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Soft Potato Biscuits

potato-biscuits

Hi guys! It’s biscuit time!

I have a real treat for you today. If you like biscuits, then I am sure you will become fans of these potato ones. Us, in the little household of ours, definitely are.

 
 

potato-biscuits

These biscuits are soft and flaky, almost like puff pastry. They are full of gorgeous buttery flavor. And they even have potatoes incorporated in them which adds them a new, unusual and very tasty dimension.

 
 

potato-biscuits

They are definitely worth trying.

Enjoy!

With lots of love,

Petra

 

Soft Potato Biscuits
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Prep time: 
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Serves: 30 biscuits
 
Ingredients
  • 3¾ cups + 2 tbsp (500 grams) all-purpose flour
  • ¾ cup (175 ml) milk, warm
  • ¾ cup + 2 tbsp (200 ml) water, warm
  • ½ cup (100 ml) vegetable oil
  • 1 packet (7 grams) instant dried yeast
  • 1½ tsp salt, divided (1 tsp in dough, ½ on potato filling)
  • ½ cup + 1 tbsp (125 grams) unsalted butter, semi-frozen
  • 1 large potato, cooked with the skin
  • 1 egg
  • sesame
  • coarse salt
Instructions
  1. In a bowl of your stand mixer, combine the flour and the dried yeast. Add the warm milk, water, 1 tsp salt, vegetable oil and mix until combined and not sticky (about 10 minutes).
  2. Allow the dough to rise for about 1 hour or until doubled in size.
  3. Place the dough on a well floured surface, roll out to about ⅓-inch (1 cm) thickness.
  4. Grate the butter and the potato over the surface of the dough. Sprinkle with ½ tsp salt. Fold the dough in half. Then fold into thirds. Roll out again into about ⅓-inch (1 cm) thickness. Allow to rise for about 20 minutes.
  5. Line baking sheets with parchment paper. Preheat the oven to 350 °F (175 °C).
  6. Using a 2.5-inch (6.5 cm) floured round cutter (or the edges of a glass or mug), cut out rounds.
  7. In a separate bowl, whisk the egg lightly. Brush the top of each biscuit with the egg wash, then sprinkle with the sesame seeds and the coarse salt.
  8. Bake at 350 °F (175 °C) for about 25 minutes, or until golden.
  9. Enjoy!

 

This recipe was adapted from here.

Soft Melt-In-Your-Mouth Lemon Cookies

lemon-cookies

I have a real treat for lemon lovers out there.

These wonderful lemon cookies will touch your heart.

Guaranteed!

 
 

lemon-cookies

Containing lemon juice and lemon zest, they are packed with rich and fresh lemon flavor.

It’s the real deal, guys.

 
 

lemon-cookies

And the texture?

Tender and crumbly, dangerously addictive with their melt-in-your-mouth quality and powdered sugar coating.

 
 

lemon-cookies

Mmmm.

 
 

lemon-cookies-recipe

I wish I could deliver their scent to you right now. Soooo amazing!

 
 

lemon-cookies-recipe

To bring these yummy lemon cookies into your life, feel free to follow the directions below.

Enjoy, dear friends.

With love,
Petra

 
 

Soft Melt-In-Your-Mouth Lemon Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 25 cookies
 
Ingredients
  • 2¾ cups (360 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (230 grams) unsalted butter, softened
  • 1½ cups (170 grams) confectioners sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • zest of one large lemon, finely minced
  • 4 tbsp fresh lemon juice
  • ½ cup (60 grams) confectioners sugar for rolling cookies
Instructions
  1. Preheat the oven to 350 °F (175 °C). Line cookie sheets with parchment paper.
  2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
  4. Beat in the egg, vanilla extract, lemon juice and lemon zest.
  5. Gradually blend in the dry ingredients.
  6. Roll 1½-teaspoon portions of dough into balls, and roll each one in the confectioners sugar. Place on lined cookie sheets about 1½ inches (4 cm) apart.
  7. Bake 10 minutes in the preheated oven, or until lightly browned.
  8. Remove from the oven and let stand on the cookie sheet two minutes before removing to cool on wire racks.

 

This lovely recipe was adapted from www.mybakingaddiction.com.

lemon-cookies

One-Pot Garlic Cheddar Pasta

garlic-one-pot-cheddar-fettuccine

Another one-pot meal?

Oh, yes. Oh yes, I did. 🙂

 
 

garlic-one-pot-cheddar-fettuccine

Have I already mentioned I’ve been a ‘little’ obsessed with this kind of cooking recently? I think I might have noted that once or twice… and I guess I can see I a veeery nice and bright future for me and one-pot dishes in the future. 🙂

 
 

garlic-one-pot-cheddar-fettuccine

This one-pot pasta recipe is another flavorful and super quick dish that will make your belly happy. There’s cheese, there’s garlic, there’s pasta, what else is there to wish for…

I dare you not to feel comforted… 🙂

With love,
One-Pot Petra

 

One Pot Garlic Cheddar Pasta
Author: 
Prep time: 
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Total time: 
Serves: 3 - 4 servings
 
Ingredients
  • 3 tbsp (40 grams) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups (480 ml) vegetable broth
  • 1 cup (240 ml) milk, or more as needed
  • 8 oz (230 grams) uncooked fettuccine
  • ½ tsp salt, or more to taste
  • ¼ tsp ground black pepper, or more to taste
  • ½ cup ( 50 grams) shredded extra sharp white cheddar
  • 2 tbsp chopped fresh parsley (optional)
Instructions
  1. In a pot, over medium high heat, melt the butter.
  2. Add the minced garlic and cook for about 30 second, until fragrant.
  3. Add the vegetable broth, milk, salt, and pepper. Bring to a boil.
  4. Reduce the heat to simmer, add the fettuccine, simmer until cooked all the way through.
  5. Remove from the heat and stir in the cheese.
  6. Add more milk if you find the sauce too thick. Heat through.
  7. Serve immediately... and most importantly, enjoy!

 

This yummy recipe was inspired by www.jollycrumbs.com.

one-pot-garlic-cheddar-fettuccine

Curried Coconut Chicken

coconut-chicken-curry

Curried chicken is a quick, crowd-pleasing one-pot dinner that’s great for a weeknight.

In this recipe, the exotic combination of curried chicken simmered in coconut and tomato stew makes for a mouthwatering and really amazing dish with wonderful depth of flavor.

Frankly, this curried coconut chicken goes right among the top dishes on my chicken favorites list, it really is so good.

Feel free to serve it over steaming hot rice or with vegetables. Yum!

And for an extra special experience, try throwing in a few cashews, I think that might work just great.

For more details, please see the full recipe below.

Enjoy!

With love,
Petra

 

Coconut Chicken Curry
Author: 
Prep time: 
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Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound (450 grams) boneless skinless chicken breasts, cut into ½-inch (1¼ cm) chunks
  • 1 teaspoon salt (plus more to taste, if desired)
  • ¼ tsp pepper (plus more to taste, if desired)
  • 2 tablespoons vegetable oil
  • 1½ tablespoons curry powder
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 13.5-oz (400 ml) can coconut milk
  • 1 13.5-oz (400 gram) can stewed, diced tomatoes, with juice
  • 1 tablespoons sugar
Instructions
  1. Season chicken pieces with salt and pepper.
  2. In a skillet or non-stick pan, heat the oil and curry powder over medium-high heat for two minutes.
  3. Stir in the onions, cook until softened.
  4. Stir in the crushed garlic. Cook about 30 seconds, until fragrant.
  5. Add the chicken pieces, tossing them lightly to coat with the curry oil. Reduce the heat to medium and cook for 5 minutes
  6. Pour the coconut milk, tomatoes and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 25 minutes.
  7. Enjoy!

 

This lovely recipe was inspired by www.allrecipes.com.

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