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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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Whole Egg French Buttercream | Recipe Hub 97

 Whole Egg French Buttercream


Whole Egg French Buttercream is a rich and creamy frosting made with eggs, sugar, and butter. Here's how to make it:


Ingredients:

  • 3 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1 cup (227g) unsalted butter, softened
  • 1 teaspoon vanilla extract or other flavorings (optional)

Instructions:

  1. Prepare Double Boiler:

    • Fill a saucepan with a few inches of water and bring it to a simmer over medium heat. Set a heatproof bowl over the saucepan, ensuring the bottom of the bowl doesn't touch the water. This creates a double boiler.

  2. Whisk Eggs and Sugar:

    • In the heatproof bowl, whisk together the eggs and sugar until well combined.

  3. Cook Egg Mixture:

    • Place the bowl over the simmering water (double boiler) and whisk constantly until the sugar is dissolved and the mixture is warm to the touch, about 3-5 minutes. Be careful not to let the eggs scramble.

  4. Whip Egg Mixture:

    • Remove the bowl from the heat and use a hand mixer or stand mixer to beat the egg mixture on high speed until it becomes thick, pale, and doubled in volume. This may take about 5-7 minutes.

  5. Add Butter:

    • Once the egg mixture has reached the desired consistency, gradually add the softened butter, a few tablespoons at a time, while continuing to beat on medium speed. Ensure each addition is fully incorporated before adding more butter.

  6. Add Flavorings (Optional):

    • If desired, add vanilla extract or other flavorings, such as cocoa powder or melted chocolate, and beat until combined.

  7. Chill (Optional):

    • If the buttercream is too soft, you can chill it in the refrigerator for 15-30 minutes to firm up slightly before using. Then, beat again briefly to soften before frosting.

  8. Frosting:

    • Use the buttercream to frost cakes, cupcakes, or other desserts as desired. It's also delicious as a filling between cake layers.

  9. Storage:

    • Store any leftover buttercream in an airtight container in the refrigerator for up to 1 week. Before using, let it come to room temperature and beat briefly to soften.

This Whole Egg French Buttercream is silky smooth, lusciously creamy, and perfect for elevating any dessert with its luxurious flavor and texture. Enjoy!

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Location: United States

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