MIRJ'S ULTRA-RICH SWEET CHALLAH
I've been working on perfecting my challah recipe over the last few years, and I think this is it. The secret ingredients are vanilla extract and soy milk (you can use regular milk if it's not an issue for you). I get raves every week with this challah, it's rich and cake-like. Great with sweet butter, not too shabby with some chopped liver, and it makes the most amazing French toast in the world. I usually bake my challahs unbraided in a fluted cake pan with a hole in the middle. It makes a pretty challah, and it's easy to cut individual slices from it as well. There is nothing like a table full of guests ooohing and aaaahing over your challah, and this will do it for you! Prep time includes rise time. If you nuke the kneaded dough in the microwave on high for 10 seconds it will cut your rise time by half!
Provided by Mirj2338
Categories Yeast Breads
Time 3h40m
Yield 3 loaves
Number Of Ingredients 8
Steps:
- In the bowl of your mixer, or in large bowl, add the flour, brown sugar, eggs, salt and vanilla.
- Mix it around a bit.
- Melt the margarine, or heat the oil a bit in the microwave.
- Add it to the stuff in the bowl and start mixing.
- Toss in the yeast, keep mixing.
- If you are using an electric mixer, go slowly.
- If you are kneading by hand, you should get a good workout.
- Heat the soy milk until it's warm.
- It should not be boiling hot!
- Slowly, with the mixer running, add the soy milk a little bit at a time, until the dough has reached the consistency of bread dough.
- It shouldn't be cakey and it shouldn't be too sticky.
- Knead the dough in the mixer for about 7-8 minutes, or by hand for about 15 minutes.
- Place the bowl in a warm spot and let the dough rise until doubled in bulk.
- Hint: if you put the bowl of dough in the microwave and nuke it on high for 10 seconds it will speed up the rising process.
- You can also let it rise overnight in the fridge, just keep it in a knotted plastic bag so it doesn't"escape".
- When the dough has risen and doubled, punch it down.
- It's a very satisfying step!
- Knead the dough by hand for another minute or so to work out the air bubbles.
- Cut into three even pieces.
- Each piece is enough for one small loaf of challah.
- Cut each piece into three or four, roll into ropes and braid.
- The best braids are made by starting in the middle and working your way to the end, then turn it around and braid the other end.
- Pinch off the ends.
- After you have shaped your loaf (you can also swirl it, or braid and swirl it, or just shape it into a natural loaf shape), place it either in a greased loaf pan, cake pan, or just on a greased cookie sheet.
- If you bake your loaf on a sheet it will spread a bit as it rises again.
- If you put your braided loaf into a loaf tin, it will just rise upwards.
- I have also made round challahs by putting them into bundt pans, or fluted round cake pans.
- Let the shaped loaves rise for another half an hour.
- You can brush a little beaten egg on the tops for a glaze, I prefer my challahs"naked".
- Preheat the oven to 160 degrees C (about 350 F).
- Bake the loaves for about 30-40 minutes.
- Time will vary based on the shape of your loaves and the pans they are in.
- If the tops start to brown too soon, just place a sheet of silver foil over them, resting lightly on the tops.
- The challah is done when you turn out the loaf, give it a knock-knock on the bottom and it sounds hollow.
- Let it cool.
- If this recipe makes too much for you, you can either freeze the dough, or the baked challahs.
- Best eaten with sweet butter, also makes the most amazing French toast.
Nutrition Facts : Calories 1840, Fat 36.7, SaturatedFat 7.2, Cholesterol 282, Sodium 637.1, Carbohydrate 327.1, Fiber 9, Sugar 72.5, Protein 43.1
MIRJ'S INCREDIBLY RICH CHOCOLATE MOUSSE
This mousse is so incredibly rich that you can stand a spoon in it and it will not fall. I have been making this recipe for the last 18 years, it's based on a recipe I found in a Marks & Spencer's cookbook I got as a wedding present. [Edited to say that this was posted in 2001, now it's 2006 and it's been 23 years since I've been making this recipe, and it's still going strong!]
Provided by Mirj2338
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Break the chocolate up into small pieces.
- Melt them either over a double boiler or in the microwave.
- Add the eggs yolks, one at a time, and incorporate thoroughly into the chocolate.
- You have to stir fast so the chocolate doesn't cook the yolks.
- Add the brandy.
- Whip the whites until stiff.
- Slowly fold them into the chocolate mixture.
- Pour into individual dessert glasses, or into one large serving bowl.
- Chill in the fridge for at least 2 hours.
- Note: You can also pour it into a prepared pie crust and freeze it for Mirj's Incredibly Rich Chocolate Mousse Pie.
- Note: This is a very basic recipe, which can be doubled, trebled, quadrupled, etc.
- Just remember, use 2 eggs for every 4 ounces (100 grams) of chocolate.
MIRJ'S FOOLPROOF MICROWAVE RICE - PERFECT EVERY TIME!
Make and share this Mirj's Foolproof Microwave Rice - Perfect Every Time! recipe from Food.com.
Provided by Mirj2338
Categories Rice
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Put rice in a micro-safe bowl.
- Add water.
- Swirl for 2 seconds.
- Add salt.
- Swirl again.
- Cover with vented plastic wrap or a loose plastic cover.
- Nuke on high for 12 minutes.
- Let rest for 5 minutes.
- Dump rice into a strainer and rinse under cold water.
- Place in micro-safe serving dish (or back in the rinsed out bowl), add seasonings to taste (onion soup mix, salt and pepper, hot chilles, whatever you like in your rice) and heat on medium for 5 minutes until it reaches desired serving temperature.
- If the rice is going to be part of a salad, you can use it straight away.
- This makes perfect,"every grain separate" rice, every time!
ONE-PAN THAI GREEN SALMON
Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
- Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
- Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.
Nutrition Facts : Calories 667 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
THAI SALMON
Fresh grilled salmon, steamed white rice with a touch of lush asian spices. Served on a bed of diced red onions and cucumber.
Provided by davenant
Time 1h20m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Marinade salmon overnight.
- Boil rice for roughly 15 to twenty minutes.
- Grill or barbecue salmon until edges become crispy and salmon is firm to the touch, unless preffered rare in the center.
- Create the sour chilli dipping sauce.
- Plate up, serve meal and enjoy.
MIRJ'S SIMPLE CREAMED SPINACH
This recipe came about because I'm Somersizing and was looking for something fast and easy and basically all I had in the house that fit into my diet was frozen spinach and cream cheese. This was ready in minutes. I actually find myself making this often, either as a side dish, or I eat it straight out of the bowl. I told Yooped this easy SS diet trick, and he twisted my arm so much I had to post it here at Zaar. Even for those who aren't Somersizing, this is a fantastic and simple creamed spinach side dish.
Provided by Mirj2338
Categories Spinach
Time 12m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place the spinach in a microwave-safe bowl and nuke for about 8 minutes, until cooked through.
- Add the cream cheese, mix through and nuke for another 2 minutes.
- Add the salt, pepper and red pepper, and mix through completely.
Nutrition Facts : Calories 256, Fat 21.2, SaturatedFat 13, Cholesterol 62.4, Sodium 306.5, Carbohydrate 9.6, Fiber 5.8, Sugar 1.7, Protein 11.7
MIRJ'S HUNGARIAN/THAI SALMON
Make and share this Mirj's Hungarian/Thai Salmon recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- While the salmon is still partially frozen, cut into serving pieces.
- I usually serve this as an appetizer so the pieces are smallish squares.
- Place the salmon in a large pot and cover with water.
- Throw in the handfuls of paprika and lemon grass.
- Add the salt and pepper.
- Bring the whole thing to a rolling boil and let cook for 20 minutes.
- Don't treat the fish delicately, it can take it, don't worry.
- Turn off the heat, let sit for about 10 minutes, then remove with a slotted spoon.
- Chill for at least two hours and serve.
- Note: You can substitute a whole[b]washed[/b] lemon, cut into slices, if you don't have lemon grass at hand.
Nutrition Facts : Calories 217.3, Fat 6.4, SaturatedFat 1, Cholesterol 88.7, Sodium 116, Carbohydrate 4.4, Fiber 1.3, Sugar 0.4, Protein 34.7
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