Welcome to CJ Taking Food anyone interested please join the chat just click https://t.me/ChefCJ #AceFoodDesk reports


Welcome to CJ Taking Food anyone interested please join the chat just click https://t.me/ChefCJ

#AceFoodNews Published: March.16: 2019:

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Nigel Slater’s weekend breakfast recipes | Food | The Guardian #AceFoodDesk reports


Slow-cooked peppers with eggs, potato cakes or plump muffins hot from the oven … take your time over these indulgent dishesPotato farls with smoked salmon and pickled cucumber.
Potato farls with smoked salmon and pickled cucumber. Photograph: Jonathan Lovekin/The Observer

Cold mornings demand a decent breakfast. Something that will keep us going till lunch. During the week, when time is tight, it can be as simple as a bowl of oat porridge, but the weekend gives us the option of spending a little more time putting together that first meal of the day. Slow-cooked peppers perhaps with eggs and tomatoes; plump muffins hot from the oven; flour-fringed potato cakes with salmon and pickles, or perhaps a bowl of cereals cooked in milk, laden with fruit and syrup.

Potato farls with smoked salmon and pickled cucumber

You can make a very successful potato farl using leftover mashed potato, but I think they are worth making from scratch too. I suggest steaming the potatoes whole, then peeling them once they are cooked to keep the potatoes dry – they make a better mash that way. The effect of using a ricer rather than a vegetable masher is to get a finer texture, which will result in softer farls.

Should you have any left, they can be very successfully toasted and buttered.

Serves 4
floury white potatoes 600g, such as Maris Piper
red onion 1
white wine vinegar 6 tbsp
yellow mustard seeds 1 tsp
black peppercorns 6
cucumber 180g
melted butter 50g, plus a little extra melted butter or oil for cooking
plain flour 50g
cream cheese 200g
parsley 2 heaped tbsp, chopped
smoked salmon 120g

Steam the potatoes, whole and unpeeled, in a steamer basket or colander covered with a tight-fitting lid for 25-30 minutes, until tender.

Peel the onion, slice into thin rounds and put them in a medium-sized mixing bowl. Bring the vinegar, mustard seeds and peppercorns to the boil then pour over the sliced onion and set aside. Thinly slice the cucumber and add to the onion and vinegar.

Remove the potatoes from the steamer, peel away their skins, then put the flesh through a potato ricer. (You can mash them with a potato masher if you prefer but your farls will not be as light.) Stir in the melted butter and the flour. Turn onto a floured board, pat into a round and cut in half. Roll out one half into a disc about 1cm thick then cut into six triangles. Repeat with the other half.

Warm a non-stick or well-seasoned frying pan over a low flame and brush with a little butter or oil. Place some of the farls in the pan and let them cook over a low heat till patchily golden then turn with a palette knife and cook the other side. Remove as they are ready and keep warm lightly wrapped in a clean tea towel.

Mix the cream cheese and parsley, and season with salt and black pepper. Spread each farl thickly with the cream cheese, place a piece of smoked salmon on each, then some of the pickled cucumber and onion and a trickle of the pickling juice.

Blackberry, apple and kefir muffins

Blackberry, apple and kefir muffins
Blackberry, apple and kefir muffins Photograph: Jonathan Lovekin/The Observer

Along with scones and madeleines, muffins can be in the oven in minutes, making them suitable for winter weekend breakfasts. They will keep for a day in good condition, but are best eaten within an hour or two of coming out of the oven.

Makes 12 small muffins
plain flour 275g
baking powder 2 tsp
caster sugar 2 tbsp
apple 1
eggs 3
kefir 175ml
blackberries 125g
pumpkin seeds 30g
rolled oats 40g

Set the oven at 200C/gas mark 6. Line a 12-hole bun or muffin tin with paper cases.

Sieve together the flour and baking powder and stir in the sugar. Grate the apple. Break the eggs into a small bowl, beat lightly then stir in the kefir. Fold the flour and egg mixture together then add the grated apple and blackberries, then half of the pumpkin seeds and the oats.

Spoon the batter into the bun cases, sprinkle over the reserved pumpkin seeds and oats, then bake for approximately 25 minutes till risen. Leave to rest briefly before eating.

Rye porridge with dates and bacon

Rye porridge with dates and bacon.
Rye porridge with dates and bacon. Photograph: Jonathan Lovekin/The Observer

A delicious contrast of sweet and savoury here, bringing back memories of the winter favourite of dates wrapped in bacon. Rye flakes give a much coarser porridge than rolled oats and have a tendency to stay whole, offering a pleasing contrast of texture.

Serves 2
rye flakes 50g
rolled oats 50g
water 250ml
milk 200ml
smoked streaky bacon 150g
olive oil 2 tbsp
dates 100g
apple 1
yogurt 200ml
date or maple syrup 3 tbsp

Put the rye flakes and rolled oats with the water and milk in a small saucepan and leave for 10 minutes.

Cut the bacon into small pieces the size of a postage stamp, then fry them in the oil in a shallow pan till crisp. Remove from the pan and drain on kitchen paper.

Bring the rye and liquid to the boil, lower the heat and leave to simmer for 7-8 minutes. Halve and stone the dates, then slice thinly and toss them with the bacon. Coarsely grate the apple. Stir the yogurt into the rye, but do not let it boil. Add the grated apple, bacon and dates, then serve in deep bowls trickled with the date syrup.

Peppers, beans and eggs

Peppers, beans and eggs.
Peppers, beans and eggs. Photograph: Jonathan Lovekin/The Observer

It is worth cooking the peppers for a quite a while before adding the tomatoes, so they take on a silky texture. The eggs will break up if the mixture is boiling when they are added, so I suggest you lower the heat as you slide in the eggs, then turn it up immediately so they cook quickly. The dish should be served as soon as the eggs have set.

Serves 2
yellow peppers 3
red peppers 3
olive oil 4 tbsp
romano peppers 2
tomatoes 500g, assorted sizes
garlic 3 cloves
black-eyed beans 1 x 400g tin
spring onions 3
jalapenos 2
eggs 4

Halve the yellow and red peppers, removing the stalks and cores, then cut into thick strips. Warm the olive oil in a heavy, shallow pan, place the peppers in the hot oil and let them cook for about 15-20 minutes until soft.

Put the whole romano peppers into the pan with the other peppers. Roughly chop the tomatoes and add them, then peel and slice the garlic and add to the pan. Season with black pepper and a little salt, partially cover with a lid and leave to simmer until everything is soft and juicy.

Drain the beans and stir into the peppers. Thinly slice the spring onions and jalepenos. Turn the heat to a low simmer, then carefully crack the eggs and let the yolks and whites slide into the peppers. Now turn the heat up so the liquid is boiling and the eggs are starting to set. Scatter the jalepenos and spring onions over the top and serve.

Kale, basil and mint juice

Kale, basil and mint juice.
Kale, basil and mint juice. Photograph: Jonathan Lovekin/The Observer

There are several ways to make a green juice for the morning, depending on the equipment you have to hand. The simplest way is to use an electric blender, but it does require you to sieve the juice in order to remove the fibres of kale and ginger.

If you are using kale or spinach, it is essential to use a sweet base, such as apple juice, and plenty of cucumber if the result is not to be bitter. I like to include ginger, especially in winter, for a back note of warmth.

Serves 4
apple juice 500ml
cucumber 100g
kale 50g
basil leaves 10
mint leaves 15
ginger 50g

Pour the apple juice into a large blender jug. Chop and add the cucumber. Pull the kale leaves from their stalks and drop the leaves into the juice together with the mint and basil.

Peel and finely chop the ginger, then blend until you have bright green juice. Pour the liquid through a sieve and discard the fibres, then pour into glasses of ice and serve immediately.

#AceFoodDesk reports …………Published: Nov.17: 2019: Nigel Slater recipes

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

#AceRecipeNews – Erdäpfelstrudel // Herzlich Willkommen bei Lis #AceFoodDesk reports


Zutaten:

60 ml warmes Wasser

120 g glattes Mehl

1 EL neutrales Pflanzenöl

1⁄2 TL Essig

1 Prise Salz

Schmalz zum Bestreichen des Teiges

Zutaten für die Füllung:

800 g mehlige Erdäpfel

1 große Zwiebel

1 TL getrockneter Majoran

1 EL Petersilie

1 kleine Zehe frischer Knoblauch

Salz

Pfeffer

1 Prise Muskatnuss gemahlen

Zubereitung:

Für den Strudelteig Wasser, Öl, Essig und Salz in einer großen Rührschüssel vermengen. Rund die Hälfte des Mehls dazugeben und mit einem Kochlöffel kräftig rühren. Das restliche Mehl zugeben und einarbeiten. Zuerst mit dem Kochlöffel, dann mit den Händen zu einem glatten und geschmeidigen Teig kneten. Den Strudelteig zu einer glatten Kugel formen, die Arbeitsfläche mit ein wenig Mehl leicht bestäuben und die Teigkugel 8 bis 10 Minuten mit den Händen kräftig weiter kneten. Dabei zwischendurch den Teig auf die Arbeitsfläche schlagen und darauf achten, dass er noch leicht feucht bleibt, aber trotzdem nicht klebrig ist. Ansonsten könnt ihr einfach noch ein wenig Mehl einarbeiten.

Eine große Schüssel mit Öl bepinseln und den zu einer glatten Kugel geformten Teig in die Schüssel legen und ebenfalls mit ein wenig Öl bestreichen. Den Strudelteig nun ca. 1 Stunde abgedeckt bei Zimmertemperatur rasten lassen.

Für die Füllung die Zwiebel in der Zwischenzeit schälen und mit einem Messer in kleine Stücke schneiden. Die Petersilie waschen und ebenfalls klein hacken. Ein wenig Öl in einer Pfanne erhitzen und die Zwiebel darin glasig dünsten, frisch gehackte Petersilie dazugeben und ebenfalls kurz mitdünsten.

Die Erdäpfel gründlich abwaschen, schälen und ca. 10 Minuten in kaltes Wasser einlegen. Die Erdäpfel abseihen und mit einer Gemüsereibe in grobe Stückchen reiben. Die geriebenen Erdäpfel in eine Schüssel geben und in Wasser einlegen.

Die Arbeitsplatte leicht bemehlen und den Teig mit einem ebenfalls bemehlten Nudelholz auf die längere Seite eines Backbleches ausrollen und dabei nochmals den Teig bemehlen, damit er nicht kleben bleibt. Ein Strudeltuch oder eine saubere Tischdecke auf einem Tisch ausbreiten und mit wenig Mehl bestäuben. Mit beiden Handrücken vorsichtig unter den Teig fahren und den Strudelteig von innen nach außen dehnen, bis er sehr dünn und groß ist. Den Strudelteig vorsichtig auf das ausgebreitete Strudeltuch legen und mit den Fingern weiter rechteckig hauchdünn ausziehen.

Den Strudelteig leicht mit Öl benetzen und die geriebenen Erdäpfel gründlich mit den Händen ausdrücken. Die ausgedrückten Erdäpfel auf einem sauberen Küchentuch platzieren, das Küchentuch einschlagen und nochmal fest ausdrücken, damit die Erdäpfel nicht zu feucht sind. Die ausgekühlten Zwiebelwürfel und die zerdrückte Knoblauchzehe aufstreuen. Die ausgedrückten Erdäpfel ebenfalls darüber verteilen und mit Salz, Pfeffer, Majoran und Muskatnuss würzen.

Die oberen und unteren Strudelenden jeweils über der Füllung zusammenklappen und den linken frei gelassenen Strudelrand ebenfalls über die Füllung legen. Den Strudel mithilfe des Strudeltuches vom linken zusammengeklappten Rand her aufrollen und mit der unteren Naht auf ein mit Backpapier belegtes Backblech oder in eine zuvor ausgefettete Auflaufform gleiten lassen. Den gerollten Strudel mit Schmalz bepinseln und im vorgeheizten Backofen bei ca. 185 C° Ober/Unterhitze ca. 30-40 Minuten goldbraun backen.

Nach Ende der Backzeit den Erdäpfelstrudel aus dem Ofen nehmen und kurz ein wenig auskühlen lassen. Den Erdäpfelstrudel in Stücke schneiden und zusammen mit einem knackigen Salat genießen.

Source: // Herzlich Willkommen bei Lis

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

#AceRecipeNews – Wartime French Dressing // In Dianes Kitchen #AceFoodDesk reports


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During World War 2 they made this dressing either with melted chicken fat or vegetable oil, I used vegetable oil. I’m sure the chicken fat gave it a great flavor but it has to be warmed before each use. They also used either lemon juice or vinegar for two totally different tastes. The idea for this dressing came from a little wartime booklet entitled “Successful Salads” according to the recipe book I found this dressing recipe in which is “Grandma’s Wartime Kitchen” by Joanne Lamb Hayes.

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Ingredients

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Combine all of the dry ingredients in

a shaker jar that has a leakproof lid.

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Add the vinegar and shake to combine.

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Add the oil.

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Shake to combine.

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Place into a serving container and serve.

If using chicken fat it must be refrigerated

and also warmed before serving.

Wartime French Dressing

http://www.InDianesKitchen.com

631999CC-ED43-42FD-916E-4AFB97F81C11

Ingredients

  • 1 tsp paprika
  • 1/2 tsp dry mustard
  • 1/2 tsp granulated sugar
  • 1/4 tsp celery salt
  • 1/8 tsp garlic powder
  • 1/8 tsp ground black pepper
  • 1/8 tsp onion powder
  • 1/4 cup cider vinegar (or lemon juice)
  • 1/2 cup melted chicken fat or vegetable oil

Directions

  1. In a container with a leakproof lid, add the dry ingredients and shake.
  2. Add the vinegar and shake until combined.
  3. Add the oil (or chicken fat) and shake to combine then serve.

If you use chicken fat you must warm it before mixing and store leftovers in the refrigerator.

Makes about 3/4 cup.

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

Your Guide for Street Food at Matunga,Mumbai // theglocaljournal #AceFoodDesk reports 👩‍🍳CJ


img_1116.jpg?w=1000Street food is something which appeals to all as it’s tasty and it is absolutely cheap.

Let’s get to business and coming straight down to my detailed list (P.S not doing South Indian food as that deserves another blog)

The Ruia College / Podar Area :

1. Mamaji (gps/ Swiggy / Zomato / Uber eats) Paytm Accepted (from 11am onwards)

Their sandwiches are to die for. Mamaji special filled with cheese and paneer is wow. Even their frankie is great for Rs20. Also what is fab is their panini. It is love.

Only on weekdays : 1. Saee Juice : (Have their superb fresh lime juice for 20₹ or cold coffee for ₹50)

Location for below (2,3) : Footpath Opposite Podar College, Matunga East 400019

2. Subhash Sandwich : Podar’s favorite : Eat some yummy sandwiches (11am onwards)

3. Pasta Centre : It’s like the WTC zone filled with cheese. (Afternoon/ evening)

4. Momos (Location : Ghanshyam Sports) : Food Van (5pm onwards) He has amazing momos. Oh god ! And that red chutney is fab.

5. Snow point : It has fab Indian Chinese food. The manchurian is fab. What I really love is the crazy cold drinks available including energee and all your ice creams too. img_1140.jpg?w=1000img_1134.jpg?w=1000img_1130.jpg?w=1000

Station Side (Location : Chheda Dry Fruits, Matunga)

1. Gupta Chat Centre : Featured in Bombay times as the Bhel King, I love his bhel, sev Puri and also pav Bhaji. Sev Puri for ₹40

2. Softy Icecream : Rama Nayak Udupi (besides Gupta / Station ) : Have a chocolate softy for Rs20

3. Pankaj Pani Puri (Besides Chheda) : They have grilled sandwich which is good too but expensive. Their Pani Puri is fab though for ₹30

4. Paan : If you like paan, then he makes the most amazing meetha paan (besides Chheda) : 12pm onwards

5. Walk further and put (West View Shop , Matunga on the maps) : There is fabulous roll guy. His name is Sameer. (5pm onwards on weekends and weekdays 7pm onwards) Have the paneer babycorn mushroom roll for 80₹.

6. Who likes Mukhwaas ? There is a superb guy who sits with a box near west view and you have to have that.

7. Pankaj Soda and Gola : Are you a fan of Soda? Then this one is for you. Also they use bisleri water so it’s safe.

8. There is a sandwich guy again and his masala aloo sandwich is really amazing. (again west view shop as location : 4pm onwards)

9. Matunga Dabeli : (put this and you will find on gps) and have the butter Dabeli Rs 20 or cheese garlic pav (spicy) : 1.30 pm onwards . It’s also on Swiggy and Uber eats.

img_1255.jpg?w=1000img_1237.jpg?w=1000img_1155.jpg?w=1000

King Circle Area :

King circle is thriving with franchises to naturals , 99 pancakes, Theo broma and fries.

Listing down the below (Open after 7.30-8 pm only)

1. Pav Bhaji (Outside Theobroma matunga) I like him more than the chatai pav Bhaji . Rs 100. Have the fabulous biryani / pulav too.

2. Khichya Papad (Put Garden fresh as location) . Have the fabulous cheese masala papad and you will love it for ₹70.

3. Kulfi : there is kulfi guy right again outside garden fresh and makes fabulous stuff.

4. Chattai Pav Bhaji

5. Shree Krishna Frankie : Another favorite amongst college goers is this orange noodle potato frankie for ₹20

6. Rahuls Roll (Available on Swiggy , and gps) : from noon onwards : The Indian pizza is great and so is the Maggi.

7. Another Amazing Kulfi Rabdi with full sev is near Amar Petrol Pump, Matunga . It’s a little aarey shop.

Other side of the matunga station :

1. Vada Pav : He is very famous for the Vada Pav. Outside Shree sunders.

2. Late night : 9.30-11pm Anna Coffee

Put location : Giri Stores.

You will see too many people having nice cycle coffee, idli and chilling.

3. Opposite Giri Stores , you will see Mewad Truck. Again that has fab falooda for the price they offer.

^PLEASE COMMENT / share / let us know what more would you like .

Source: // theglocaljournal

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

#AceRecipeNews – Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting // Love and Olive Oil #AceFoodDesk reports


If you’ve been searching for the ultimate chocolate cupcake recipe… look no further. These moist chocolate cupcakes are topped with the most divine chocolate frosting you’ve ever had!

Chocolate on chocolate on chocolate, what could be better? These cupcakes will be your new go-to: ultra moist and topped with a cloud-like chocolate buttercream. Don’t forget the chocolate sprinkles!

Ultimate Chocolate Cupcakes with Chocolate Fudge Frosting Recipe

I’ve gotten a number of questions and comments on my ultimate chocolate cake recipe about whether it’d work for cupcakes.

Normally cake recipes can be scaled down to cupcake-size pretty easily, and this recipe is no exception. Still, they turned out so fabulous that I figured they more than deserved their own post!

The recipe isn’t exactly halved, I tweaked a few proportions just to make a slightly thicker batter that’d be easier to scoop into cupcake papers (although the batter is still quite thin compared to a lot of recipes). It’ll still rise beautifully in the oven, with a gentle dome that’s perfect for frosting.

The only other change I made was to use hot coffee in place of the hot water (I often add a bit of espresso powder to chocolate cakes to intensify the richness of the chocolate flavor; the coffee here serves the same purpose). That said, you can certainly use water instead.

Cupcakes from above: Ultimate Chocolate Cupcakes with Chocolate Frosting

These cupcakes are nothing short of incredible, and I’ll reiterate that this frosting is absolutely divine.

I called it chocolate fudge frosting in the original recipe, but chocolate cloud frosting or chocolate silk frosting are probably more appropriate monikers (it’s so light and creamy it’s ridiculous!)

(more…)

Source: // Love and Olive Oil

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Fish & Beans // @myfoodswings #AceFoodDesk reports


So, I have been trying to eat healthier these past few weeks. Fish and beans are a great meal as it is a perfect mixture of protein and vitamins! In this recipe, I have used white pacific fish, which I was trying for the first time, but there are tastier fishes that can be used, like tilapia and salmon. Everything is pan fried on one single pan, this making the cooking and clean up relatively easy. The flavours and spices used are minimal too which enables you to enjoy the flavours more I believe on some occasions. Capers helps to bring a salty and aromatic flavour to the dish and the red chili flakes add some heat to the beans.

{Recipe}
White Pacific fish with sautéed green beans

INGREDIENTS:
Fresh green beans-200gms
White Pacific fish fillets-3
Salt
Pepper
Capers-1tbsp
Minced garlic-1tbsp
Red chili flakes – 1tbsp
Red wine vinegar-1tbsp
Peanut Oil

PREPARATION:
1)In a pan, add some peanut oil. Once the pan is hot, add the red chili flakes and minced garlic. Sauté till the garlic turns brown and the oil is aromatic.
2)Then add the green beans to the pan and sauté with a little salt and pepper along with the red wine vinegar. Sauté till the beans are wilted and cooked well.
3)Then add the beans on a plate and fry the fish on the pan skin side down after seasoning with a little salt and pepper.
4)Add some capers and use a spoon to pour the caper juice on the fish fillets.
5)Fry the fish till they turn golden brown in color. Then add it on top of the green beans for a quick and easy, healthy dinner. Enjoy! 🙂

Source: // @myfoodswings

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Apple Fritter Bread // In Dianes Kitchen #AceFoodDesk reports


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Apple Fritter Bread is filled with chopped apples, a cinnamon sugar mixture with nuts (optional), a wonderful tasting loaf and topped with glaze. It tasted amazing!!!!!

This recipe was made at a cooking class that I attended. Other than the picture above, all pictures were taken at the class making it hard to get decent pictures as we moved along very fast.

Adapted from http://www.tasteoflizzyt.com

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Ingredients

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Peel, core and dice

apples into small pieces.

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In a large bowl add the butter

and granulated sugar.

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Cream together until smooth

and creamy using a spoon.

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In a small bowl whisk the

eggs with the vanilla.

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Add the eggs to the batter

and mix until combined.

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Add the flour and baking powder

alternately with the milk, stirring

after each addition, just

until combined. Do not over stir.

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Spray cooking oil into a 9″ x 5″ loaf pan.

(I used two smaller pans so I could split

the recipe with my partner.)

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Pour 1/3rd of the mixture

into the loaf pan.

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Place the apples on top.

(You will only have one pan.)

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In a small bowl mix together the brown

sugar, cinnamon and nuts (optional).

Sprinkle mixture on top of the apples.

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Spread the remaining batter on top of the

cinnamon mixture. This can be tricky so I

dropped small spoonful’s all around

the top and then spread it.

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Bake in a preheated 350 degree oven for

40 – 50 minutes or until the top is golden

brown and the inside tests done.

Cool on a wire rack and then glaze.

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In a small bowl combine the

powdered sugar and heavy cream.

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Spread the glaze over the

top of the cooled bread.

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Slice and serve. Store the bread

in an airtight container.

Apple Fritter Bread

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

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Ingredients

  • 2 large apples (1 & 1/2 cups diced)

Cinnamon Sugar Ingredients

  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/3 cup crushed walnuts (optional)

Loaf Batter Ingredients

  • 2/3 cup granulated sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 & 1/2 tsp vanilla extract
  • 1 & 1/2 cups all purpose flour
  • 1 & 3/4 tsp baking powder
  • 1/2 cup milk

Glaze Ingredients

  • 1/2 cup powdered sugar
  • 3 Tbsp. heavy cream

Directions

  1. Preheat oven to 350 degrees.
  2. Peel & core the apples then dice small. You will need 1 & 1/2 cups total.
  3. In a large bowl cream together the butter and granulated sugar with a spoon until smooth and creamy.
  4. In a small bowl, whisk together the eggs and vanilla extract.
  5. Add the eggs to the batter, whisking until combined.
  6. Add the flour and baking powder alternately with the milk, stirring after each addition, just until combined. Do not over stir.
  7. Spray a 9″ x 5″ loaf pan with cooking oil.
  8. Pour 1/3rd of the batter into the pan.
  9. In a small bowl mix the brown sugar, cinnamon and nuts (optional). Sprinkle on top of the batter.
  10. Spread the remaining batter on top. Place small spoonful’s all over the top then spread it.
  11. Bake for 40-50 minutes until the top is golden brown and the inside tests done. Completely cool on a wire rack.
  12. Once cool, in a small bowl combine the powdered sugar and heavy cream. Spread it over the top of the bread. Store in an airtight container.

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Chocolate Maraschino Layer Cake // Love and Olive Oil #AceFoodDesk reports


It may be based on a miniature, but this cake is certainly not small on flavour: with chocolate and cherry in multiple forms and a hint of booze, it’s like a cherry cordial in cake form.

I can’t imagine it gets much better than two thick layers of moist, dark chocolate cake with a chocolate cherry buttercream filling and rustic swirls of cheerful pink buttercream, all topped with ruby red maraschino cherries.

Chocolate Maraschino Layer Cake

Like many young girls, I had a dollhouse, a log cabin-inspired house that I built from a kit with my dad.

But, unlike most other girls, my dollhouse didn’t have any actual dolls in it.

Instead, I spent my time making miniature food with which to fill it.

I’d almost forgotten about my slightly unusual childhood hobby until recently, when my mom, while cleaning out their attic, stumbled across a tupperware filled with some of my miniature food (how she managed to keep it all together and unbroken I’ll never know). She promptly popped it in the mail, figuring I’d want to have this tiny momento from my childhood.

When it finally arrived, I started picking through the pint-sized foodstuffs I’d created out of modeling clay. From shish kabobs on straight pins to bacon and eggs to an entire baked ham (we didn’t even eat ham, where did that come from?!) younger me had made it all.

Miniature clay food

One thing was obvious: I certainly liked cake, as there were 5 of them in total, including one rectangular chocolate layer cake with pastel pink frosting and 3 little red cherries on top. Unlike the cake with the unnatural and slightly unappetizing sky blue frosting, this pink one looked like it could actually be a real cake.

So, I did what seemed only logical: I made it into a real cake. An actual, full-sized and fully-edible cake that matched the shape and colors of the miniature version I’d made decades ago.

And that there is probably the weirdest recipe inspiration story you’ve ever heard.

Chocolate Maraschino Layer Cake based on a miniature clay cake I made when I was 10.

Needless to say, the actual cake tastes quite a bit better than the clay version (lol). I knew I at least needed two stout layers of dark chocolate cake with a thick layer of slightly lighter chocolate filling in between, and a light pink frosting covering the whole thing. And cherries on top (obviously). So chocolate and cherry seemed the obvious choice.

(more…)

Source: // Love and Olive Oil

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

Rambutan // In Dianes Kitchen #AceFoodDesk reports


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What in the world do you do with these Rambutans? My husband found them at the grocery store and thought they would make a good post. They look like a sea creature but are actually a hairy like fruit. When you slice open the exterior you will find a sweet fruit inside that tastes like a grape with a single seed in the middle. It seems like a lot of work just to eat these. Do any of my followers do anything else with these?

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The package said to slice the outer layer and

remove the hairy outer part. It cuts very

easily then I twisted it apart.

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Once the exterior is removed you are left

with this delicious round white ball.

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Then I just ate around the seed.

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I know I have seen these in some of my

followers posts so tell me what you

do with them in your house.

http://www.InDianesKitchen.com

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring