CONFIDENT COOKERY

Oh this might be one of the best breakfasts I have ever had or made! It is fluffy, carby, sugary and heavenly. It's just amazing. I put it with some Nutella and raspberries but you can go for some butter and syrup or anything you want! Ingredients 3/4 cup milk 2 tablespoons white vinegar- or lemon juice 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted Cooking spray (or regular oil, butter) Directions  Combine milk with vinegar (or lemon juice) in a medium bowl and set aside for 5 minutes to "sour".  This makes the milk become like buttermilk! But why do you want "Buttermilk" in your pancakes, well... The acid in the buttermilk kickstarts the baking soda into action for extra height! So they get EXTRA fluffy! Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into ...

I LOVE bread and finding new ones from different countries. How I found this recipe was because we have some friends in Brazil and they suggested we make this about a year ago! We've made it many times since then and it is amazing. It's cheesy, crunchy and glutinous! Ingredients   2/3 cup cassava starch or tapioca flour-80 grams 1/4 cup precooked cornmeal you may substitute for polenta flour-40 grams 2 eggs 1 1/2 cups white latin cheese or queso para freir (we used queso fresco and it turned out amazing)-170 grams 1 teaspoon salt or more 1 teaspoon sugar Directions Preheat oven to 400 degrees Line a sheet pan with parchment paper- or a reusable one! So you don't have to worry about cutting it the wrong size Cut cheese in large chunks Place the cheese in the food processor and pulse until grated Add the flours, salt and sugar. Pulse until mixed! Finally, add the eggs and process until it forms a dough With your hands, shape into balls. I just did what I ...

Not only is this drink extremely refreshing on a hot summer day, it also gives you a sugar rush! So beware! Ingredients 14 strawberries 1/3 cup sugar 1 1/3 cup milk Directions Wash the strawberries, crush 6 pieces of them Mix with sugar and heat on medium heat When it begins to boil, boil for 2-3 more minutes and let it cool down cut off the rest of the strawberries in small sizes put the syrup, strawberries and milk in one bottle

This Fluffy Omelette is so fluffy and eggy it's like a soufflé! It's super easy to make for breakfast or breakfast for dinner and the fillings are endless! Ingredients 3 eggs-separated 1/2 teaspoon salt 1/2 tablespoon butter or oil Cheese of your choice Directions Separate the whites and the yolk. Put the whites in a medium sized bowl and the yolks in a small bowl. Take a hand mixer and whip the whites until you get stiff peaks. Mix the yolks in the small bowl and fold it with the salt into the white mixture. Make sure you fold it very carefully and the least amount as possible so you can have the fluffiest omelette!  Take a pan and heat it to medium heat with your butter or oil. Once the pan is heated pour in your egg mixture. Cover with a lid and let it cook until it gets a light brown color. Flip it over and add your cheese or any topping you want. Turn the heat to low and put the cover back on. Once the cheese has melted fold it in half and flip ...

I absolutely love baguettes! They're crunchy but are soft and so flavorful! If you go to France you must try the bread. Any bakery or patisserie you walk into they will have amazing carbs, trust me. But since we're not going to France anytime here's the recipe so you can make it at home! This recipe is based on Ethan Chlebowski's Baguettes! 5 grams instant yeast 375 grams water (~105 F) 500 grams all-purpose or bread flour 10 grams salt 1. Mix the Dough Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible. Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast. Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flo...

Chili Oil, great on almost anything! And an underrated pantry staple this is a hot oil that gives that umphh any dish might need. I first had this at a Dim-Sum restaurant in San Fransisco on dumplings and my taste buds were blown away! Ingredients 1 cup canola oil – or any neutral oil such as peanut oil, though yes, you CAN use Olive Oil 3 tablespoons crushed dried peppers – I used a blend of 7-Pots and scorpions Dash of salt if desired Directions Add oil, dried peppers and salt (if using) to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes. Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature. After 5 minutes, remove from heat and cool. Pour it into a bottle or jar. You can strain it if you’d like. Refrigerate and use within a month.

When I went to Italy several years ago we stayed at an Airbnb that had a lovely family as our hosts. I had fun with both of their kids and the food was amazing! One day they gave me this fluffy salty bread and I've been hooked since. Perla (the host) wrote down the name of the bread and we looked around everywhere to find it in a grocery store, bakery or market and one day we found it when my Mom got some coffee at a small shop. We got some and it tasted the same and then a couple years pasted and I found and perfected the recipe for it! Now I eat it almost everyday. This recipe is based on Ethan Chlebowski's Foccacia!        Dough Ingredients 9 g Instant Yeast 335 g Water (105-115 F) 450 g Flour (Bread or All purpose) 9 g Salt 9 g Extra Virgin Olive Oil For Baking: 20 g Extra Virgin Olive Oil 20 g Water Topping Ideas: Salt Fresh Rosemary  Garlic- This is even better than Garlic Bread Cherry Tomatoes Mix the ingredients Add the yeas...