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Original Recipe Makes 4 large naan. Approx 2 hours For a super quick and tasty version of this recipe check out the two ingredient version. Ingredients 375 grams all purpose flour (2 + ½ cups) 1 tsp instant yeast 3/4 cup water 1/4 cup plain yogurt 15 grams vegetable oil 1/2 tsp sugar 1/2 tsp salt For the garlic topping: 2 tablespoons butter, melted 2 teaspoons garlic, minced 1 teaspoon parsley, finely chopped Directions Dough: ...

Original Recipe Ingredients 2 garlic cloves 1 small knob of ginger 2 - 3 tablespoon of coconut oil 1 teaspoon of curry powder 2 large tomatoes 1 cup of coconut milk ½ pack of frozen spinach (fresh works well too) Directions Rough chop the garlic and ginger. Add the coconut oil to a pan and add in the rough chopped ginger and garlic. Sprinkle in the curry powder and let everything bloom for 1 - 2 minutes. Chop up the tomatoes and break it down into a sauce (about 5 minutes). Pour in the coconut cream and frozen spinach. Let it simmer down and let the flavor get to know each other. Finally add in some broccoli, salt, and a squeeze of lime. Let it cook down and serve with rice or bread! Serve with Naan bread

Original Recipe Ingredients Butterscotch Pudding: 1/4 cup dark brown sugar , packed 1 1/4 cup (185g) plain flour (all purpose flour) 2.5 tsp baking powder 100g unsalted butter , melted 1 egg 1/2 cup milk 4 tbsp golden syrup Butterscotch Sauce: 3/4 cup (150g) dark brown sugar , packed 2 tbsp cornflour 2 cups boiling water Directions Preheat oven to 180°C (160°C fan). Grease a 6 cup baking dish (1.6L) with butter. Butterscotch Sauce ...

Original Recipe Ingredients 3 cups bread flour 1/2 tsp active dry yeast 1 tsp sea salt 1.5 cups warm water 2 tbsp olive oil 1.5 tbsp freshly cracked black pepper 125g Parmesan cheese Directions Stir the flour, yeast, salt, water, pepper, and olive oil together in a large bowl until well combined. It should look sort of shaggy smooth. Cover with plastic wrap, or something else if you don’t want to kill the environment, and let it rest for two hours. Flour your countertop with 1 tbsp flour, turn the dough out, and sprinkle the top with another tbsp of flour. Knead for 2 minutes by hand (after that it will start to get too sticky, and we don’t want to add too much flour to the dough, since it will change the identity of the bread). Place the dough back into the bowl, and let it rest for another hour, again covered with plastic. Break the Parmesan up into little pieces. Knead the parmesan chunks into the bread, keeping your hands wet at all times so the dough doesn’t stick to you. Let it rest for an hour or two before baking. Bake for 30 minutes covered, and 10-20 minutes uncovered