Tag: white sugar

RUDOLPH PANCAKES

WORKS GREAT WITH CUP4CUP GLUTEN FREE FLOUR, TOO!!!! RECIPE FROM ALLRECIPES.

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

Directions:

1.	In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

BUTTERMILK PANCAKES…IT DOESN’T GET BETTER THAN THIS!

Buttermilk Pancakes

(makes 12 pancakes)

Ingredients:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
HANDFUL OF CHOCOLATE CHIPS, OR MORE HEE HEE
1/3 cup butter, melted

Directions

1
In a large bowl, combine flour, sugar, baking powder, baking soda, and
salt. In a separate bowl, beat together buttermilk, milk, eggs and
melted butter. Keep the two mixtures separate until you are ready to
cook.

2
Heat a lightly oiled griddle or frying pan over medium to med-high
heat.

3 Pour the wet mixture into the dry mixture, using a wooden spoon
or fork to blend. Stir until it’s just blended together. Add chips. Do
not over stir! Pour or scoop the batter onto the griddle, using
approximately 1/2 cup for each pancake. Brown on both sides and serve with whipped cream!!!

Vegetable Tabbouleh: Recipe and Tips – Gordon Ramsay’s version

[ad_1]

Vegetable Tabbouleh is a delicious salad originating from the Middle East, known for its freshness and simplicity. This dish has become popular around the world due to its combination of fresh and healthy ingredients.

It’s about a vegetarian recipe simple and fresh, perfect for summer days, for a light one-dish meal or as a tasty side dish.

The protagonist: bulgur

The basis of the recipe is the bulgur*, a whole grain rich in fiber and nutrients. Unlike cous couswhich is made from durum wheat semolina, bulgur is whole wheat that has been cooked, dried, and then crushed. This gives tabbouleh a more rustic texture and a slightly nuttier flavor.

In this recipe, the bulgur is cooked by absorption, a very simple cooking technique. All you need to do is cover one part of the cracked wheat with 2 parts of boiling water. Cover and wait at least 30 minutes. The bulgur will have swelled, absorbing all the water without needing additional energy for cooking.

Tabbouleh: A Vegetarian Recipe Rich in History

Vegetable tabbouleh is a recipe that has its roots in ancient Levantine cuisine, particularly popular in Lebanon and Syria. The term “tabbouleh” comes from the Arabic “tabbūlah,” which in turn comes from the word “taabil,” meaning “seasoning.” This reflects the essence of the dish, which is characterized by the generous use of fresh herbs and seasonings.

The first historical traces of tabbouleh date back thousands of years, when the people of the Levantine region used local and fresh ingredients to create nutritious and tasty dishes. The traditional recipe called for the use of fine bulgur, parsley, mint and vegetables such as onion, tomatoes and cucumbers, seasoned with lemon juice and olive oil.

There are several regional variations, each with its own unique characteristics. In Lebanon, for example, tabbouleh is greener, thanks to the abundant use of parsley and mint. In other parts of the Middle East, such as Syria, it is common to add spices such as cumin and black pepper.

The video recipe of my vegetable tabbouleh

You find it on my Instagram channel @lennesimoblog in collaboration with Turn on the Coop gas and electricityfor my column “spark your appetite!

[ad_2]