EASY SHAKSHUKA RECIPE
Steps:
- Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.
Nutrition Facts : Calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, UnsaturatedFat 1.7 g, ServingSize 1 serving
KUGELHOPF
This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one... I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon...what a wonderful memory and taste !!!
Provided by grannymars
Categories Yeast Breads
Time 3h55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the yeast with the sugar in the warm water and let it proof.
- Sift the flour, putting 2 cups in each of two bowls.
- Set one bowl aside.
- Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
- Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
- In alternate batches, add the remaining 2 cups flour and the yeast mixture.
- Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
- Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
- Punch the dough down.
- Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
- Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
- Let rise again until doubled in bulk, about 1 hour.
- Bake in a preheated oven at 475 degrees F.
- for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
- Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.
Nutrition Facts : Calories 495.5, Fat 18.6, SaturatedFat 8.8, Cholesterol 170, Sodium 1030.1, Carbohydrate 69.5, Fiber 3, Sugar 18.6, Protein 13.2
KUGELHOPF
Categories Bread Dessert Bake Raisin Almond Winter Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 dessert or snack servings
Number Of Ingredients 13
Steps:
- Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.
- Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)
- Butter kugelhopf mold with remaining tablespoon butter. Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.
- Preheat oven to 400°F.
- Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.
27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
- Garnish with mint leaves and lime.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
26 EASY HAWAIIAN RECIPE COLLECTION
These traditional Hawaiian recipes will help you host your very own luau! From pizza to chicken kebabs to fried rice, these easy Hawaiian dishes are a treat for your taste buds!
Provided by insanelygood
Categories Recipes
Number Of Ingredients 26
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Hawaiian dish in 30 minutes or less!
Nutrition Facts :
WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE!
This is a FABULOUS dish - one of my faves! Very fine flat bread in pieces with sauce over it. It is a big help if you are lucky enough to have your own m'ri, but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). I only make this when I can rope someone in to help. It is one of my favourite dishes and I like to get the kids involved tearing the bread if I can't get an adult in time! NB: Both the khobz and the marga freeze very well (separately!).
Provided by Um Safia
Categories One Dish Meal
Time 3h35m
Yield 8 large portions, 8 serving(s)
Number Of Ingredients 20
Steps:
- Method For the Khobz (bread):.
- Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneading. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 minutes.
- Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
- Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest.
- You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --.
- Method for the Marga (sauce):.
- Finely chop the onion and garlic and place it in a large heavy bottomed pan with the meat or chicken and ras el hanout. Fry gently to seal the meat/chicken. I use my pressure cooker for this.
- Chop the carrot, parsnip & courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. (Peel the carrots, potatoes, parsnip & swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt & pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Finally, place the Khobz in a a gas'a or very large dish (or individually if preferred) and pour over the Marga (sauce) arranging the meat so that everyone has a piece.
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