DRIED RADISH RECIPE RECIPES

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ROASTED RADISHES RECIPE: HOW TO MAKE IT



Roasted Radishes Recipe: How to Make It image

Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 5

2-1/4 pounds radishes, trimmed and quartered (about 6 cups)
3 tablespoons olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.

Nutrition Facts : Calories 88 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES



Simple homemade bread recipe | Jamie Oliver bread recipes image

You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!

Total Time 55 minutes

Yield 1 loaf

Number Of Ingredients 6

1 kg strong bread flour
625 ml tepid water
X3 7 g sachets of dried yeast or 30g fresh yeast
2 tablespoons sugar
1 level tablespoon fine sea salt
flour for dusting

Steps:

    1. Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
    2. Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
    3. Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
    4. Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
    5. Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
    6. Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.

Nutrition Facts : Calories 127 calories, FatContent 0.5 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 4.4 g protein, CarbohydrateContent 28 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0.4 g salt, FiberContent 1.1 g fibre

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