Ingredients:
1 and 3/4 cups Whole Wheat Flour
1 cup Warm Water
1 Egg
1 tablespoon Active Dry Yeast
1 tablespoon Sugar

Instructions:

First step is Place warm water, yeast and sugar in bowl of a stand mixer.

And then, Allow to proof for 10 minutes (mixture will bubble).

And then, visit for full instruction : https://www.itsalwaysautumn.com/steakhouse-sweet-brown-molasses-bread-recipe-just-like-outback.html

Ingredients:
2 tablespoons olive oil
2 1/2 cups bread flour or all-purpose flour more may be needed
2 tablespoons honey
1 cup warm water
1 packet instant yeast 2¼ teaspoons
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Instructions:

First step is In the mixer using the dough hook, place the warm water, 1 teaspoon sugar, and the yeast. Mix lightly and cover for 5 minutes for yeast to activate

And then, When the mixture starts to bubble add the rest of the ingredients

And then, visit for full instruction : https://livingsweetmoments.com/herbed-crock-pot-bread-recipe/

Ingredients :

MUFFIN

• 4 tbsp (30g) all-purpose flour
• ¹⁄8 tsp baking powder
• ¹⁄16 tsp baking soda
• 2 tsp granulated sugar
• 3 tbsp (45ml) fat-free milk
• ½ tbsp (7.5ml) vegetable oil
• 8 fresh blueberries

Streusel Topping (serves 2)

• ½ tbsp (7g) cold butter,chopped into tiny pieces
• ¾ tbsp (5.6g) allpurpose flour
• 1 tbsp (12.5g) plus 1 tsp
• (4g) light brown sugar
• ¹⁄16 tsp ground cinnamon

Preparation :

1 For the Muffin: Combine all muffin ingredients except blueberries in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Stir in blueberries.

2 For the Streusel Topping: In a separate small bowl, mix streusel ingredients until butter pieces are completely
coated in the flour, sugar, and cinnamon.

3 Sprinkle crumbles of streusel on top of muffin batter, spreading out evenly across surface of batter.

4 Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few
minutes. Cake is best consumed while still warm or within a few hours of it being cooked.

Blueberry Muffin Streusel Cake
I am a strong believer that streusel makes everything taste better. This muffin cake is studded with blueberries and then covered with a generous amount of streusel. The cake takes a little more effort if you want to add the topping, but streusel is always worth it, at least in my book! Because this is a muffin cake, expect the crumb to be a little tighter than in the Blueberry Cake .

Ingredients:

• 1.5kg corned beef silverside
• 2 litres (8 cups) boiling water
• 3 large chicken stock cubes
• 1 onion, coarsely chopped
• ¼ cup malt vinegar
• 2 tablespoons brown sugar
• 4 cloves garlic, sliced
• 1 tablespoon mustard seeds
• 5 whole black peppercorns
• 2 dried bay leaves
• 500g chat (baby) potatoes
• 400g dutch (baby) carrots, trimmed
• 200g green beans, trimmed
• Mustard Sauce (recipe, right), to serve

Preparation :

1 Place beef in a large heavy-based saucepan. Add the boiling water, crumbled stock cubes, onion, vinegar, sugar, garlic,mustard seeds, peppercorns and bay leaves. Bring to the boil. Reduce heat to low.
Simmer, covered, for 1½ hours.
2 Add potatoes; simmer, covered, for 20 minutes or until potatoes are almost tender. Add carrots; simmer for 5 minutes or until tender. Add green beans; simmer for a further 2 minutes or until tender. Remove from heat. Drain beef and vegetables from cooking liquid.
3 Slice beef. Serve with vegetables and


Mustard Sauce
Makes 2 cups Prep 5 minutes

• ½ quantity Basic Bechamel Sauce 
• 2 tablespoons whole grain mustard

Whisk hot Basic Bechamel Sauce with mustard in a jug.

Ingredients:
● 300 grams of sauerkraut brine;
● 15g of bacon;
● 1 onion;
● 200 g smoked;
● 1 tbsp. l. tomato paste;
● salt and pepper - to taste;
● ground paprika - to taste.

Preparation:
1. finely cut bacon and fry in a dry frying pan. Can cut the onion and add it to the meat.
2. In a saucepan, boil the broth, pouring a little of the brine from sauerkraut.
3. Add fried onions with bacon, sauerkraut, chopped smoked meat, tomato paste, spices, salt. Vary about 30 minutes before the desired softness of cabbage. Serve with hot pepper, herbs and fresh bread.

Ingredients:
● 0.5 kg of meat;
● 4-6 pickles;
● 2 onions;
● 2-3 tomatoes;
● 1 jar of olives;
● 2 bay leaves.

Preparation:
1. Prepare the broth.
2. Add the broth onions and tomatoes, pre-sliced ​​and fried in vegetable oil.
3. Pickles we shall cut slices and add to the broth.
4. Optionally, you can also cut the sausage or ham stew and add to the other ingredients.
5. Shortly before the end of cooking, add salt, bay leaf, olive slices. The finished hodgepodge Serve with sour cream, sprinkled with zelenyu.Esli you want to cook for dinner something new, these recipes just come to the rescue. I hope you appreciate the taste of the soup

Ingredients:

• Biscuit:
• Butter (at room temperature) - 110 g
• Sugar (regular or brown) - 180 g
• Egg mean - 1 pc.
• Milk (2.5% fat) - 120 ml
• Baking powder - 1 tsp
• Wheat flour - 200 g
• Cocoa powder - 2 tbsp
• Hot water (hot water) - 50 ml

Cream:

• Butter (at room temperature, the softened) - 115 g
• Curd cheese (Almette, Kremette can and mascarpone) - 340 g
• Powdered sugar - 80 g
• Vanilla extract - 1-2 drops

Berry coulis:

• Any berries - 250 g
• Sugar - 100 g
• The starch (potato or corn) - 1 tbsp. l.

Preparation:

Biscuit:

1. In a mixer whip the soft butter and sugar until fluffy and light in color, add the egg with a tablespoon of flour to our mass is not curled, mix well prior to the merger, pour the milk and stir again.

2. Sift flour with baking powder and cocoa mass, stir.

3. Pour the boiling water and stir again.

4. The finished dough into a pastry bag to shift and to transplant to a sheet cake with a diameter of 5 cm., And can be more or less, bake at 170 grams. 5 minutes, make sure they are baked cakes quickly, check the finger pressing on the top of the cake, if you do not stick, the cookies ready.

Cream:

5. Soft butter Beat (pound) in a blender, add cream cheese and powdered sugar with vanilla extract and mix until smooth. Transfer to a pastry bag.

Cooley:

6. Berries (fresh or frozen, the last pre-defrost) boil with the sugar until it dissolves and add (sift) starch, rub well and cook until thickened mixture, 3-4 minutes, remove from heat and let cool.

Assembly:

7. Since half finished cakes. On one half of the circle otsadit cream, leaving an empty space in the center and in it lay berry coulis, cover the other half. It is advisable to leave the cookies in the refrigerator overnight to impregnate, then they become soft and will melt in your mouth.

Ingredients:

• Gelatin - 12 g
• Sugar - 150 g
• Water - 75 ml
• Glucose or corn syrup - 150 g
• White chocolate - 150 g
• Condensed milk - 100 g
• Food coloring - to taste

Preparation:
1. Soak the gelatin sheets in water.
2. In a saucepan combine sugar, water and glucose syrup (in the extreme case, replace or invert molasses corn syrup).
3. Put on the fire and warm the mixture to dissolve the sugar. Add the squeezed gelatin and mix.
4. White Chocolate smash into pieces and melt in a water bath or in a microwave short pulses for 15 seconds (warm up, got, mixed, repeated).
5. Pour condensed milk chocolate mass and carefully syrup in a thin stream. Stir.
6. In the mixture, add food coloring.
7. Mix the icing immersion blender. It is important that the mixture does not appear a lot of bubbles, otherwise they will remain on the dessert. So keep the blender almost vertically and do not lift it high, so he did not get out on the surface of the mass.
8. In a properly prepared glaze you see your reflection. The darker glaze, the mirror surface. If it turned out that there is a small amount of bubbles, skip the glaze through a fine sieve, it can be doubled. Marble effect is achieved by coating the dessert colored glaze in several layers.

SERVES 6
PREP 20 minutes
COOK 1 hour 15 minutes

+ MAKE AHEAD Prepare soup and yoghurt up to 2 days ahead. Store, separately,
in airtight containers in the fridge, or label, date and freeze for up to 2 months.
+ TO REHEAT Microwave soup on High (100%) in 1-minute bursts, stirring until heated.

Coriander Yoghurt
MAKES ½ cup PREP 5 minutes
½ cup greek-style natural yoghurt
¼ cup firmly packed chopped coriander
Whisk yoghurt and coriander in
a bowl. Season.

• 2 tablespoons vegetable or olive oil
• 1kg lamb shoulder, cut into 3cm pieces
• 2 onions, coarsely chopped
• 4 carrots, coarsely chopped
• 2 celery stalks, sliced
• 4 cloves garlic, crushed
• 2 dried bay leaves
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon garam masala
• 1½ cups passata (italian tomato cooking sauce)
• 400g can chopped tomatoes
• 1 litre (4 cups) water
• 1½ cups long-grain brown rice and dried lentil mix
• 5 silverbeet leaves, white stalks discarded, leaves shredded
• ¼ cup chopped coriander, plus coriander sprigs, to serve
• 12 mini cooked pappadums Coriander Yoghurt (recipe, right), to serve

1. Heat oil in a large heavy-based saucepan over high heat. Cook and turn lamb, in batches, for 5 minutes or until browned.Transfer to a heatproof plate. Add onion,carrot, celery and garlic; cook and stir for
3 minutes or until just tender.

2. Add bay leaves, cumin, turmeric and garam masala; cook and stir for 30 seconds or until fragrant. Return lamb to pan. Add passata, tomatoes and the water. Bring to the boil. Reduce heat; simmer, covered, for
45 minutes or until lamb is tender.

3. Stir rice and lentil mix through soup;simmer, covered, for 20 minutes or until rice is tender. Add silverbeet; cook for 1 minute or until silverbeet wilts.

4. Sprinkle soup with coriander. Serve with pappadums, Coriander Yoghurt and coriander sprigs.

Ingredients :

• 750g chicken breast fillets
• Cooking oil spray
• 1 cup red quinoa, rinsed
• 1¼ cups water
• 2½ cups frozen broad beans,thawed, peeled
• 2 avocados, thickly sliced
• 100g baby rocket leaves
• ⅓ cup mint leaves, torn
• ⅓ cup vegetable or olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, crushed

1. Preheat a char-grill pan over high heat. Spray chicken with oil. Addchicken to grill; cook for 4 minutes each side or until browned and cooked.Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.
2. Meanwhile, place quinoa and the water in a large saucepan. Bring to the boil over high heat. Reduce heat; simmer, covered, for 20 minutes or until water is absorbed. Remove from heat. Stand, covered, for 5 minutes
(don’t lift lid). Drain; refresh under cold water. Transfer to a large serving bowl.
3. Add chicken, broad beans, avocado,rocket and mint to quinoa. Whisk oil, juice and garlic in a jug. Add dressing
to salad; toss to combine.

Complexity level: easy
Quantity of portion: 3

Nutritional info
Caloric content - 141 kcal
Proteins – 8.5 grams
Fats – 1.9 grams
Carbohydrates – 20.9 grams

Ingredients :
300 g peaches
1 teaspoon honey
400 g yogurt

Instructions

1. Take the peaches and peel the skin from them. You should mash the peaches and get puree. It should
be very smooth and look like a cream.

2. In the big bowl combine peaches puree, honey and yogurt. Stir it carefully. It is important to stir
mixture with the wooden spoon.

3. Put this mixture to the ice cream maker for 25 minutes. The mixture should not be liquid.

4. Transfer the removed ice cream to the container and put to the freezer for 2-3 hours. Also check the condition of the ice cream every 20 minutes. If there are crystals – stir the sweet compound and place
back again.