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Glorious Ground Beef Roast


Ground Beef Roast large with Logo

Cold Ground Beef Roast

This juicy and aromatic gourmet roast is melt-in-your-mouth delicious. Fresh, lean ground beef blended with fragrant spices, vegetables & herbs, and wrapped in a tender crust of bacon. It is very easy to make.

You will need: (Makes 1 baking dish)

  • 500 grams fresh lean ground beef (93 %) (1.1 lb)
  • 1 large onion, finely chopped
  • 1 medium-sized red sweet bell pepper
  • 1 small can sliced button mushrooms, drained
  • salt to taste (several dashes recommended)
  • white or crushed black pepper to taste (several dashes recommended)
  • sweet paprika powder to taste (several dashes recommended)
  • 1 envelope coriander & annato (Sazon Goya)
  • 1 – 2 dashes ground nutmeg to taste
  • 1 – 2 dashes ground rosemary (or dried)
  • 1 – 2 dashes ground oregano (or dried)
  • 1 – 2 dashes of ground or dried thyme
  • several dashes dried marjoram
  • about 2 tablespoons fresh parsley, chopped
  • 1 clove garlic, peeled and chopped, optional
  • 200 grams prosciutto, chopped (7.1 oz)
  • 1 – 2 slices of white bread, soaked and water drained off (for soft bread crumbs)
  • 1 large egg
  • sliced bacon to cover the baking dish with (bottom and all sides), low sodium, low fat preferred, as needed (approx. 7 – 8 slices)

Lightly oil a heatproof rectangle baking dish (round-shaped or square-shaped). Arrange the slices of bacon on the bottom and all sides of the dish. Set it aside. In a large bowl, mix the ground beef with the vegetables, spices, herbs, prosciutto, bread, and egg. Mix well, using your hands. Fill the ground beef mixture evenly into the prepared baking dish. Bake in a pre-heated oven at 350° F (375° C – 200° C), for 1 1/2 hours, on the lower oven rack. Remove from the oven and use the released juices to make a fabulous sauce. Pour the juice into a sauce pan. Add flour or cornstarch as a binder and whisk it with a wire whisk. Use only as much binder to lightly thicken the sauce. Heat over medium heat until the sauce thickens. Stir and set aside. Season with crushed black pepper, a pinch of each salt, sugar, and nutmeg. Slice the roast and serve it hot with potato dumplings, spaetzle, potatoes, or pasta, and sauce. The ground beef roast is dressed up and tailored with a tender crust of bacon around the entire roast for each and every juicy slice. Enjoy! Leftover ground beef roast makes a fantastic sandwich – warm or cold.

Tip: As a general rule, make the taste test after you seasoned the ground beef (consume only very little, after all, it is raw beef mixed with raw egg). Tailor the seasoning to your personal liking.

Photo: Baking dish aligned with slices of uncooked bacon.

Photo: Baking dish with seasoned raw ground beef.

For more information, kitchen basics, helpful tips, basic recipes, go to Tastelishes. Tastelishes delivers recipes to create easy homemade dishes from scratch with glorious flavor, texture & style using healthy, natural ingredients. Enjoy Life. Eat Tastelishes.

14 photo-illustrated themed Tastelishes eBooks showcase gorgeous recipes and simple directions to delight the home cook and home baker. Available at Amazon.

Tastelishes eBook with recipes to create gourmet-style appetizers like Blini with caviar.    Tastelishes Home Cooking with Natural Food.    Tastelishes recipes on baking fresh bread with a denser texture and a crisp crust, easy homemade sourdough and more.    Tastelishes recipes on cooking delightful festive side dishes.    Tastelishes recipes for cooking hearty and healthy soups.    Tastelishes recipes on refreshing salads and a homemade versatile tangy vinaigrette.    Tastelishes recipes for classic dips and sauces.     Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.    Tastelishes recipes for baking heavenly Dream Cakes like a light Bee Sting.     Tastelishes new recipes for baking trendy cakes.    Tastelishes recipes on baking classic cakes from scratch.    Tastelishes Sweets and Desserts. Recipes to create irresistible temptations.    Tastelishes eBook with recipes for cake toppings and fillings like Tastelishes crocant, buttercream and more.    Tastelishes baking Christmas Cookies and more festive baking.

All writing, illustrations, and photography is Copyright Tastelishes 2013, unless indicated otherwise, and may not be reproduced. All rights reserved.

Video:

Aromatic Arugula Salad


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This is a simple, quick and light salad for lunch.

You will need: (Makes 1 dinner-size plate)

about 2 handfuls or 70 grams (2.5 oz) of baby Arugula/Mini-Roquettes, triple washed
3 – 4 slices of Prosciutto (or as much as liked)
2 hard-boiled eggs
3 – 4 Baby Bella mushrooms (or as many as liked), wiped clean with a moist towel/paper towel and the tip of the stems cut off
salt to taste
fresh pepper to taste
olive oil to taste (extra virgin)
freshly squeezed lemon juice to taste
mustard for the eggs

Cook the eggs first. Put them in a small skillet and cover them with water. Cover the pot with a lid. Bring to a boil over high heat until bubbles begin to form. Set the timer to 8 minutes and let boil. Drain the water and rinse the eggs with ice cold water once or twice to stop the cooking process. Set aside and let the eggs cool off for 10 minutes or so. They can be used cold or lukewarm. Arrange the Arugula on a dinner plate. Slice the prepared mushrooms and evenly spread over the salad leaves. Tear off random sections of each of the Prosciutto slices and arrange throughout the salad. Slice each peeled hard-boiled egg in half and add to the plate. Mount a dollop of yellow mustard onto each egg. Season to taste with salt and pepper. Lightly drizzle with olive oil and use as much lemon juice as you like. It could require as much as half a lemon, depending on how zesty your taste buds can tolerate. Enjoy this succulent salad!

Tip: To make eggs easier digestible, cook them as described above. Once cooled off, peel and carefully rinse them. Pat dry with a paper towel and use according to the recipe.

Video:

Tastelishes eBooks on cooking and baking with natural food are available at Amazon.

Tastelishes Zebra Cake


This Tastelishes Zebra Cake is not only an eye catcher, but a light and tender cake, as well. The zebra design is very easy to make.

Ingredients for the Cake:

375 grams unbleached, all-purpose flour (King Arthur recommended) (13.23 oz)
3 – 4 teaspoons baking powder
250 grams white fine granulated sugar (8.8 oz)
1 envelope vanilla sugar (vanilla sugar by DrOetker is available in the baking aisle of local supermarkets), optional, but recommended (or use 1/8 – 1/4 teaspoon vanilla extract)
5 large eggs
125 ml lukewarm water (4.23 fl. oz)
250 ml corn oil or vegetable oil (8.45 fl. oz)
2 tablespoons cocoa powder (unsweetened)
for extra flavor, you could add 1 tablespoon white Rum (e.g. Bacardi), optional

Sift the flour into a mixing bowl. Add all the ingredients – except for the cocoa – and mix with a hand or a stand mixer shortly on the lowest setting, then switch to the highest setting and mix for about 2 minutes until the dough is smooth. Split the batter in half and transfer one half into a separate bowl. Mix the cocoa into one half of the batter (you could also sift it in and it blends in easier and quicker). Prepare a Springform pan (28 cm = 11 inches). Butter (use unsalted butter only) the cake pan and dust it lightly with flour. Start by adding 1 – 2 tablespoons white batter and place it into the center of the Springform pan. Add 1 – 2 tablespoons of dark batter directly onto the white batter. Add 1 – 2 tablespoons of white batter onto the dark batter, then add 1 – 2 tablespoons onto the white batter and so on. Repeat with the rest of the batter. This pattern will achieve the zebra design. Bake the cake in a pre-heated oven, at 350 degrees Fahrenheit (175/180 degrees Celsius), on the lower oven rack, for about 40 minutes or until a tester (e.g. toothpick) inserted into the center of the cake comes out clean. Remove the cake from the oven and release the wall belt of the cake pan. Let cool completely. Transfer the cake onto a cake tray. This cake is also delicious when baked a day ahead.

To sweeten the cake, you could add an icing on top of the cake or simply sift powder/confectioners’ sugar over it.

For a Homemade Icing, you will need:

approx. 150 grams powdered sugar/confectioners’ sugar (5.29 oz)
4 tablespoons white Rum or for a zesty icing, use lemon juice instead of Rum

Mix the ingredients together in a small bowl and spread it atop of the cake, using an icing spatula.

All Writing, Photography and Illustration is Copyright Tastelishes 2013. All rights reserved.

Fabulous recipes for cooking and baking from scratch don’t have to be complicated. The following full-color photo-illustrated eBooks for the home cook and home baker are available at the Amazon Kindle Store for quick, simple, easy recipes with style:

Baking Bread – Fresh from the Oven
Baking Classics – From Scratch
Cake Buffet – New Trend Recipes
Christmas Cookies and More – Festive Baking
Cupcake Revolution – Ultimate Pleasures
Dips and Sauces – Classic Party Favorites
Dream Cakes – Heavenly Light
Home Cooking – With Natural Food
Hors d’Oeuvre – Gourmet Style
Modern Cake Decor – Fashionable Toppings and Fillings
Salad Bouquet – A Four-Season Variety
Side Dish Delight – Festive Traditions
Soup Lovers Delight – Hearty and Healthy
Sweets and Desserts – Irresistible Temptations

Video:

8 Keys to Fearless Baking with Yeast

Baking with yeast is easy and simple if you know the basics to making fluffy yeast dough for a tender yeast cake. Tastelishes shares the keys to working with yeast successfully. Press Release.


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Photo: Yeast Dough – Copyright Tastelishes 2013. All Rights Reserved.

FOR IMMEDIATE RELEASE
Rockaway, New Jersey, United States of America (Free-Press-Release.com) February 11, 2013 — Do you not just love to indulge in a freshly baked piece of Challah Bread with the most tender crumb? It is probably the best known food item made from yeast. You might wonder what type of yeast a home baker should use and which one achieves the better results. The Author C.C. Barmann, Founder of Tastelishes, published 14 inspiring, themed eBooks with top-quality recipes on cooking and baking with natural food. Today, she shares her insights, tips, and the keys to successful baking with yeast.

Tastelishes recommends choosing from either dry active yeast or fresh yeast. Generally, fresh yeast tends to rise higher than dry yeast and therefore produces fluffier dough. Fresh yeast is the preferable choice, yet it involves a longer process by having to rise twice, whereas with dry yeast, a starter dough is not typically required. Whenever a recipe calls for dry active yeast, it can be substituted with fresh yeast and vice versa. If fresh yeast is not at hand and dry active yeast is used, Tastelishes suggests not to skip making a starter dough. Recipes that call for yeast reach the best results with a starter dough followed by a proofing process until the dough increases to about double the size. Typically, when using dry yeast, a starter dough is skipped and the dough rises only once, until the volume doubles. The finished product provides a fairly good result. In order to improve the consistency and texture, Tastelishes encourages the home baker to let the dry yeast rise/foam first, for about 15 minutes. Then, all the ingredients get mixed together and the dough is set aside to proof until ready to use. This way, Tastelishes ensures, the dough will be much fluffier, airier, and less dense. The more and longer yeast dough rises, the better the result and texture of the cake.

Furthermore, yeast always needs to be nurtured with sugar in order to rise, as well as using ingredients that are at room temperature and never chilled or it would kill the yeast’s function to rise. Liquids, such as milk, need to be lukewarm, never hot, to instill the yeast’s growth. When a recipe calls for adding salt, it should never be added directly into the yeast, but rather sprinkled over the flour. Salt and yeast should not come in direct contact with each other in order to not destroy its rising function. Using unbleached, all-purpose flour is advised.

Finally, the dough needs to rise in a large bowl. According to Tastelishes, the baker has several choices: It can be placed at room temperature, but the ideal place is a warm spot, near heating vents or radiators without airflow blowing in its direction. To create a warm spot, the oven can be heated to 180 degrees Fahrenheit, then turned off and the bowl with the dough can be placed on the center oven rack. The dough in the bowl needs to be covered with a light kitchen towel so that the surface of the dough will not dry out. A spatula or a wooden spoon should be placed between the oven door to keep air flowing. Another possibility to create a warm spot would be to place the dough into an unheated oven and to leave the oven light on. A third option would be to set the oven to 100 degrees Fahrenheit, placing the bowl with the dough onto the center oven rack, and letting it rise until doubled in size while keeping the temperature setting turned on the whole time and keeping the oven door closed. Kitchen ovens vary in function/performance and do not always offer certain temperature settings or oven lights. Either one of these options works and depends on a baker’s personal preference or oven functions and performance.

Keeping these tips in mind will ensure successful, fearless, and joyful baking with yeast.
For recipes, tips, images and more visit their website at Tastelishes.
Tastelishes popular photo-illustrated eBooks for the home cook and home baker are available at the Amazon Kindle Store with priceless practical tips and how-to advice.

Detailed recipes with precise measurements and images for a variety of tender homemade yeast cakes are published within the Tastelishes eBaking Cookbook “Baking Classics – From Scratch”.

Video:

Pot Roast Salad

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This is such a quick & delicious salad made from leftover pot roast. I sometimes serve it for lunch from leftover meat and I thought I’d share this simple recipe with you today.

Makes 1 large dinner plate

You will need:

Cooked/Leftover Pot Roast, a few slices, diced
1/2 yellow onion, finely diced
approx. 2 handfuls of canned carrots (drained) or as much/as little as liked
1 hard-boiled egg, optional
a few sprigs of fresh parsley, finely chopped
salt to taste
fresh pepper to taste

Salt and pepper is suffice for this dish, but if desired, you could add some of the following spices:

pinch of ground nutmeg, optional
dash of ground sweet paprika, optional
dash of Old-Bay Seasoning, optional
dash of any mix of dried herbs (e.g. Italian Seasoning), optional

Vinaigrette:

2 TBS corn oil or vegetable oil
1 TBS white vinegar

Prepare the ingredients and put them into a salad bowl to combine. Season to taste, add the vinaigrette, toss and serve. You can either serve this salad immediately or set it aside for a few minutes to let the spices and vinaigrette develop an even intenser aroma. Enjoy!

Tastelishes is also present at: tastelishes.comTwitter, and Facebook. 14 themed eBooks for the home cook & home baker are available at Amazon.

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