Easy ‘always delicious’ homemade bread

When it comes making and baking bread at home, there are SO many recipes, hints, tips and tricks that it can be difficult to know where to start!

We have tried and tested plenty of delicious quick and easy recipes and this one is a winner for us every time.

It’s quick, easy and we can guarantee it’ll come out crunchy, tasty and delicious with each bake!

The kneading element is pretty important, so pull up your sleeves and get stuck in! We always set a kitchen timer, just so we can be sure we have put enough effort in.

We LOVE this bread simply toasted with a healthy smothering of butter and honey or topped with a weekend favorite – banana and peanut butter!

5 easy homemade bread recipes
Easy 'always delicious' homemade bread
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Servings Prep Time
1 Loaf 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
1 Loaf 10 Minutes
Cook Time
30 Minutes
5 easy homemade bread recipes
Easy 'always delicious' homemade bread
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Servings Prep Time
1 Loaf 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
1 Loaf 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Loaf
Units:
Instructions
  1. Clean down the kitchen countertop and dry. Pile the flour on to the clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
    easy bread recipes
  2. Slowly, but confidently, bring in the flour from the inside of the well. (You don’t want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, consistency – then add the remaining water.
  3. This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
    5 easy homemade bread recipes
  4. Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it’s always exciting to know that the old yeast has kicked into action.
  5. Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
  6. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don’t fiddle with it, just let it do its thing.
  7. Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don’t slam the door or you’ll lose the air that you need.
  8. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done, if it doesn’t then pop it back in for a little longer.
  9. Once cooked, place on a rack and allow it to cool for at least 30 minutes
    5 easy homemade bread recipes
Recipe Notes

Indy Chef tip: If the dough is sticking to the kitchen countertop, rub a little olive oil on the countertop. Adding more flour can effect the end result of the dough.

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Coconut and Lime zesty Sponge Traybake

Our amazing and delicious coconut and lime zesty sponge traybake will leave you and your family going back for seconds….and thirds!

The sponge is delicate, soft and springy and reminds us of big fluffy pillows. This simple sponge traybake will simply melt in your mouth.

We LOVE coconut and in this recipe when married together with lime, it perfectly combines to give the sponge a zingy, exotic flavor.

Traybakes are so easy and fun to make, they’re ideal for when you’re catering for a large party and can be cut into as big or little chunks as you want.

Present this vibrant traybake on your kitchen table and we assure you; there’ll only be crumbs left!!

coconut and lime zesty sponge
Coconut and Lime Sponge Traybake
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Servings Prep Time
14 portions 10 minutes
Cook Time
45 minutes
Servings Prep Time
14 portions 10 minutes
Cook Time
45 minutes
coconut and lime zesty sponge
Coconut and Lime Sponge Traybake
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Servings Prep Time
14 portions 10 minutes
Cook Time
45 minutes
Servings Prep Time
14 portions 10 minutes
Cook Time
45 minutes
Ingredients
Sponge Mix
Icing
Servings: portions
Units:
Instructions
Sponge Mix
  1. Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3. Line a 11 inch x 9 inch baking tin with baking/parchment paper.
  2. In a large bowl combine the butter and sugar until the mixture is light and fluffy and slowly add the eggs and condensed milk and mix until combined. If the mixture starts to curdle, add a tablespoon of flour.
    lime and coconut sponge
  3. Add the flour, lime zest, baking powder, desiccated coconut and lime juice and mix well.
  4. Pour the cake mixture into the tin and bake for 45 - 50 minutes. Bake until your cake tester comes out clean and the sponge is springy to the touch. If the top becomes too brown cover the cake with a piece of parchment.
  5. Whilst the sponge is still warm, poke holes in the top and squeeze a little of any leftover lime juice onto the sponge.
Icing
  1. For the icing simply mix enough lime juice into the icing sugar until you have a thick pouring consistency. Drizzle over the cake using a spoon or piping bag and finish with lime zest and sprinkle with desiccated coconut.
    coconut and lime zesty sponge
Recipe Notes

The icing is best applied when the sponge is still warm. The delicate, warm sponge will absorb the icing and stay lovely and moist.

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How to make the BEST Zurrapa to impress your friends

 

What is Zurrapa we hear you cry?!

Zurrapa is the amber nectar of Spain. When you first stumble across this delicious Spanish dish, you won’t fail to be amazed by its incredible color!

The rich and decadent paprika gives Zurrapa its notorious bright orange halo!

Zurrapa is from the Ronda region in Spain and is a deliciously, heady mix of lard, fresh garlic, vinegar, shredded pork meat and paprika.

In Spain they eat Zurrapa as a tapas, it’s smothered on fresh, crunchy warm bread and is typically munched on for lunch or breakfast!

The best zurrapa recipes to impress
Spanish breakfast tapas via foodandwine.com

You can only buy Zurrappa from regional and local markets throughout Spain and head to any market over the weekend and you’ll be at the end of a HUGE queue of animated Spaniards waiting for their fix of this delicious dish.

A dinner party Appetizer to Impress

We’re always looking for new ways to liven up our appetizers for a dinner party and this recipe really does IMPRESS. It’s such a great talking point too – You’ll hear the cries of ‘WOW who knew you could make this AWESOME European dish’!

Don’t get us wrong – there’s nothing wrong with simply made canapes at a dinner party; from bruschetta, bitesize salmon biscuits to delicious baked figs wrapped in ham, we’re certainly partial to eating a few!

The best zurrapa to impress
Bite size Salmon Biscuits

BUT if you love food as much as we do, you’ll always be on the look out for new and exciting recipes, well Zurrapa is your chance to SHINE!

Prepare for recipe indulgence

Now we want you to be prepared. This recipe is not for the faint hearted, it does include lard and meat and it’s just not the same without these two important ingredients.

We have tried lard substitutes but it doesn’t taste anywhere nearly as authentic as it should.

A little food indulgence every now and then is part of a healthy and varied diet – so embrace the lard and make every mouthful count!

We have chosen to use pork in this recipe, but you can use chicken and even fish, it’s up to you to personalize it to your tastes!

Without further ado – Let’s make the BEST Zurrapa to impress your friends!

The best Zurrapa recipe
Vibrant and rich Zurrapa via acookingday.com

Zurrapa meat is best served when it has been marinated for at least 24 – 48 hours, so if you have time, it’s worth the wait!

Servings:

The recipe produces approx 4 cups of Zurrapa. Plenty to serve as canapes for a large dinner party with plenty of leftovers. The recipe can be made up to 7 days ahead and keeps well in the fridge.

Ingredients:

2lbs skinless, boneless pork shoulder cut into 1″ pieces

1lb pork belly, skin removed and reserved, cut into 1″ pieces

4 garlic cloves – crushed or pressed

1 cup of malted vinegar

1/2 cup of water

3 tsp ground paprika

1 tsp freshly ground nutmeg

2 bay leaves

the best Zurrapa to impress
Freshly cut pork belly via choperella.com

Preparation:

Place pork shoulder, belly and skin in a large saucepan. Add the garlic, bay leaves, paprika, vinegar and ½ cup water. At this point you can choose to place it in the fridge and let it marinate for 24 – 48 hours. The flavours will of course intensify and the meat will tenderize further.

When you’re ready to cook the meat, preheat the oven to 275°. Cover and braise, stirring occasionally until the succulent pork meat is falling-apart and the belly fat is soft. Usually around 3 – 4 hours hours, turn the oven down for the last hour.

Once cooked, remove the bay leaves and let the pork meat rest for around 10 minutes.

Transfer the meat and skin to a large bowl.

Carefully pour the warm fat and any leftover cooking liquid into a heatproof cup or jug. This is the amber nectar of the recipe, so be careful not to waste any!

Roughly shred the meat, shredding it as thick or thin as you prefer. Pour in the leftover fat and combine with the meat until the mixture looks and feels like a paste (but in a good way). ;-))

If you want the mixture to be a vibrant orange, feel free to add another tsp of paprika at this point. Season with salt and the nutmeg. Taste and adjust as necessary!

Place the warm Zurrapa into a bowl and let it set and cool in the fridge for at least 24 hours.

To serve – Spread lightly on toasted bread, fresh halved figs or add a small spoonful onto a boiled quails egg! Zurrapa is a sure way to IMPRESS your dinner party guests!

The best zurrapa to impress your friends
Zurrapa filled quails eggs? – Yes please! via simplycooked.blogspot.com.es

Need a little helping hand boiling and peeling your ‘incy wincy’ quail eggs??

Check out this helpful clip!

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Fresh Salmon with Zesty Squash Noodles

Including a healthy portion of salmon in your midweek meal plan will give you and your family an impressive dose of Omega 3- fatty acids and a good boost of protein!

Our simple dish celebrates seasonal squash and will easily make a fabulous dinner or lunchtime option. Vegetable noodles are so ‘on trend’ and super easy and quick to make.

We found the addition of grated fresh orange in this recipe, adds a perfectly tangy flavour to the noodles and the salmon.

Fresh Salmon with zesty Squash Noodles
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Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Fresh Salmon with zesty Squash Noodles
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Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
Squash
  1. Cut the squash in half and remove any seeds. Using a spiralizer or gently boil for a few minutes and then carefully grate or cut the squash into very fine strips.
  1. Place the noodles into a large non stick frying pan with half of the oil, squeeze in the orange juice, add the cinnamon and cook gently for 5 minutes, stirring occasionally to ensure the noodles don't stick.
    salmon with zesty squash noodles
  2. Once the noodles have softened, grate in the orange zest, season well and leave on a very low heat. Save a little zest.
Salmon Fillets
  1. Season the salmon fillets with salt and pepper and place in a non stick frying pan with the skin facing down. Cook gently for 3 - 4 minutes until the skin starts to crisp before turning over. Cook for another two minutes
  2. To serve simply plate up the noodles and drizzle with the rest of the olive oil and place the salmon fillet on top. Sprinkle over the rest of the zest and season to taste.
    salmon with zesty squash noodles
Recipe Notes

For a little kick of flavour, add some fresh chilli to the noodles and serve with a large dollop of creme fraiche.

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Double Chocolate Ganache traybake

There is nothing more satisfying than a well baked succulent and moist chocolate cake. You’ll be faced with a picture of food clarity with our dark chocolate sponge and ganache topping.

Our traybake is utterly luxurious! Using organic cocoa powder colors the sponge a gorgeous rich dark brown color and the addition of chocolate nibs adds a healthy boost of 100% cocoa bean power.

We lightly enhance the chocolate ganache with Jamaican rum, the rum adds a depth of sweetness in the most perfect way possible.

This dreamy little bake partners well with a freshly brewed frothy cappuccino.

double chocolate ganache traybake
Double Chocolate Ganache traybake
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Servings Prep Time
12 slices 15 minutes
Cook Time
45 minutes
Servings Prep Time
12 slices 15 minutes
Cook Time
45 minutes
double chocolate ganache traybake
Double Chocolate Ganache traybake
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Servings Prep Time
12 slices 15 minutes
Cook Time
45 minutes
Servings Prep Time
12 slices 15 minutes
Cook Time
45 minutes
Ingredients
Chocolate Sponge
Chocolate Ganache Topping
Servings: slices
Units:
Instructions
  1. Preheat oven to 180°C, gas mark 4 or 350F and line a 11 x 7 inch baking tray or dish with baking parchment.
    double-chocolate-ganache-traybake
  2. Beat the butter and sugar until light and creamy and slowly add the eggs one at a time ensuring they are beaten well. Add vanilla extract and beat again.
  3. Sift the salt, flour, baking powder, cocoa powder and add to the wet mix and mix until well combined.
  4. Add the soured cream and mix, gently stir in the cocoa nibs with a wooden spoon.
  5. Pour the mixture into the baking tray or dish and bake for 40-45 min. Insert a cake tester to ensure its cooked all the way through. Cool the traybake well and remove from the tin for further cooling
For the Ganache Topping
  1. Gently melt the chocolate pieces in a saucepan or microwave, add the cream and mix together until melted and smooth. Add the rum.
    double chocolate ganache traybake
  2. Cool the mixture. Gently apply to the top of the tray bake and chill before serving.
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Choux Pastry Cream Puffs

Cream Puffs or ‘profiteroles’ as they are known in Europe are delicate perfectly formed puffs of Choux Pastry filled with sweet, light whipped cream.

Orginating in France, these totally more-ish melt in the mouth puffs are now devoured across the world.

Typically drizzled with chocolate, caramel, or toffee sauce, they are one of our favorites to take delight in baking at the weekend.

Serve cream puffs for dessert and get ready for the appreciative ooohhhh and aaahhhh from your friends and family. Pure delight in one simple mouthful. Oh la la!

Choux Pastry Cream Puff
Choux Pastry Cream Puffs
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Servings Prep Time
20 profiteroles 25 minutes
Cook Time
30 minutes
Servings Prep Time
20 profiteroles 25 minutes
Cook Time
30 minutes
Choux Pastry Cream Puff
Choux Pastry Cream Puffs
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Servings Prep Time
20 profiteroles 25 minutes
Cook Time
30 minutes
Servings Prep Time
20 profiteroles 25 minutes
Cook Time
30 minutes
Ingredients
For the Choux Pastry
For the Cream Filling
For the chocolate sauce
Servings: profiteroles
Units:
Instructions
  1. Choux Pastry Cream Puff
  2. Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
  3. For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
  4. Turn up the heat, then quickly pour in the flour and salt all in one go.
  5. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
  6. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
  7. Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
  8. Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.
  9. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
  10. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
  11. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.
  12. To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.
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Cheddar and Smoked Salmon Biscuits

Smoked Salmon biscuits? Who said biscuits are just made for gravy?

Our easy and perfectly cheesy home baked Smoked Salmon biscuits are sumptuously lovely for lazy weekend brunch or to serve as a quick lunch to entertain and impress your friends.

Home baked biscuits are super easy to make and your home will be filled with their delicate savoury smell.

We like to serve our homemade cheese biscuits with soft cream cheese, smoked salmon and a sprinkle of pumpkin seeds for an extra crunch. Weekend brunch at its delicious best.

cheddar and smoked salmon biscuits
Cheddar and smoked salmon biscuits
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Servings Prep Time
12 Biscuits 15 minutes
Cook Time
12 minutes
Servings Prep Time
12 Biscuits 15 minutes
Cook Time
12 minutes
cheddar and smoked salmon biscuits
Cheddar and smoked salmon biscuits
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Servings Prep Time
12 Biscuits 15 minutes
Cook Time
12 minutes
Servings Prep Time
12 Biscuits 15 minutes
Cook Time
12 minutes
Ingredients
Servings: Biscuits
Units:
Instructions
  1. cheddar and smoked salmon biscuits
  2. Preheat the oven to 220ºC, gas mark 7. Stir together the flour and baking powder, then using your fingertips, rub in the butter until it resembles breadcrumbs. Using a table knife, stir in three quarters of the Cheddar and then the milk to make a fairly soft dough.
  3. On a lightly floured surface, pat the dough out to a thickness of 2cm and stamp out 5cm-wide rounds. Reuse the trimmings to make a total of 12 biscuits. Transfer to a non-stick baking sheet, brush lightly with milk and scatter over the reserved cheese. Bake for 10–12 minutes until risen and golden brown. Transfer to a wire rack and leave to cool.
  4. Split each biscuit in half, spread the base with soft cream cheese, top with a piece of smoked salmon and sprinkle over some pumpkin seeds before replacing the top. Serve with small wedges of lemon for squeezing over the salmon.
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Sweet Potato Breakfast Bread

This quick sweet potato breakfast bread is the perfect opportunity to use up any leftover baked sweet potatoes. It is so moist and sweet, with a very tender crumb, and perfectly spiced. All you need is a slab of butter and a big cup of coffee and breakfast is served. The right way.

Sweet potato bread
Sweet Potato Breakfast Bread
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Servings Prep Time
10 10 minutes
Cook Time
1 hour
Servings Prep Time
10 10 minutes
Cook Time
1 hour
Sweet potato bread
Sweet Potato Breakfast Bread
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Servings Prep Time
10 10 minutes
Cook Time
1 hour
Servings Prep Time
10 10 minutes
Cook Time
1 hour
Ingredients
Servings:
Units:
Instructions
  1. Sweet potato breakfast bread
  2. Preheat your oven to 400 degrees F and line a 9x5 loaf pan with parchment paper.
  3. Peel and mash the sweet potatoes using your Indy Chef Potato Ricer. You're looking to end up with one heaping cup of sweet potato puree.
  4. In a large bowl, combine melted butter, vegetables oil, sour cream, eggs, vanilla extract, and both kinds of sugar. Whisk together wet the ingredients until very smooth and lightly frothy. Mix in the sweet potato puree.
  5. In a separate bowl, gently whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients to the wet and using a spatula, gently fold the two together, taking care not to over-mix the batter.
  6. Transfer the batter to your prepared pan and bake for 55-75 minutes, or until the bread is nicely golden brown and a toothpick inserted in the middle comes out clean.
  7. Let the bread cool for at least 30 minutes before removing from the pan and slicing into thick slices. Enjoy!
  8. Sweet potato breakfast bread
Recipe Notes

Tip: This recipes works great with pumpkin puree as well. You can serve the bread with honey butter or sweet cream cheese frosting/glaze.

All of our Indy Chef kitchenware products can be found here.

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Chinese Beef and Broccoli

This quick Chinese beef and broccoli stir-fry will hit the spot when you’re in the mood for Asian food. The best thing is that it cooks in less than 10 minutes and uses basic supermarket ingredients. You don’t even need a wok – a large skillet with high sides will do perfectly. If you preferred cauliflower over broccoli you could always substitute.

Chinese beef with broccoli
Chinese Beef and Broccoli
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Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Chinese beef with broccoli
Chinese Beef and Broccoli
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Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Chinese beef with broccoli
  2. Preheat a wok or a large skillet over medium heat.
  3. Add in the broccoli florets with a splash of water and cook for 2-3 minutes, or until the florets turn bright green. Remove the broccoli from the pan and transfer to a plate.
  4. Pound the flank steak to an even thickness with a meat tenderizer and slice it into long strips against the grain.
  5. Heat the canola oil in the wok and add in the steak. Cook for 2-3 minutes, or until the steak is nicely seared, but still pink in the middle, around 1-2 minutes.
  6. In the meantime, whisk the cornstarch with the soy sauce until dissolved. Add in the fish sauce, sherry, beef stock, sesame oil, and brown sugar and whisk until combined. Mince the garlic and ginger with your indy Chef garlic twist and toss into the sauce.
  7. Once the beef is cooked, remove from the pan, and pour in the sauce. Let the sauce bubble away for 30 seconds over high heat, or until slightly thickened. Add in the beef and broccoli and cook, stirring constantly, for another minute to let the flavours meld together. Serve immediately.
  8. Chinese beef with broccoli
Recipe Notes

Tip: Serve alongside steamed rice or Chinese noodles to soak up all of the delicious sauce.

Check out our great range of kitchenware products here.

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Potato Latkes with Spiced Sour Cream

Crispy potato latkes with spiced sour cream are the perfect accompaniment to any weekend brunch. Spinning the potatoes in the salad spinner will get them really dry and this is what gives you crispy latkes, so make sure you don’t skip this step. You could also substitute the sour cream with greek yoghurt if you prefer it.

Potato latkes and spiced sour cream
Potato Latkes with Spiced Sour Cream
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Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Potato latkes and spiced sour cream
Potato Latkes with Spiced Sour Cream
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Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Units:
Instructions
  1. Potato latkes and spiced sour cream
  2. Preheat the vegetable oil in a large non-stick pan over medium heat.
  3. Grate the potatoes and onion using your Indy Chef cheese grater and dry them off thoroughly with your salad spinner or squeeze them in some paper towel.
  4. Whisk the egg, breadcrumbs, baking powder, and salt in a medium-sized bowl and add in the grated potatoes and onion. Gently toss to evenly coat the potatoes.
  5. Dollop around ¼ of the potato mix into the hot oil and cook for 2-3 minutes on each side, or until golden brown and crispy. Repeat until there is no more batter remaining.
  6. In the meantime, mix the sour cream with the chives and lemon juice.
  7. Serve the latkes along with the spiced sour cream and enjoy.
  8. Potato latkes and spiced sour cream
Recipe Notes

Tip: Traditional Jewish latkes are made using matzo meal, so if you happen to have that on hand, skip the breadcrumbs and use equal measurement of matzo meal.

The Indy Chef Cheese Grater and all our other kitchenware products can be found here.

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