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Green Farm n Baker Hill

10/05/2024

Key Lime Pie

10/05/2024

Choose Your Favourite...

09/05/2024

Yummy Cheese Burger

09/05/2024

Mashed Potatoes with Gravy

09/05/2024

Baked Sourdough Cheese Crackers

Instructions

1.Combine starter, flour, cheese, and seasoning. Knead until all the flour is combined.

2.Wrap the dough airtight in plastic wrap and let rest 20 minutes.

3.Roll out thin. Brush with oil and sprinkle with additional seasoning. Cut into squares.

4.Bake for 10 minutes at 400°F or until the edges get slightly golden and the cheese bubbles. Let cool COMPLETELY if you like a crunchy cracker.

09/05/2024

Yummy...

09/05/2024

Grilled steak Rib eye with herb butter

09/05/2024

Pizza Polo with Mozzarella cheese, chicken fillet, pickled honeydew, basil and olive oil.

08/05/2024

Pork belly crispy sliced

08/05/2024

Reuben Sandwich

08/05/2024

Reuben Sandwich

08/05/2024

Pork Spare Ribs Barbecue

08/05/2024

Hot and Cheesy Grilled Lobsters on White Plate

08/05/2024

Corn Tortillas with Fresh Ground Corn

Instructions

1. Mix ingredients and cover tightly. Let rest for 20 minutes.

2. Warm a cast iron griddle. Oil it lightly.

3. Line a tortillas press with wax paper or plastic wrap. If you do not have a press, follow the instructions about to press your tortillas.

4. Press a 1 1/2 inch dough ball.

5. Cook over medium heat for about 30 seconds each side.

6. Keep cooked tortillas covered with a towel while you cook the rest.

08/05/2024

Grilled Pork Ribs

08/05/2024

Instructions

1. Add lentils to your instant pot, along with 2 cups of water. If you don’t have an IP, cook lentils over on the stove top.

2. Let the lentils cool a bit and then add them to your food processor. Add all the ingredients, except those for garnish.

3. Blend on medium until your mixture is nice and smooth. Check the consistency. If it’s too thick, add another TBSP of olive oil. If you think it’s not thick enough, know that it will get thicker if you chill it in the refrigerator. Serve warm or cold. The flavors seem to be even more distinct the next day!

4. Put it all in a dish and use the back of your spoon to make a swirl in the top. Drizzle with a bit of EVOO and garnish with parsley. Serve as you’d wish!

08/05/2024

New York Steak

08/05/2024

Which one is your most favourite?

07/05/2024

3 Ingredient Oreo Ice Cream Snacks!

450 g (16 oz) Cold heavy cream

280 g (10 oz) Cold sweetened condensed milk

1 - 2 tsp Vanilla extract

Your favorite Oreos!

In a bowl combine cold heavy cream, cold condensed milk and vanilla extract. Whip to medium-to-stiff peaks.

Transfer in a baking dish lined with parchment paper( line the sides as well) and freeze over night.

Remove the ice cream from the baking dish and quickly cut out some disks using a cookie cutter.

Place between your oreo cookies and enjoy!

Tips
The oreo filling can either be left or removed. If you remove it, you can add it to your ice cream base.

Once assembled these can either be enjoyed right away or stored in an airtight container in the freezer for up to 2 weeks.

Use your favorite oreo cookies to create different flavor combos!

07/05/2024

Which one is better?

07/05/2024

Take one plate you like

07/05/2024

For Steak Lovers

07/05/2024

3 Ingredient CHOCOLATE ICE CREAM Bars!

For the ice cream
500g (2 cups + 2 tbsp) Heavy cream

500g (12.5 oz) sweetened condensed milk
OR
150g (¾ cup) Fine sugar

1½ tsp Vanilla extract

⅛ tsp Salt

For the chocolate shell
300 g (11 oz) Sweetened chocolate

3 tbsp Coconut oil

Chopped salted peanuts or almond to your taste (Optional )

For the ice cream

Mix together heavy cream, condensed milk, and vanilla extract.

Pour the mixture into ice cream molds, or into a tray with the bottom lined with parchment paper. Freeze overnight.

If you choose the tray version, cut the ice cream into bars, insert the stick and return to the freezer for 15 minutes.

For the chocolate shell
Melt the chocolate with coconut oil in the microwave. The oil will help thin the chocolate and make it shiny.

Dip every ice cream into the chocolate mixture and let dry.

If you choose to garnish the ice cream with chopped peanuts or almonds do it before the chocolate shell is completely dry.

For best results use cream and condensed milk. You can substitute the cream for whole milk, but as mentioned in the video, if you do, the ice cream bars won't have a creamsicle texture or flavor.

If you're using the no-mold method, line the bottom of your tray with parchment paper and cover well before putting the tray in the freezer.

07/05/2024

Anything Else?

07/05/2024

Crawfish Lovers

07/05/2024

Chocolate Cake Without Oven

Ingredients
(for a 9 or 10 inch container)

For the cake
220 g (1½ cups) All purpose flour

85 g (⅔ cup) Unsweetened cocoa powder

150 g (¾ cup) Sugar (make sure to use vegan sugar if you want the cake to be vegan)

3 tsp Baking powder

130 g (½ cup + 1 tbsp) Vegetable oil. (If you aren’t vegan, you can use melted butter instead of oil)

550 g (1¾ cups + 2 tbsp) Warm water

Method

For the cake

In a bowl sift together the dry ingredients.
Add the melted butter (or oil) and warm water.
Pour the mixture into a microwave safe dish, lined with parchment paper and bake for 5 minutes. If after 5 minutes the cake hasn’t finished baking, continue to bake it until done. The cake is ready when a toothpick inserted in the center of the cake comes out clean.

When ready, unmold the cake and frost the cake using Nutella.

PLEASE READ : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For a 9 or 10 inch container check the cake after 5 min, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. If you're using a smaller container ( 7 - 8 inch) cut the recipe in half and check the cake after 3 min.

Use a microwave safe bowl.

DO NOT refrigerate this cake, otherwise it will dry out. Store at room temperature.

27/04/2024

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23/04/2024

White Chocolate-Cranberry Sourdough Loaf

Ingredients

🥯 300 grams of hard white wheat
🥯 400 grams of fed sourdough starter
🥯 170 grams filtered water
🥯 7-10 grams of salt
🥯 1/4 cup of sugar
🥯 1/2 cup of dried cranberries
🥯 1/2 cup of white chocolate chips

Instructions

1. The night before you want to bake your loaf, mill your 300 grams of hard white wheat in a medium sized mixing bowl. Remove 1/2 cup of the milled flour and place it in the freezer.
2. With the remaining flour in your mixing bowl, add 170 grams of filtered water. Combine well until there is no remaining flour. Cover and let sit overnight on the counter.
3. Pull out your sourdough starter and feed it so that you have 400 grams of levain. I add 100 grams of starter to a bowl and feed 150 grams of hard white wheat and 150 grams of filtered water. Cover And leave on the counter overnight. Make sure you have some sourdough starter reserved for future bakes.
4. The next morning, add your 400 grams of fed starter, dough from your mixing bowl, remaining flour from the freezer, salt, and sugar to a mixing bowl. Knead for about 5 minutes until your dough is thoroughly combined. Cover. Let this sit in a warm place for 1 hour.
5. After the hour is up, uncover and do four stretch and folds on each side of the dough. Use water on your hands to keep the dough from sticking to you. See video for method used. Cover and let sit for 1 hour in a warm place.
6. After the second hour is up, repeat step 5.
7. After the third hour is up, you’re ready for your third stretch and fold. Before you stretch and fold, sprinkle the dried cranberries and white chocolate over the top of your dough. Now stretch and fold the additions in. Cover and leave for 1 hour.
8. After the hour is up, you’re ready for your final stretch and fold. Stretch and fold the dough, keeping the additions in as best you can. Cover.
9. Now prepare your baking vessel. Sprinkle a bit of flour on a piece of parchment paper. Take your dough and coil fold it a bit tightly WITHOUT pushing the air out of the loaf. Put on your parchment paper and sprinkle with flour. Place the paper in the Dutch oven and cover. Let sit in a warm place 1-1.5 hours.
10. Remove lid and score loaf once it has risen some. Place lid back on the Dutch oven. Place in a cold oven. Set the temperature to 485 degrees F and bake for 35 minutes. After 35 minutes, remove Dutch oven and turn your temperature down to 400 degrees. Take the loaf out of the baking vessel and parchment paper and place directly on the oven rack. Bake for 20 minutes.
11. Remove and let cool for 2 hours. ENJOY!

19/04/2024

Whole Grain 3 Egg Bread

Ingredients :

2 cups hard white/red wheat, milled
1 cup milk or water
1/4 cup sugar
2 TBSP oil
3 eggs
1.5 tsp salt
1 TBSP instant yeast

Instructions :

Mix first 5 ingredients. Cover and rest. Add salt. Cover and rest (one of these rests should be at LEAST 20 minutes).

2. add INSTANT yeast.

3. *mill an extra 2/3 cup of hard white wheat and reserve it. You may need it if you use large eggs. Your dough will have a more batter like texture, but should hold its shape for a few seconds if you push it with a spatula. **See my full YouTube video for the correct consistency.** You may need to add some of the extra milled flour at this point. Do not add it before this step! Knead at least 8 minutes.

5.It will not rise much it’s first rise, which would be 40-55 minutes covered.

6. Shape and rise in 9x5 bread pan for 50 minutes covered (greased Saran Wrap works well).

7. Brush the top with a scrambled egg. Bake at 375 degrees F for 30-40 minutes. You may need to cover the top with foil for the last 15 minutes. 🤌🏼

14/04/2024

Brown Butter Honey Granola

Ingredients
5 cups old-fashioned oats
1 cup flax seed meal
1 cup shredded coconut
1 cup chopped pecans
2 tsp cinnamon
1/2 cup sucunat (or brown sugar)
1/2 tsp salt
1 cup honey
2 tsp vanilla
1/2 cup (1 stick) of butter

Instructions
1. Mix the first seven ingredients in a large mixing bowl.

2. In a small pot, melt the butter on the stove. Cook on low until the butter starts to froth and turn to a golden hue. I like to use a spatula to keep it moving so no bits cook to the bottom.

3. Turn the heat off and add the honey to the butter in the pot. Add the vanilla and stir until mixed thoroughly.

4. Drizzle all of the warm mixture over the dry ingredients. Mix thoroughly.

5. Bake at 300 degrees Fahrenheit on a parchment lined cookie sheet for about 30 minutes or until golden brown. You may need to cook longer, depending on your pan and oven. Turn ingredients about every 10 minutes to dry mixture underneath.

6. Let cool completely before serving. It will harden a bit as it cools. Break apart and store in an air tight container for up to 5 days.

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