Hello World

Original recipe makes 5 Ingredients 1 cup lukewarm water 1 Tbsp sugar 2 tsp active dry yeast 7 grams (or 25% less instant yeast powder) 3 cups plain all-purpose flour 1 tsp salt 1/3 cup plain yogurt or oil Directions Add the water, sugar, and yeast to a small bowl, mix well and then allow it to stand for between 5-10 minutes for the yeast to activate. It should froth up and become quite bubbly during this time. Combine the sifted flour and salt in a large bowl. Add the yeast mixture and yogurt to the bowl, mix into a rough dough, and then knead for around 10 minutes until you have a smooth, elastic dough. When poked with a finger, the dough should bounce back again – if it doesn’t, knead it a little longer. Form the dough into a rough ball and cover lightly with oil, then place back in the bowl. Cover the bowl with a kitchen towel or cling film and place it in a warm place to prove for between 45 minutes to an hour. During this time, it should double in size. Preheat the oven as hot as it will go. Divide the dough into 5 pieces, shape each piece into a ball, and roll flat. Dimple the dough all over with your fingers to make more space for topping and to prevent the dough from puffing up too much. Top the dough with your toppings and transfer to the over for 5–6 minutes. Notes Feel free to season the dough as preferred depending on the recipe; Italian seasoning, za’atar, garlic, and onion powder, etc. To use instant yeast instead of active dry yeast, reduce the amount by 25%

Original recipe Ingredients 1 Tablespoon drippings from steak or 1 Tablespoon butter if you have no drippings 1 Tablespoon minced garlic ¼ cup minced shallots or red onions 1 cup red wine of your choice 2 Tablespoons balsamic vinegar 2 sprigs fresh thyme plus more for garnish 1 cup beef stock ¼ cup roughly chopped parsley leaves 2 Tablespoons butter Directions Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat. If you haven’t cooked a steak, melt 1 Tablespoon butter in a cast iron skillet. Then, add garlic and shallots and saute, stirring until tender, about 1 minute. Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat. Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes. Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter. Notes A drinking wine rather than a cooking wine works best for red wine reduction sauce. If you are making this recipe and you do not have steak drippings, you can substitute 1 Tablespoon butter to melt in the pan before adding the garlic and shallots. When making a pan sauce, always monitor your heat. If the sauce breaks, it is likely because the smoking point of the fat was too high when the wine was added. If you notice the sauce starting to break, immediately remove from heat and begin to whisk vigorously.

Original recipe Ingredients Chocolate type Choc to cream ratio Measures Dark chocolate 1:1 250g chocolate; 1 cup cream Milk chocolate 3:1 250g; 1/3 cup cream White chocolate 4:1 250g; 1/4 cup cream Directions Chop the chocolate and combine with cream in a microwave safe jug Microwave in 30 second intervals, stirring in betwen When the cream is hot but not boiling, stop microwaving and stir until incorporated Notes You can also do this with a double boiler.

Original recipe Ingredients 2 large Potatoes 3 tablespoon Olive oil 1 teaspoon Italian seasoning 1 teaspoon Garlic powder ½ teaspoon Salt ¼ teaspoon Black pepper Directions Cut the potatoes into about 3-5 mm thick fan-like slices leaving some space at the bottom. In a mixing bowl, mix all the rest of the ingredients. Preheat the air fryer at 200°C. Cook the potatoes for 5 minutes. Open the basket and apply the seasoning mixture with the help of a basting brush between the slices and on the top of the potatoes. Close the basket and air fry for additional 20 minutes. Check the potatoes with the help of a fork for doneness. Optionally, sprinkle more seasoning or garlic powder on the top before serving.