Chef Marwa Elsiguiny

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Alexandria, VA
Chef Marwa Elsiguiny

:
https://m.youtube.com/c/MarwaElsiguiny
https://www.instagram.com/marwaelsiguiny
(5)

12/10/2024

🇺🇸 Cheesy Spinach & Basil Pull-Apart Christmas Tree Bread

Ingredients for Dough
• 4 cups flour (or more)
• 2 1/2 tsp yeast
• Pinch of salt
• 1 tsp sugar
• 3/4 cup milk (or yogurt/curd)
• 3/4 cup warm water
• 3 tbsp butter
• 1 egg

Dough Instructions
1. Activate yeast with warm water and sugar (skip for instant yeast).
2. Warm milk and butter together.
3. Mix wet ingredients, then combine with flour and salt.
4. Knead dough until smooth and elastic.
5. Let it rise for 1 hour until doubled.

Filling Ingredients
• 1 cup cream cheese
• 1/2 cup basil
• 1/2 cup spinach
• 1 tsp salt
• Optional: rosemary or thyme

Assembly
1. Preheat oven to 400°F (200°C); line two baking sheets with silicone liners.
2. Roll dough into a 14-inch square and cut into a large triangle.
3. Use remaining dough to form a second triangle and chill.
4. Add a small piece of dough to form the tree trunk.
5. Spread filling over the first triangle, then place the second triangle on top. Trim and seal edges.

Shaping the Tree
1. Cut 3/4-inch strips along both sides, leaving the center intact for the trunk.
2. Twist each strip 3–4 times to form tree branches.

Baking
1. Brush with egg wash and sprinkle sesame seeds if desired.
2. Bake for 30–35 minutes until golden and cooked through.

Enjoy this festive, pull-apart treat!

Enjoy your festive pull-apart tree bread! It's light, soft, and buttered to perfection.

‎‏🇪🇬 المكونات:
‎٤ كوب دقيق ممكن اكتر
‎٢ ١/٢ ملعقه صغيره خميره.
‎ملعقه صغيره ملح.
‎ملعقه صغيره سكر.
‎٤/٣ كوب حليب ممكن لبن رايب او زبادي
‎٤/٣ كوب ماء دافي
‎٣ ملعقه كبيره زبده سايحه.
‎بيضه
‎ الطريقه:
‎هنخلط المكونات السائله الاول مع بعض /
‎وبعدين نضيف الدقيق المنخول /
‎نعجن كويس لحد ما تتشكل عجينه ناعمه /
‎نسيبها تخمر لحد ما يتضاعف حجمها /
‎بعد ماتخمر نفردها علي سطح مرشوش دقيق علي شكل مستطيل
‎ونقطعها مثلث كما موضح بالفيديو
‎ناخد اطراف المثلث ونجمعها مع بعض مره اخري علي شكل مثلث
‎نفرد حشو الجبنه المكونه من
‎كوب من الجبن كريمي
‎نصف كوب من الريحان
‎نصف كوب من السبانخ الخضرا
‎ملعقه صغيره من الملح
‎روز ميري او زعتر اختياري
‎نغطي خليط الجبن بباقي العجين ثم نضغط جيدا علي الاطراف
‎نقوم بتقطيع كمان موضوح بالفيديو
‎ندهن السطح صفار بيض ونرش عليها شويه سمسم
تدخل علي فرن ساخن مسبقا علي درجه حراره ١٩٠ لمده من ١٥ ل ٢٠ دقيقه او حسب الفرن لحد لما تتحمر من تحت وبعدين نفتح الشوايه 🥰

10/31/2024

Every time I see fall, I witness the greatness of the Creator in renewing the spirit and life. 🍁🍃🍂
Without fall, winter would not come. ❄️🥰
It is a month of new blooms and new leaves, a month that celebrates life.

The leaves dance here and there, announcing the warm signs of winter, carrying the aroma of coffee that complements the sight of those falling leaves. Those leaves, with their mysterious beauty, fall to make way for others.

They fall in a beauty that is unique to the lord of seasons. We are in the presence of fall, so stay tuned for a powerful video featuring a new flavor of coffee with a fall twist. 🍂🍁🍃

كلما رأيت الخريف، أدركت عظمة الخالق في تجديد الروح والحياة. 🍁🍃🍂
لولا الخريف، لما جاء الشتاء. ❄️🥰
إنه شهر بداية ميلاد زهور جديدة وأوراق جديدة، شهر يحتفل بالحياة.

تتراقص أوراق الشجر هنا وهناك، تزف لنا تباشير الشتاء الدافئة، تحمل رائحة القهوة التي تناسب تأمل تلك الأوراق المتساقطة. تلك الأوراق، التي تحمل معاني جمالية غامضة، تسقط لتفسح المجال لغيرها.

تسقط في جمال لا يتكرر إلا في سيد الفصول. نحن في حضرة فصل الخريف، فانتظروا فيديو قوي جداً لنكهة جديدة للقهوة بطعم الخريف. 🍂🍁🍃

10/30/2024

The Tale of Egyptian 🇪🇬 Fried Tilapia with Sayadieh Rice

On the bustling streets of Egypt, the aroma of fried fish fills the air, inviting passersby to savor one of the country’s most cherished dishes: fried tilapia, prepared with love and a time-honored tradition. Imagine a fresh tilapia, cleaned and marinated with a fragrant blend of garlic, cumin, coriander, and a squeeze of lemon juice. This marinade isn’t just for flavor; it’s like a secret spell that transforms the fish, infusing every bite with the zest and warmth of Egypt.

Once marinated, the fish is lightly coated in flour, which enhances its crispiness, and then delicately lowered into hot oil. As it sizzles, a golden crust forms, giving the tilapia a perfect, crunchy exterior. The sight of the crispy, golden fish emerging from the pan is almost as satisfying as the taste itself.

But no Egyptian fish dish is complete without Sayadieh rice. This isn’t just any rice – it’s caramelized with onions until they’re golden and sweet, then simmered with spices, turning the rice a beautiful, rich brown. Together, the crunchy fried tilapia and the warm, spiced rice create a harmonious pairing that’s both rustic and refined.

With each bite, you’re transported to Egypt, where every flavor tells a story of tradition, love, and the simple joy of a meal shared.

kindly Comment your language and receive the recipe in your preferred tongue! 🌍

10/29/2024

Egyptian 🇪🇬 Moussaka: a beloved dish in Egypt, brings together layers of fried eggplant, spicy peppers, and a rich tomato-garlic sauce. Imagine tender eggplant slices soaking up the bold flavors of tangy tomatoes and aromatic garlic, with a hint of spice that adds just the right kick. In some homes, they add minced meat, but at its heart, Egyptian moussaka is a vegetable delight.

But what’s in the name? The word “moussaka” actually comes from an Egyptian dialect, where “sa’a” means “cold” or “cool.” Traditionally, it’s served at room temperature or chilled, making it perfect for a refreshing, flavorful meal on a warm day

Today, I’m bringing you a warm Egyptian moussaka with minced meat—a must-have dish at any gathering I host. It always wins hearts, charming guests of all ages. With layers of tender eggplant, savory meat, and rich, spiced tomato sauce, it fills the air with an aroma that draws everyone to the table in eager anticipation.

Egyptian Moussaka with Minced Meat

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6

Ingredients

• 2 large eggplants, sliced lengthwise
• 3 large potatoes, sliced
• 500 grams ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 green peppers, chopped
• 2 cups tomato juice
• 2 tablespoons tomato paste
• Salt and black pepper, to taste
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking soda (to reduce tomato acidity)
• 1 tablespoon vinegar
• Oil for frying
• Chopped parsley, for garnish
• Pine nuts or nuts, for serving (optional)

Preparation

1. Prepare the Vegetables:
• Slice the eggplants lengthwise and sprinkle with a little salt. Pat dry with a paper towel to remove excess moisture.
• Lightly coat the eggplant slices with flour.
• Heat oil in a deep pan and fry the eggplant slices until golden brown. Place on paper towels to absorb excess oil.
• Fry the potato slices and green peppers in the same oil until golden brown and place on paper towels.
2. Prepare the Ground Beef:
• In a large pan, heat a little oil and sauté the chopped onion until soft.
• Add the minced garlic and sauté for another 2 minutes.
• Add the ground beef and cook until browned.
• Season with salt, black pepper, cumin, ground coriander, tomato paste, tomato juice, vinegar, and baking soda.
• Simmer on low heat for 5 minutes until the sauce thickens.
3. Assemble the Moussaka:
• In a baking dish, start with a layer of the ground beef mixture, followed by a layer of fried eggplant, then fried potatoes and green peppers.
• Repeat the layers until all ingredients are used.
• Pour the remaining ground beef mixture over the layers, spreading evenly.
• Preheat the oven to 180°C (350°F) and bake the dish for 20 minutes to allow the flavors to meld.
4. Serve:
• Remove from the oven and garnish with chopped parsley and nuts, if desired.
• Serve hot with bread or rice.

Enjoy!

10/03/2024

**Focaccia**: is one of the most iconic Italian breads. It has a soft, airy texture with a crispy crust. Made with olive oil, it's often topped with herbs like rosemary, or ingredients like tomatoes and olives. Focaccia can be enjoyed on its own or with jams and cheeses, making it a perfect breakfast choice.

**Focaccia Recipe**

**Cooking Time:**
- **Prep time:** 15 minutes (plus 12 hours to 3 days resting time)
- **Cook time:** 25-30 minutes
- **Resting time:** 30 minutes -1 hour

**Serving Size:**
- Makes 8 servings

**Ingredients:**
- 4 cups all-purpose flour or bread flour
- 2 teaspoons (10 g) kosher salt
- 1/2 teaspoon instant yeast
- 2 cups water
- 4 tablespoons olive oil, divided
- Flaky sea salt (such as Maldon)
- 1 to 2 teaspoons whole rosemary leaves (optional)

**Instructions:**

1. **Make the Dough:**
- In a large bowl, whisk together the flour, salt, and instant yeast.
- Add the water and mix with a rubber spatula until the liquid is absorbed, forming a sticky dough ball.
- Lightly rub the surface of the dough with olive oil.
- Cover the bowl with a damp tea towel, cloth cover, or plastic wrap.
- Place the bowl in the refrigerator for at least 12 hours or up to three days.

2. **Prepare the Pans:**
- Line two 8- or 9-inch pie plates or a 9x13-inch pan with parchment paper or grease with butter or nonstick spray.
- Pour 1 tablespoon of oil into each pie plate or 2 tablespoons into the 9x13-inch pan.

3. **Deflate and Divide the Dough:**
- Use two forks to deflate the dough by releasing it from the sides of the bowl, pulling it toward the center.
- Rotate the bowl as you deflate, forming a rough dough ball.
- Split the dough in half using the forks if using two pans, and place each piece into a prepared pan.
- Roll the dough ball in the oil to coat, forming a rough ball. Repeat for the second piece.
- Let the dough rest for 30 minutes to - 1 hour depending on your kitchen's temperature.

4. **Preheat and Prepare the Dough:**
- Preheat the oven to 425°F (220°C) with a rack in the middle.
- If using rosemary, sprinkle it over the dough.
- Pour 1 tablespoon of olive oil over each round of dough.
- Rub your hands with oil and press your fingers into the dough to create dimples, gently stretching the dough to fill the pan if necessary.
- Sprinkle flaky sea salt evenly over the dough.

5. **Bake the Focaccia:**
- Transfer the pans to the oven and bake for 25-30 minutes until the underside is golden and crispy.
- Remove from the oven and transfer the focaccia to a cooling rack.
- Let it cool for 10 minutes before cutting and serving. If using for sandwiches, allow it to cool completely before slicing.

Enjoy your homemade, crisp yet fluffy focaccia!

09/24/2024

Showdown: Butter Churner vs. Stand Mixer! Which method will deliver the creamiest results? Dive into the delicious debate and find your perfect spread!

"How to make butter and wash it thoroughly."

Homemade Butter from Cream Using a Hand Mixer or Stand Mixer

Ingredients:
- 2 cups heavy cream (cold)
- Pinch of salt (optional)

Instructions:

1. **Prepare the Cream**
Pour the cold heavy cream into the bowl of a stand mixer or a large mixing bowl if using a hand mixer.

2. **Whip the Cream**
Start beating the cream on medium speed. It will first turn into whipped cream. Continue beating past the whipped cream stage until the cream begins to break down and separate into buttermilk and butter solids. This usually takes about 5-10 minutes.

3. **Separate Butter and Buttermilk**
Once the butter has formed, you'll notice a liquid (buttermilk) separating from the butter solids. Stop the mixer and carefully pour off the buttermilk (you can save this for baking or drinking).

4. **Knead the Butter**
Use a spatula or your hands to press the butter together, squeezing out as much buttermilk as possible. Rinse the butter under cold water while continuing to knead to remove any remaining buttermilk. This step helps extend the shelf life of the butter.

5. **Add Salt (Optional)**
If you prefer salted butter, add a pinch of salt to the butter and knead it in until evenly distributed.

6. **Shape and Store**
Shape the butter into a block or ball, then wrap it in wax paper or store it in an airtight container in the refrigerator. It should last for about a week.

Note:
If you’re using a butter churner, starting with cream at room temperature is crucial for making butter efficiently. Room temperature cream churns faster and yields a better texture, helping the butter separate from the buttermilk more quickly. If the cream is too cold, it can take longer to reach the proper consistency.

Enjoy your homemade butter!

09/23/2024

Greek Spanakopita

**Prep Time:** 30 minutes
**Cook Time:** 25-30 minutes
**Total Time:** 1 hour
**Serving Size:** 8-10 servings

---

Ingredients:

- 200g butter, melted
- 500g phyllo dough, thawed
- 500g spinach, washed and roughly chopped (about 18 ounces)
- 200g feta cheese, crumbled (about 7 ounces)
- 200g cheddar cheese, grated “optional”
- **For the Milk and Egg Mixture:**
- 1 cup milk
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper

---

Instructions:

1. **Prepare the Spinach:**
Sprinkle 1 tablespoon of salt over the chopped spinach. Let it sit for 5 minutes, then squeeze out excess moisture as demonstrated in the video.

2. **Mix the Cheeses:**
In a large bowl, combine the drained spinach with crumbled feta and grated cheddar. Mix well until evenly combined.

3. **Layer the Phyllo:**
Take a few layers of phyllo dough and place a portion of the cheese mixture at one end. Roll it up gently, tucking in the sides as you go. Brush the top with melted butter.

4. **Assemble the Pie:**
Grease a circular pan with some butter. Arrange the stuffed phyllo rolls in a circular pattern in the pan.

5. **Optional Toppings:**
Sprinkle sesame seeds and black seeds over the top for added flavor and crunch, if desired.

6. **Bake the Pie:**
Place the pan on the bottom shelf of a preheated oven at 370°F (190°C) and bake for 15-20 minutes until golden brown.

7. **Prepare the Egg Mixture:**
In a separate bowl, whisk together the milk, egg, kosher salt, and black pepper. Pour this mixture evenly over the baked pie.

8. **Final Bake:**
Return the pie to the oven and bake for an additional 7-10 minutes, or until the top is a beautiful golden brown. Keep an eye on it to prevent over-baking.

9. **Serve:**
Remove from the oven and let cool slightly before serving warm.

---

**Enjoy your delicious Spanakopita!**

09/16/2024

ربّ اشرح لى صدري، ويسّر لى أمري، واحلل عقدة من لسانى يفقه قولي
انا الآن بصدد كتابة أول كتاب وصفات لي، وأتمنى أن تدعوا لي بالتوفيق! الكتاب سيحتوي على **50 وصفة**، اخترت أن أضمن فيه أشهر الوصفات من مختلف أنحاء العالم. من بين هذه الوصفات، خصصت **20 وصفة** للأطباق المصرية الأصيلة والبسيطة.

لقد أعددت قائمة بالوصفات المصرية، لكنني أرحب دائمًا بالاقتراحات. هل تعتقدون أنه ينبغي أن أبدل أي وصفة بأخرى؟

الكتاب سيتم توزيعه في **أوروبا** و**أمريكا**، وأهدف من خلاله إلى تعريف الناس بالوصفات المصرية اللذيذة التي يمكنهم إعدادها بسهولة في المنزل.

هل لديكم أي اقتراحات أو أفكار قد تساعد في إثراء هذا الكتاب؟

تم التعديل وتقسيمهم الي فصول 🥰 ايه رإيكم ؟!
ملحوظه الاختيارات تمت بناء علي وصفات المفروض يسهل تتبع خطواتها وتنفيذها
ومازلت استقبل الاقتراحات 🥰

09/11/2024

💯 Pure smoked , no extras.

**Ingredients:**
- 800 grams of minced chicken (preferably chicken breasts and thighs; note: keep the fat from the thighs)
- 200 grams of brisket fat cap (important note: this step is crucial; without fat, the luncheon meat will be dry and crumbly, and won't have the same flavor as store-bought)
- 1/2 cup crushed ice or iced beet juice

- 1 teaspoon dried coriander
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- 1 teaspoon sugar
- 1 teaspoon ground fennel (optional)
- 1 teaspoon ground fenugreek (important for flavor, highly recommended)
- 1 teaspoon ground cardamom
2 tablespoons cornstarch
- 1 1/2 tablespoons salt
- Whole black pepper, hot red chili pepper 🌶️, olives, or nuts for filling (optional)

**Instructions:**

1. **Prepare the Meat Mixture:** In a large bowl, mix the minced chicken and crushed ice. Blend well until the mixture is smooth and sticky. (You can also ask your butcher to mince it for you.)

2. **Add the Spices:** Mix well until all ingredients are thoroughly combined.

3. **Add Optional Ingredients:** If using, mix in the chopped olives, chopped red chili pepper, or whole black pepper.

4. **Shape the Luncheon Meat:** Transfer the mixture to a piece of parchment paper and shape it into a cylinder. Press it firmly as shown in the video. For extra firmness, wrap it again in parchment paper and then in foil.

5. **Cook:** Steam the luncheon meat in a steamer pot, ensuring the hot water does not touch the surface of the luncheon meat, for about 2 hours or until its internal temperature reaches 75°C (165°F). Alternatively, you can cook it in a large pot of boiling water.

6. **Cool and Slice:** Allow the luncheon meat to cool completely before removing the wrapping. Then, refrigerate for 12 hours before slicing it into thin pieces and serving.

09/08/2024

تسوية المورتديلا بشكل صحيح هي مفتاح نجاحها. إذا تم طهيها أكثر من اللازم، ستصبح جافة ومفتتة. إليك ثلاث طرق لطهي المورتديلا، ويمكنك استخدام ورق الزبدة بدلاً من أكياس المورتديلا أو الأكياس الحرارية إذا لم تكن متوفرة:

الطريقة الأولى: الغلي في الماء
1. شكّلي خليط المورتديلا على شكل أسطوانة ولفيها بإحكام بورق الزبدة.
2. اغلي الماء في حلة، ثم اخفضي الحرارة وضعي المورتديلا الملفوفة في الماء. اطهيها على نار هادئة لمدة تتراوح بين ساعة ونصف إلى ساعتين لكل كيلو من اللحم.

الطريقة الثانية: الطهي بالبخار في الفرن أو حلة البخار
1. حضري خليط المورتديلا، شكليها على شكل أسطوانة، ولفيها بإحكام في ورق الزبدة، ثم لفيها بورق الألومنيوم لضمان عدم دخول الماء إليها واربطي الأطراف بخيط المطبخ.
2. سخني الفرن إلى 160-170 درجة مئوية (320-340 فهرنهايت) وضعي الرف في منتصف الفرن.
3. استخدمي صينية خبز عميقة وكبيرة واملئيها بماء ساخن ليصل إلى نصف ارتفاعها تقريباً. ضعي رف الفرن فوق الماء بحيث تكون المورتديلا مرفوعة.
4. ضعي المورتديلا الملفوفة على الرف، وتأكد من عدم ملامستها للماء.
5. أدخلي الصينية في الفرن واتركيها تطهى لمدة تتراوح بين ساعة ونصف إلى ساعتين، أو حتى تصل درجة الحرارة الداخلية للمورتديلا إلى 70-72 درجة مئوية (158-162 فهرنهايت).
6. بعد الانتهاء، أخرجي المورتديلا من الفرن واتركيها تبرد قليلاً وهي مغلفة، ثم ضعيها في الثلاجة حتى تبرد تمامًا وتتماسك.

**نصائح:**
- تأكدي من أن الماء لا يغلي في الفرن للحفاظ على درجة الحرارة المناسبة ومنع جفاف المورتديلا.
- استخدمي مقياس حرارة اللحوم للتأكد من نضج المورتديلا تماماً ووصولها إلى درجة الحرارة المطلوبة.

الطريقة الثالثة: الطهي بالبخار على الموقد
1. املئي حلة كبيرة بالماء حتى ثلث ارتفاعها تقريبًا، وضعي شبكة بخار أو مصفاة معدنية داخلها.
2. ضعي المورتديلا الملفوفة على الشبكة أو المصفاة، وتأكد من عدم ملامستها للماء.
3. غطي الحلة بغطاء محكم وضعيها على نار متوسطة حتى يبدأ الماء بالغليان بلطف. عندما يبدأ البخار بالخروج، خففي الحرارة واتركي المورتديلا تطهى بالبخار لمدة تتراوح بين ساعة ونصف إلى ساعتين، أو حتى تصل درجة الحرارة الداخلية إلى 70-72 درجة مئوية (158-162 فهرنهايت).

**كل طريقة لها مميزاتها، يمكنك اختيار الأنسب حسب الأدوات المتاحة لديك!**

Properly cooking mortadella is key to its success. If overcooked, it will become dry and crumbly. Here are three methods to cook mortadella, and you can use parchment paper instead of mortadella bags or heat-resistant bags if they aren't available:

Method 1: Boiling in Water
1. Shape the mortadella mixture into a log and wrap it tightly with parchment paper.
2. Boil water in a pot, then lower the heat and place the wrapped mortadella in the water. Cook on low heat for 1.5 to 2 hours for one kilogram of meat.

Method 2: Steaming in the Oven or Steam Pot
1. Prepare the mortadella mixture, shape it into a log, and wrap it tightly in parchment paper. Then, wrap it with aluminum foil to prevent water from getting inside and secure the ends with kitchen twine.
2. Preheat the oven to 160-170°C (320-340°F) and place the rack in the middle of the oven.
3. Use a large, deep baking tray and fill it with hot water to about halfway up. Place a rack above the water so that the mortadella is elevated.
4. Place the wrapped mortadella on the rack, ensuring it does not touch the water.
5. Put the tray in the oven and let it cook for 1.5 to 2 hours or until the internal temperature reaches 70-72°C (158-162°F).
6. Once done, remove the mortadella from the oven and let it cool slightly in its wrapping, then refrigerate until fully cooled and firm.

**Tips:**
- Ensure the water does not boil in the oven to maintain the right temperature and prevent the mortadella from drying out.
- Use a meat thermometer to confirm the mortadella is fully cooked to the required temperature.

# # # Method 3: Steaming on the Stove
1. Fill a large pot with water to about a third of its height, and place a steam rack or metal strainer inside.
2. Place the wrapped mortadella on the rack or strainer, ensuring it does not touch the water.
3. Cover the pot with a tight lid and set it over medium heat until the water begins to gently boil. Once steam starts coming out, reduce the heat and steam the mortadella for 1.5 to 2 hours, or until the internal temperature reaches 70-72°C (158-162°F).

**Each method has its advantages, so choose the one that best suits the tools you have available!**

08/21/2024

Grate frozen for irresistibly flaky pastries!🥐😋

homemade butter from cream:

Ingredients:
- 2 cups heavy cream (cold)
- Pinch of salt (optional)

# # # Instructions:

1. **Prepare the Cream**: Pour the cold heavy cream into a stand mixer bowl or a large mixing bowl if using a hand mixer.

2. **Whip the Cream**: Start beating the cream on medium speed. It will first turn into whipped cream. Continue beating past the whipped cream stage until the cream begins to break down and separate into buttermilk and butter solids. This usually takes about 5-10 minutes.

3. **Separate Butter and Buttermilk**: Once the butter has formed, you'll notice a liquid (buttermilk) separating from the butter solids. Stop the mixer and carefully pour off the buttermilk (you can save this for baking or drinking).

4. **Knead the Butter**: Use a spatula or your hands to press the butter together, squeezing out as much buttermilk as possible. Rinse the butter under cold water, continuing to knead, to remove any remaining buttermilk. This step helps to extend the shelf life of the butter.

5. **Add Salt (Optional)**: If you like salted butter, add a pinch of salt to the butter and knead it in.

6. **Shape and Store**: Shape the butter into a block or ball, then wrap it in wax paper or store it in an airtight container in the refrigerator. It should last for about a week.

Enjoy your homemade butter!

Ingredients:
- 4 cups flour or more
- 2 1/2 teaspoons yeast
- Pinch of salt
- 1 teaspoon sugar
- 3/4 cup milk (can be yogurt or curd)
- 3/4 cup warm water
- 3 large tablespoons of butter
- 1 egg
- 1/2 cup frozen butter

DOUGH:
1. Dissolve the active dry yeast in warm water with sugar. If you have instant yeast, you can use that instead.
2. Warm the milk and butter in the microwave until melted.
3. In a large bowl, combine all the wet ingredients and then add the flour with a pinch of salt.
4. Knead the dough until it is smooth and elastic.
5. Let the dough rise for about an hour, until it doubles in size.

PREPARATION:
1. Punch down the dough and divide it in half.
2. On a lightly floured surface, roll out one portion of the dough into an 11x8-inch rectangle.
3. Grate the frozen butter and sprinkle it over the dough.
4. Cut the dough and fold it as shown in the video.
5. Roll out the dough again to form a rectangle and cut it into 4 slices.
6. Fill each slice with your preferred filling (such as feta cheese, chocolate chips, or hot dog).
7. Roll up each slice and place them in a pan.
8. Preheat the oven to 400°F (200°C).
9. Bake the rolls until they are golden brown, about 20-25 minutes. Cool them on wire racks.

Tip: To soften the rolls, spray them with water once you take them out of the oven.

08/16/2024

These Feta Cheese and Watermelon Rolls are a delightful combination of creamy feta, juicy watermelon, and fresh mint, all enhanced by the tangy sweetness of balsamic glaze. They make a perfect summer appetizer or light snack for any occasion. Enjoy the unique blend of flavors in each bite!

Ingredients:
- 8 slices of feta cheese or any kind of fried cheese you prefer
- 8 small watermelon wedges
- Fresh mint leaves
- Balsamic glaze or Pomegranate molasses
- Toothpicks

Instructions:
1. Place a slice of feta cheese on top of each watermelon wedge.
2. Add a fresh mint leaf on top of the feta cheese.
3. Roll the feta cheese, watermelon, and mint leaf together, securing with a toothpick.
4. Arrange the rolls on a serving platter.
5. Drizzle with balsamic glaze or balsamic reduction for added flavor.
6. Serve chilled as a refreshing and savory appetizer.

08/05/2024

Perfectly pillowy brioche buns: the ultimate partner for your brisket sandwich!

kindly Comment your language and receive the recipe in your preferred tongue! 🌍

For the roux:
- 50 grams water = 1/4 cup
- 50 grams whole milk = 1/4 cup
- 20 grams flour = approximately 3 tablespoons

For the dough:
- 300 grams white flour = approximately 2 1/2 cups
- 110 ml whole milk = 1/2 cup
- 1 tablespoon instant yeast
- 50 grams sugar = 1/4 cup
- 50 grams melted butter = 1/4 cup
- 1 egg
- A pinch of salt

Preparation:
1. To make the roux you will cook the water, milk and flour in a pan on low heat until it gets thick. Remove from the heat and let it cool down.
2. To make the dough: in that order add the ingredients to stand mixer's bowl: flour, sugar and yeast. Mix well, then add the roux, melted butter, milk and the egg.
3. Mix on slowest speed all the ingredients until combined, then add the salt.
4. Mix on second slowest speed for about 10 min.
5. Round it and let it rest for 15 min in a bowl covered with a towel.
6. After this short rest, give the dough a nice fold and cover it again with the towel. At this point, let it rest for about an hour or until doubled in size.
7. Using a scale, divide the dough into 100 gr pieces and roll them into a ball shape.
8. Cover the balls and let them proof for about 45 min.
Preheat the oven to 350°F (180°C).
9. Brush the buns with egg yolk whisked with a sip of milk.
Bake them for about 25 minutes. Create a steam in the oven by pouring boiling water on an empty preheated tray
10. You can brush them with melted butter once they are out. Not that necessary,
11. Fill them up with mustard, ketchup, tomatoes, onions, pickles, lettuce, cheese burger, 😋

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#pumpkin #cinnamon roll kindly Comment your language and receive the recipe in your preferred tongue! 🌍 🇪🇬🇺🇸👇🏼

Start your morning right with a warm, comforting Mixed Berry Slump – a breakfast packed with juicy berries and a touch of sweetness!:- #Foodie- #FoodLovers- #HomeCooking- #FoodInspiration- #TastyRecipes- #ComfortFood- #ViralRecipes- #EasyMeals- #HealthyEating- #QuickRecipes- #CookWithMe- #ChefMode- #FoodTrends- #BakingLove- #EatClean- #DinnerIdeas