Cc Dry Recipe For 30
Mazie Wingeier
The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel and Jordan, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again.
Saute the veggies. Dice an onion and red bell pepper and add that to a saut pan with a little olive oil over medium heat. Stir the veggies for about 5 minutes, or until the onions become translucent. Then add the garlic and spices and stir for another minute, until the mixture is nice and fragrant.
Simmer the eggs on top. Pour in a 28-ounce can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top. Use your spatula to make little holes for the eggs, then crack an egg into each hole. I use six eggs, though depending on the size of your pan you may use more or less. Reduce the heat to low, and cook for another 5 to 8 minutes or until the eggs are done to your liking.
The photo below is one shakshuka I enjoyed in Tel Aviv. How adorable is that single-serving portion served up in a mini saut pan? Shakshuka with freshly squeezed juice and a side of fruit, yes please!
Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.
Been wanting to try this for a couple of months and finally had time to make some bread at home to eat with this. Added a jalapeo and a little extra garlic, so delicious! Also used one can of stewed tomatoes, and one can of crush tomatoes. Absolutely loved this!
Yummy and easy to follow recipe. I added more chilli powder and around 2 TSP of sugar to make it suits my taste better. Ate with toasted multi grain seeded bread and some samosas. A very satisfying quick lunch.
This was soooo good and so easy to make too! I used fire roasted diced tomatoes from a can. Followed the recipe pretty much exactly otherwise. I left the lid on for the eggs to cook for 8 minutes because we prefer the yolks not runny. We ate it with rice. It was perfect. Thank you! Definitely going to make again. Next time with homemade sourdough!
It did need a lot more salt, more than just a dash here and there. I also noticed the sourness of the tomatoes from the can and added some marinara sauce to cut the sourness as well as simmering for longer than what the recipe called for. I used Muir glen organic tomatoes so will experiment with other tomatoes for the next time. Thanks for the assist!
Made this last night as an easy Sunday dinner. It was delicous as really quick and easy to prepare for our family. We added chorizo and extra chilli flakes too which gave some extra flavour. I also only had a tin of crushed tomatoes instead of the plum ones worked well for us. just printed it for next time
Ive had this dish multiple times in Africa and the Middle East. This version is very underwhelming. It needs a lot more spices than what this dish calls for. I cooked it for my friends that has had this as well and we all felt the same.
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 48 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below!
As important as refrigerating the dough is using a high hydration dough, meaning a dough with a high proportion of water relative to the flour. The high proportion of water will create a dough with beautiful air pockets throughout. (Incidentally, this is the secret to making excellent pizza dough as well as light, airy sourdough sandwich bread.)
Moreover, and this is getting a little scientific, but during the long, cold fermentation: enzymes in both the flour and the yeast will break down the starches in the flour into simple sugars, which will contribute both to flavor and to browning, again rendering sugar unnecessary. Cool, right?
Pictured above is a cross between pissaladire and tomato focaccia. I love the addition of tomatoes to pissaladire because it adds a freshness and brightness, a hit of acidity to offset the sweet caramelized onions and salty anchovies, olives, and capers.
One of my favorite things to do with either the rounds of focaccia or the 913-inch slab of focaccia is to make a giant sandwich: simply halve the whole finished loaf of focaccia in half crosswise; fill it as you wish, close the sandwich; then slice and serve.
Yes, you can. In fact, in my cookbook, Bread Toast Crumbs, I do not employ an overnight rise. Start-to-finish it can be made in about three hours. The finished bread will not be as pillowy, but it will still be light, airy, and delicious.
To skip the overnight rise, simply let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below!
This is my first time to make froccacia and it turned out alright. Eventhough I muck it up a bit halfway through because I had to change the pan, still turned out good. Thank you for this easy to follow recipe.
I absolutely love this recipe and your instructions/ video are so very helpful. I have made this focaccia recipe several times for entertaining and as a gift to others. Next time, I am going to be selfish and make it just for ME! Thank you!
Thank you so much for this recipe. I let mine rest about 32 hours, mashed roasted garlic with olive oil and herbs de provence for my topping after making the holes and some flaky sea salt you recommended, which was so great.
Alexandra thanks so much for the recipe.I set my dough for 20 hours in the fridge. I decorated the top with green onion, black olives, sliced garlic cloves, and fresh rosemary. The freshata came out marvelous.
First attempt ever at foccacia and it turned out amazing. Dough sat for 2 days and the final texture was airy and perfect. Topped with roasted garlic, tomato, sauteed shallots, rosemary. Such an easy to follow recipe!
I may have used this recipe as a base when I had extra preferment lying around, and no clue what to do with it. I used 3.5 cups of flour, because I prefer a wetter dough that is more like a batter. (How foccaccia is made at the bakery I work at)
I let it mix on my mixer to get nice and glutinous.
Because of the preferment, I put the dough in the pans straight away. Let rise, then dimple and more olive oil. A touch of sea salt, and then into the oven.
I used a flavoured olive oil (tuscan herb) and it brought so much flavour to the foccaccia. My family devoured this in less than 24 hours. I have another one rising on the table right now.
One of the best mistakes I ever made.
I am wondering if I can use gluten free King Arthur Flour for this? I love bread and having issues with wheat makes it difficult for me and bread. Any suggestions would be appreciated very much.
Thank you,
Sherian McLaughlin
Hello. Thanks for recipe for focaccia which I am making for first time. I followed instructions in your description (not in your printable recipe). Therefore, I did not make dough balls. I just refrigerated overnight & put dough in baking dish as described. Hope it turns out. Looked ok when I put it in oven!
For my favorite pesto recipes, check out our Pesto Avocado Toast, Penne Pasta Salad, Smashed Potatoes with Garlic Pesto, Pea Pesto Pasta with Sun-Dried Tomatoes, Sun-Dried Tomato Pesto Pasta, and Spaghetti Squash Pasta with Basil Pesto.
Followed the recipe exactly using homegrown basil from a friend and it turned out incredible! I only needed to use 1 T. water for it to reach my desired consistency. I froze the rest in ice cube trays. Thanks for the recipe and the tips! Will definitely make again :)
Pleasantly surprised by how delicious this came out to be. Made two adjustments though: one garlic clove and only one tablespoon of lemon. Great update to classic pesto and a good way to eliminate any source of cholesterol by removing parmesan altogether.
I made this, and found that the 2 tbsp of lemon juice is just way too much. The sauce had a nasty, sour taste as a result. The lemon juice over-powered all of the beautiful basil and pine nuts that went into this. Additionally, I have a standard sized food processor that made it difficult to process such a small amount of pesto. It never really came together and was chunky as a result. If I were to make this again, I would used only 0.5 tbsp of lemon juice AT THE MOST, and triple the recipe to give my food processor enough volume to work with.
This has been our go to pesto recipe for many months now. It is super simple and oh so delicious. I make it with 1/4 cup of raw cashews. The recipe is light and bright and full of basil flavor without the weight of too much oil.
This was so delicious and so simple! I had an abundance of basil this year and loved that I could easily make this pesto and freeze it to get me through until next summer. Also, loved the flexibility on using walnuts instead of pine nuts.
Many pizza-making-pros will likely argue that bread flour is best for making homemade pizza. However, I rarely keep any flours in my pantry that are more exotic than all-purpose flour, so when I was working on this recipe I first and foremost made sure that it worked perfectly with regular old all-purpose flour.
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