2CUPS all purpose flour 1/2CUP cocoa 1TBSP baking powder 2TBSP granulated sugar 1TSP salt 6TBSP butter or margarine 3/4CUP milk, any works 1/2 milk chocolate chunks
Mix all dry ingredients in a bowl, you can sift them if you want. I don’t bother. Add in your butter until mixture becomes all crumbly. Put chocolate chunks in, pour milk in and combined well til mixture comes together in a ball.Preheat oven to 425F. Put dough onto flour surface and roll out. You can roll out to an inch thick and use cookie cutter or glass to cut out biscuits.
I roll these ones out thinner to about 1/2inch thick and double them up ontop of each other in the pan. When cooked makes them easier to pull apart to smoother butter on.Bake roughly 12 minutes, depending on your oven. These are also excellent with some peanut butter. Let us know what you think. I know we love them in our family!! I doubled this recipe when I made these yesterday.
This pizza dough is so simple and tastes excellent. 1CUP warm water 1TSP each sugar, salt & yeast 2CUPS flour Mix your warm water, sugar & yeast and set aside for yeast to get all bubbly.Add your yeast mixture to your flour and salt. And bring together with spatula or wooden spoon.Knead for 1 or two minutes til it forms a nice soft ball. Oil ball and bowl.Cover and let rise til double or triple in size. This makes two thin crust 10/12 inch pizzas or 1 thick crust 10/12inch pizza. Hope you enjoy this pizza dough as much as our family does. It freezes well also.
1LBS napa cabbage, chopped into quarter size 1LBS bok choy, trimmed and quartered lengthwise 1carrot julienned cut into inch long pieces 3-4 green onions cut into inch long pieces 1/3CUP salt 1/4CUP sugar 2TBSP fish sauce 2TSP ginger cut 3TSP minced garlic 2TBSP crushed chili peppers or Loren red pepper flakes if you have it. 1TBSP each sesame oil & toasted sesame seeds
Slice up napa cabbage & bok choy into quarter size pieces. Wash thoroughly a couple of times. Place in a large bowl, pour your salt in and mix all around coating the cabbage and bok choy very well. Cover with water and I like to use a dinner plate to submerge cabbage under water. Everyone does this for all different times. I find an hour to hour and half is all it needs. I like to turn the cabbage all around half way through. Will be nice and soft when ready. Drain cabbage in colander. And rinse very well. Over and over. Once rinsed and drained well. I like to squeeze excess water out of cabbage and put in a clean bowl.
Blend your fish sauce, garlic, ginger, sugar, chili peppers, sesame oil. Til it forms a nice paste.
I like to get my work area all prepped and ready to go. You don’t have to wear gloves but I find for sanitary reasons it’s best too. In a big bowl combine everything, cabbage, bok choy, paste, carrots, green onions and sesame seeds. Mix very well.Store in airtight container on counter overnight then put in fridge in the morning. You can eat it right away or wait for until it starts to ferment. If stored properly this will last a couple months in fridge. Put we all know it’s too good to make it last that long. Kimchi is super flavourful and great for you. You can enjoy this how it is, as a side, cooked in a dish. It’s delicious. We can’t wait to hear what you think.
This is a simple guide on how to make cured egg yolks to make them ready to be used in recipes. If they are properly cured, they will last for a while if kept in the fridge. Read the steps below to get started.
Pulse half and half sugar & salt in a blender. Depending on how many egg yolks and the pan size you are using, the salt/sugar content varies.
Place about 1CM (0.5″) of salt/sugar mixture on the bottom of your pan/container. I use the back of a spoon to make wells in the mixture so the yolks fit in nicely. Separate the eggs and make sure to get rid of all the whites, then put each egg yolk into a well. Continue this until you are done all yolks. Next, cover all of the egg yolks completely with the mixture. Store in fridge for 6-7 days to allow the egg yolks time to cure.After waiting 6-7 days the egg yolks can be removed from the mixture. Some use a cloth to clean off the excess mixture, but I prefer to put them under slow running water.
How the Cured Egg Yolks Look after curing
These are excellent, rich, creamy, and are great in recipes as they are now or continue on to the next step to finish the curing process. I will use a couple of these egg yolks for a recipes now.Next, I put the egg yolks out onto a pan and bake at 175F for about 2 hours. If stored in fridge, they will last for a couple months. Some say longer, but they never last in this house! Anyone else make cured eggs yolks at home?
We like to buy our egg in bulk from Costco , they have excellent prices on eggs.
1/2TSP salt 2TBSP each Fish Sauce & cilantro Shallots, red onion, green onion, ginger (optional) 1TBSP roasted rice powder (optional) 2TBSP Sugar or honey 4TBSP Lime Juice Mix all above in bowl. Put in fridge to let all flavours settle for a couple of hours. Enjoy!
Served it up with some sliced baby green mangoes and green apples. This stuff goes well with just about every meat, seafood, sour fruits!! It’s become a favorite and a must have in our fridge!
This sauce is so versatile can be used for dipping sauces for a variety of things. Spring rolls, chicken wings, fried fish. You name it!
