Main Dishes You Can Make in 30 Minutes or Less

Cooking an entire meal in half an hour may seem impossible on a hectic worknight. But there are many options that come together quickly with minimal effort.

One-Pot Wonders

One-pot meals require little prep and cleanup. Toss everything in a single pan and let it simmer hands-free. Options like:

• Sheet pan dinners with protein and veggies roasted together
• Skillet meals like stir fries, fajitas, or one-pan pastas
• Slow cooker or instant pot meals with ingredients layered and cooked in the appliance

One-Pot Broccoli Mac and Cheese

Serves: 4

Prep Time: 5 mins

Cook Time: 20 mins

Ingredients:

• 1 lb elbow macaroni
• 3 cups milk
• 1/4 cup butter
• 2 cups shredded cheddar cheese
• 2 cups broccoli florets
• 1/4 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and broccoli and cook 5 minutes.
2. Drain the pasta and broccoli and return to the pot. Add the milk, butter and cheese. Season with salt and pepper.
3. Stir over medium heat until the cheese melts and the mixture comes to a simmer.
4. Top with breadcrumbs and serve.

Cherry Tomato Pasta

Serves: 2

Prep Time: 5 mins

Cook Time: 15 mins

Ingredients:

• 8 oz spaghetti
• 3 cups cherry tomatoes, halved
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup basil leaves, chopped
• 1/4 cup parmesan, grated
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat oil over medium high heat. Add garlic and cook 1 minute.
2. Add cherry tomatoes and cook 5 minutes until they start to burst.
3. Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
4. Add cooked pasta and pasta water to skillet. Season with salt and pepper.
5. Remove from heat and stir in basil and parmesan. Serve immediately.

Fast Pasta

Boiling up some pasta takes 10-12 minutes, leaving you time to whip up an easy sauce. Consider fast pasta bakes with a sauce and cheese melted on top or quick veggie pasta tossed with olive oil and garlic.

Breakfast for Dinner

When you’re rushed, breakfast foods make a fast, filling dinner. Whip up omelets, frittatas, or quiche in a pie dish for mini grab-and-go portions. Bust out the waffle iron or griddle for pancakes and breakfast meats.

Salad Entrées

Pre-washed greens and ready-to-eat toppings make salad a cinch. To make it a meal, top with leftovers like grilled chicken, steak tips, or salmon. Or add healthy proteins like chickpeas, eggs, or nuts.

Cooking with Simple Ingredients

No need for lengthy grocery lists or obscure ingredients. These basics make putting together meals easy.

Pantry Essentials

Keep these shelf-stable ingredients on hand for spur of the moment meals:

• Canned beans, tomatoes, broths
• Rice, pasta, bread for carbs
• Oil, spices, sauces for flavor

Versatile Proteins

Choose proteins that work in many quick recipes:

• Eggs – Frittatas, omelets, egg sandwiches
• Boneless chicken breasts – Salad topping, pasta, sandwiches
• Ground turkey – Tacos, lettuce wraps, pasta sauce
• Pork chops – Sheet pan dinners, stir fry, sandwiches

Fast Veggies

Use frozen or ready-to-eat vegetables to skip lengthy prep:

• Frozen veggies – Broccoli, peas, mixed medleys
• Bagged greens – Spinach, lettuce, slaw mix
• Roasted veggies – Pick up pre-prepped at the store

Speedy Extras

Small additions that infuse big flavor fast:

• Minced garlic or ginger
• Pesto or dressing
• Salsa, BBQ sauce, soy sauce

Preparation Tips for Streamlined Cooking

You don’t need to spend all night in the kitchen to eat well. Use these tricks to prep and cook in just minutes.

Take Advantage of Your Microwave

Microwaves aren’t just for leftovers. Use them to:

• Quickly wilt spinach or other greens
• Cook potatoes in minutes
• Bake sweet or russet potatoes
• Poach eggs
• Par-cook veggies to speed up roasting

Multitask While Ingredients Cook

Use cooking time wisely:

• Prep other ingredients or make side dishes
• Clean up as you go to minimize after-dinner cleanup

Batch Prep Components

Make parts of meals ahead of time:

• Cook a pot of rice or quinoa for the week
• Roast a sheet pan of vegetables for fast meals
• Hard boil a dozen eggs for breakfasts and snacks

Dinner doesn’t need to be stressful on busy worknights. With some simple recipes, handy ingredients, and preparation tips, you can serve up fast, healthy meals family members will love coming home to.

The post Streamlining Dinner on Busy Weeknights appeared first on MRSKS.

Many people treat breakfasts like large, time-consuming meals that require a lot of preparation time. This is why they cost a fortune. Well, it’s not really the case. Breakfasts don’t have to be luxurious, expensive, or time-consuming to be healthy.

What can be done to keep your breakfast well-balanced? Here are five tips to consider:

Tip 1: Create a Well-Balanced Breakfast Using Products from 3 Major Food Groups

To make your breakfast balanced, you should use products from three different food groups when cooking. Eating simple, minimally-processed whole foods at breakfast, automatically boosts your diet quality. Foods with protein, fiber, and fat encourage satiety as well as balanced nutrition. For example, you can have a slice of whole wheat bread with some butter and cheese or yogurt with fruit and granola. This is as healthy as it sounds.

Tip 2: Keep Your Breakfast Simple

Some people decide to drink a cup of coffee without having anything else. It’s absolutely wrong. Your stomach won’t thank you for this kind of treatment. Having a cheese sandwich next to a cup of coffee will have the opposite effect. It will give you enough energy. And you don’t even have to do something special to prepare everything.

A kiwi, yogurt and whole grain toast are an easy way to get essential nutrients. A peanut butter and banana sandwich or a breakfast burrito also deserve your attention. Luckily, a simple breakfast can be eaten on the go.

Tip 3: Try New Products to Enable Variety and Boost Enjoyment

The world is filled with numerous breakfast ideas. Trying culturally diverse dishes as well as trying traditional foods from your family background can take breakfast enjoyment to a totally new level.

Many cultures have their own version of fried eggs or fish soup. It’s nice to have different variations of your favorite dish every day. You will still have your healthy breakfast, with slight differences. It’s just like playing the same slot game from different gaming providers. The concept is the same, but the internal elements are different. You can check this out when searching for a particular slot game at https://onlinecasinoaussie.com.

Tip 4: Eat Dinner for Breakfast

The morning meal doesn’t have to be limited to breakfast foods. Don’t be afraid of looking outside the box. Non-traditional breakfast foods can make your breakfast unique. How about cooking something for dinner but having it for breakfast? Even if you don’t like it, you just won’t do it again. There is nothing tragic about it.

Well, your dinner portion is usually bigger than the breakfast one. So you will most likely have some leftovers if you have something substantial in the morning. You don’t need to throw them away. You can transform them into a new dish instead.

Tip 5: Plan Your Breakfast Ahead

Spending a couple of minutes in the evening making your breakfast plans is quite a good idea that could make your life better. This will save you a lot of time as you don’t have to think about what you have in your fridge, what you can cook, and what you need to buy in addition. When you have a plan, you simply stick with it after getting up from your bed.

Planning your breakfast can be of great value to those who need a special diet. It usually takes much more consideration. You don’t necessarily have all the right ingredients. So your chances of getting something proper spontaneously are pretty low.

When you sleep, your body finds it difficult to digest your yesterday’s dinner. By the time you get up, your body and brain require fresh fuel. It doesn’t mean that you simply stuff your stomach with everything you find in the kitchen. Having breakfast isn’t about quantity but quality. If you manage to do it right, you will soon enjoy the whole spectrum of benefits.

What stands behind healthy breakfast? Apart from the official response, you should have your own answer to this question. The main point here is to make your body and your brain feel better. Make sure to focus on this idea when creating your morning menu. The result won’t disappoint you.

The post Smart Tips to Make Your Breakfast as Healthy as Possible appeared first on MRSKS.

Childhood and education

Milton, West Virginia, is where Lee was reared. At Miami University in Oxford, Ohio, Lee received a degree in media and food science in 2003. She belonged to Kappa Alpha Theta when she was there. She studied for a semester at The British Institute in Florence, Italy.

Measures of the body

Katie Lee’s physique is 34-24-35 inches long, with a waist of 24 inches and hips of 35 inches. Her bra size is 34B. She stands 5 feet 7 inches tall and weighs 55 kg. She is wearing US sizes 4 dress and 8 shoes.

By the way, we recommend using the online bra size calculator to find the perfect size that fits you.

Private life

While spending a weekend in New York City, Lee encountered Billy Joel at the rooftop bar of the Peninsula hotel. She and Joel wed on October 2, 2004, at his house in Oyster Bay, Long Island, after a year of dating. The maid of honor was Billy Joel’s daughter with Christie Brinkley, Alexa Ray Joel.

Billy and Katie Lee divorced in June 2009, just under five years after they first became partners.

At Paris’ La Reserve Hotel and Spa, Lee proposed to television producer Ryan Biegel on March 22, 2018. On September 1, 2018, they exchanged vows at Lo Tommaso Allo Scoglio in the Italian Amalfi Coast resort of Marina del Cantone.

Lee made the first-time parent announcement on Instagram on February 26, 2020. Iris Marion, a girl, was welcomed by Lee on September 2, 2020.

Career

Lee has experience working in a number of upscale eateries and wine and food shops. She aided in the opening of Jeff and Eddy’s Restaurant in 2003 and worked there as the house fisherman.

Together with partner Aleishall Girard, Lee founded the gourmet website OliveAndPeach.com in July 2005. Updates to the website halted in September 2006.

She served as the host of Bravo’s Top Chef’s inaugural season in 2006. She was then replaced by Padma Lakshmi on Bravo. Later, in 2010, she made a comeback as a special guest judge on Top Chef All Stars, Episode 2 (“Night at the Museum”).

The Comfort Table, Lee’s debut cookbook, was released by Simon & Schuster. The Comfort Table: Recipes for Everyday Occasions, Katie’s second book, was published by Simon & Schuster in October 2009.

Groundswell, Lee’s debut book, was published in June 2011 and is the story of a divorcee who discovers the therapeutic benefits of surfing.

Lee has worked as a lifestyle and culinary contributor for The Early Show and as a special reporter for Extra. She also works as a contributing editor for Gotham magazine, and its sister publication Hamptons features her monthly “Katie’s Kitchen” lifestyle and food section. In addition, Lee has made appearances on Fox News, Paula’s Party, Martha, Today, The Early Show, The Nate Berkus Show, and The Today Show. She served as a judge on Iron Chef America in 2007.

The Feeding America Entertainment Council includes Lee. She had previously served on the organization’s council, Chefs for Humanity, which offers help to people all across the world. Additionally, she has volunteered with Les Dames d’Escoffier, a group that instructs and guides women in the culinary arts.

On May 8, 2009, Lee had an appearance alongside Gary Vaynerchuk on the video blog Wine Library TV.

Lee has frequently served as an additional judge on Beat Bobby Flay, most recently on July 21, 2016, for a unique “Ladies Night” edition.

Lee co-hosts Beach Bites with Katie Lee on the Cooking Channel and The Kitchen on the Food Network. The Halloween Baking Championship on the Food Network included Lee as a judge.

Katie Lee Facts

• Began cooking when she was four years old.
• Writes for the Huffington Post, Gotham, and Hamptons magazine.
• Loves to travel and spend time in her organic garden.
• Billy Joel’s third spouse.
• She served as Top Chef on Bravo’s first host.

The post Chef Katie Lee Biography, Height, Weight, Bra Size, Carrer & more appeared first on MRSKS.

Not all foods like it to be equally heated, dry, or moist. Food degrades more rapidly or loses flavor if it is improperly kept. You’ll need a fundamental collection of containers and the right information about food storage to prevent this. We have provided you with a summary of the most crucial details.

Baked items and bread

To keep bread from drying out while being stored for a long period, place it in a container with a cover or a bread box. But plenty of people keep their bread in a plastic bag. The drawback is that fresh loaves soften very rapidly in airtight container. So that they may be consumed quickly, store crispy baked foods in an airy location, such as in the baking bag.

Bread may rot for a number of reasons, not only from drying out. The likelihood of water accumulating and mold growing rises if the air cannot circulate and the atmosphere is excessively humid. Mold has greater surface area to attack on sliced bread. Therefore, buying bread by the slice is preferable. Mold development is made more difficult by the crumbs that are scattered throughout the bread box. Every few days, take them out and clean the box with vinegar and water. Bread can, if required, be kept in the fridge in warm, muggy weather. The bread is then more shielded against mold, especially white bread. On the other hand, rye-based baked items soon go bad if the temperature is too low. If in doubt, bread and loaves can be safely frozen and cooked at a later time.

Spatzle and pasta

Noodles, spatzle, and other types of fresh pasta are particularly prone to infection. They can remain in the refrigerator for three to four days if properly stored. Pasta leftovers should be kept in the refrigerator’s upper shelf. There, it will persist for one to two days. Pasta won’t harden if it is kept in closed containers after being cooked.

Make sure you just cook the pasta until it is firm to the bite if you want it to last as long as possible. You can tell the gnocchi and spatzle are done when they float to the top. It is recommended to allow the remaining pasta cool for two to three hours after cooking. By doing this, condensation that may subsequently collect and cause the pasta to become mushy is avoided. To prevent your pasta from sticking together in a lump after cooking, pour cold water over it momentarily. Alternatively, let it cool spread out on an oiled baking pan.

Pasta that has been dried will last for at least a year. It’s crucial that you keep them dry, sealed, and at room temperature. This is due to the fact that they are especially vulnerable to pests like moths, just like other dry items like wheat, muslin, or tea.

Veggies and fruits

Vegetables of almost every variety can be refrigerated. Only cucumbers, tomatoes, potatoes, and eggplants should not be stored at such low temperatures.

Fruit makes it more difficult. Some fruit varieties can only be refrigerated in an open plastic bag to maintain their freshness and vitamins; other fruit varieties are susceptible to cold. The general rule is that although domestic fruit like apples, cherries, and plums may be kept cool, foreign fruit like mangoes, bananas, and citrus fruits shouldn’t be kept in the refrigerator. Kiwis and figs are exceptions.

Over time, certain fruits and vegetables produce the ripening gas ethylene. Other fruits and vegetables mature and deteriorate more quickly as a result. The fruits and vegetables that create the most ethylene include tomatoes, apples, apricots, and plums. Separate storage of these fruits and vegetables is the best strategy to avoid early deterioration.

Purchased too much? Fruits and vegetables can both be canned or frozen. Vegetable leftovers can also be preserved in oil or vinegar.

Pay close care to cooling and cleanliness

It’s crucial to pay attention to the essential hygiene and refrigeration in order to achieve optimum shelf life with the appropriate storage, and it all starts at the supermarket. When shopping, pay particular attention to loose items and search for unbroken packaging if the product will be kept for a long time. Continuous chilling is essential for refrigerated items because bacteria thrive in warm environments. Transportable special cooling packs are therefore appropriate. Perishables and frozen items should be added to the shopping cart last.

It’s crucial to wash your hands before sorting food at home to minimize the transmission of bacteria and germs. Hands should be properly washed for at least 20 seconds in order to totally eradicate germs. The storage place should be as spotless as possible, just like the hands. As a result, storage cabinets and shelves need to be cleaned often. The refrigerator presents the biggest risk of germs after the dishwashing sponge. Because plant wastes provide a particularly favorable environment for microbe growth, you should routinely clean out the vegetable section in particular. Mold may be avoided by cleaning with warm water and a small amount of cleaning solution, as well as by adding a dash of vinegar essence.

The post How Food Finds the Right Place in the Kitchen: Proper Storage appeared first on MRSKS.

Oatmeal with dried fruits

Pour milk into a container and bring to a boil, then add well-washed dried fruits. Thereafter, add the grits and stir persistently until fully cooked. You can add salt or sugar to your taste. Dress it with olive oil if desired. One of the most convenient breakfasts for those who lead a healthy lifestyle.

Ingredients

• 50 g Oatmeal;
• 1 tbsp Milk;
• 20 g Prunes;
• 20 g Dried apricots;
• Sugar and salt (to taste).

French-style scrambled eggs

Chop the onion into fine pieces. Dice bread and tomatoes. Grate cheese on a grater. Fry the onion and add the bread onto the frying pan. When the bread crust becomes golden brown, add the tomatoes. Then, salt the mass and cook for 2-3 minutes. After that, add an egg, some salt, pepper, and cheese. Fry gently until cooked. Put the dish on a plate and sprinkle it with finely chopped spring onions.

Ingredients

• 1 pc Red onion;
• 1 pc Tomatoes;
• 2 sls Bread;
• 3 pcs Egg;
• 0 g Cheese;
• 2 pcs Spring onions;
• Salt and pepper (to taste).

Sandwich in a pan

This dish is quickly-cooked and suitable for those who prefer a hearty meal in the morning. Break an egg, add milk and salt, and then whip the mass. Cut cheese into sticks 0.3-0.5 cm thick. Cover a slice of bread with 2 pieces of cheese and place another bread slice on the top. Dip your sandwiches in the egg-milk mixture. After that, fry them over medium heat until they get ruddy on both sides. The cheese should melt and stick two pieces of bread together. Thus, mozzarella or suluguni is the ingredient of choice. Now, your breakfast is ready. A cup of coffee or tea can perfectly complement the sandwiches that can also be served with vegetables or salad.

Ingredients

• 4 sls Bread for toast;
• 1 pc Egg;
• 100 ml Milk;
• 100 g Mozzarella cheese;
• Salt (to taste).

Berry dessert

This is a simple, healthy, and wonderful breakfast. To cook the dish, use a high glass and pour yogurt into it. Add cereal and berries. That’s it — the perfect breakfast is ready.

Ingredients

• 150 gr Berries;
• 150 ml Vanilla yogurt;
• 150 gr Corn flakes.

Bulgur porridge with milk

Before cooking, rinse the bulgur under running water until the drained water runs clear. Spread the cereal on a paper towel to remove excess moisture. Put the milk on a slow fire and bring to a boil. Put a piece of butter in a frying pan and fry the bulgur until golden brown. On average, it takes 4 minutes. The porridge should acquire a slightly nutty flavor. Also, do not forget to stir so that the porridge does not burn. Then, pour the bulgur into the milk and add the sugar. By stirring the porridge slightly, cook it over low heat for 20 minutes. When the bulgur becomes soft, turn off the heat and leave the dish on the stove for another 10 minutes. When served, the dish can be garnished with fresh berries, dried fruits, or nuts. It is worth noting that this cereal can be boiled in any animal or vegetable milk.

Ingredients

• 4 tbsp Bulgur;
• 300 ml Milk;
• 0.5 tbsp. Salt;
• 25 g Butter;
• 1.5 tbsp Sugar;

Asparagus and bacon rolls in a pan

First of all, you need to cut the tough stems from the asparagus sprouts, wash and dry them. Pour water into a saucepan and bring to a boil. Please note you do not need to add any salt to the water because the bacon is salty, and the dish may turn out to be highly flavored. Blanch the asparagus for about 5 minutes in boiling water, then send it to cold water. After the stems have cooled, they must be dried. You can do this on a towel. Next, asparagus stems are wrapped with thin bacon slices and fried in a pan. Turn the bacon from time to time until it is browned. The dish can be served with vegetables or eggs. This is a very healthy product for breakfast since asparagus is rich in various vitamins, minerals, fiber, calcium, iron, and copper.

Ingredients

• 200 g Bacon;
• 600 g Green asparagus;
• 40 g Vegetable oil.

Lazy dumplings

Put cottage cheese into a bowl and add sugar, egg, and salt. Mix the mass until it reaches homogeneous consistency. Add flour one tablespoon at a time and mix. The dough will become thick and gather in the center. The amount of flour to add depends on the curd. Next, sprinkle flour on the work surface. Roll a small portion of the curd dough in flour and make a stick that is 2-3 cm wide. Then, dice the roll. Pour a small portion of dumplings into a saucepan and cook. You need to cook them until they float to the surface. After that, we wait another 1 minute and take the lazy dumplings out of the water. Serve the dish with butter or sour cream to taste. If you prefer sweeter dumplings, you can pour them with condensed milk, jam, or sprinkle them with sugar.

Ingredients

• 200 g Cottage cheese;
• 1 pc Egg;
• 2 tbsp Sugar;
• 0.25 tbsp Salt;
• 3-4 tbsp Flour;

The post Quick and Healthy Breakfast Ideas: Cooking from Scratch appeared first on MRSKS.

There are two ways to make it: the first, as in this publication, is a tender, creamy homogeneous texture, and the second is with chunks of carrots and lentils. In the second case, beat with a blender only part of the soup. In this way, you will have a tender soup of homogeneous mass, but with chunks of carrots and lentils.

What could be better than to eat delicious and healthy food, which is also so easy to prepare. Lentils contain valuable nutrients, are gluten-free and have virtually no fat.

Because of their high protein and fiber content, lentils are especially popular in vegan and vegetarian diets. And since lentils are also a carbohydrate product, you will feel full for a long time.

This lentil soup is made without animal fat, but I can’t imagine a puree soup without a dash of cream? If you’re on an animal fat-free diet, use vegan cream when serving or pour the soup with fatty coconut milk.

INGREDIENTS

Olive oil – 1 tbsp.
Onion – 1 pc (chopped)
Garlic – 1 clove (grated)
Carrots – 1 pc (approx. 70 gr.)
Red lentils – 100 gr.
Vegetable broth – 500 ml.
Salt and pepper to taste
Cream and lemon juice (optional) for serving

INSTRUCTIONS FOR COOKING

Put a pan on the stove, add oil, chopped onion, garlic and shredded carrots. Saute for 5 minutes.

Next add the lentils, stir and stir-fry for a few minutes. Then add the broth and salt. Stir and simmer for 10 to 15 minutes, or until the lentils are soft and have absorbed almost all the broth.

3.Then whisk everything with a blender until smooth. You can use an immersion blender or a stationary blender (the one with the bowl). When serving, pour the cream over it! Done!

The post Lentil soup puree appeared first on MRSKS.

Just 5 ingredients, 30 minutes of your time and you can enjoy a delicious chocolate paste. Not only is this paste delicious, but it’s also dairy-free, refined sugar-free, vegan, and therefore much healthier than store-bought.

Keep in mind that the consistency of vegan Nutella is different from store-bought Nutella: our Nutella is more like a thick sauce. And no wonder, since I don’t use any thickeners or chemicals.

1. Preheat the oven to 160 degrees. Place 300 grams of hazelnuts on a baking tray and bake for 8 to 10 minutes.
2. Take out of the oven, let cool and peel off the husks with your hands.
3. Pour hazelnuts into a blender, add 25 grams of cocoa powder, 1 tsp. vanilla extract, 1 tbsp. coconut oil, 3 – 4 tbsp. maple syrup (for vegans) or honey.
4. Whisk for 15 – 20 minutes until smooth. The mixture will turn out quite runny. Pour the paste into a container or jar and place in the refrigerator for at least 1 hour, or better overnight. The paste will thicken and you can taste it. Store in the refrigerator for 2 weeks.

INGREDIENTS

Hazelnut – 300g.
Cocoa powder – 25g.
Maple syrup – 3 to 4 tbsp.
Vanilla extract – 1 tsp.
Coconut oil – 1 tbsp.
A pinch of salt

The post Vegan Nutella appeared first on MRSKS.

A bread recipe that will work for absolutely anyone, even if you’re not at all “friendly” with dough (which is the phrase I hear most often when it comes to baking). After all, you don’t have to knead the dough and sit around waiting for it to rise. It’s so much easier…

First, let’s prepare the mixture of dry ingredients. To do this, in a small bowl, mix two kinds of flour: whole wheat and white wheat (rye or oatmeal will also work, but 50/50 with white wheat). To the flour, add one of the main ingredients – leavening agent. It is the one that “takes the work of the yeast” and makes the bread airy and tender. Next, add a pinch of salt and do not forget the nuts, which make this bread super unusual and useful. Now stir our dry mixture thoroughly so that it is as oxygenated as possible.

And now it’s time to add the liquid ingredients – vinegar and baking soda to make the dough more airy and friable, and olive oil, which will play the role of useful vegetable fats in the mix. Using a spoon, knead the dough until smooth. That’s it, our dough is ready for baking.

Preheat the oven to 200g. Line a greased 25 cm. mould with parchment to prevent the bread from sticking and to make it easy to remove. Pour the dough into the mold, garnish with oat flakes or poppy seeds and send to the oven for 50 minutes.

After 50 minutes, take the mold with the finished bread out of the oven, but do not rush to take it out of the mold. Better yet, do it after 10 to 15 minutes and place it on a rack to cool. Be patient and cut the bread only after it has cooled completely.

INGREDIENTS

1. Wholemeal flour – 220 grams

White flour – 130 grams

3. Baking powder – 1 tbsp.
4. Salt – 1 tsp.
5. Nuts – 150 grams
6. Apple cider vinegar – 1 tbsp.
7. Olive oil – 1 tbsp.
8. Carbonated water – 350 ml.

Oat flakes or poppy seeds for decoration

The post Healthy bread without yeast appeared first on MRSKS.