Pepato

Ingredients 

2 1/4 cup warm water

1 1/2 tbsp active dry yeast

1 tbsp sugar

5 cups flour

2 tsp salt

3 tbsp light brown sugar

Option 

1egg

1-2 Tbsp of water

Your choice of topping 

In a bowl mixed together 2 1/4 cup warm water, 1 1/2 tbsp active dry yeast and 1 tbsp sugar cover with a tea towel let it sit for 10 minutes

In a big bowl add 5 cups flour, 2 tsp salt, 3 tbsp light brown sugar and your yeast water mixture combine this altogether. once roughly combined meet on the counter for 10 to 15 minutes till it becomes smooth. 

Once smoothie combined split the dough into equal parts to make smaller dough balls once you’ve made all your dough balls cover with a tea towel and let’s sit for 15 minutes. 

After 15 minutes, uncover find the centre of your dough ball and poke your finger through slowly stretched until you have the desired shape of a bagel  place them back on the counter cover with the tea towel again for 30 minutes. 

After 30 minutes, bring a pot of water to a boil place the bagels in the boiling water one minute on each side after taking them out of the water please them on a cookie rack lined with parchment paper. Coat them with an egg wash. 

(to make an egg wash take one egg and about one to 2 tablespoons of water stir together). Leave them plain if you want plain bagels, or add any other toppings of your choice such as everything but the bagel seasoning.

Preheat your oven to 350 Fahrenheit  place the bagels into the oven for about 30 minutes. After 30 minutes, take them out and place them on a cooling rack so the bottoms don’t get soggy. 

Enjoy them right after the oven for a hot warm bagel or leave them on the counter to cool down.

Ingredients 

420ml or 420g warm water

1/5 teaspoons instant yeast

1 Tablespoon extra virgin olive oil

1 teaspoon honey, or sugar or sweetener of choice

2 teaspoon fine sea salt

500g white bread flour 

Extra virgin olive oil to line pan and drizzle

Toppings of choice 

In a mixing bowl add 420ml or 420g warm water, 1/5 teaspoons instant yeast, 1 Tablespoon extra virgin olive oil, 1 teaspoon honey, or sugar or sweetener of choice And 2 teaspoon fine sea salt mix together. Then add in 500g white bread flour mixture together (your mixture may feel sticky or wetter than usual that is OK just keep going)! 

Once combine cover for 15 minutes, after 15 minutes, uncover stretch and fold all four corners. We’re gonna preach this process one more time cover for 15 minutes uncover stretch and fold all four corners after the second stretch and folds you’re going to cover it and leave it to rise for an hour and a half. 

Once rested use a cookie sheet place a little bit of extra version olive oil on the bottom to stick the parchment paper to the pan, poor about 2 to 3 tablespoons of olive oil on the top of the parchment paper. Place the dough in the centre of the pan. Fold the dough into threes grab one side stretch and fold to the middle. Grab the opposite side stretch and fold to the middle. You should have a small rectangle. Left and flipped the door over so the folds are on the bottom. Cover and let rest for another hour and a half.

After an hour and a half preheat your oven to 430 Fahrenheit while your oven is preheating, uncover the dough use your fingers to create dimples stamp your fingers up and down into the dough place your of choice toppings on top (personally for a basic focaccia I use salt and Italian seasoning and dried tomato seasoning) place of focaccia on the bottom rack of your oven let cook for 15 to 20 minutes! 

This is best for sandwiches and is amazing on charcuterie boards or with pasta. Focaccia has so many possibilities! Once you get a basic recipe you can do so much! 

ingredients 

1/2 of whipping cream

Mason jar 

Ice

Water

Option

Salt

Pour 1/2 cup of whipping cream into a mason jar (the more whipping cream you add the more butter you’ll have) close the lid and start shaking!

In a couple minutes, you should see it, forming a whipped cream consistency KEEP GOING! 

A minute or two later, you we’ll see it start to separate into butter and buttermilk keep shaking for another minute or two! 

Once you’re butter and buttermilk are separated, you can take out the butter place it in a bowl filled with cold water and ice (you can save the buttermilk for other recipes) squeeze your ball of butter to get all the excess buttermilk out repeat this 2 to 4 times. 

Place your butterball do a jar or a container now you get to add in your mixes to keep it simple add salt to taste. (I personally love to use pink Himalayan salt) 

Place in the refrigerator to firm up and now you have homemade butter! 

Ingredients 

• 5 lemons

•1 lime

•1/4- 1/2 cup of sugar (or any sweetener sweetened to taste) 

•3-4 cups of fresh cold water

Ice cubes 

Option 

Syrup or other fresh fruits to flavour 

Lemon and lime slices on the rim or inside the drink to garnish

Cut your 5 lemons in half and 1 lime place in a juicing machine or juice by hand transfer in the a pitcher. Add About 1/4- 1/2 cup of sugar (or any sweetener,sweetened to taste) in the pitcher and 3-4 cups of fresh cold water. Add ice cubes to keep it chilled. 

Option 

Syrup or other fresh fruits to flavour 

Lemon and lime slices on the rim or inside the drink to garnish

This recipe is easy to make and perfect for lunch on the go!! One of my most used and forever favourites! 

This makes 2 servings 

INGREDIENTS 

For the sauce

1/2 cup mayo 

1/2 cup sour cream (or plain Greek yoghurt)

1 tablespoon paprika

1 teaspoon chili powder

1 teaspoon salt 

1 tablespoon black pepper 

2 tablespoons fresh lime juice

Other ingredients 

1 can of corn 

1 cup cooked pasta 

1/2 cup crumbled cotija cheese (or feta)

1/2 cup diced red onion

Green onion 

Taheen 

To a bowl mix  1/2 cup mayo, 1/2 cup sour cream (or plain Greek yoghurt), 1 tablespoon paprika, 1 teaspoon chili powder, 1 teaspoon salt, 1 tablespoon black pepper and 2 tablespoons fresh lime juice; mix well. 

Boil a pot of water and make your pasta. Once your pasta is cooked, rinse  under cold water 

To a mason jar add half of your sauce (1/2 cup), layer half of your canned corn (about 1/2 cup) on top of the corn layer half (about 1/2 cup) of your cooked pasta. Layer half (1/4cup) of your diced onion. Layer half (1/4 cup) of your crumbled cotija cheese (or feta).  Garnish with chopped green onion and Taheen.