Food grade PP material, environmental health, combining similar to a flower pot, in fact, 10 in 1 fruit cutter.
Product Size: 240*140mm
1. Juicer angular, sharp not to hurt the hand, juicing faster and better, well preserved fruit nutritional value;
2. The necessity of home life;
3. Home essential!!Mom essential!!Summer essential!!
1 * masher: Mash the ingredients in the bowl;
1 * apple cutter: it can cut an apple into 8 equal parts at the same time;
1 * avocado scoop: Take the divided avocado out cleanly as a whole;
1 * citrus cutter: Peels of citrus can be put into from the gap;
1 * mesh cutter: Usedto cutter soft ingredients like kiwifruits,strawberries and bananas into threadiet;
1 * lemon squeezer: Used to squeeze juice form small fruit of citrus kind like lemons;
1 * bowl: Used to place lemon squeezer,grapefruits squeezer,grater and mesh cutter.And it can be used together with the masher to mash the ingredients;
1 * grater: It can puiverize apples,fresh ginger and peels of citrus;
1 * grapefruite squeezer;
5 * picks: Pick for fruit
Bright, vivid colors, a skillful use of aromatic spices, irresistible flavors coming from varied ingredient concoctions, and an eye-pleasing presentation with fresh herbs, dried rose petals, pistachios, almonds, or barberries scattered atop savory and sweet dishes. I love these things about Persian dishes. It is a beautiful cuisine. I find a lot of elements of it in my native Azerbaijani cooking.
One of my favorite Persian dishes happens to be tahcheen (or tahchin), an upside down baked rice. Typically, tahcheen is made with pieces of poached chicken sandwiched in-between layers of par-boiled rice, which is bound with plain yogurt and egg yolks, and perfumed with saffron. Once baked, the dish is inverted upside down onto a serving platter to reveal a crusty, golden bottom.
The post Eggplant and Mushroom Baked Saffron Rice (Tahcheen) appeared first on AZ Cookbook.
Easter is coming this weekend, but Passover which started on Monday night isn’t over yet and it won’t be over until this coming Tuesday night so I’m sharing my all time favorite recipes to get you through the next few days.
This is a simple cookie recipe that yields delicious, chewy chocolate chip cookies, but I struggled a little bit with the title of the post. The cookies are dairy-free, meaning that they aren’t made with butter. Instead of butter, I used a vegan cultured “butter” that has a similar flavor, but contains no dairy. The spread is primarily made with coconut oil and, though it has a bit more of a buttery flavor to it than regular coconut oil, that means that coconut oil is an excellent substitute. The coconut oil keeps the cookies a bit moister and chewier in this particular recipe, where butter will brown the cookies more quickly and produce a crisper cookie. I’ll take both chewy and crunchy chocolate chip cookies, personally, but there are times when I definitely feel like one or the other.
Once you have your dairy free base, be it coconut oil or a coconut oil-based product like the one I tried above, it should be softened so that it can be creamed with sugar to start to build the cookie dough. The cookies are made with both white and brown sugar, vanilla extract and just the right amount of oatmeal. I prefer to use quick cooking oatmeal, which can easily be made if you don’t have any at home, because it blends very easily into the dough and helps produce very uniform cookies. The cookies are baked until they are just set in the center and just starting to brown around the edges, so they remain perfectly chewy even after they have been stored.
One other trick to this recipe is that the dough is chilled before baking. This helps ensure that while the cookies spread enough to be thin, they don’t spread too much and run into other cookies. You can chill the dough for an hour, or overnight, depending on how much time you have. The cookies are loaded with chocolate chips with a full 12-oz in the dough. I used semisweet chocolate, but dark chocolate chips could also be used. Just before baking, I added a small pinch of salt to each of the cookies to add a savory note and contrast with that rich chocolate.
Thin, Chewy Dairy-Free Chocolate Chip Oatmeal Cookies
2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup coconut oil, room temperature (or cultured vegan “butter”)
1 cup sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 cup quick cooking oatmeal
12 oz (approx 2 cups) chocolate chips
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together coconut oil, sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Stir in flour mixture with the mixer at low speed, then gradually blend in the oatmeal and the chocolate chips. Chill dough for at least 1 hour before using, or overnight.
Preheat oven to 350F. Line a baking sheet with parchment paper.
Shape dough into 1 1/2-inch balls and arrange on baking sheet, leaving about 3 inches between cookies to allow for spread.
Bake for 12-15 minutes, until cookies are set in the center and browned around the outside edge. Allow cookies to cool on the bakingsheet for 5-7 minutes before transferring them to a wire rack to cool completely.
Makes 3 – 3 1/2 dozen
Material: high quality PVC material
Size: 12.3 x 10.5 x 9cm/ 4.84″ x 4.14″ x 3.54″
Snap-fastener : easy to hang, mount and dismount Draining hole: quick draining and keep item dry, not easy to breed bacteria
Store your cutlery and kitchen gadgets, or even bathroom toiletries and makeup in one place. Soft toughness, easy to clean
Although it might sound fancier or more complicated than a traditional banana bread, this sourdough banana bread recipe is even easier to put together than regular banana bread. And it’s so delicious your friends and neighbors will be begging to know your secret ingredient.
The reason this sourdough banana bread is so easy to make is that I use my food processor to combine all the ingredients. You can make this with a mixer if you don’t have a food processor, but my Cuisinart whips it up in no time!
Because it’s blended together in the food processor, you don’t even have to mash the bananas first! In fact, I even let the Cuisinart chop the walnuts for me as it’s mixing. Easy peasy.
Like the sourdough biscuit and pancake recipes I have posted recently, this banana bread recipe uses a cup of sourdough starter straight from the refrigerator so it’s a perfect way to use up the sourdough discard when feeding your starter.
Sourdough banana bread is put together like a regular quick bread but it uses a cup of sourdough starter to replace part of the flour and liquid from a traditional banana bread recipe. The sourdough starter adds extra flavor, but doesn’t actually make the banana bread taste like sourdough bread.
Your sourdough banana bread will just have that little something special that will make people wonder what your secret is.
I’ve recently updated my sourdough starter post to include printable instructions. And I have shared step-by-step, day-by-day photos of the entire process in case you want to check back in to compare your results with mine along the way. It takes about a week to create a sourdough starter from scratch, but it’s easy to do and only takes a couple minutes of work each day.
If you’d prefer to purchase a sourdough starter instead, King Arthur Flour sells one and it works great. In fact, my very first sourdough starter was one I purchased from them over ten years ago!
If you already have a sourdough starter ready to go, lucky you! Let’s make some banana bread! Make sure to check out the links below the printable recipe because I’m sharing some great sourdough ideas this week.
This post includes Amazon affiliate links. Making purchases through these links won’t affect the amount you pay, but I will earn a small percentage, which helps support this blog and my family. Thank you.
More Sourdough Recipes:
Sourdough Recipes Around the Web:
These Gooey Chocolate Cakes from Dorie Greenspan are baked in individual portions and are packed with chocolate flavor and a soft, gooey center.
It has been nearly NINE years since I made these gorgeous little gooey chocolate cakes; can you believe it?!
Way, way, wayyyyyyyy back when I first started blogging, there really wasn’t any social media to speak of, so people hung out in Internet forums. I connected with a group of girls who also liked to cook and bake, and at the time, one of the latest and greatest baking books to hit the shelves was Dorie Greenspan’s Baking: From My Home to Yours. A few of us had the book and decided to bake one recipe a week from it and share them on our blogs; before long, there were dozens of other bloggers baking along, as well. It was a great way to connect with other people doing the same baking and blogging thing, but more than that, it was a fabulous excuse to work my way through Dorie’s book, which, all of these years later, remains one of my most treasured cookbooks.
I am absolutely smitten with this recipe for a number of reasons…
First, they are baked in individual portions, using a muffin tin. I love this because it’s perfect for wrapping them up and keeping them in the freezer for “emergency” dessert situations (aka random Tuesday night Netflix binges). A quick pop in the microwave and they’re good to go!
Second, while I love the IDEA of molten lava cakes, I really don’t enjoy ones that have a super runny center because I can’t helping thinking the entire time that I’m eating runny raw eggs (I know, I know, I’m the worst). These are gooey chocolate cakes are a perfect compromise, baking up to a gooey center that is soft and chocolatey, but not full-on liquidy.
Finally, you can mix these together insanely quickly and they use such a small amount of ingredients that it’s quite possible you have everything you need for them right now, and you could be enjoying one in less than 45 minutes. Score!
For a super simple, yet still elegant, chocolate dessert, give these gooey chocolate cakes a try. Top them with a scoop of vanilla ice cream and dig in!
One year ago: Top 10 List: Chocolate and Peanut Butter Recipes
Four years ago: Malted Vanilla Ice Cream with Peanut Brittle & Milk Chocolate Chunks
Five years ago: Italian Easter Bread
Six years ago: Lemon Poppy Seed Muffins
Baked in individual servings and packed with loads of chocolate flavor, perfect for dinner parties or keeping some dessert stashed in the freezer!