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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Swiss Meringue Buttercream | Recipe Hub 97

 Swiss Meringue Buttercream


Swiss meringue buttercream is a rich and silky frosting that's perfect for cakes and cupcakes. Here's a recipe to make it:


Ingredients:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter, at room temperature, cut into tablespoons
  • 1 teaspoon vanilla extract

Instructions:

  1. Fill a saucepan with about 1-2 inches of water and bring it to a simmer over medium heat. In a heatproof mixing bowl (preferably stainless steel), combine the egg whites and granulated sugar.

  2. Place the mixing bowl over the saucepan, making sure the bottom of the bowl doesn't touch the water. This setup creates a double boiler.

  3. Whisk the egg whites and sugar constantly until the sugar is completely dissolved and the mixture is warm to the touch. This usually takes about 3-5 minutes.

  4. Transfer the warm egg white mixture to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Beat the mixture on high speed until stiff, glossy peaks form and the bowl feels cool to the touch. This usually takes about 5-7 minutes.

  5. Once the meringue has cooled, reduce the mixer speed to medium-low and gradually add the room temperature butter, one tablespoon at a time, mixing well after each addition. The mixture may appear curdled or soupy at some point, but just keep mixing, and it will come together into a smooth and creamy buttercream.

  6. Once all the butter has been incorporated, add the vanilla extract and continue to beat the buttercream until it's smooth and fluffy, about 3-5 minutes more.

  7. If desired, you can add additional flavorings, such as melted chocolate, fruit puree, or extracts, to customize the buttercream to your liking.

  8. Use the Swiss meringue buttercream immediately to frost cakes or cupcakes, or store it in an airtight container in the refrigerator for up to one week. Before using it, let it come to room temperature and then re-whip it until it's smooth and creamy again.

Enjoy your delicious Swiss meringue buttercream frosting! It's perfect for adding a luxurious finish to your baked treats.

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Location: United States

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