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Olexiy Bayev

Instant Pickled Onions easy to make step-by-step recipe

This recipe can hardly be named as a recipe. Only 2 ingredients, that you just need to mix. That’s why I’ll just go into the detail.

Firstly, it’s a fast recipe of pickled onions, so here would be no extra manipulations such as washing, warming up the marinade, and others.

Secondly, this is a minimalistic recipe of pickled onions, so we don’t add anything except onions and vinegar.
How can you use these onions later, you’ll ask? As you please! Add it to salads, hamburgers, sandwiches, and even serve as a snack!

What You Need to Cook Instant Pickled Onions

INGREDIENTS:

  • 2 onions (white/red/violet/anyone you like)
  • About 150-200 ml red wine vinegar

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Instant Pickled Onions: Step-by-Step Instructions🔪

Take 2 onions for instant pickled onions

Slice 2 onions as you like. You can dice it, or slice in circles, or half-rings. That depends more on where you are going to use it later.

Rings and half rings are more suitable for sandwiches, diced ones complement mashed potatoes with a herring, but what I’m talking about – you already know everything!

Slice 2 onions for instant pickled onions

Transfer onions to the deep bowl.

 Transfer onions to the deep bowl for instant pickled onions

Add as much vinegar (150-200 ml), so the onion floats in it. That is vinegar should cover it completely. Don’t spare it – you can make a marinade from the used one.

Add as much vinegar , so the onion floats in it for instant pickled onions

About white vinegar. If you couldn’t get for some reason wine vinegar, you can replace it with a white one. But certainly, I wouldn’t recommend you to do it, nevertheless, it’s up to you. If you’re using a white one, don’t forget to dilute it with water, regarding that wine one is a 6% solution, and the white one is 9%.

Pickled onions are ready for instant pickled onions

Instant Pickled Onions

0 from 0 votes
This recipe can hardly be named as a recipe. Only 2 ingredients, that you just need to mix. That’s why I’ll just go into the detail.
Instant Pickled Onions easy to make step-by-step recipe
CourseDinner, Snack
Cook Time5 minutes
Total Time15 minutes
Servings4
Calories29kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 2 onions (white/red/violet/anyone you like)
  • 150-200 ml red wine vinegar

Instructions

  • Slice 2 onions as you like.
  • Transfer onions to the deep bowl.
  • Add as much vinegar (150-200 ml), so the onion floats in it. That is vinegar should cover it completely.

Nutrition

Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Beer Battered Onion Rings easy to make step-by-step recipe

Is there something difficult in the onion rings? Not a bit, in a first glance – slice the onion, dip in batter, then to the hot oil, and here it is golden onion ring, which you just took off with a spatula. Unfortunately, it’s not that simple as it seems, really.

To cook excellent and tasty onion rings, you need to know a few details. First, the texture and type of better are quite crucial. Second important is that we need to remove the inner membrane in the rings because as we all know, the devil’s in the details. It ruins the texture, and obviously we don’t need that.

The recipe could seem a bit sophisticated, but I’m telling you – just try to cook it at least once. When you try it, you’ll make the right decision yourself.

I made mine – for the moment, it’s the best onion rings, I’ve ever tried. Sweet, crunchy, but airy at the same time, and with a slight paprika flavor.

By the way, you can replace paprika with any other spice or spice mixture up to your taste. You can add a bit of hotness with chili pepper, or some Italian notes with rosemary, thyme, and oregano.

What You Need to Cook Beer Battered Onion Rings

INGREDIENTS:

  • 2 large onions
  • 150 g of top-grade flour
  • 65 g of corn starch
  • 1 tsp of baking powder
  • ¼ tsp of baking soda
  • ½ tsp of paprika
  • 175 ml of cold light beer
  • 60 ml of vodka
  • 500 ml – 1,5 l of vegetable frying oil
  • Salt

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Beer Battered Onion Rings: Step-by-Step Instructions🔪

Peel 2 onions and slice into 1 cm rings.

Peel 2 onions and slice them for beer battered onion rings
Divide them into separate rings, remove the smallest ones, and those that are not like rings.

Divide onion into separate rings for beer battered onion rings
Put the rings into a zip bag (or regular one and tie), then put to the freezer for at least an hour. This blank can also be stored in the freezer for up to 1 month.

Put the rings into a zip bag for beer battered onion rings
When you’re ready to fry, take them out of the freezer and bag, and put to the deep bowl. Fill the bowl with cool running water and let to unfreeze for a few minutes. Then put it on the baking sheet with a kitchen towel on it or paper towel folded a few times.

Carefully remove the inner membrane from all rings and throw it away. It could seem a long and boring process, but really it’ll take you only a few minutes, nevertheless, it’s really important.

Beware, the rings are very mild and gentle, and they can be easily torn up.

Remove the inner membrane from all rings for beer battered onion rings
Now, dry the rings with a paper towel again, put it on top, and soak the extra water. Preferably to do it thoroughly, so there is no water on them.

Heat up the oil in the wok or wide casserole to 180 degrees on the middle fire. How to check the temperature without a thermometer? Throw into the oil a small piece of bread or potato, if there are many bubbles around it, the oil is ready.

I use a kitchen thermometer, which I recommend you to have too because the bread or potato test gives only an approximate result. And it can have a negative impact on the final quality.

Meanwhile, do the batter. Mix 150 g of flour, 65 g of corn starch, 1 tsp of baking powder, ¼ tsp of baking soda, ½ tsp of paprika, and whip. In the glass mix 175 ml of cold beer and 60 ml of vodka.

Now, slowly pour liquid to the dry mixture, mix everything with a whisk. You should get a texture like a thick ink.

Probably, you’ll need less of beer, so don’t pour everything right away.

Pour beer and vodka for beer battered onion rings
You don’t need to mix too thoroughly (more you mix – the fewer CO2 bubbles are left). Small dry balls in the mixture it’s ok.

Dip onion rings in the batter, and take them out when they are completely covered with it. Don’t forget to drain the extra batter, then move it to the hot oil. You should do it this way: hold rings with two fingers, dip half of it in the batter, wait a few seconds, and then release it.

Cook the rings, turn them over one time during the process until golden. It’ll take you about 4 minutes (2 minutes per side).

Cook the rings for beer battered onion rings
Put rings on the paper towel to absorb the extra oil and fry the rest.

Put rings on the paper towel for beer battered onion rings

Serve beer battered onion rings

Beer Battered Onion Rings

0 from 0 votes
The recipe could seem a bit sophisticated, but I’m telling you - just try to cook it at least once. When you try it, you’ll make the right decision yourself. I made mine - for the moment, it’s the best onion rings, I’ve ever tried. Sweet, crunchy, but airy at the same time, and with a slight paprika flavor.
Beer Battered Onion Rings easy to make step-by-step recipe
CourseDinner, Snacks
CuisineAmerican
Cook Time25 minutes
Total Time2 hours
Servings2
Calories537kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 2 onions
  • 150 g flour top-grade
  • 65 g corn starch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp paprika
  • 175 ml light beer
  • 60 ml vodka
  • 500-1500 ml vegetable frying oil
  • salt

Instructions

  • Peel 2 onions and slice into 1 cm rings. Divide them into separate rings, remove the smallest ones, and those that are not like rings. Put the rings into a zip bag, then put to the freezer for at least an hour.
  • When you’re ready to fry, take them out of the freezer and bag, and put to the deep bowl. Fill the bowl with cool running water and let to unfreeze for a few minutes. Then put it on the baking sheet with a kitchen towel on it or paper towel folded a few times.
  • Carefully remove the inner membrane from all rings and throw it away. Now, dry the rings with a paper towel again, put it on top, and soak the extra water.
  • Heat up the oil in the wok or wide casserole to 180 degrees on the middle fire.
  • Meanwhile, do the batter. Mix 150 g of flour, 65 g of corn starch, 1 tsp of baking powder, ¼ tsp of baking soda, ½ tsp of paprika, and whip.
  • In the glass mix 175 ml of cold beer and 60 ml of vodka. Now, slowly pour liquid to the dry mixture, mix everything with a whisk. You should get a texture like a thick ink.
  • Dip onion rings in the batter, and take them out when they are completely covered with it. Don’t forget to drain the extra batter, then move it to the hot oil. You should do it this way: hold rings with two fingers, dip half of it in the batter, wait a few seconds, and then release it.
  • Cook the rings, turn them over one time during the process until golden. It’ll take you about 4 minutes (2 minutes per side).
  • Put rings on the paper towel to absorb the extra oil and fry the rest.

Nutrition

Calories: 537kcal | Carbohydrates: 99g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 414mg | Potassium: 259mg | Fiber: 4g | Sugar: 5g | Vitamin A: 39IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 4mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Carrot Pie with Mascarpone and Lime Icing easy to make step-by-step recipe

Carrot pie. Personally I, if heard something like that, would be very skeptical about a dessert with such name. I don’t know what made me cook it, but thanks to that I’ve completely changed my mind once and for all.

Here we have gentle, porous and wet pie, beautiful carrot color with spice flavor, and a light citrus note. And the main thing – there’s even no sign of carrot.

So that you can see it in the cut and twist a nose, but a first bite will surprise you. If you blindfold your guests and give a bite to try, none of them will guess that there is a carrot.

What You Need to Cook Carrot Pie with Mascarpone and Lime Icing

INGREDIENTS:

For pie:

  • 300 g of unsalted butter
  • 300 g of sugar
  • 300 g of carrots
  • 5 eggs
  • 170 g of flour
  • 2,5 tsp of baking powder
  • 120 g of almond
  • 120 g of walnuts
  • 1 tsp of ground cinnamon
  • A pinch of ground clove
  • A pinch of ground nutmeg
  • ½ tsp of ground ginger
  • 1 orange

For icing:

  • 120 g of mascarpone cheese
  • 230 g of cream cheese
  • 80 g of powdered sugar
  • 2 limes

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Carrot Pie with Mascarpone and Lime Icing: Step-by-Step Instructions🔪

In 1-1,5 hours before cooking take 300 g of the unsalted butter of the fridge and leave at room temperature to melt a bit.
Peel 300 g of carrots and grate.

Peel 300 g of carrots and grate for carrot pie with mascarpone and lime icing
Take 5 eggs and separate egg whites from yolks.

Separate egg whites from yolks for carrot pie with mascarpone and lime icing
120 g of walnuts and 120 g of almond hardly chop with a knife. Leave 30-50 g of walnuts for decoration.

Warm up the oven to 180 degrees.

Whip 300 g of unsalted butter with 300 g of sugar until light, puffy mass using a whisk.

Add yolks one by one while whipping. Add one – whip until smooth, add the next one. Now grate there a zest from 1 orange and squeeze a juice.

Mix everything again.

To the same bowl sift 170 g of flour, 2,5 tsp of baking powder, ½ tsp of salt, add chopped almond and walnuts and also grated carrots, 1 tsp of cinnamon, ½ tsp of ground ginger, a pinch of clove and nutmeg.

Finely mix everything.

In the big bowl or mixer bowl whip egg whites with a pinch of salt until hard peaks. Using a spatula, carefully add them to the dough and mix.

Do it with top-down movements in order not to destroy the air bubbles. So, when you add egg whites, using a spatula as if penetrate the dough, lift the spatula up and turn. Do not overdo it: when you see that the ingredients are mixed – stop.

Mix the ingredients for carrot pie with mascarpone and lime icing
Prepare the baking form. I used the one for bread, 25 cm long. You can use round flat one or the one for cupcakes, for example.

Grease a form with butter and cover with parchment. Leave the paper edges, it would be more comfortable to take off the pie. Put the dough to a form.

Put the dough to a form for carrot pie with mascarpone and lime icing
Put a form to the 180 degrees heated oven and bake for 50 minutes. In 45-50 minutes check if ready with a toothpick, stick in the middle. If it is clean – the pie is ready and you can take it off the oven. If wet – cook for another 5 minutes and then check again.

When you take it off the oven, don’t rush to take it off the form, let it rest for 10 minutes, it would be either then. Then put it on the baking grate to cool down (if you don’t have one – use the one from the microwave oven).

Leave for 1 hour. If you can’t remove the cake from the form or it is difficult to remove it, let it cool completely so as not to damage it when you take it out.

When the time is off, cook the icing. Mix 120 g of mascarpone, 230 g of cream cheese, 80 g of powdered sugar. Grate zest from 2 limes and squeeze juice.

Mix it and put on the top of the pie.

The icing can seem a bit liquid at first, but that’s ok.

Decorate with walnuts (30-50 g) and serve.

Decorate the pie with walnuts for carrot pie with mascarpone and lime icing

Carrot Pie with Mascarpone and Lime Icing

0 from 0 votes
Here we have gentle, porous and wet pie, beautiful carrot color with spice flavor, and a light citrus note. And the main thing – there’s even no sign of carrot.
Carrot Pie with Mascarpone and Lime Icing easy to make step-by-step recipe
CourseDessert
CuisineBritish
Cook Time20 minutes
Total Time1 hour 15 minutes
Servings10
Calories760kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

For pie:

  • 300 g unsalted butter
  • 300 g sugar
  • 300 g carrots
  • 5 eggs
  • 170 g flour
  • 2 ½ tsp baking powder
  • 120 g almond
  • 120 g walnuts
  • 1 tsp ground cinnamon
  • a pinch of ground clove
  • a pinch of ground nutmeg
  • ½ tsp ground ginger
  • 1 orange

For icing:

  • 120 g mascarpone cheese
  • 230 g cream cheese
  • 80 g powdered sugar
  • 2 limes

Instructions

  • In 1-1,5 hours before cooking take 300 g of the unsalted butter of the fridge and leave at room temperature to melt a bit.
  • Peel 300 g of carrots and grate.
  • Take 5 eggs and separate egg whites from yolks.
  • 120 g of walnuts and 120 g of almond hardly chop with a knife. Leave 30-50 g of walnuts for decoration.
  • Warm up the oven to 180 degrees.
  • Whip 300 g of unsalted butter with 300 g of sugar until light, puffy mass using a whisk.
  • Add yolks one by one while whipping.
  • Now grate there a zest from 1 orange and squeeze a juice. Mix everything again.
  • To the same bowl sift 170 g of flour, 2,5 tsp of baking powder, ½ tsp of salt, add chopped almond and walnuts and also grated carrots, 1 tsp of cinnamon, ½ tsp of ground ginger, a pinch of clove and nutmeg. Finely mix everything.
  • In the big bowl or mixer bowl whip egg whites with a pinch of salt until hard peaks. Using a spatula, carefully add them to the dough and mix.
  • Grease a form with butter and cover with parchment. Leave the paper edges, it would be more comfortable to take off the pie. Put the dough to a form.
  • Put a form to the 180 degrees heated oven and bake for 50 minutes.
  • When you take it off the oven, don’t rush to take it off the form, let it rest for 10 minutes. Then put it on the baking grate to cool down for 1 hour.
  • Mix 120 g of mascarpone, 230 g of cream cheese, 80 g of powdered sugar. Grate zest from 2 limes and squeeze juice. Mix it and put on the top of the pie.
  • Decorate with walnuts (30-50 g) and serve.

Nutrition

Calories: 760kcal | Carbohydrates: 63g | Protein: 12g | Fat: 54g | Saturated Fat: 25g | Cholesterol: 184mg | Sodium: 259mg | Potassium: 358mg | Fiber: 4g | Sugar: 42g | Vitamin A: 6393IU | Vitamin C: 13mg | Calcium: 194mg | Iron: 2mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Pancakes with a Strawberry Sauce + Dry Mixture Recipe easy to make step-by-step recipe

Puffy pancakes are perfect for breakfast with a cup of tea or coffee. You can replace a strawberry sauce with your favorite jam, honey, or syrup.

First of all, let’s cook a dry mixture. This a basic recipe for pancakes. You can cook it beforehand and use it when needed.

This amount of ingredients is good for 16 pancakes, which is fine for 4-6 persons. If you need more or less, just multiply or decrease the ingredients proportionally. You can store this mix for 3 months in a dry place in the hermetic container.

What You Need to Cook Pancakes with a Strawberry Sauce + Dry Mixture Recipe

INGREDIENTS:

For a dry mixture:

  • 300 g of flour
  • 1 tsp of baking powder
  • ½ tsp of baking soda
  • 1 tbsp of sugar
  • 1 tsp of salt

For pancakes:

  • Dry mixture
  • 2 eggs
  • 245 g of yogurt
  • 165 g of milk
  • 220 g of sour cream
  • 60 g of unsalted butter

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Pancakes with a Strawberry Sauce + Dry Mixture Recipe: Step-by-Step Instructions🔪

In the big, deep bowl mix 300 g of flour (preferably sift), 1 tsp of baking powder, ½ tsp of baking soda, 1 tsp of salt and 1 tbsp of sugar.

Mix flour, baking powder, baking soda, salt and sugar for pancakes with a strawberry sauce + dry mixture recipe
Using a whisk, finely mix the ingredients for a couple of minutes.

Finely mix the ingredients for a couple of minutes for pancakes with a strawberry sauce + dry mixture recipe
Put aside or into the hermetic container and store for later.
Take 2 eggs and separate the white eggs from the yolks.

Separate the white eggs from the yolks for pancakes with a strawberry sauce + dry mixture recipe
Measure 60 g of unsalted butter and put to the microwave oven for a few minutes to melt. Capacity 250-300 W.

Melt unsalted butter for pancakes with a strawberry sauce + dry mixture recipe
Mix in the big bowl 245 g of yogurt, 165 g of milk, 220 g of sour cream, and egg yolks.

Mix in the big bowl yogurt, milk, sour cream, and egg yolks for pancakes with a strawberry sauce + dry mixture recipe
Add melted butter while mixing.

Add melted butter for pancakes with a strawberry sauce + dry mixture recipe
Using a mixer or a whisk, whip egg whites with a pinch of salt to hard peaks.

Whip egg whites with a pinch of salt for pancakes with a strawberry sauce + dry mixture recipe
Add whipped egg whites to the bowl and using silicon spatula carefully mix with top-down movements.

Add whipped egg whites for pancakes with a strawberry sauce + dry mixture recipe
You don’t need to make it smooth, just mix to combine the ingredients.

Look at the photo: the parts of egg whites are clearly distinguished from the total mass but you don’t need to mix anymore, otherwise we will break the air bubbles, thanks to which the pancakes will become lush and airy.

Mix to combine the ingredients for pancakes with a strawberry sauce + dry mixture recipe

Now add this mass to the bowl with the dry mixture and mix with a spatula, moving top-down. But again, don’t go overboard, mix until all the ingredients combine, but remember about air bubbles, that we need so much.

It‘ll take you for about half a minute. It’s ok if there are some dry lumps inside.

Add this mass to the bowl with the dry mixture and mix with a spatula for pancakes with a strawberry sauce + dry mixture recipe
Put a big nonstick frying pan (cast-iron or at least aluminum with a nonstick layer). Warm-up for 5 minutes, then add some vegetable oil on a folded kitchen towel and grease a frying pan with it.

Using a ladder or just a cup, scoop up the dough and pour on a frying pan. You’ll need ½ of a ladder or ¼ of a cup for 1 pancake. Of course, you can vary the amount of the mixture, depending on what size pancakes you want to get.

Cook until you’ll see small air bubbles on the surface, it’ll take you 1-2 minutes, then turn over and cook for a couple of seconds from the other side. If they are burning – lower the fire.

Do the same with the rest of the dough.

When all the pancakes are ready, cook a strawberry sauce.

Everything is simple here. Wash a handful of strawberries, tear off the green parts and slice.

Slice strawberries for pancakes with a strawberry sauce + dry mixture recipe
In the pan melt 30 g of butter on a low fire, then add 2 tbsp of sugar and sliced strawberry.

Cook until sugar melts and strawberry release juice, it’ll take for about 2-3 minutes.

Cook until sugar melts and strawberry release juice for pancakes with a strawberry sauce + dry mixture recipe
Put the pancakes on the serving plates and add a strawberry sauce on top. Serve.

Put the pancakes on the serving plates and add a strawberry sauce on top for pancakes with a strawberry sauce + dry mixture recipe

Pancakes with a Strawberry Sauce + Dry Mixture Recipe

0 from 0 votes
Puffy pancakes are perfect for breakfast with a cup of tea or coffee. You can replace a strawberry sauce with your favorite jam, honey, or syrup.
Pancakes with a Strawberry Sauce + Dry Mixture Recipe easy to make step-by-step recipe
CourseDessert
CuisineAmerican
Cook Time15 minutes
Total Time20 minutes
Servings6
Calories395kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

For a dry mixture:

  • 300 g flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp sugar
  • 1 tsp salt

For pancakes:

  • Dry mixture
  • 2 eggs
  • 245 g yogurt
  • 165 g milk
  • 220 g sour cream
  • 60 g unsalted butter

Instructions

  • In the big, deep bowl mix 300 g of flour (preferably sift), 1 tsp of baking powder, ½ tsp of baking soda, 1 tsp of salt and 1 tbsp of sugar. Using a whisk, finely mix the ingredients for a couple of minutes.
  • Take 2 eggs and separate the white eggs from the yolks.
  • Measure 60 g of unsalted butter and put to the microwave oven for a few minutes to melt. Capacity 250-300 W.
  • Mix in the big bowl 245 g of yogurt, 165 g of milk, 220 g of sour cream, and egg yolks. Add melted butter while mixing.
  • Using a mixer or a whisk, whip egg whites with a pinch of salt to hard peaks.
  • Add whipped egg whites to the bowl and using silicon spatula carefully mix with top-down movements.
  • Now add this mass to the bowl with the dry mixture and mix with a spatula, moving top-down. It‘ll take you for about half a minute.
  • Put a big nonstick frying pan (cast-iron or at least aluminum with a nonstick layer). Warm-up for 5 minutes, then add some vegetable oil on a folded kitchen towel and grease a frying pan with it.
  • Using a ladder or just a cup, scoop up the dough and pour on a frying pan. You’ll need ½ of a ladder or ¼ of a cup for 1 pancake. Cook until you’ll see small air bubbles on the surface, it’ll take you 1-2 minutes, then turn over and cook for a couple of seconds from the other side.
  • Wash a handful of strawberries, tear off the green parts and slice.
  • In the pan melt 30 g of butter on a low fire, then add 2 tbsp of sugar and sliced strawberry. Cook until sugar melts and strawberry release juice, it’ll take for about 2-3 minutes.
  • Put the pancakes on the serving plates and add a strawberry sauce on top. Serve.

Nutrition

Calories: 395kcal | Carbohydrates: 45g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 643mg | Potassium: 225mg | Fiber: 1g | Sugar: 7g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 3mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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The Best Shortcake According To Jamie Oliver easy to make step-by-step recipe

What is the easiest that you can bake you can imagine? I’ve already posted a recipe of a chocolate cake in 3 steps, but today we have the basis of all. The thing that almost everyone is cooking when they try their hand in baking. This simple homemade sweet, that you always have ingredients for.

Have you already guessed what I’m walking about? Of course, you had. And it’s not about my hints, but that most likely you’ve read the heading before the recipe itself.

Yeah, today I wanna share with a shortcake recipe, that the famous Jamie Oliver in his book “Cook with Jamie” called ‘the best shortbread in the world’. And is it even possible not to cook it after this recommendation after all?

What You Need to Cook The Best Shortcake According To Jamie Oliver

INGREDIENTS:

  • 250 g of unsalted butter
  • 130 g of sugar
  • 250 g of wheat flour
  • 130 g of semolina

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make The Best Shortcake According To Jamie Oliver: Step-by-Step Instructions🔪

In 1,5 hours before cooking take 250 g of unsalted butter off the fridge and put aside.

If you don’t have time for that – put it to the microwave oven for 5-10 on the low capacity. Be careful, remember that we need it mild, not melted.

In half an hour turn on the oven on 150 degrees, top-bottom regime.

You can cook the dough in many ways: whip butter with sugar, using a spoon/fork, mixer, or blender. I used a blender, you can choose whatever you like.

Mix in the big bowl or blender bowl 250 g of unsalted butter at room temperature and 130 g of sugar.

Mix unsalted butter and sugar for the best shortcake according to Jamie Oliver
Now whip it until light, puffy mass. If you don’t have a blender, you’ll need to work hard a bit. If you do – just whip it for about 2 minutes.

Whip the mass until light, puffy mass for the best shortcake according to Jamie Oliver
Sift 250 g of first-grade wheat flour to the bowl.

Sift 250 g of first-grade wheat flour to the bowl for the best shortcake according to Jamie Oliver
Add 130 g of semolina. Or you can replace it with cornflour.

Add semolina for the best shortcake according to Jamie Oliver
Mix in the bowl as far as possible with a spoon or spatula, then put it on the working space and mix until smooth.

Then you’ll need a square baking form with a side ± 22 cm.

Roll the dough until 2 cm thick. Grease the form with butter, put there a dough, and temp it down to the edges. Finely press the sides.

If you don’t have a suitable form (as I do) take a square baking sheet with high sides (not necessarily) and put there a dough, form a square with 20 cm sides. By the way, I didn’t even roll the dough, just did it with hands. In the end, you should get a 1-1,2 cm layer.

Put a dough on the baking sheet for the best shortcake according to Jamie Oliver
Put the baking sheet to the oven in the middle for 55 minutes.

When ready finely sprinkle with sugar on top, and when cool down (in 5-10 minutes) cut into portions.

Sprinkle with sugar on top for the best shortcake according to Jamie Oliver

Cut into portions the best shortcake according to Jamie Oliver

The Best Shortcake According To Jamie Oliver

0 from 0 votes
This simple homemade sweet, that you always have ingredients for.
The Best Shortcake According To Jamie Oliver easy to make step-by-step recipe
CourseDessert
Cook Time10 minutes
Total Time1 hour 5 minutes
Servings10
Calories367kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 250 g unsalted butter
  • 130 g sugar
  • 250 g wheat flour
  • 130 g semolina

Instructions

  • In 1,5 hours before cooking take 250 g of unsalted butter off the fridge and put aside.
  • In half an hour turn on the oven on 150 degrees, top-bottom regime.
  • Mix in the big bowl or blender bowl 250 g of unsalted butter at room temperature and 130 g of sugar. Now whip it until light, puffy mass.
  • Sift 250 g of first-grade wheat flour to the bowl.
  • Add 130 g of semolina.
  • Mix in the bowl as far as possible with a spoon or spatula, then put it on the working space and mix until smooth.
  • Roll the dough until 2 cm thick. Grease the form with butter, put there a dough, and temp it down to the edges. Finely press the sides.
  • Put the baking sheet to the oven in the middle for 55 minutes.
  • When ready finely sprinkle with sugar on top, and when cool down (in 5-10 minutes) cut into portions.

Nutrition

Calories: 367kcal | Carbohydrates: 42g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 4mg | Potassium: 57mg | Fiber: 1g | Sugar: 13g | Vitamin A: 625IU | Calcium: 12mg | Iron: 2mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Lemon Pie with Frosting easy to make step-by-step recipe

In winter, when the cold begins, you often want to return into the warm summer. And if in reality, you need to wait for some time, then on an associative level you can be there right now.

The subject of our today’s recipe is lemon pie. It is gentle and mild inside. When you’re holding it, it seems that it is about to fall apart or will melt right in the palm of your hand, leaving only a sticky trace of sugar on your hands.

That’s all thanks to butter, it moistens already wet biscuit itself and makes it to melt in your mouth. There’s a crusty sugar frosting on top with a lemon flavor. This icing makes a pleasant contrast between super gentle pie texture and crust on top.

This pie served with tea is a perfect finish of your dinner. Also, you can try to serve it with vanilla ice cream or just to add your favorite berry jam on top.

What You Need to Cook Lemon Pie with Frosting

INGREDIENTS:

  • 225 g of unsalted butter
  • 275 g of first-grade wheat flour
  • 5,5 tsp of baking powder
  • 2,5 lemons
  • 450 g of sugar
  • 4 eggs
  • 60 ml of milk
  • A pinch of salt

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Lemon Pie with Frosting: Step-by-Step Instructions🔪

In 1,5 – 2 hours before cooking, take 225 g of unsalted butter off the fridge and leave it at room temperature to become mild.

In half an hour before cooking, turn on the oven on 180 degrees, top-bottom regime.

Grease a 22×30 baking form with butter and cover with parchment, so that a paper is beyond the edges of the form. Thanks to it, it would be easier to take the pie off the form later.

Sift 275 g of flour to the bowl, add a pinch of salt, 5,5 tsp of baking powder, and a zest of 2 lemons. Mix ingredients with a whisk.

Mix flour, salt, baking powder, and zest for lemon pie with frosting

In the other bowl mix 225 g of unsalted butter and 225 g of sugar, whip with a mixer until puffy for 3 minutes. Continue mixing and add 4 eggs one by one, then add 60 ml of milk.

Now add a dry mix to butter, sugar, and milk. If the mixer has enough capacity, mix until smooth. If no – do it using a spatula. 

Add a dry mix for lemon pie with frosting

Put the dough to the prepared form and put it to the oven for 35-40 minutes. Check if ready with a toothpick, stick it in the middle, and if it’s dry, take off the oven.

While the pie is baking, make an icing.

Mix the rest 225 g of sugar and juice from 2,5 lemons. Mix and put aside.

Make an icing for lemon pie with frosting

When the pie is ready, take it off the oven and let to cool down for 5-10 minutes inside the baking form. Then take it off it and put on the baking grate to cool down. While it is warm (but not hot) add a sugar icing on top.

Let it cool down completely and then cut into squares.

Let it cool down completely and then cut into squares lemon pie with frosting

Serve the lemon pie with frosting

Lemon Pie with Frosting

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There’s a crusty sugar frosting on top with a lemon flavor. This icing makes a pleasant contrast between super gentle pie texture and crust on top.
Lemon Pie with Frosting easy to make step-by-step recipe
CourseDessert
Cook Time15 minutes
Total Time15 minutes
Servings8
Calories592kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 225 g unsalted butter
  • 275 g wheat flour first-grade
  • 5 ½ tsp baking powder
  • 2 ½ lemons
  • 450 g sugar
  • 4 eggs
  • 60 ml milk
  • salt

Instructions

  • In 1,5 – 2 hours before cooking, take 225 g of unsalted butter off the fridge and leave it at room temperature to become mild.
  • In half an hour before cooking, turn on the oven on 180 degrees, top-bottom regime.
  • Grease a 22×30 baking form with butter and cover with parchment, so that a paper is beyond the edges of the form.
  • Sift 275 g of flour to the bowl, add a pinch of salt, 5,5 tsp of baking powder, and a zest of 2 lemons. Mix ingredients with a whisk.
  • In the other bowl mix 225 g of unsalted butter and 225 g of sugar, whip with a mixer until puffy for 3 minutes. Continue mixing and add 4 eggs one by one, then add 60 ml of milk.
  • Now add a dry mix to butter, sugar, and milk. Mix until smooth.
  • Put the dough to the prepared form and put it to the oven for 35-40 minutes. Check if ready with a toothpick, stick it in the middle, and if it’s dry, take off the oven.
  • Mix the rest 225 g of sugar and juice from 2,5 lemons. Mix.
  • When the pie is ready, take it off the oven and let to cool down for 5-10 minutes inside the baking form. Then take it off it and put on the baking grate to cool down. While it is warm (but not hot) add a sugar icing on top.

Nutrition

Calories: 592kcal | Carbohydrates: 87g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 143mg | Sodium: 375mg | Potassium: 130mg | Fiber: 2g | Sugar: 58g | Vitamin A: 841IU | Vitamin C: 18mg | Calcium: 227mg | Iron: 3mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Easy to make Cherry Crumble in 5 Minutes Step-by-step Recipe

Do you remember McDonald’s cherry pie? Crunchy crust and gentle, sour-sweet cherry filling. This crumble has an exact taste and texture as McDonald’s cherry pie. And who doesn’t like food from McDonald’s? Do you see where I’m going?

Yeah, this dessert is damn good. But this is only one of two of its aces. The second one is the time for cooking. It’ll take you only 5-7 minutes from the moment you take cherries of the freezer to the moment you open the oven.

It doesn’t need any preparation beforehand. And it takes as much time like we’re cooking some sort of fast food.

What You Need to Cook Cherry Crumble in 5 Minutes

INGREDIENTS:

  • 200 g of frozen seedless cherries
  • 75 g of sugar + 2 tsp
  • 50 g of flour + 2 tsp
  • ½ tsp of baking powder
  • 35 g of unsalted butter
  • A pinch of salt
  • 1 egg

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Cherry Crumble in 5 Minutes: Step-by-Step Instructions🔪

Let’s not waste time! Turn on the oven and heat it up to 175 degrees, top-bottom.

Take the cherries of the freezer. We’ll need 200 g for two servings.

If you are planning to cook per serving, you’ll need 2 ramekins. These are cylindrical ceramic forms for souffle, crème Brulé, and many other dishes.

If you don’t have such forms and anything else to replace, I suggest tripling the number of ingredients and use a flat 20×30 baking form.

Put cherries on the bottom. I do it in two layers. If you’re using a big form, most likely you’ll have one.

Put cherries in the forms for cherry crumble in 5 minutesAdd 1 tsp of sugar upfront to each form, and spread it evenly.
Add 1 tsp of sugar upfront to each form for cherry crumble in 5 minutes
The same way add there 1 tsp of flour. You can also add a pinch of ground cinnamon and ginger.
Add flour to each form for cherry crumble in 5 minutes
Put 30-50 g of chopped unsalted butter to the casserole, and melt it in the small fire.

Wait until golden and take off the fire.
Wait until the butter becomes golden for cherry crumble in 5 minutes
In a small bowl mix 75 g of sugar, 50 g of the first-grade wheat flour, a pinch of salt, and ½ tsp of baking powder. Mix until smooth.

Beat 1 egg into a deep bowl and whip it a bit with a fork. Add half of the whipped egg to the bowl with sugar and flour, and mix.

I used brown sugar here, but you can replace it with a regular white one, it’s nor significant here.

Put the mix on the cherries, try to spread it evenly. Add melted butter on top.

That’s all. All you need to do is to wait until the oven is heated up enough and put forms in there.

Bake for 25-35 minutes or until the top crust is golden and there’s some cherry juice on top. When ready, let them rest and cool down for 15-20 minutes.

Take the forms out the oven for cherry crumble in 5 minutesLet the cramble rest and cool down for cherry crumble in 5 minutes

Cherry Crumble in 5 Minutes

0 from 0 votes
Yeah, this dessert is damn good. But this is only one of two of its aces. The second one is the time for cooking. It’ll take you only 5-7 minutes from the moment you take cherries of the freezer to the moment you open the oven.
Easy to make Cherry Crumble in 5 Minutes Step-by-step Recipe
CourseDessert
CuisineAmerican
Cook Time5 minutes
Total Time35 minutes
Servings2
Calories480kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 200 g cherries frozen, seedless
  • 75 g sugar
  • 2 tsp sugar
  • 50 g flour
  • 2 tsp flour
  • ½ tsp baking powder
  • 35 g unsalted butter
  • salt
  • 1 egg

Instructions

  • Turn on the oven and heat it up to 175 degrees, top-bottom.
  • Take the cherries of the freezer (200 g).
  • Put cherries on the bottom of the ramekins. Add 1 tsp of sugar upfront to each form, and spread it evenly. The same way add there 1 tsp of flour. You can also add a pinch of ground cinnamon and ginger.
  • Put 30-50 g of chopped unsalted butter to the casserole, and melt it in the small fire. Wait until golden and take off the fire.
  • In a small bowl mix 75 g of sugar, 50 g of the first-grade wheat flour, a pinch of salt, and ½ tsp of baking powder. Mix until smooth.
  • Beat 1 egg into a deep bowl and whip it a bit with a fork. Add half of the whipped egg to the bowl with sugar and flour, and mix.
  • Put the mix on the cherries, try to spread it evenly. Add melted butter on top.
  • Bake for 25-35 minutes or until the top crust is golden and there’s some cherry juice on top. When ready, let them rest and cool down for 15-20 minutes.

Nutrition

Calories: 480kcal | Carbohydrates: 79g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 156mg | Potassium: 279mg | Fiber: 3g | Sugar: 55g | Vitamin A: 620IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 2mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Perfect Hamburger Rolls easy to make step-by-step recipe

We all like hamburgers. If you don’t agree, just don’t argue, most likely you just had bad luck with what you’ve tasted.
What is the main component of a fine burger? Right – a delicious rissole. But the second-most important, in my opinion, is roll.

The majority of self-respecting places, that cooks burgers, bake them themselves, and we’re as good too, I think.
Looking at all the text below, you’d think, that’s very complicated and not worth it, but, actually, absolutely no.

Of course, you have to work hard a bit, but it’ll take you for about 15-20 minutes if you have some equipment for making dough, and 30 minutes if you don’t.

I don’t really see the point to describe you the result, just take a look at these photos. Do you really think these beauties aren’t worth 30 minutes of your time?

By the way, you can store them easily up to 5 days, but if it’s not enough – you can freeze them and keep there for about a month, sure, if you could resist and not to eat them all in a day.

Okay, let’s get started, while you’re still interested and haven’t changed your mind to cook.

What You Need to Cook Perfect Hamburger Rolls

INGREDIENTS:

  • 360 g of higher grade wheat flour
  • 60 g of whole wheat flour (you can take the same amount of regular one)
  • 100 ml of water
  • 110 ml of milk
  • 2,5 tbsp of sugar
  • 2 tsp of extra yeast
  • 40 g of unsalted butter
  • 1,5 tsp of salt
  • 2 eggs

EQUIPMENT:

  • Breadmaker, mixer or blender with specific nozzles for dough (not necessarily)

How to Make Perfect Hamburger Rolls: Step-by-Step Instructions🔪

STEP 1. MIX WATER, MILK, YEAST, SALT AND SUGAR

At first, prepare the liquid components. Mix in the glass or other suitable container 100 ml of warm water, 110 ml of milk, 2 tsp of extra yeast, 2,5 tbsp of sugar, and 1,5 tsp of salt.

Mix water, milk, yeast, salt and sugar for perfect hamburger rolls
You can use the same amount of regular dry yeast or 30 g of living yeast, but, this way, it’ll take you a bit more time. Mix and put aside.


STEP 2. PREPARE THE FLOUR MIX

Mix in the blender bowl (if you’re using it) or in the big bowl 360 g of higher grade wheat flour, 60 g of whole wheat flour, and 40 g of unsalted butter at room temperature.

Finely mix to combine all the ingredients well.

Prepare the flour mix for perfect hamburger rolls


STEP 3. ADD AN EGG AND LIQUIDS TO THE FLOUR, MAKE A DOUGH

Break 1 egg and add to the flour, also add there a liquid mix from step 1. If you’re using a blender – place a hooked nozzle and mix dough.

Add an egg and liquids to the flour for perfect hamburger rolls
If you’re making it with hands – do it for about 10-15 minutes, until smooth. The dough shouldn’t be sticky after all if you’re making it long enough but if it’s still sticky, most likely the reason is flour.

It’s either low-quality or too old already. In this case, the best option is to make it as smooth as you can and bake rolls. And you’d better throw this flour away and buy a new one. You can also add some extra flour, but not much.


STEP 4. PUT THE DOUGH INTO THE BOWL AND LEAVE FOR 1-2 HOURS.

Grease a big bowl (it should be two-three times bigger than a dough) with oil, put there dough, and cover with a food plastic foil. Leave it in a warm place for 1-2 hours until it becomes bigger 2-2,5 times.

Put the dough into the bowl for perfect hamburger rolls


STEP 5. DIVIDE THE DOUGH, FORM THE ROLLS AND LEAVE FOR 1,5-2 HOURS.

Take the dough off the bowl, put on the kitchen board with some flour on it, and divide it into 8 even parts. In order to do that you can weigh the dough and then divide the number into 8.

Then tear off a piece and weigh it again, add some dough if not enough or remove some if too much in order to get a needed weight.

If it’s not crucial for you to have some variation in the roll wight, you can choose an easier way. Make a roll and using a knife or spatula divide it in half, then do the same with the resulting 2 rolls. And at the end divide in half the resulting 4 rolls.

Divide the dough for perfect hamburger rolls
After we divide the dough, we should take them a form. The correct name of this process is formation or forming.

Take one of the 8 pieces and flatten it (or roll) to 1 cm thick. Roll the edges to the middle, flip, and take the round form with hands.

Form the rolls for perfect hamburger rolls
It’s easier for me to do it another way. I take a piece of dough and then do the following: with both hands, I make a movement like stroking from the top to the bottom, so the hands are painting a round shape in the air.

When they are at the bottom point, the little fingers touch and pinch a dough, after that, I turn it over in 90 degrees and repeat the procedure. Repeat it until the roll is smooth on top and round-shaped.

After the first roll is done, put it on the baking sheet covered with parchment or silicon rug and splash it a bit with a hand (look on photo: on the top one the rolls are splashed, on the bottom – no). Do the same with the rest of the rolls.

Put the rolls on the baking sheet for perfect hamburger rolls

You should leave enough space between them as they’ll increase 1,5 times before baking.

When all the rolls are on the baking sheet, cover them with a food plastic foil, and leave for 1,5-2 hours.

Cover the rolls with a food plastic foil for perfect hamburger rolls

You can speed up this process. Warm up the oven to 50 degrees (it’s a minimal point on my thermostat), turn on the fan regime or just light regime, and leave the dough inside. Be careful, do not overheat the oven, the high temperature will destroy the yeast. The ideal temperature for the dough is 40 degrees. We’ll warm-up to 50 because while our roll will warm-up, the temperature falls to 40 and will go down.


STEP 6. WARM-UP THE OVEN TO 200 DEGREES, BAKE THE ROLLS FOR 15 MINUTES.

If you didn’t use the oven for rising the dough, just warm-up the oven to 200 degrees in 30 minutes before baking. And if you did use the oven, take off the rolls and warm it up to 200 degrees.

Meanwhile, break 1 egg into a glass, whip it with a fork, add a couple of spoons of water, and mix.

Grease the rolls from all visible sides using a kitchen brush.

Bake the rolls for 15 minutes for perfect hamburger rolls
You see how rolls increased in size. While baking, they’ll rise too and become larger in diameter.

In this recipe, I haven’t used sesame or other sprinkles. Nevertheless, on this step, you can add anything you like: sesame, poppy seeds, or spices like oregano and others.

Bake on the top-bottom regime for 12-15 minutes, until it’s golden enough. I baked for 15 minutes and here’s what I’ve got.

Bake until it’s golden for perfect hamburger rolls
Don’t rush to take the rolls off the baking sheet – let them rest for about 5 minutes, and it would be easier to take off the parchment. After that place them on the baking grate and let to cool down completely.

I don’t recommend to cut them or eat while hot: until the rolls are completely cool – they still are cooking. It’s like a meat steak, you should let it rest a bit in order to make the temperature inside even.

After the rolls have cooled down, wrap them into a food plastic foil, they can be stored for 5-7 days.

As I’ve said before, at this point, you can freeze the rolls for later. Wrap them into a food plastic foil and put it to the freezer. It’s preferably to put them into a plastic container additionally in the order they don’t have this “freezer smell”.

Serve perfect hamburger rolls

Perfect Hamburger Rolls

0 from 0 votes
I don’t really see the point to describe you the result, just take a look at these photos. Do you really think these beauties aren’t worth 30 minutes of your time?
Perfect Hamburger Rolls easy to make step-by-step recipe
CourseBreakfast
CuisineAmerican
Cook Time20 minutes
Total Time6 hours
Servings8
Calories267kcal

Equipment

  • Breadmaker, mixer or blender with specific nozzles for dough (not necessarily)

Ingredients

  • 360 g higher grade wheat flour
  • 60 g whole wheat flour (you can take the same amount of regular one)
  • 100 ml water
  • 110 ml milk
  • 2 ½ tbsp sugar
  • 2 tsp extra yeast
  • 40 g unsalted butter
  • 1 ½ tsp salt
  • 2 eggs

Instructions

  • Mix in the glass or other suitable container 100 ml of warm water, 110 ml of milk, 2 tsp of extra yeast, 2,5 tbsp of sugar, and 1,5 tsp of salt.
  • Mix in the blender bowl (if you’re using it) or in the big bowl 360 g of higher grade wheat flour, 60 g of whole wheat flour, and 40 g of unsalted butter at room temperature. Finely mix.
  • Break 1 egg and add to the flour, also add there a liquid mix from step 1. If you’re using a blender – place a hooked nozzle and mix dough. If you’re making it with hands – do it for about 10-15 minutes, until smooth.
  • Grease a big bowl (it should be two-three times bigger than a dough) with oil, put there dough, and cover with a food plastic foil. Leave it in a warm place for 1-2 hours until it becomes bigger 2-2,5 times.
  • Take the dough off the bowl, put on the kitchen board with some flour on it, and divide it into 8 even parts.
  • Take one of the 8 pieces and flatten it (or roll) to 1 cm thick. Roll the edges to the middle, flip, and take the round form with hands.
  • After the first roll is done, put it on the baking sheet covered with parchment or silicon rug and splash it a bit with a hand. Do the same with the rest of the rolls and leave for 1,5-2 hours.
  • If you didn’t use the oven for rising the dough, just warm-up the oven to 200 degrees in 30 minutes before baking. And if you did use the oven, take off the rolls and warm it up to 200 degrees.
  • Meanwhile, break 1 egg into a glass, whip it with a fork, add a couple of spoons of water, and mix. Grease the rolls from all visible sides using a kitchen brush.
  • Bake on the top-bottom regime for 12-15 minutes, until it’s golden enough.
  • Don’t rush to take the rolls off the baking sheet – let them rest for about 5 minutes.

Nutrition

Calories: 267kcal | Carbohydrates: 45g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 504mg | Potassium: 140mg | Fiber: 2g | Sugar: 5g | Vitamin A: 207IU | Calcium: 31mg | Iron: 3mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Homemade Bread in One Hour easy to make step-by-step recipe

The bread cooking process is not necessarily long and boring. Here is a recipe, following which you’ll have a fresh, flavored bread within minutes. Well, not exactly within minutes but in an hour or so, solid!

Nevertheless, it doesn’t make it any easier. All you need to do is to mix the dough, let it rise in ‘special conditions’ and put to the oven.

What You Need to Cook Homemade Bread in One Hour

INGREDIENTS:

  • 560 g of flour
  • 350 g of water
  • 1 tbsp of sugar
  • 1,5 tsp of salt
  • 1 tsp of wine vinegar
  • 7 g of extra yeast

EQUIPMENT:

  • Microwave oven

How to Make Homemade Bread in One Hour: Step-by-Step Instructions🔪

Mix 560 g of flour, 7 g of extra yeast, 1 tbsp of sugar, 1,5 tsp of salt in the mixer bowl, or in a regular middle-sized bowl. Mix with a whisk.

Add 250 ml of water and using a spatula, mix the dough. Now add the rest 100 ml of water and 1 tsp of wine vinegar, and make a stretchy dough. It’ll take you about 7-10 minutes.

If you’re using a mixer, just place a spatula nozzle, mix the dry ingredients, then add water and let work for a minute.

Then place a hook-shaped nozzle, add the rest of the water and let work for another 4-5 minutes. When the walls of the bowl are clean and all the dough is on the hook, this means it’s ready.

A plastic bowl, that you can put to the microwave oven, grease with oil, and put there a dough.

Cover the bowl with a wet towel (just soak it under the running water and then squeeze), and with a dry one on top. Put to the microwave oven.

Turn the microwave oven on the maximum capacity for about 40 seconds. Leave the bowl inside for 5-10 minutes. Now turn it on again for 40 seconds. Leave the dough for 25 minutes more.

Meanwhile, warm up the oven to 220 degrees.

If you have an iron baking mold or frying pan – put it to the oven and leave to warm up. If no, don’t get upset, take a regular stainless casserole and do the same, but do it in 10 minutes before baking the bread. Obviously, there should be no plastic parts on it.

After 25 minutes, the dough should extend 2-2,5 times. Take the mold or casserole out of the oven, slightly grease the bottom with oil, and put there a dough.

Make a cross-cut on top. Cover with a lid or foil and put it to the oven. Bake for 30 minutes, then remove the lid or foil and bake for another 10 minutes until golden.

Let the casserole cool down for 10-15 minutes, then take the bread out and cool on the baking grate.

Let the casserole cool down for homemade bread in one hour

Slice the homemade bread in one hour

Homemade Bread in One Hour

0 from 0 votes
The bread cooking process is not necessarily long and boring. Here is a recipe, following which you’ll have a fresh, flavored bread within minutes. Well, not exactly within minutes but in an hour or so, solid!
Homemade Bread in One Hour easy to make step-by-step recipe
Courselunch
Cook Time15 minutes
Total Time1 hour 25 minutes
Servings5
Calories420kcal

Equipment

  • Microwave oven

Ingredients

  • 560 g flour
  • 350 g water
  • 1 tbsp sugar
  • tsp salt
  • 1 tsp wine vinegar
  • 7 g extra yeast

Instructions

  • Mix 560 g of flour, 7 g of extra yeast, 1 tbsp of sugar, 1,5 tsp of salt in the mixer bowl, or in a regular middle-sized bowl. Mix with a whisk.
  • Add 250 ml of water and using a spatula, mix the dough. Now add the rest 100 ml of water and 1 tsp of wine vinegar, and make a stretchy dough.
  • If you’re using a mixer, just place a spatula nozzle, mix the dry ingredients, then add water and let work for a minute. Then place a hook-shaped nozzle, add the rest of the water and let work for another 4-5 minutes.
  • A plastic bowl grease with oil, and put there a dough. Cover the bowl with a wet towel and with a dry one on top.
  • Put to the microwave oven. Turn the microwave oven on the maximum capacity for about 40 seconds. Leave the bowl inside for 5-10 minutes. Now turn it on again for 40 seconds. Leave the dough for 25 minutes more.
  • Meanwhile, warm up the oven to 220 degrees.
  • If you have an iron baking mold or frying pan - put it to the oven and leave to warm up. If no, take a regular stainless casserole and do the same, but do it in 10 minutes before baking the bread.
  • Take the mold or casserole out of the oven, slightly grease the bottom with oil, and put there a dough.
  • Make a cross-cut on top. Cover with a lid or foil and put it to the oven.
  • Bake for 30 minutes, then remove the lid or foil and bake for another 10 minutes until golden.
  • Let the casserole cool down for 10-15 minutes, then take the bread out and cool on the baking grate.

Nutrition

Calories: 420kcal | Carbohydrates: 88g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 745mg | Potassium: 149mg | Fiber: 3g | Sugar: 3g | Calcium: 19mg | Iron: 5mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Cuba Libre or Just Rum and Coke easy to make step-by-step recipe

“Cuba libre” – shouted the American soldiers, when they were on Liberty Island at the beginning of the XX century, rising the hand up and holding this cocktail. According to one version, this is when this drink was invented.

Probably, someone could make it up even earlier, but the problem is, there was no Coca-Cola in Cuba. Just imagine: rum is, but there is no Coke.

Basically, the only difference between a regular Rum and Coke, and this cocktail is lime (and its juice). In the majority of recipe variations – the lime is optional, but in my opinion, the taste is bland without it. If you don’t want or just can’t add lime for some reasons, you can replace it with lemon, the taste would be different, but still good.

In the original recipe, they use light rum, but I think with a dark one it tastes even better. That’s why when I’m cooking this cocktail – I use the one I have at hand, and most often it’s the dark one.

What You Need to Cook Cuba Libre or Just Rum and Coke

INGREDIENTS:

  • 60 ml of rum
  • 120 ml of Coke
  • ½ of lime
  • Ice

EQUIPMENT:

  • Citrus press/juicer (not necessarily)

How to Make Cuba Libre or Just Rum and Coke: Step-by-Step Instructions🔪

STEP 1.

Take a tall 300-400 ml glass and fill with ice in half.


STEP 2.

Cut the lime in 4 parts, for 1 serving we’ll need half of them. Squeeze a juice from 2 quarters to the glass and drop there the same lime slices which we just squeezed too.

Squeeze a juice from lime to the glass and drop there the same lime slices for cuba libre or just rum and coke


STEP 3.

Pour rum (60 ml)  into the glass with ice.

Pour rum for cuba libre or just rum and coke


STEP 4.

Add 120 ml of Coke to the same glass (surprising, isn’t it?). Mix carefully.
Done!

Add Coke for cuba libre or just rum and coke

As a result, we’ve got an original Cuba Libre (if using the light rum, of course), but I think, the exact proportions are not necessary here. You better try to adjust the ratio of strong (rum), sweet (Coke), and sour (lime), until you find the perfect balance for yourself.

Serve cuba libre or just rum and coke

Cuba Libre or Just Rum and Coke

0 from 0 votes
Basically, the only difference between a regular Rum and Coke, and this cocktail is lime (and its juice). In the majority of recipe variations – the lime is optional, but in my opinion, the taste is bland without it.
Cuba Libre or Just Rum and Coke easy to make step-by-step recipe
CourseDinner, Drinks
CuisineCuban
Cook Time5 minutes
Total Time5 minutes
Servings1
Calories138kcal

Equipment

  • Citrus press/juicer (not necessarily)

Ingredients

  • 60 ml rum
  • 120 ml Coke
  • ½  lime
  • Ice

Instructions

  • Take a tall 300-400 ml glass and fill with ice in half.
  • Cut the lime in 4 parts, for 1 serving we’ll need half of them. Squeeze a juice from 2 quarters to the glass and drop there the same lime slices which we just squeezed too.
  • Pour rum (60 ml) into the glass with ice.
  • Add 120 ml of Coke to the same glass. Mix carefully.

Nutrition

Calories: 138kcal | Carbohydrates: 15g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 39mg | Potassium: 205mg | Fiber: 1g | Sugar: 11g | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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