Uppskriftir

Hráefni:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup skim milk
• 3 tablespoons butter, melted
• 2 eggs
• 1 tablespoon white sugar
• 1 teaspoon vanilla extract
• 1 large banana, diced
• 1/2 cup miniature semisweet chocolate chips*
• 1/4 cup chopped pecans*

*Við Gunna sleppum því oftast

Aðferð:

1. Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Linkur á uppskrift

Hráefni:

• 4 1/2 cups (630 g) flour
• 1 1/2 tablespoons sugar
• 2 teaspoons salt
• 10 g instant yeast
• 3 tablespoons Extra virgin olive oil
• 1 3/4 cups lukewarm water

Aðferð:

1. Sift flour, sugar and salt into a bowl.
2. In a seperate bowl, combine lukewarm water, yeast and olive oil.
3. Mix the 2 mixtures together and knead together. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
4. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Linkur á uppskrift

Hráefni:

• 2-3 boneless skinless chicken breasts, - diced into bite sized pieces
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 medium yellow onion, - minced
• 3 cloves garlic, - minced
• 16 oz dried short-cut pasta - (I used rigatoni)
• 24 oz jar of your favorite marinara sauce - (I used Newman's Own)
• water to fill empty marinara sauce jar
• 1 cup mozzarella cheese
• 1/2 cup parmesan cheese
• salt and pepper, to taste
• additional dried Italian seasoning, optional
• fresh parsley and/or basil, minced - for garnish

Aðferð:

1. To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.
2. Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer.
3. Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
4. Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
5. Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil

Linkur á uppskrift

Hráefni:

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Aðferð:

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Linkur á uppskrift

Hráefni:

• 2 cups (250 grams) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 cups (295 ml) canola or other vegetable oil
• 1 cups(200 grams) granulated sugar
• 1 cup (200 grams) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
• 1 cup (100 grams) coarsely chopped pecans
• 1/2 cup (65 grams) raisins

Aðferð:

1. Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
2. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
3. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
4. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

linkur á uppskrift

Hráefni:

• 1 cup 8oz/240g unsalted butter, melted and cooled
• 2 tablespoons (30ml) vegetable oil
• 1 1/4 cups (9oz/260g) white sugar
• 1 cup (7oz/200g) packed light brown sugar
• 4 (2oz/57g each) large eggs, at room temperature
• 1 tablespoon (15ml) pure vanilla extract
• 3/4 teaspoon salt
• 1 cup (3.5oz/130g) all purpose flour
• 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder
• 7 oz (200g) roughly chopped chocolate or large chocolate chips

Aðferð:

1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8×12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Fold in 3/4 of the chocolate pieces.
6. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
7. Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch.
8. OR 35-40 minutes if you like your brownies well set and firm.
9. NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
10. After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.

*An 8×12-inch pan bakes the most perfect brownies – thickness and texture.

OPTIONAL ADD INS: Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)

Notes:

• Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.
• For thicker brownies, bake in a 7×11-inch pan for 40-45 minutes. For thinner brownies, bake in a 9×13-inch pan for 18-20 minutes.
• Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
• Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
• I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.

linkur á uppskrift

FROM A PROFESSIONAL CHEF TO YOU: The tricks that anyone should know when they buy food.

• Fiskur
  • Þorsksur í karrí
  • Lax í mango chutney
  • Lax í teriyaki
  • Ritz þorskur

• Kjúklingur
  • Honey garlic chicken
• Vegan
  • Red pepper “mac n cheese”
• Súpa
  • Red lentil soup
  • Split pea soup
• Meðlæti
  • Naan brauð
  • Ofnbakað grænmeti
  • Sætkartöflumús
  • Gufusoðið brokkolí + gulrætur