Focaccia Bread Calories & Nutrition Values
Focaccia bread contains high amounts of selenium and thiamin. Using more fresh rosemary in this bread will give you more dose of rosemary, a beneficial herb that is less included in our daily diet. Rosemary can improve the memory and reduce inflammation. 3.5 ounces (100 grams) of focaccia bread has 403 calories and 120 calories from fat. it contains 459 milligrams of sodium and 64 grams of carbohydrates. Focaccia bread has no cholesterol and contains very low amounts of sugar.Read More
Red Velvet Cake
"Red Velvet Cake" CAKE: 2 1/2 Cups All Purpose Flour 1 Cup (8 oz/ 227 g) Unsalted Butter 3 Large Eggs 1 Cup Butter Milk 1 1/2 Tsp Baking Powder 1 Tsp Baking Soda 2 Tbsp Cocoa Powder 1 Tsp White Wine Vinegar 1 1/4 Cup Sugar 1 Tsp Vanilla Extract 2 Tbsp Food Color 1 Tsp Salt CREAM: 2 Cups (16 oz/ 454 g) Cream Cheese 1 1/4 Cup Heavy Whipping Cream 1/4 Cup Half & Half Milk 3/4 Cup Powdered Sugar 1 Tsp Vanilla Extract PREPARATIONS: 1- None DIRECTIONS: Cake: 1- Combine all purpose flour, salt, baking powder in a bowl. 2- Sift cocoa powder into the bowl, stirring. 3- In a larger bowl (or a blender), whisk the unsalted butter until soft, add the sugar and continue whisking until well combined. 4- Add the eggs (one egg at a time) to the mixture and continue whisking. 5- Add the vanilla extract and mix thoroughly until well blended. 6- Transfer the mixture into a large bowl if used blender. 7- In a cup, mix the food color with the butter milk. 8- Add colored milk and the four/cocoa to the egg/butter mixture little by little while whisking. 9- Combine 1 tsp of baking powder with 1 tsp of white wine vinegar and add to the batter, stir will. 10- Transfer the dough onto two 9 inch bakeware (grease with vegetable oil/cooking spray). 11- Preheat the oven to 350 F (176 C) bake the cake for 25 to 30 minutes. 12- Remove the cakes from the oven, allow them to cool down, remove the cakes from the bakeware and allow to cool off further more (about 20 minutes). 13- Place the cakes in a container or wrap with plastic wrap and put them in refrigerator for 40 minutes. 14- Meanwhile start the CREAM: 15- Whisk 2 cups of cream cheese until soft. 16- Add the powdered sugar, continue well until well combined. 17- Add vanilla extract, blend well. 18- Add heavy whipping cream and continue mixing until well blended. 19- Add half & half milk and mix thoroughly. 20- Remove the cakes from refrigerator. 21- Flatten the surface of one cake by cutting the top. 22- Cut the cakes horizontally in half. 23- Stack the layer on top of each other, Apply cream in between of each layer. 24- Cover the cake with cream. 25- Keep the cake in refrigerator for at leas 40 minutes or an hour before serving.Read More
- 1/3 Cup Split yellow peas
- 1/2 lb (226g) Ground Beef
- 1/2 bunch: Savory, Tarragon, Leek Chives & 1/8 bunch Mint
- 1/3 Cup Rice
- Turmeric, Salt, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Eggs
- Walnuts, Dried Apricots, Dried Barberries
- 1 Tbsp Tomato paste
- Vegetable oil
1- Hard boil an egg.
2- Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3- Slice 1 medium size onion.
4- Mince the herbs.
5- Pre-cook 1/3 cup rice.
6- Dice the walnuts, dried apricots and dried barberries (as needed).
7- boil 5-7 cups of water.
1- Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2- Fry the sliced onions in 2 tbsp vegetable oil until golden.
3- Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4- Add the ground beef to the bowl and mix.
5- Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6- Beat one egg and add it to the bowl and mix thoroughly.
7- Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8- Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9- Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10- Add boiling water to the pot and stir.
11- Put the meatballs in the pot, let it simmer for half an hour.
12- Flip the meatballs over and continue simmering over low heat for 30 more minutes.
Read more about Koofteh Tabrizi calories and nutritional facts