sifted
Love Avocado toast with scrambled eggs for brunch, it is a delicious and simple breakfast, snack or light meal! Learn how to make the BEST avocado, egg, on sour dough bread with this egg recipe.
How to make Australian Folded Eggs
PREP TIME5 minutes
COOK TIME 1 minute
2 large eggs
1/4 cup heavy cream
Freshly ground black pepper
1/2 tablespoon unsalted butter
Whisk the eggs, cream, a pinch of salt, and several grinds black pepper together in a medium bowl until combined.
Melt the butter in a medium nonstick frying pan over high heat until sizzling and very hot but not browned (the butter should sizzle if you flick a bit of water into the pan).
Pour the egg mixture into the pan — the edges should be pop and sizzle, similar to making a fried egg. Let sit, undisturbed, for 15 to 20 seconds (the eggs should be beginning to set around the edges).
Use a rubber spatula to push the eggs around the perimeter of the pan in a circular motion, tilting the pan slightly, if needed, so that the runny eggs in the center run out to the perimeter. Repeat until most of the eggs are just set and the very center is still slightly wet looking, 20 to 30 seconds.
Okay, first things first, raid your kitchen for colours of the rainbow vegetables. It doesn’t matter how many you can find just as long as you can get a variety of vegetables to represent the colours of the rainbow.
Tomato puree / tomato paste
Any topping you like, including:
Green, red and yellow peppers
425F (215C) preheated oven 15 min before baking.
First roll out your dough into any shape you would like your pizza to look like it could be a circle, rectangle, square, heart. Then spread your tomato paste evenly, making sure you don’t put too much tomato past, this is will prevent the pizza from becoming soggy. Then take your pick of chosen vegetables and begin to lay out your vegetables in rows, starting with the first colour of the rainbow. Red, Orange, Yellow, Green, Blue, Indigo & then Violet.
Next sprinkle cheese all over your vegetables and place in the oven to cook cook anything from 10 anything from 10 to 12 minutes to 12 minutes.
For a perfect pizza dough, follow this link to a previous recipe
Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir well very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough into 12″ circle.
sprinkle Semolina flour on the base of the pizza.
Transfer dough onto baking paper placed on a baking tray
Semolina flour is used for pizza crust, it gives it a crispy bottom yet chewy texture to give a nice crust.
INGREDIENTS 1 spaghetti squash 2 cups mixed mushrooms 1 medium onion 1 clove garlic 4-5 leaves of fresh sage ¼ cup + 2 tablespoons coconut oil 2 tablespoons extra virgin olive oil
Preheat oven to 350 degrees F. Cut spaghetti squash lengthways and scoop out seeds. Lay on a baking sheet, cut side up, lightly coat with coconut oil, salt and pepper and bake for 45 minutes or until soft.
While the squash is roasting, prepare remaining vegetables. Mince garlic, slice onion and mushrooms. Heat 1-2 tablespoons of coconut oil in a medium-sized sauté pan over a medium heat. Add onions and garlic, and sauté for a few minutes before adding mushrooms. Continue to sauté over a medium heat for about 10 more minutes, stirring occasionally. Add in chopped sage and stir a few more minutes.
When the squash is ready, remove from oven and allow to cool for a few minutes before scooping the “spaghetti” out. Serve in bowls topped with mushroom mixture, a little olive oil, sea salt and fresh pepper. For extra protein, add some chicken or white fish on top.
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