Cooking and baking recipe

challa bread..

anything foodie.

Homemade Pizza Dough Recipe😍
Ingredients:
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon sugar
1 cup warm water
2 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
Directions:
In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.
Pour the yeast mixture and olive oil into the well. Stir together with a spoon until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles. Divide the dough in half if you prefer thin crust or use the entire dough for a thicker crust.
Roll out the dough on a floured surface into your desired thickness and shape.
Transfer the dough to a baking sheet or pizza stone lined with parchment paper.
Preheat the oven to 475°F (245°C) and let the dough rest for about 10 minutes.
Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Prep Time: 15 minutes | Rising Time: 1-2 hours | Cooking Time: 12-15 minutes | Total Time: 1 hour 30 minutes
Kcal: Varies depending on pizza toppings | Servings: 2 medium-sized pizzas .

Here's a recipe for ring doughnuts ¹ ²:

*Ingredients:*

- 450 grams strong white bread flour
- 50 grams caster sugar
- 1/2 teaspoon salt
- 14 grams dried active yeast
- 75 grams unsalted butter (cold)
- 200 milliliters full-fat milk
- 1 teaspoon vanilla extract
- 2 medium eggs
- 2 liters sunflower oil (for frying)

*Optional Toppings:*

- Freeze-dried raspberry
- Sprinkles
- Chocolate

*Instructions:*

*Dough:*

1. Sift the flour into a large bowl, and add the caster sugar, yeast and salt. Mix together.
2. Rub the butter into the mixture until it resembles breadcrumbs.
3. Gently heat the milk until warm but not piping hot.
4. Add the warm milk, vanilla extract and eggs to the dry ingredients. Mix with a spatula to bring it together.
5. Knead the dough for 7-10 minutes. It will be sticky at first, but it will soon come together. Once kneaded, it will be springy to touch and not sticky.
6. Transfer into a lightly oiled bowl, and cover the top of the bowl with clingfilm. Let it rise for 1-2 hours or until doubled in size.

*Roll and Cut:*

1. Once the dough has risen, take it out of the bowl and roll the dough out onto a lightly floured surface until it is 2 centimeters thick.
2. Using a 9-centimeter round cutter, cut out some doughnuts. In the middle of each round, use a 4-centimeter cutter and cut out the middle to form a ring.
3. Re-roll the dough and repeat to get all of the doughnuts.
4. Add the doughnuts to a lightly floured lined tray, and cover lightly with a lightly oiled piece of clingfilm, and leave to prove again for 1-2 hours or until doubled in size.

*Frying:*

1. Pour the oil into a large flat saucepan.
2. Heat the oil to 170 degrees Celsius.
3. Carefully lower the doughnuts into the oil with a slotted spoon, two at a time, and fry for 1-2 minutes each side.
4. The doughnuts should turn a nice golden color. If they are browning very quickly, remove the pan from the heat as it’s too hot.
5. Once golden, remove carefully from the oil and place onto some

Here is a recipe for chocolate muffins ¹:
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups semi-sweet chocolate chips
- 2 large eggs
- 3/4 cup full fat sour cream or plain yogurt
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1 and 1/2 teaspoons pure vanilla extract
Instructions:
1. Preheat oven to 425 degrees Fahrenheit
2. Spray a 12-count muffin pan with nonstick spray or use cupcake liners
3. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl and set aside
4. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined
5. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined
6. Spoon the batter into liners, filling them all the way to the top
7. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F
8. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean
9. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat
10. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week

Here's a simple fruit salad recipe that serves 4-6 people:

Ingredients:
- 1 cup fresh pineapple, diced
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh grapes, halved
- 1 cup fresh kiwi, peeled and diced
- 1 orange, peeled and segmented
- 1 apple, diced
- 1 tablespoon honey (optional)
- 1 tablespoon lemon juice (optional)
- Fresh mint leaves for garnish (optional)

Instructions:
1. In a large bowl, combine the pineapple, strawberries, grapes, kiwi, orange segments, and apple.
2. If using, drizzle the honey and lemon juice over the fruit and toss to coat.
3. Gently toss the fruit to combine.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, garnish with fresh mint leaves if desired.
6. Serve chilled and enjoy!

You can customize this recipe by using your favorite fruits and adjusting the quantities to suit your taste. You can also add a splash of citrus juice or a bit of sugar if you prefer. Enjoy!

Here's a recipe for Chicken Biryani ¹:
Ingredients:
For the chicken:
- 4 tablespoons vegetable oil, divided
- 4 small potatoes, peeled and halved
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 2 medium tomatoes, peeled and chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground turmeric
- 2 tablespoons plain yogurt
- 2 tablespoons chopped fresh mint leaves
- ½ teaspoon ground cardamom
- 1 (2 inch) piece cinnamon stick
- 3 pounds boneless, skinless chicken pieces, cut into chunks
For the rice:
- 1 pound basmati rice
- 2 ½ tablespoons vegetable oil
- 1 large onion, diced
- 5 pods cardamom
- 3 whole cloves
- 1 (1 inch) piece cinnamon stick
- ½ teaspoon ground ginger
- 1 pinch powdered saffron
- 4 cups chicken stock
- 1 ½ teaspoons salt
Directions:
1. Heat 2 tablespoons of oil in a large skillet. Fry potatoes until lightly browned, about 3 to 5 minutes. Set aside.
2. Add the remaining 2 tablespoons of oil to the skillet. Add onions, garlic, and ginger; cook until onion is soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes.
3. Stir in yogurt, mint, cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. If the mixture becomes too dry, add a little hot water.
4. Add chicken and stir well to coat. Cover and cook over very low heat until chicken is tender, about 35 to 45 minutes. If there's too much gravy, cook uncovered for a few minutes to reduce it.
5. Meanwhile, make the rice: Rinse well and drain in a colander for at least 30 minutes. Heat oil in a large skillet. Add onion; cook and stir until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices.
6. Heat stock and salt in a medium pot until hot; pour over rice and stir well.
7. Add chicken mixture

Here's a recipe for banana bread ¹:

Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/3 cup plain yogurt or sour cream
- 2 cups mashed bananas, about 4 large ripe bananas
- 1 teaspoon pure vanilla extract
- 3/4 cup chopped pecans or walnuts, optional

Instructions:
1. Preheat the oven to 350°F, and grease a 9x5-inch loaf pan.
2. Whisk together flour, baking soda, salt and cinnamon. Set aside.
3. Beat the butter and brown sugar until smooth and creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in the yogurt, mashed bananas and vanilla extract until combined.
6. Gradually beat in the dry ingredients until no flour pockets remain. Do not overmix.
7. Fold in nuts, if using.
8. Pour batter into the prepared pan and bake for 60-65 minutes.
9. Cover with foil halfway through to prevent the top from getting too brown.
10. Check for doneness by inserting a toothpick in the center. If it comes out clean, the bread is done.
11. Remove from oven and let cool in the pan for 1 hour.
12. Remove from pan and cool on a wire rack until ready to slice and serve.

DESSERT RECIPE

INGREDIENTS:

- 380gm caramel condensed milk
- 500ml fresh cream
- 35gm peppermint crisp chocolate or Aero bubbly mint
- 1 packet of thin coconut biscuits (I prefer Tennis biscuits)

METHOD:
1) Whip cream till thick
2) Add caramel and mix well till combined.
3) In a suitable dish (preferably square or rectangular) place a layer of biscuits (don't worry if there are small spaces in-between)
4) Spoon a little bit of the caramel mixture over the biscuits to cover completely.
5) Grate a piece of the chocolate over caramel mixture.
6) Repeat with layering biscuits, caramel and grated chocolate until finished, ending with a caramel & chocolate layer...
7) Place in fridge to set for a few hours or overnight if you can.

Serve and enjoy😊

DOUBLE CHOCOLATE CAKE
INGREDIENTS
• 1¾ cups all-purpose flour
• 1½ cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• A pinch of salt
• 2 large eggs
• 1 cup whole milk
1/2 cup vegetable oil
• 2 Tsp vanilla extract
• 1 cup boiling water
CHOCOLATE FROSTING:
• 1/2 cup unsalted butter, softened
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup whole milk
• 1 Tsp vanilla extract
INSTRUCTIONS
● Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
● Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes.
● Reduce the mixer speed to low and carefully mix in the boiling water. The batter will be thin, but that's okay.
● Divide the batter evenly between the prepared cake pans.
● Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
● Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
For the Chocolate Frosting:
● In a medium mixing bowl, sift the cocoa powder to remove any lumps.
In a separate bowl, beat the softened butter until creamy.
● Gradually add the sifted cocoa powder, ● powdered sugar, milk, and vanilla extract. Beat until smooth and well combined.
Assembly:
● Place one of the cooled cake layers on a serving plate.
Spread a layer of chocolate frosting on top of the cake layer.
● Place the second cake layer on top.
Frost the top and sides of the cake with the remaining chocolate frosting.
You can decorate the cake with chocolate shavings, sprinkles, or other toppings if desired.