Baked Rice with Mushrooms and Vegetables

Ingredients

2 bowls cooked rice
5 oz button mushroom
2 fresh shiitake mushrooms
1/3 piece yellow bell pepper
1/3 piece red bell pepper
2 tbsp butter
1/2 cup Parmesan cheese
4 tbsp vegetarian broth
1 tsp dried parsley flakes

Seasoning

1/4 tsp salt
1/2 tsp mushroom essence
dash ground white pepper

Method

  1. Clean mushrooms. Cut button mushrooms into two halves. Cut shiitake mushroom into thick slices.
  2. Clean and cut bell peppers into large dices.
  3. Melt butter in a wok on low heat. Add mushrooms and stir-fry for 1 to 2 minutes.
  4. Add bell peppers and stir-fry until softened.
  5. Mix in broth and seasoning ingredients. Cook briefly and add the rice. Stir-fry to combine.
  6. Remove rice mixture to a baking dish. Spread cheese on top.
  7. Bake in a preheated 180°C oven until cheese melt and turn golden.
  8. Remove from oven and sprinkle parsley flakes on top before serving.

Makes 2 servings.

Source: Vegetarian Cuisine


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Crème Fraiche Loaf

Ingredients

Pre-ferment Dough

245 g bread flour
140 g water
7 g fresh yeast
3.5 g sea salt
7 g skimmed milk powder

Dough

105 g bread flour
87.5 g water
3.5 g sea salt
3.5 g fresh yeast
34.5 g sugar
70 g crème fraiche

Method

  1. Dissolve the yeast in water first. Add flour, salt and milk powder. Knead until smooth. Cover with cling film. Refrigerate for 17 hours. The dough lasts well in the fridge for 72 hours.
  2. Cut the pre-ferment dough into pieces.
  3. Mix the dough ingredients with the cut-up pre-ferment pieces. Knead until stretchable into a thin film without breaking or sticking to the bowl.
  4. Roll the dough into a ball. Cover with plastic wrap and let it proof for 30 minutes.
  5. Cut the dough into 3 equal parts. Press out the trapped air. Roll each piece of dough into a long strand. Leave it to rest for 20 minutes.
  6. Roll the dough out into a thin rectangle. Fold both sides toward centre. Roll it flat again until the width of the dough is roughly of the same length as the loaf pan. Roll it up and put into a loaf pan. Cover with plastic wrap.
  7. Leave the dough in the pan for 30 to 45 minutes until the dough expands to fill up to 90% of the loaf pan. Optionally, brush egg wash on the dough.
  8. Bake in a preheated oven at 180°C for 30 to 35 minutes until golden.

Makes 1 loaf.

Source: Devoted to Bread-making


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Cream Cheese Lemon Cake

Ingredients

125 g butter, chopped
125 g packet cream cheese, chopped
3 teaspoons grated lemon rind
1 cup (220 g)castor sugar
2 eggs
3/4 cup (110 g) self-raising flour
1/2 cup (75 g) plain flour

Method

  1. Preheat oven to 160°C (325°F).
  2. Grease 21 cm baba cake pan.
  3. Combine all ingredients in medium bowl of electric mixer, beat on low speed until all ingredients are combined.
  4. Then, beat on medium speed until mixture is smooth and changed in colour.
  5. Spoon and spread mixture into prepared pan. Bake in oven about 55 minutes.
  6. Stand few minutes before turning onto wire rack to cool.
  7. Dust cold cake with sifted icing sugar, if desired.

Makes 1 cake.

Source: Quick-mix Cake


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Ginger Chicken Thighs with Parsnips

Ingredients

2 pounds chicken thighs
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 large onions, cut into 1-inch dice
2 tablespoons minced ginger
3 large parsnips, peeled and cut into 1-inch lengths
4 celery stalks, cut into 1-inch lengths
5 sprigs fresh thyme

Method

  1. Preheat the oven to 450°F.
  2. Season the thighs with the salt and pepper. Heat a large heavy roasting pan or heavy skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the thighs skin side down. Brown, turning once, about 10 minutes.
  3. Transfer the thighs to a platter and set aside.
  4. Add the remaining oil to the pan, swirl, and heat. When the oil is hot, add the onions, ginger, parsnips, celery and thyme. Season with salt and pepper and saute the vegetables, stirring, until softened, about 6 minutes.
  5. Top with the thighs, skin side up, and bake uncovered until the chicken and vegetables are done, 30 to 40 minutes.
  6. Transfer to a platter or four individual serving plates and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals


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Blueberry White Chocolate Scones

Ingredients

3 cups all-purpose flour
1/4 cup white sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cut into small pieces or grated
3/4 cup milk plus 2 Tbsp, divided
2 large eggs, beaten
1 Tbsp lemon zest
1 cup blueberries
1 cup white chocolate chips

Method

  1. Preheat oven to 375˚F (190˚C). Line a baking tray with parchment paper.
  2. In a large bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter with a pastry blender or using a fork until the mixture resembles coarse crumbs. Add 3/4 cup milk, eggs, and lemon zest. Stir just until mixture forms a dough. Gently fold in blueberries and white chocolate chips.
  3. Divide dough in half. On a lightly floured surface, pat each half into 7-inch rounds. Cut each round into wedges. Place each scone on the prepared baking sheet. Brush with 2 Tbsp reserved milk.
  4. Bake for 25 minutes or until golden brown. Serve warm or at room temperature.

Makes 16 scones.

Source: Manitoba Egg Farmers


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