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Comment your favourite home cooked meal 🥧 Home cooking might be in decline- but l'm gonna continue the culture of home cooking in my family, even when it's inconvenient (and I know you guys are here to do that too) (Words from Michael Pollan’s "How cooking can change your life" speech) #homecooking #homecooked #cookingfromscratch #homecookingideas #homecookedmeal
Comment your favourite home cooked meal 🥧 Home cooking might be in decline- but I'm gonna continue the culture of home cooking in my family, even when it's inconvenient (and I know you guys are here to do that too) (Words from Michael Pollan's "How cooking can change your life" speech) #homecooking #homecooked #cookingfromscratch #homecookingideas #homecookedmeal
Thick golden butter is two ingredients away ⬇️ A little throwback to when I found myself with 2 litres of cream that was about to go sour 😳. I knew you could turn it into butter quite easily so decided to transform it before it had to go. It's super easy and the 2 ingredients make the most delicious yellow butter. Ingredients: Full cream Salt Method: Pour the cream into a mixing bowl and begin whisking with a machine whisk. The cream will start to thicken and become thick whipped cream, and after that it will become over whipped and break up in to clumps. Just keep whisking and it will break down in to a darker yellow watery paste and after that the fat and the buttermilk will separate. The butter will cling to the whisk and the watery butter milk will splash around. At this stage turn down the speed of the whisk so the buttermilk doesn't slosh out. Then turn off the mixer and separate the butter from the buttermilk. (You can keep this buttermilk and use in baking). Gather the butter into a ball and squeeze until the excess buttermilk comes out of the butter. Add to a clean bowl and add iced water. Keep squeezing the butter for a few minutes until all of the buttermilk is washed away and you have a yellow, firm butterball left. Remove the butter from the water. Add as much salt as you wish and mix it through by folding the butter. Then mould into your desired shape and keep in the fridge until you are ready to use it. . . . . #butter #homemadebutter #buttermilk #wholesomefood #cookingfromscratch
Hot Cross Buns recipe 👇🏻🐰🌷 (If you see any other things in this video that you'd like the recipe for, comment below and I'll share it!) Ingredients: 500g bread flour 75g sugar 2 tsp mixed spice 1 tsp cinnamon 1 lemon (zest only) 1 tsp salt 10g yeast (or one 7g sachet if that's what you have!) 40g butter 300ml milk 1 egg 150g cranberries 100g white chocolate, roughly chopped (or add extra if you'd like them extra chocolatey!) 50g candied peel (optional) Topping 75g plain flour 100m water 2 tbsp golden syrup (for glazing) Method: Preheat the oven to 200°C fan. Mix together the dry ingredients, except the cranberries and white chocolate. Melt the butter in a pan over medium heat, and warm the milk in a seperate pan. Once melted, add the butter, half the lukewarm milk and an egg to the dry ingredients. Bring together and gradually add the remaining milk to form a soft dough ball (you may not need all the milk). Knead for 5 mins and then set aside in a warm place to rise for 2 hours or at least double in size. Take the risen dough and knock back by kneading for a further 5 mins. Fold in the cranberry's and white chocolate and mix through by kneading. Divide the dough in to small 100g balls, or any size you like, then shape and place on a lined baking tray. Place the tray back in a warm place to rise for a further 2 hours or until doubled in size. Just before they have finished rising, mix together the flour and 100ml water in a small bowl to form a paste. Put it in to a piping bag and pipe crosses on top of the buns, then bake them in the oven for 15-20 minutes, but be very careful as they burn fast so keep checking on them! While they're cooling, melt the golden syrup in a pan and brush it over the buns to make them nice and glossy. #cookingfromscratch #wholesomefood #fromscratchcooking #homecooking #dinnerrecipes #hotcrossbuns #easterbaking
Cauliflower cheese recipe 👇🏻 Okay but does anyone else forget cauliflower even exists? They're never on my shopping list, but I saw these huge cauliflowers at the farmers market the other day and they looked so good I had to pick some up. I tried to think of something different and unusual to use them in but let's be real- what could be better than smothering them with cheese? Ingredients: 1 large head of cauliflower 250g of cheddar, grated 2 tbsp of plain flour 500ml milk (give or take, may need more) Knob of butter For the crumb: Cauliflower stem (save it when you're slicing off the florets) Panko bread crumbs (or normal bread crumbs as an alternative) Mixed dried herbs Method: Slice the cauliflower into large florets and put into a saucepan. Finely dice the cauliflower stalk until you have a fine crumb and put this aside for later. Boil the cauliflower florets for a few minutes until slightly softened but still firm in the centre. Drain and allow to cool. To make the cheese sauce, melt a knob of butter in the bottom of a saucepan. Once melted, add about two tablespoons of flour and stir quickly until it forms a thick paste. Then, quickly before it catches and burns, add the milk slowly and stir constantly. If there isn't enough liquid or it's looking a bit thick, add more milk or you can use water. Once you have a smooth sauce, stir in half of the grated cheese until melted then remove from the heat. For the crumb, place a frying pan over medium heat and add a knob of butter. Once melted add the cauliflower stems and fry until they begin to get some colour. Add in the breadcrumbs and herbs and keep frying until the crumb is golden brown. Remove from the heat and get ready to assemble. Place the cauliflower florets into a baking dish or skillet, then pour over the cheese sauce, sprinkle over the cauliflower crumb and remaining cheese. Bake at 180°C for 20 mins or place under the grill until golden brown and bubbling. #cauliflowercheese #comfortfood #cookingfromscratch #cauliflower #wholesomefood #eatyourveggies
Kefir means "good feeling", and that's exactly what it gives you 🥛 Kefir is a cultured, fermented milk drink which goes back centuries and contains around 30 different microorganisms, making it a very strong source of probiotics. Once you have the kefir grains, which resemble cottage cheese, you can continually use them and they will even grow! It's very similar to making homemade yoghurt (which I have the recipe video for on my page) but with a few small changes. Homemade Kefir: Ingredients 500ml - 1 litre of whole milk (depending on how much kefir you want to make) 1 tbsp of dairy milk kefir grains Method Place your milk into a sterilised jar and drop in the kefir grains. Cover and put in a safe place for 24-48 hours at room temperature. The milk should become much thicker and begin to separate, turning into kefir. Next, put the kefir through a sieve to remove the grains, and then divide into sterilised jars to store in the fridge. You can use the grains straight away to make a new batch- just add more milk. It can be drunk warm but is best served chilled, and it will have a much more sour, tangy taste than regular yoghurt. It can often taste stronger than store bought kefir as generally homemade has higher levels of live bacteria. If it initially gives you the ick- stick with it! After a few times drinking it, you'll start to crave kefir and you'll be making it every week. #kefir #homemadekefir #fermentation #fermentedfoods #wholefoodie #wholesomefood #cookingfromscratch
@Fromscratchwithbob good work lad #fyp #_naniceex #foryouu #homecooking #cooking
A little throwback to this old lasagne cook up 🍅 👇🏻 The ultimate comfort food and so fun to put together. This dish is perfect for making in big batches and freezing (or just feeding a lot of people like I was here!) Here's the recipe for two large 40×32cm baking dishes (the quantities vary a bit depending on size of dish and taste so I have made them generous). Meat sauce: 4kg of beef mince Half a head of celery 1kg of carrots 8 × 400g tins of tomatoes Jar of tomato purée Cheesy béchamel: 250g butter Plain flour (quantity variable but about 100g) 2 litres of milk 1kg of cheese (save some for the topping as well) 700 g dried lasagne sheets Method: Finely chop the celery and carrots (you can grate the carrots if it's easier). Add to a large pan and cook for 10 mins or so, then remove. Brown the mince in batches and then once it is all browned, add back in the carrot and celery. Add the chopped tomatoes and puree and bring to a simmer for 30 mins while you make the béchamel sauce. For the béchamel, add 250g of butter to a large saucepan and heat until melted. Add the flour in stages whilst whisking. Once it forms a thick paste add the milk slowly and in stages, whisking all the while to ensure it doesn't catch on the bottom. Once all of the milk is added, keep it on the heat and keep whisking until is begins to simmer, then stir in your grated cheese. Keep whisking until all the cheese is added and you have a glossy white sauce. Season to taste and remove from the heat. Layer your lasagne. Add a small amount of meat sauce in the bottom of the tray to act as a base to laver the first few lasagne sheets on top of. Once your lasagne sheets are laid out, then add a generous layer of meat sauce, followed by white sauce, then lasagne sheets again. Repeat as many times as you like until you reach the top of the tray. For the final layer, add the lasagne sheets, then white sauce (not the meat sauce this time) and top with cheese. Bake in the oven at 180°C fan for about 45 mins or until golden and bubbly. #lasagne #lasagnebolognese #comfortfood #batchcook #batchcooking #wholesomefood #cookingfromscratch

I recently found myself with a whole carton of cream that was about to go sour 😳 I knew you could turn it into butter quite easily but had never given it a try. So here's my first attempt! It's super easy and makes the most delicious yellow butter. Also kinda makes you feel like a homesteader working the land to feed his family so if that's your vibe, proceed. 🐄 🧈 Ingredients: Full cream Salt Method: Pour the cream into a mixing bowl and begin whisking with a machine whisk. The cream will start to thicken and become thick whipped cream, and after that it will become over whipped and break up in to clumps. Just keep whisking and it will break down in to a darker yellow watery paste and after that the fat and the buttermilk will separate. The butter will cling to the whisk and the watery butter milk will splash around. At this stage turn down the speed of the whisk so the buttermilk doesn't slosh out. Then turn off the mixer and separate the butter from the buttermilk. (You can keep this buttermilk and use in baking). Gather the butter into a ball and squeeze until the excess buttermilk comes out of the butter. Add to a clean bowl and add iced water. Keep squeezing the butter for a few minutes until all of the buttermilk is washed away and you have a yellow, firm butterball left. Remove the butter from the water. Add as much salt as you wish and mix it through by folding the butter. Then mould into your desired shape and keep in the fridge until you are ready to use it. . . . . #butter #homemadebutter #buttermilk #wholesomefood #cookingfromscratch