Bacon and Scallion Truck Stop Biscuit Recipe

Ingredients:

• 2cups all-purpose flour, plus more for dusting
• 2tablespoons baking powder
• 1scant tablespoon sugar
• 1teaspoon salt
• ¼ cup crushed bacon
• ¼ cup finely shredded cheddar cheese
• 4 tablespoons finely chopped green onions
• 5tablespoons cold, unsalted butter, preferably European style
• 1cup whole fairlife milk

Directions:

1. Preheat oven to 425 degrees F. In a large bowl, sift flour, baking powder, sugar and salt. Add bacon, parmesan cheese and green onions. Transfer mixture to a food processor. Cut butter into 1 tablespoon size pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
2. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
3. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
4. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Bacon and Scallion Truck Stop Biscuit

  Bacon and Scallion Truck Stop Biscuit Recipe Ingredients: 2cups all-purpose flour, plus more for dusting 2tablespoons bak...

Bacon and Scallion Truck Stop Biscuit

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Try this vibrant pink beet banana smoothie to fall in love with raw beets. This 5-min breakfast smoothie is prepared using raw beet, ripe banana, chia seeds and skim milk. You can substitute dairy with your choice of milk for vegan options. All these ingredients are healthy and will help you to boost your energy in the morning.

How this Beet Banana Smoothie is Healthy?

Its ingredients itself tell us the benefits of this beet banana smoothie…

•     beet is rich in folate and manganese with some dietary fibers and proteins
•     banana is rich in dietary fiber, vitamin C, potassium and manganese, and a very good source of Vitamin B6
•     chia seeds are a good source of healthy fats and protein and rich in dietary fibers and magnesium

Beet Banana Breakfast Smoothie Recipe


Prep Time : 5 minutes   
Total Time : 5 minutes   
Servings : 1
Calories : 359 kcal

Ingredients:

•     1 ripe banana
•     1/2 pieces medium beetroot peeled and cut into 1-2"
•     1 1/2 tbsp chia seed
•     1/2 tsp vanilla
•     1 cup skim milk (or almond milk if vegan)
•     1 tbsp honey optional

Instructions: Combine all ingredients in a blender and pulse until smooth. Adjust sweetener according to your taste.

5-min nutritious and power breakfast beet banana smoothie for any mornings

Try this vibrant pink beet banana smoothie to fall in love with raw beets. This 5-min breakfast smoothie is prepared using raw beet...

5-min nutritious and power breakfast beet banana smoothie for any mornings

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British trifle Recipe

Serving : 20

Ingredients:

For The Custard

•     1 litre double cream
•     8 egg yolks (from large organic eggs. I use the whites
•     to make my Prodigious Pavlova – see you.co.uk – but you could freeze the whites in an airtight freezer bag for up
•     to 6 months)
•     2 whole large organic eggs
•     50g caster sugar
•     1 teaspoon vanilla extract

For The Base

•     2 packets trifle sponges (8 sponges in each packet)
•     1 x 340g jar strawberry or blackberry jam
•     500ml cream sherry
•     2 x 380g packets frozen summer fruits, thawed
•     zest of 1 orange
•     25g caster sugar (not needed if using fresh fruits)

For The Topping

•     500ml double cream
•     50g pistachios
•     1 x 15ml tablespoon crystallised rose petals
•     (or crystallised violet petals)

Directions:

1. To make the custard, heat the cream in a large, wide, heavy-based pan, and while it’s heating, whisk the egg yolks, whole eggs and caster sugar in a bowl.
2. When the cream’s at boiling point – though don’t actually let it boil – take it off the heat and pour it over the eggs and sugar, whisking as you go.
3. Wash out the pan (boring, but it does have to be done), then pour the uncooked custard back into it and return to the heat.
4. Cook over a medium heat (people will tell you it should be low heat but that is just too tedious for words), stirring all the time, until it has thickened. It must never boil!
5. After 10-15 minutes it should be thick enough, so straightaway pour it into a cold, clean bowl, add the vanilla extract and whisk a bit to help bring the temperature down.
6. Cover the very top of the custard, as well as the bowl, with clingfilm and leave to cool, while you start assembling your trifle.
7. Split the 16 trifle sponges in half and make into sandwiches with the jam. Squidge these into the base of your trifle bowl. A trifle bowl should, I feel, be glass so you can see the layers from the outside. The proportions vary and, since the point of a trifle is the layers, the dimensions of your bowl will determine how these build up and the amount of sponge, etc, you will need.
8. Pour the sherry over the sponge sandwiches and let it soak in.
9. Now tumble in the thawed summer fruits, with a little of their liquid. (It might seem unseasonal to use ‘summer’ fruits, but I love their tartness against the sweetness of the custard that will drape over them.) Then sprinkle the orange zest over the fruit followed by the caster sugar; if you’re not using frozen fruit (which tends to be sour), don’t bother with the sugar. (You could bake a layer of pink, forced winter rhubarb, instead. Use 1kg rhubarb – about 800g trimmed and sliced into 4cm-5cm pieces. Put the slices in a baking dish, sprinkle with 300g caster sugar, cover tightly with foil and cook, without adding liquid, for 45 minutes in a 190C/gas mark 5 oven. Once the rhubarb’s cold, use that as your fruit layer and boil down the juices to make a syrup for ice cream, or to drizzle – reduced and then chilled – over the cream with the pistachios and roses, later.)
10. When the custard’s cool, remove the clingfilm. Pour and scrape the custard on top of the berries. It will be soft-set: thickened but far from solid. Cover the bowl (not the custard this time) with some fresh clingfilm and refrigerate for at least half a day or up to 2 days – it’s this standing time that makes the difference.
11. When you are ready to serve, take the trifle out of the fridge to stand for about 1 hour. Whisk the cream until softly whipped. You don’t want it to merge with the custard, but nor do you want it stiffly peaking.
12. Remove the clingfilm from the trifle bowl and spread the cream on top of the custard with a rubber spatula.
13. Finely chop the pistachios, sprinkle over the top of the trifle and adorn with a few beautiful crystallised rose petals (or crystallised violet petals, if you prefer).

Delicious Dessert | British trifle

British trifle Recipe Serving : 20 Ingredients: For The Custard     1 litre double cream     8 egg yolks (from large organic eg...

Delicious Dessert | British trifle

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