Classic Ciabatta Bread Recipe

 

Ingredients:

500g (4 cups) bread flour

375ml (1 ½ cups) warm water (about 95°F/35°C)

10g (2 tsp) salt

7g (2 tsp) instant yeast (or 10g active dry yeast)

15ml (1 tbsp) olive oil (optional, for added flavor)

Instructions:

1. Prepare the dough (mixing):

1. In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes (if using active dry yeast).

2. Add flour, salt, and olive oil (if using). Mix with a spoon or dough hook until the dough is sticky and well combined.

3. The dough will be very wet and sticky—this is normal.

2. First rise (bulk fermentation):

1. Cover the bowl with plastic wrap or a towel and let it rise for 1.5 to 2 hours at room temperature until doubled in size.

2. Perform stretch-and-folds every 30 minutes to help develop gluten (gently pull one side of the dough and fold it over).

3. Shaping:

1. Generously flour your work surface and pour the dough out carefully without deflating it too much.

2. Gently stretch it into a rectangle and cut it into two long strips.

3. Carefully transfer to a parchment-lined baking sheet, maintaining the rustic shape.

4. Second rise:

1. Cover lightly and let the dough rest for 45 minutes. It should puff up slightly.

5. Baking:

1. Preheat your oven to 220°C (430°F) with a baking stone or an inverted baking sheet inside.

2. Transfer the dough onto the hot surface and bake for 20-25 minutes until golden brown and hollow-sounding when tapped.

3. Let the bread cool completely before slicing.

Tips for Success:

Use h

igh-protein bread flour for better gluten development.

The dough is very sticky;

GARLIC BUTTER LOBSTER AND SCALLOPS

 

Ingredients:

For the seafood:

2 lobster tails (split in half lengthwise)

10-12 large sea scallops (patted dry

3 tbsp unsalted butter

3 tbsp olive oil

4 cloves garlic (minced)

1 tbsp fresh lemon juice

1 tsp lemon zest

½ tsp red pepper flakes (optional)

1 tsp paprika

1 tbsp fresh parsley (chopped)

Salt and black pepper (to taste)

Lemon wedges (for serving)

Instructions:

1. Prepare the seafood:

Pat the lobster tails and scallops dry with paper towels.

Season with salt, pepper, paprika, and a little lemon zest.

2. Sear the scallops:

Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Add the scallops in a single layer and sear for about 2-3 minutes per side until golden brown.

Remove and set aside.

3. Cook the lobster tails:

In the same skillet, add 1 tbsp olive oil and 1 tbsp butter.

Place the lobster tails cut-side down and cook for 2-3 minutes.

Flip them over, baste with butter, and cook for another 3-4 minutes until the meat is opaque and tender.

4. Make the garlic butter sauce:

Reduce heat to medium, melt the remaining butter, and add minced garlic

Cook for 1-2 minutes until fragrant.

Stir in lemon juice, red pepper flakes, and fresh parsley.

5. Combine everything:

Return the scallops to the skillet and spoon the garlic butter sauce over the lobster and scallops.

Cook for another minute to coat everything in the sauce.

6. Serve:

Transfer to a plate, garnish with extra parsley and lemon wedges.

Serve with your favorite sides like mashed potatoes, rice, or a fresh salad.

Tips:

Use high-quality butter for the best flavor.

Don't overcrowd the pan to ensure even cooking and a good sear.

If you prefer, grill the lobster tails for a smoky flavor and finish with the butter sauce

Enjoy your garlic butter lobster and scallops! Let me know if you'd like pairing suggestions.

Crispy Vegetable Fritters Recipe

 

Ingredients:

For the fritters:

1 cup grated carrots

1 cup shredded cabbage

1 small zucchini, grated (optional)

½ cup finely chopped bell peppers (any color)

½ cup chopped green onions or regular onions

2 green chilies, finely chopped (optional)

½ cup chickpea flour (besan) or all-purpose flour

¼ cup rice flour (for extra crispiness)

2 tbsp cornstarch (optional, for extra crunch)

1 tsp ginger-garlic paste

½ tsp cumin seeds

½ tsp red chili powder (adjust to taste)

½ tsp turmeric powder

½ tsp black pepper

½ tsp salt (adjust to taste)

A handful of chopped cilantro or parsley

Water as needed

Oil for deep frying

Instructions:

1. Prepare the batter:

In a large bowl, mix all the grated and chopped vegetables.

Add chickpea flour, rice flour, cornstarch, and all the spices.

Gradually add a little water (about 2-3 tbsp at a time) and mix until you get a thick, sticky batter that holds the vegetables together. Do not add too much water.

2. Heat the oil:

Heat oil in a deep frying pan over medium heat.

To test if the oil is ready, drop a small bit of batter—if it sizzles and rises, it's ready.

3. Fry the fritters:

Take small portions of the batter and carefully drop them into the hot oil.

Fry in batches, making sure not to overcrowd the pan.

Fry for 4-5 minutes or until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

4. Serve:

Serve hot with mint chutney, ketchup, or yogurt dip.

Tips for extra crispiness:

Avoid adding too much water to the batter.

Fry on medium heat to ensure even cooking and crispiness.

You can add a pinch of baking soda for a lighter texture.

For a healthier version, air-fry at 375°F (190°C) for 15-20 minutes or bake at 400°F (200°C) for 

25 minutes.

Enjoy your crispy vegetable fritters! Let me know if you want more variations.

cheesy potato balls

 

Ingredients:

For the potato mixture:

3 large potatoes (boiled and mashed)

1 cup shredded mozzarella cheese (or any cheese of choice)

2 tbsp chopped fresh parsley or cilantro (optional)

½ tsp garlic powder (optional)

½ tsp black pepper

½ tsp salt

½ tsp red chili flakes (optional)

2 tbsp cornstarch or all-purpose flour (to bind the mixture)

For coating:

½ cup all-purpose flour

2 eggs (beaten)

1 cup breadcrumbs (panko or regular)

Oil for deep frying

Instructions:

1. Prepare the potato mixture:

In a bowl, combine the mashed potatoes, salt, pepper, garlic powder, chili flakes, and cornstarch.

Mix well until the mixture holds together.

Take a small portion, flatten it, place a small piece of cheese in the center, and roll it into a ball, ensuring the cheese is fully covered.

2. Coat the balls:

Roll each potato ball in flour, dip it in beaten eggs, and then coat it with breadcrumbs.

Repeat for all the balls and place them on a tray.

For extra crispiness, repeat the egg and breadcrumb coating.

3. Chill:

Refrigerate the coated balls for 20-30 minutes to help them hold their shape while frying.

4. Fry the potato balls:

Heat oil in a deep pan over medium heat.

Fry the potato balls in batches until golden brown and crispy (about 3-4 minutes).

Remove and drain on paper towels to remove excess oil.

5. Serve:

Serve hot with ketchup, mayo, or your favorite dipping sauce.

Baking option:

Preheat oven to 400°F (200°C), place the coated potato balls on a baking sheet, spray with oil, and bake for 20-25 minutes until golden and crispy

Air fryer option:

Air fry at 375°F (190°C) for 15-20 minutes, shaking halfway through.

Enjoy your crispy, cheesy potato balls! Let me know if you want more variations.

Home Made Bread

 

Ingredients:

4 cups (500g) all-purpose or bread flour

1 packet (2 ¼ tsp) active dry yeast

1 ½ cups (360ml) warm water (about 110°F/45°C)

2 tbsp sugar

1 ½ tsp salt

2 tbsp olive oil or melted butter

Instructions:

1. Activate the yeast:

In a bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.

2. Mix the dough:

In a large mixing bowl, combine flour and salt.

Add the yeast mixture and olive oil, then mix until a sticky dough forms

3. Knead the dough:

Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

If the dough is too sticky, add a little more flour, a tablespoon at a time.

4. First rise:

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.

5. Shape the dough:

Punch down the dough to release air bubbles.

Shape it into a loaf and place it in a greased loaf pan.

6. Second rise:

Cover and let it rise again for 30-45 minutes until it puffs up.

7. Bake:

Preheat your oven to 375°F (190°C).

Bake for 25-30 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.

8. Cool and serve:

Let the bread cool on a wire rack before slicing.

Tips:

For a richer flavor, substitute some of the water with milk.

Brush the top with melted butter after baking for a softer crust.

Add herbs, garlic, or cheese for extra flavor

Want a different type of bread recipe?

Apple Fritters Recipe

 

Ingredients

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

2 large eggs

3/4 cup whole milk

2 teaspoons vanilla extract

2 medium apples (peeled, cored, and diced)

Vegetable oil (for frying)

For the Glaze

1 cup powdered sugar

2–3 tablespoons milk

1/2 teaspoon vanilla extract

Instructions

1. Make the Batter:

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.

In another bowl, whisk the eggs, milk, and vanilla extract. Gradually stir the wet mixture into the dry ingredients until combined.

Fold in the diced apples.

2. Fry the Fritters:

Heat about 2 inches of oil in a deep skillet or pot over medium heat to 350°F (175°C).

Drop spoonfuls of batter into the hot oil, flattening slightly with the back of a spoon. Fry in small batches until golden brown on both sides (about 2–3 minutes per side).

Remove fritters with a slotted spoon and place them on a paper towel-lined plate to drain.

3. Make the Glaze:

In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

4. Glaze the Fritters:

Drizzle or dip the fritters in the glaze while they’re still warm. Let them set for a few minutes before serving.

Enjoy your homemade fritters! Let me know if you'd like tips or variations.

Crockpot Chicken and Dumplings

 

INGREDIENTS :

4 boneless skinless chicken breast

• 1 can chicken broth
• 2 cans cream of chicken
• sliced carrots
• sliced celery
• 1/2 can peas
• 1/2 onion
• crumbled bacon
• parsley
• garlic powder
• salt and pepper
• 1 can flaky biscuits

DIRECTIONS :
Place chicken breasts in bottom of crockpot

Pour chicken broth and both cream of chickens over it

Add in carrots, celery and onion. How much ever you prefer

Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer

Cook on high for 3 hours

Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.

Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.

Remain cooking for another hour or so on high or until done. Enjoy!