#cookingfromscratch
Homemade Chocolate Chips! #homesteadmama #CookingFromScratch #cooking #ErmineFrosting #frosting
Homestead Kitchen236,000 Aufrufe • vor 6 Tagen
Recipe below👇🏼 Chicken & Puff Pastry Pie 🥧 I know you’ll be asking for the Chocolate Pudding Recipe, but I don’t have room for it in this caption along with the Pie. But don’t worry, this recipe will be in my cookbook, The From Scratch Kitchen. 1 large chicken 4 large carrots, diced 4 sticks celery, diced 1 brown onion, diced 3 heaped tsp Dijon mustard 1 heaped tbsp dried herbs (like tarragon, sage, & oregano) 1 heaped tbsp plain flour 800 ml chicken stock (or water) 100 ml cream 1 large handful chopped parsley 350 g puff pastry Slice the breasts off your chicken, chop into chunks & set aside. Bring a large pan of water to the boil — enough to just cover the chicken. The less water, the richer your stock will be. Submerge the chicken (minus the breasts) & simmer for 1-2 hours or until the meat falls off the bone. Set the chicken aside & reserve the stock for later. Heat a large ovenproof frying pan or skillet & fry the breasts until browned. Remove, then add the vegetables & cook for 10 mins until soft. Meanwhile, strip the meat off the chicken & set aside. Stir through the dried herbs & mustard, then sprinkle over the flour & stir until it coats the veg (the flour helps thicken the sauce). Allow to cook for 1 min, then add two thirds of the 800 ml stock & stir well until your vegetables are coated in a glossy sauce. Add the chicken breast & rest of the meat, along with the cream & parsley. Season well, then add as much of the stock as you need until you have a nice consistency. The filling should be coated in a sauce but not swimming in liquid. You may need more or less than the 800 ml you set aside — just add as much as you need. For the pie top, you can either add a sheet of pastry, or cut it into strips to make a lattice top. Make sure your pastry is cold & work quickly as the hot filling underneath will make the pastry quite delicate. Brush with egg, then bake at 200ºC (180ºC fan-forced) for 20-30 mins or until the pastry is golden brown. Remove & allow to cool for 10 mins before serving. (The recipe for Rough Puff Pastry will be in my book, too! Not enough room in here) 🎵 - All I Need, Northwestern (via Uppbeat) . #cookingfromscratch #fromscratchcooking
fromscratchwithbob1,600,000 Aufrufe • vor 2 Monaten
My Sourdough Guide is finally here! 🌾🍞 I know sourdough can be incredibly temperamental. Every time I post about it, I’m flooded with questions asking about my method… so I’ve made an in-depth guide with step-by-step videos to help you along the way. You can grab it in the 🔗 in my profile now! I can’t wait to see your loaves 😌 Once you’ve made your sourdough, you can use it to make this delicious French Toast. Ingredients: 2 slices thick cut sourdough 3 eggs 1/2 tsp cinnamon Pinch ground nutmeg Pinch sea salt Dash of milk Topping — fresh berries, whipped cream, honey, or anything you like best! Beat the eggs, spices, salt and milk together in a shallow bowl, then add in the bread and push it down to submerge. Flip the bread over and make sure it’s well coated in the egg mixture, then leave it in the bowl for a few minutes so it can soak up as much as possible. Meanwhile, heat a skillet or frying pan over medium heat. Add a knob of butter and once melted, use a fork to carefully lower in the bread. Allow it to cook for a few minutes on each side until all the egg is cooked and it’s looking golden brown and crispy. Transfer to a plate and top with whatever you like— there’s no sugar in the egg mixture, so if you like sweet French toast, drizzle it with honey or maple syrup. Dig in while it’s warm and enjoy! . . . #cookingfromscratch #sourdough #sourdoughrecipe #sourdoughbread
fromscratchwithbob2,800,000 Aufrufe • vor 3 Monaten
Lemon curd recipe 🍋🧈👇 In the grey of winter, making the little things nice for yourself is all the more important, and lemon curd does just that. It just hits the spot every time, in yoghurt, between sponge cakes, or especially on crumpets. In the video I made 5 times the recipe below, but this quantity is nice for a normal batch! Ingredients: 4 large eggs 5 unwaxed lemons 280g caster sugar 230g butter Method: Finely zest and then juice the lemons. Into a saucepan, add your eggs and beat lightly. Add in the sugar, butter, lemon zest and lemon juice. Place over a medium heat and whisk continuously until the sugar dissolves and the butter melts. Do not allow it to boil as it may split. When it has all combined and the mixture coats the back of a spoon (this may take about 10 minutes and if you have a thermometer is about 77°C) remove from the heat. Place it through a sieve to catch any zest or seeds. Pour into sterilised jars and seal. Store in the fridge. . . . #cookingfromscratch #homecooking #lemoncurd #marmalade #crumpets
fromscratchwithbob8,100,000 Aufrufe • vor 9 Monaten
Make every meal from scratch with ease. The GANIZA Handheld Food Processor features stainless steel blades and a durable glass bowl — perfect for prepping veggies, sauces, and holiday recipes in your farmhouse kitchen. A timeless, practical tool that makes from-scratch cooking simple for every home cook. #GANIZA #FarmhouseKitchen #CookingFromScratch #holidaybaking
The cottage Life with Steff4,800,000 Aufrufe • vor 1 Jahr
This time of year is all about using what you have on hand 🥬. Just simple, familiar ingredients, used in slightly unexpected ways to get you through the lull between seasons. It was great to see you Hugh! And thankyou for having me at River Cottage last week! It’s always such a pleasure to learn new perspectives and ways of doing things. We made the delicious Pressed Cabbage Salad from his book, High Fibre Heroes. If you’re looking for the feta recipe, it’s in the caption of my midsummer video from last year on my old TikTok account. (🎶 Synod, Simple Life - from Uppbeat) . . . #cookingfromscratch #selfsufficientliving #homecooking #wholesomecooking
fromscratchwithbob2,200,000 Aufrufe • vor 6 Monaten
Homemade Feta and Elderflower Cordial recipes ⬇️ I couldn’t fit the ice cream recipe! I’ll put it in my recipe highlights soon, so follow along if you want to see it. Feta 🐄 4L unhomogonised cows, sheep or goats milk 100ml active kefir 1/4 tsp liquid rennet (or 1 tsp of thistle rennet) Flaky sea salt Place the milk in a pan, warm it to 32°C then remove from the heat and add in the kefir. Stir and leave for 1 hour at room temp. Add the rennet, stir and leave for 1 hour if using conventional rennet, or 3-4 hours if using thistle rennet. When the curds form, cut into the pan with a knife, and pour into a colander over a bowl to catch the whey. Stir gently with your hand to release more whey from the curds, and then add a generous pinch of salt to the curds and stir with your hands. Leave for 10 minutes to drain. Place the curds into a cheese mould and press down firmly. Leave for 3-6 hours in a cool place to firm up. While this happens, make the brine by adding 40g of salt to 1 litre of leftover whey. Combine and chill in the fridge. (You can save the rest of your whey in the fridge and use it in baking such as bread!) Turn the curds out of the moulds onto a wire rack (they should now be solid), salt the surface generously and leave for 12 - 24 hours in a cool place covered with a muslin cloth or tea towel. Next, place the whole curds into a container and submerge in the brine whey. Place in the fridge for anywhere from 2 days to two weeks to age (depending on how strong you like it). After ageing in the brine, remove the feta, cut into cubes and place in a jar with rosemary, peppercorns, chilli and olive oil to marinate. Elderflower cordial 🌸 3 litres water 1.5kg caster sugar 30-60 elderflower heads in bloom 3 lemons, sliced Add the sugar and water to a saucepan over medium heat and bring to a simmer until the sugar dissolves, then remove from the heat and add in the elderflower heads and lemon slices. Stir gently and make sure the flowers are submerged in the liquid. Cover with a lid and leave for 24 hours at room temp. After 24 hours strain through a muslin cloth and transfer to sterilised bottles and keep in the fridge. . . . #cookingfromscratch #fromscratchcooking #homecooking #wholesomefood #feta #homemadeicecream
fromscratchwithbob_6,100,000 Aufrufe • vor 1 Jahr
It’s been a long time coming… 📗✍🏻 This has been cooking for a long time, and it’s finally ready to bring to the table. I’m thrilled to announce that my debut cookbook, The From Scratch Kitchen, is out this October. Filled with recipes that warm the heart and feel like home, this cookbook contains everything you need to have a from-scratch kitchen in your own home, too. It’s available to pre-order now from the link in my bio, or from your local bookshop. I can’t wait to share it with you all. . . . . . . #cookingfromscratch #homecooking #wholesomecooking #kitchengarden (Stats from Institute for Fiscal Studies - The decline of home cooked food) 🎵 MokkaMusic - Soul, No Copyright Music
fromscratchwithbob748,400 Aufrufe • vor 2 Monaten
Shortcrust Pastry recipe 👇🏻 Ingredients: 2 parts plain flour 1 part butter, cubed 1/2 part water For example: 200 g plain flour 100 g butter, cubed 50 ml cold water (you may not need all of it, or you may need a little extra if it’s too dry) In a large mixing bowl, rub the flour and butter together between your fingers until it resembles fine crumbs. Add water, little by little and mixing each time, adding just enough until the mixture comes together and forms a dough. The dough wants to be smooth and pliable, but not too dry so that it’s crumbly, or too wet so that it’s overly sticky. If you add too much water, you can add a little extra flour. Gently tip out the pastry onto a lightly floured surface and bring together with your hands to form a ball. From here, you can roll out and shape the pastry depending on what you’re using it for. . . . #cookingfromscratch #selfsufficientliving #kitchengarden #homecooking
fromscratchwithbob1,500,000 Aufrufe • vor 6 Monaten
How to make Beef tamales from Scratch Ingredients for 16 dozen or 8 Dozen Tamales below These tamales are perfectly soft, moist, and bursting with flavor just like my mother taught me. I hope this recipe helps you shine no matter the occasion🤩 200 Tamales/ 16 dozen ingredients 20 Pounds of Fresh corn masa 20 to 25 Pounds of chuck roll / Chuck beef 60 Guajillo chiles 18 Tbsp chicken bouillon ( 1 cup + 2 TBSP) 4 to 6 garlic bulbs 4 Large onions or 6 Medium 3 Pounds of Lard 200 Corn husk 20 cups of water Optional for mild spice, add 25-30 chiles de Arbol —— 100 Tamales/ 8 dozen ingredients 10 Pounds of Fresh corn masa 10 to 15 Pounds of chuck roll / Chuck beef 30 guajillo chiles 9 Tbsp chicken bouillon 3 to 5 garlic bulbs 2 Large onions or 3 Medium 1.5 Pounds of Lard 100 Corn husk 10 cups of water Optional for mild spice, add 12 to 15 chiles de Arbol Steam time is the same for both recipes Bring the pot to a boil, then place it on medium-low heat and steam for 2 1/2 hours. Make sure it's hot enough to produce steam! Make sure the tamales have enough space in between to allow steam to rise; that way the tamales cook property #holidayrecipe #cookingfromscratch #recipes #fyp #cooking #homecooking #tamalesrecipe #tamales #tamalesmasa #viral #food #easyrecipes #dough #mexicanrecipes #beeftamakes #chileverde #rajastamales #tamalesdecarne #recetas #tamalesderes #tamalesrojos #easytamales #tamalesmasarecipe #howtomake
Views on the road715,300 Aufrufe • vor 11 Monaten
Homemade Peanut Butter & Sourdough Starter Recipes 🥜🍞 Peanut Butter 500g plain peanuts (or more, depending on how much peanut butter you want to make) Sea salt Lay out your peanuts on a roasting tray and bake in the oven until they’re golden. Allow to cool, then add them to a food processor and blend on high. The peanuts will form a crumb, then after a few minutes will turn into a paste. Blend until it’s as smooth as you’d like. If you like it chunky, add in a few extra peanuts and pulse until you get the right consistency. Season with salt to taste, then add to jars. Sourdough Starter 🍞 50g flour 50g water The key to a good sourdough starter is to let it be a little dryer than most recipes would suggest. I follow the common and classic starter recipe of 50g of flour to 50g water, which is a good ratio, however I’ve made a few of my personal adjustments to it. Day 1 - add 50g of flour and 50g of water to a jar (not too small, plenty of room to stir with a wooden spoon). Give it a stir and cover with a tea towel or cloth and set aside for roughly 24 hours. Repeat this process for 7 days, adding 50g of flour and 50g of water each time. My tip here is to not let the starter get too wet. Sometimes different flours have different absorption rates so 50g water can be too much. The consistency of the mixture wants to be like thick cake batter, it will fall off the spoon slowly. If it’s running off the spoon, then reduce the amount of water. You may need 50g of flour to 40g or 30g of water after day 3. Day 7 - After a week your sourdough should be bubbly and smelling like yoghurt (don’t worry too much if it’s not very bubbly). You can now keep feeding it daily until you’re ready to make a loaf. If you're not ready and your jar is getting full, just take some out and either discard it or use it in another recipe like pancakes. Next week, I’ll show you how to take your sourdough starter and turn into a gorgeous loaf of bread- so stay tuned for that! . . . #cookingfromscratch #wholesomefood #fromscratchcooking #homecooking #bakingfromscratch #lunchideas #cornishpasty
fromscratchwithbob_1,100,000 Aufrufe • vor 1 Jahr
Homemade Houmous + Pickled Onion recipes👇🏼 This is what cooking for the masses looks like in a from scratch kitchen 😅 If you’re cooking for friends and you’re wanting to make everything from scratch- my biggest piece of advice is to keep it simple!! Don’t whip out a recipe you’ve never tried before- lean on the things you know how to make, make them to a good standard, and your guests will be chuffed. Bob’s Quick Houmous 🧄 2x 400g tins chickpeas (or alternatively if you’re using dried chickpeas, 800g once they’ve been soaked and cooked) 150g tahini 2 tsp ground cumin 100ml extra virgin olive oil Juice of 4 lemons 1 tsp flaky sea salt 1 garlic clove or 30mL garlic infused olive oil Add all of your ingredients to a food processor and blend. As it comes together, it’ll start to become quite dry, so standby whilst it’s blending, gradually adding water until it’s just soft enough to blend. Keep on blending until it’s completely smooth, then add to jars or containers and keep in the fridge. Pickled Red Onions 🧅 8 red onions 500mL white vinegar 500mL water 60g white sugar 2 Tbsp salt Slice your onions as thinly as possible- I like to use a mandolin or the slicing attachment on my food processor for this. Add your onions to a large glass jar or a few smaller jars, and try and pack as many onions into each jar as you can, pushing them down until they’re compact. Next, add your vinegar, water, sugar and salt to a saucepan, and bring to a simmer, until all of the sugar is dissolved. Allow to cool for a few minutes, then pour your hot vinegar mixture over the onions, filling each jar to the top. After a few hours, the onions should be pink and ready to eat, but they’ll keep in the fridge for weeks! #cookingfromscratch #fromscratchcooking #wholesomefood #dinnerrecipes #dinnerparty #dinnerpartyideas #homecooking
fromscratchwithbob_573,100 Aufrufe • vor 1 Jahr