Sourdough Focaccia art & Pea Soup recipe ???? Cottage kitchen | Homesteading Vlog | Slow Living
Hello, dears!
With this cozy video, I want to say goodbye to another summer and share with you the preparation of impressively beautiful and delicious dishes ???? and I also wish you a piercingly beautiful autumn ????
With love, Julia and the LWA team.
???? Sourdough focaccia ????
She's just incredible; this bread is pure aesthetics ????
Recipe:
????500 g flour
????425 ml of water (25-27ºC/ 77-80ºF)
????150g sourdough (100% moisture at peak)
????10 g salt
????Olive oil
????Sea salt flakes (sprinkling on top)
????Flowers or herbs for decoration
Dough preparation. Pour water into a large bowl, leaving 25 ml for later, and add the starter; mix quickly so that it dissolves in water. Add flour and knead into a soft dough. Mix thoroughly so that there are no dry lumps left. Cover the bowl and leave for about 30 minutes in a warm place to ferment.
Then sprinkle salt on top of the dough and pour the last 25 ml of water. Mix the dough with your hands until the water and salt are mixed, and the dough turns into a homogeneous mass. Cover and leave again for 30 minutes.
After 30 minutes, do a warm-up - put wet hands under the dough and stretch it up - stretch one of the sides and cover the dough with it. Then turn the bowl with the dough 1/4 and repeat the same action. Then repeat until a full circle has passed. The kneading will give the dough strength. Cover the dough and leave for 30 minutes. Then repeat the stretching every 30 minutes 3 more times.
During this time, the dough should rise by 40-50%, and signs of fermentation will appear - the dough will sway, and bubbles will appear on its surface.
Line a pan with parchment paper and brush with olive oil. Transfer the dough to a mold, and grease with olive oil, so it does not dry out. Cover the mold and refrigerate for 18-24 hours.
The next day, take the dough out of the refrigerator for 1-3 hours before baking—Preheat the oven to 240ºC (220ºC convection).
Drizzle the focaccia with olive oil, then use your oiled fingers to make wells all over the dough. Sprinkle sea salt flakes on top and garnish with fresh herbs and flowers to taste. Bake in the preheated oven for 15 minutes, then reduce the temperature to 210ºC (190ºC with convection) and bake for another 15 minutes or until the focaccia is golden brown.
Remove from oven and carefully transfer from pan to wire rack to cool.
????Green Pea Soup????
A very tender, juicy, and healthy soup.
Recipe:
????400 g green peas +2 tbsp. for decoration
????1 medium size zucchini
???? 700 ml farm chicken stock or water
????1 garlic clove
????1/2 lemon
????4 sprigs of green basil
????2 tablespoons vegetable oil
???? salt
????feta cheese and olive oil for serving
Put the broth on the stove, and bring it to a boil.
Cut the zucchini into small cubes and fry in vegetable oil until softened.
Crush the garlic and finely chop, and add to the zucchini. Remove from fire.
Put the zucchini and green peas in a saucepan and pour over the hot broth. Salt. And cook for 3-5 minutes or until the peas are ready. Switch off the stove. Cool the soup slightly.
Puree the vegetables with a blender until the consistency of a homogeneous cream.
Pour in the juice of half a lemon. Add a few sprigs of basil and beat again.
Pour the soup into bowls. Pour 1 tsp. olive oil. Garnish with basil leaves and peas. Add cheese.
Serve soup with aromatic focaccia.
Enjoy your meal!
*****
????Today's video:
00:00 In today's video
00:17 Preparing the focaccia dough
02:53 Preparing a farm chicken droth
03:56 A glimpse of our garden
04:26 After 30 minutes
05:30 Harvest sweet green peas and pansies for decoration
07:26 Sourdough focaccia art tutorial
09:41 Finishing the soup
10:48 Baked focaccia
11:23 Bon appétit
*****
Watch our other videos:
1. WE MOVED IN! The first part of a story of how a House became a Home | Thrift HAUL & Backyard decor
2. Afternoon Tea ☕ English Scones Recipe | Old Fashioned Tea Time | Slow Living Baking Vlog
3. June's diary ???? Lemon cookies recipe ???? Walk and picnic in a lupine field ???? Slow living
*****
???? Songs used:
~ In the Moment by Isobelle Walton
~ All We Need Is Candlelight by Isobelle Walton
~ In-Between Heartbeats by Headlund
~ In My Childhood by Colton Walls
~ Robin by S.A. Karl
~ Time on My Hands by Headlund
*****
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???? CONTACT: luizalittlewomenatelier@gmail.com
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Easy Bone Broth Recipe (Collagen Rich Soup)
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Why should you make your broth from scratch? Just try it, and you'll see it makes all the difference. Use this to make a load of dishes like soups, stews, and sauces!
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BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Qian Li Xiang Huntun- a wonton smells so good, the fragrance can spread out to 500 km away. That literal translation is exaggerated, but it indeed smells amazing and tastes incredibly delicious.
???? RECIPE
INGREDIENTS (Makes about 50-60 wontons)
300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of garlic chives (jiu cai) or scallion
1.3 big size onion diced
18 cloves of garlic
2 inches of ginger thinly.
3 scallions, cut into 2 inches pieces
1.5 cup of vegetable oil (I am using corn oil) (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
2 cloves (Amazon Link -
3 dried red chilies (optional) (Amazon Link - )
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of chinese cooking wine (Amazon Link -
Black pepper to taste (Amazon Link -
1 pack of wonton wrapper 50-55
8 cups (1.9 liters) of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings optional
INSTRUCTIONS
Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes. then drain thoroughly.
Dice 1 and 1/3 of a big purple onion.
Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
Cut 3 scallions into 2 inches long pieces.
Slice 2 inches of ginger finely.
Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium-low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish. Serve with Pickled long beans or other pickles.
????RELATED VIDEO - Homemade Wonton Wrap -
Videography / Editing by Austin Schargorodski -
This easy recipe puts the 'YUM' IN TOM YUM SOUP
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN TOM YUM SOUP RECIPE TODAY!
LAY HO LAY HO! I hope you're keeping warm during this cold winter! I've got you covered with a super yummy recipe today - it's salty, tangy, sweet, spicy, and absolutely delicious. Join me in this episode and learn how to make a quick and tasty tom yum soup recipe right at home. Let's begin
Ingredients:
2 sticks lemongrass
1 red bell pepper
1 green bell pepper
1 red onion
1 cup cherry tomatoes
1 medium piece galangal
1 red Thai chili pepper
6 lime leaves
2 tbsp coconut oil
1/4 cup red Thai curry paste
1/2 cup coconut milk
3L water
150g shimeji mushrooms
400ml canned baby corn
5 tbsp soy sauce
2 tbsp maple butter
2 tbsp tamarind paste
2 limes
2 sticks green onion
few sprigs cilantro
Directions:
1. Peel the outer layer of the lemongrass and bash the end with the butt of a knife
2. Chop the bell peppers and red onion into bite sized pieces. Slice the cherry tomatoes in half
3. Roughly chop the galangal, red chili, and tear the line leaves with your hands
4. Add the coconut oil and curry paste to a stockpot and heat it up to medium heat
5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to look dry, add 2-3tbsp of the coconut milk into the pot
6. When the paste looks very soft, a deep red colour, and most of the liquid is evaporated, add in the coconut milk. Give the pot a good stir
7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili pepper
8. Cover the pot and bring to a boil. Then, turn it to medium low and simmer uncovered for 10-15min
9. Remove the solid ingredients (or keep them, it's up to you)
10. Add the bell peppers, red onion, tomatoes, mushrooms, and corn to the pot
11. Add the soy sauce, maple butter, tamarind paste, and the juice of 2 limes
12. Give the pot a good stir and turn the heat to medium high. Once it comes to a boil, it's done
13. Serve topped with freshly chopped green onions, cilantro, and some lime extra lime wedges
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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THE VEGETABLE SOUP! Irish Farmhouse Vegetable Soup Recipe!
A veg packed soup perfect for any time of the year, but especially now as a winter warmer!
You'll need:
US Ingredients:
¼ stick butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (1 lb)
50 fl oz of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
½ cup cream, optional
1 1/3 cup frozen Peas
Sea salt and freshly ground black pepper
Metric Ingredients:
25g butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (450g)
1.5litres of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
100ml cream, optional
200g frozen Peas
Sea salt and freshly ground black pepper
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
Printable Version:
MORE DINNER RECIPES:
Greek Moussaka:
Eggplant and Meat Cake:
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Garlic Shrimp:
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Mushroom Risotto:
My favorite kitchen equipment and camera gear:
Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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