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DeelishRecipes.com Cooking & Baking

Easy to Cook Recipes . Healthier Recipes



This Christmas, my husband gifted me this new food processor, BOSCH MultiTalent 3.  It has more than 50 functions, has a space saving design, and most of the parts are dish washer safe.

It takes 800W and comes with a 1-litre liquidiser, 2.3-litre bowl, Universal cutter blades, blending blades, grinding jug, two cutting discs, beating disc, kneading hook and a multi-level knife.

It was a big box: H36.9 x W26.3 x D39.7cm,
And one of the heaviest presents ever, 3.7kg


Jenga-esque stack design

I kind of appreciate the Jenga-esque stack design as it really can help to save space. Our present apartment's kitchen is one of the largest I ever have, but still a great design like this in a kitchen gadget is very much welcomed. The standard tools can be stored inside the processor bowl, plus integrated cable storage. I would say this MultiTalent 3 is a lean machine that can chop, slice, shred, beat, knead, whisk, grate, grind, crush, whip and blitz in a smart and compact package.

It has a sleek base unit, with the controls: a fast and slow speed, plus pulse; the latter is labelled M, for ‘moment’.

Each container (the main bowl, liquidiser jug and grinding jug) twists and locks easily into place, with the tools for the bowl slotting onto a spindle.

There are two blade inserts that are compatible with both jugs, although only the blending blade is intended for use with the liquidiser. The universal cutter jug, meanwhile, can handle anything from a small amount of food, such as herbs, hard cheese and meat, to grinding coffee, nuts, spices and grains.

So far, I've made pizza, dumplings, lasagne, pasta, pancakes & chicken nuggets.

There is blade-less whipping disk for whipping egg whites. The dough blade (kneading hook) can easily mix the dry ingredients in the bowl in 10 seconds. There is a lid where you can pour liquid through. The dough is springy and good. Thereafter, it is also very easy to clean.

Tomorrow for New Year's Eve, I am planning to bake a Carrot Cake. So for that, I am planning to whipped some egg whites til stiff with the whipping disk. Then with the shredding function, to shred the carrots and mixed the dry ingredients together.

One of the most frequently used multi-level knife is for chopping quartered onion. In the bowl, I just pulse (M), it gives a consistent chop in seconds! I am planning to bake a casserole, a Hungarian dish called 'Layered Potatoes' after our trip back from Tromso next week. For this, I am planning to use the slicing disc to process the potatoes, on slow speed with lid's pusher for a consistent slices of potatoes.

For New Year's Day, I have frozen some strawberries, and I plan to use the liquidiser (blending blade) to make a frothy and smooth Strawberry Milkshake (ice, strawberries and milk). For the very first day, I've used a tray of ice-cubes to make ice shavings, and with a Raspberry tea and honey, it was a nice cool beverage.

I've also tried the coffee bean grinding jug with some Segafredo Coffee Beans to make a fresh Espresso coffee. My husband likes it very much.

Overall, I am happy with this kitchen gadget and I think it is very useful and helpful.




8:10 AM No comments




What you need:
  • This brew method works well with any of the Segafredo Blends; for its liveliness and complexity one of the personal favorite is the medium roast VIVACE
  • Use medium ground coffee for even extraction and full body
  • Kettle
  • Any Pour-Over Dripper
  • Paper Filters
  • Scale
  • Kitchen Thermometer
  • Timer
  • Spring water (heated to 195°F to 205°F in a kettle)
  • Long spoon to stir the coffee
Brew recipes:
  • Use 25 grams of coffee and 400 grams of water for 12oz of coffee
  • Use 38 grams of coffee and 600 grams of water for 18oz of coffee
  • Use 50 grams of coffee and 800 grams of water for 24oz of coffee
Step-by-Step
  • Heat the spring water up to a temperature between 195°F to 205°F.
  • Place the paper filter inside the cone. Pour hot water through the filter to wet it, allow the water to drain completely. Drain the water and dry the cone.
  • Pre-heat your cup(s) then dry.
  • Add the ground coffee into the wet paper filter.
  • Place the cone onto the scale and tare down to zero.
  • Start the timer and slowly pour in just enough hot water to saturate the coffee bed, moving the stream in a circular pattern be sure to saturate all of the grounds.
  • Let the gases be released for the first 30 seconds, allowing the coffee to bloom.
  • Pour the remainder of the water in a slow circular motion keeping the level about 1 inch below the top of the filter.
  • According to the brew recipe selected, when you are half-way through the hot water, stir the coffee to allow for an even extraction.
  • Continue pouring the hot water to the desired amount (according to the brew recipe selected).
  • When the extraction is complete remove the paper filter and dispose of it.
  • Pour the coffee into the cup and enjoy!

Massimo Zanetti Beverage Group
Type
Private
Industry Coffee
Founded 1973
Headquarters Bologna, Italy
Products Coffee
Website www.mzb-group.com
Massimo Zanetti Beverage Group is an Italian coffee company that owns brands such as Segafredo and MJB. With turnover of around US$1.2 billion per year, it claims to be the biggest private company in the coffee industry.[1]


Segafredo Zanetti
Today, the Bologna, Italy-based group sells 120,000 tons of coffee annually. The Massimo Zanetti Beverage Group owns more than 20 consumer brands worldwide, including Chock full o'Nuts, Chase & Sanborn, MJB, Hills Bros., Segafredo Zanetti, Meira Oy, Brodies and Tiktak; that span a variety of products from espresso and coffee to tea and spices.
12:35 AM No comments


For Lasagna Pasta Sheets, I handmade with 3 eggs and 400g of flour, salt, one tablespoon of Olive oil and about half cup of water. The dough rested for about 30minutes before I rolled them to thin sheets with my pasta machine. This is one of the greatest investment in making a good lasagna. With a pot of hot boiling water, add a teaspoon of salt, place gently the sheets (maximum 2 at a time), for about 2 minutes to cook the lasagna pasta sheets. 

Besides, for the first time, I made the Bechamel sauce as one of the layers. Béchamel sauce, the Mother of sauces, is also known as white sauce. It is made from a white roux (butter and flour) and milk. This is the 'magic' in this Lasagna, honestly, it made the whole lot of difference in all the Lasagna. 

Today's version of lasagna is using Heinz Tomato Pasta sauce (with basil and sun-dried tomatoes), straight from the can. I lightly brown some diced onions and added the 350g of minced beef (Kodune-hakkliha from Saaremaa) pork (50%), beef (50%) Fat content less than 30 per cent. Collagen/animal protein ratio below 18. When this mixture is cooked, I sprinkled some Oregano spices and grind about 3/4 of it to smaller bits with a food processor. Then combined it back to the 1/4 for some 'texture' in the taste.

Then for the cheese layer, I used the Cheddar slices. 

So now the layering begins when all the ingredients are prepared, ready to assemble. Start with a large casserole, lightly butter the whole base or for my case, I use a baking paper to prevent any sticking. Then the first layer of pasta sheet, a layer of tomato sauce with the minced meat, third layer, the Bechamel sauce, forth layer cheese and then repeat. After about 6 repeats, you should be ready to place it to bake in a 190 deg C preheated oven for 25 minutes. Viola! 

Very delicious!!!!! #noturningback #lasagna #bechamel #recipe #foodporn




This video recipe is by one of my favorite Food Vlogger, his name is 'Alex French Guy Cooking'. He just posted this video today, but I think it is a great summary of how a fresh and delicious Lasagna should be made with.







12:10 AM No comments


Swedish Christmas Breakfast

In this episode we visit our friends Anna & Rasmus that run the popular Stockholm cafés Pom & Flora and prepare a Christmas inspired breakfast together. We bake Swedish Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Date Truffles, Xmas Tree Smoothie and Pom's signature Christmas Porridge. Here are all the recipes: – Lucia Saffron Buns “Lussebullar” Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g / 1/2 cup coconut sugar or maple syrup 250 g / 1 cup quark cheese, greek yogurt or vegan yogurt 800 g / 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/3 cup) Brush with 1 egg yolk, beaten (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C / 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! *** – Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml / 1 cup oat milk or plant milk of choice 1/2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut “snow” 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs.

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11:55 PM No comments

To be really honest with you, I'm really curious of this dish made by Maangchi. It was from an email marketing newsletter that Maangchi sent to me today, that highlighted this dish. The main point is that she has reached 3 Million subscribers on her YouTube food recipes and cooking channel! Congratulations! Maangchi!

The preparations can be watched here:


The original recipe is here.
12:49 AM No comments
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------------------------------------------------------------Jodee is a well-respected member of the culinary community, known for her successful partnerships with authors, artists, and developers. Through her work in the community, online courses, social media presence, and in-person events, Jodee shares her knowledge and passion for all things culinary. On her blog, you'll find a wide range of delicious and healthy food recipes, covering everything from cooking and gastronomy to restaurants and party planning. From Chinese and Italian to French and Greek cuisine, Jodee explores the world of food and shares her insights on the latest dining trends. Whether you're looking for plant-based and vegan recipes, meal plans, pastries, or bakery favorites, Deelish Recipes has something for everyone. Keep an eye out for her feature of new crowdfunding projects and the latest kitchen gadgets, including 3D food printers and AI robotics. Follow Jodee's journey as she discovers new tastes and dining experiences, and join her in the world of gastronomy.

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