batch

Step-by-Step guide on how to make different colored macaron batters in one batch. Use it to make beautiful multi-colored or character macarons.

How to Make Multiple Colored Macaron Batter in One Batch

almond flour

powdered sugar

castor sugar (Note 1)

egg whites, aged

tsp cream of tartar

Gel food coloring

Determine in percentages how much batter of each...

Determine in percentages how much batter of each color is required.

Divide up the dry mix (sifted almond flour...

Divide up the dry mix (sifted almond flour + powdered sugar) into separate bowls according to the same percentages for the corresponding color.

Prepare the meringue in one batch. Once meringue...

Prepare the meringue in one batch. Once meringue is at stiff peaks, stop the mixer.

Weigh the meringue, divide the meringue into separate...

Weigh the meringue, divide the meringue into separate bowls according to the same percentages for the corresponding color.

Add the gel color into the bowl filled...

Add the gel color into the bowl filled with meringue, then gently incorporate the color with a whisk, making sure not to deflate the meringue.

Once the color is mostly incorporated, pour the...

Once the color is mostly incorporated, pour the almond flour into each respective bowl of meringue with the same corresponding percentage.

Macaronage/fold in the almond flour as usual.

Transfer batter into separate piping bags and pipe...

Transfer batter into separate piping bags and pipe as usual. Refer to post on how long to rest character macarons.

https://mediavine-res.cloudinary.com/video/upload/zake3ldzpsdla9tvaxit.mp4

Step-by-Step guide on how to bake different colored macaron batters in one batch. Use it to make multi-colored or character macarons.

How to Make Multiple Colors from One Batch of Macarons

Pesto can be made with many a herb (parsley, chives, tarragon, cilantro) as well as many a vegetable (kale), cheese (pecorino), and/or nut (walnuts, almonds, hazelnuts). Because our CSA had gifted us three enormous bundles in two weeks, I made a straight-up basil pesto, omitting the nuts mostly because they're so darn expensive. If you like the texture and flavor offered by nuts, you can definitely add them here. Quantities are listed in ingredient list.

Pesto freezes beautifully. Freezing in ice cube trays or something similar is handy, because it allows you to remove small portions as needed.

Re kosher salt: I note the brand I use, Diamond Crystal, because saltiness varies among brands. If you use Morton's kosher salt, for example, you should cut the amount of salt back because Morton's is saltier than Diamond Crystal.

To make a small batch of pesto, use these quantities:

 	4 cups (85 g) loosely packed basil
 	2 to 4 cloves garlic, peeled
 	1 to 2 tablespoons fresh lemon juice
 	1 teaspoon kosher salt (Diamond Crystal brand, see notes)
 	1/2 cup (57 g) grated Parmigiano Reggiano
 	1/4 cup toasted pine nuts, almonds, or walnuts (optional)
 	1/2 cup extra-virgin olive oil


Large or Small Batch Basil Pesto

(320 g) basil

garlic,

lemon juice

(215 g) grated Parmigiano Reggiano

pine nuts, almonds, or walnuts (optional)

olive oil

Combine basil, garlic, lemon, 3 teaspoons of the salt, and the cheese in a food processor. Pulse to combine—you may have to pulse in batches. Add the oil and purée to combine. Taste. Adjust with more salt, lemon or oil to taste. Store in fridge or transfer to ice cube trays and freeze; then transfer to a ziplock bag and store in freezer.

Can you freeze this pesto with the cheese in it or should you leave it out? I keep reading that pesto doesn't freeze well with cheese in it.

I cut the small recipe in 1/4ths and made one just enough for 4 chicken thighs-was easy and delicious!!!

We’ve been freezing basil oil cubes (just basil, olive oil and garlic) for years. I like the flexibility of adding my choice of nuts and cheese when I pull a cube or two out of the freezer. They seem to last longer in the freezer this way.
I’m excited to have your CSA newsletter. Thanks!

Just made this and it was amazing! Beats my previous pesto recipe by far!!!!  I was fortunate to have pine nuts, so I used those.  So delicious! Thanks for the great recipe!!!

Just made this tonight thanks to a thriving basil plant in the garden this year. Your recipes are always my go-tos! I go a little heavier on the lemon juice, a bit lighter on the salt but there's room for that in this recipe - it's to taste! Paired it with some roasted garden cherry tomatoes, mini mozzarella and pasta with a splash of pasta water and it was to die for. Jarred the rest up to freeze and give to coworkers. Thanks!

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Strawberry Peach Sangria Recipe by Tasty

strawberries

peaches

water

sugar

white wine,

champagne,

ice cube, to chill

strawberries, extra for serving, sliced

peaches, extra for serving, sliced

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Discard the green tops of the strawberries and slice the peaches.

Bring to a rolling boil and reduce to medium heat. Boil for approximately 15 minutes, or until the strawberries become pale and the peaches are soft.

Strain the syrup and refrigerate for 2 hours, or until cooled. Discard boiled fruit.

In a pitcher, combine the cooled syrup, sliced extra fruit, white wine, and rum.

Scoop fruit into glasses with ice, pour sangria, and top with champagne or sparkling wine.

https://vid.tasty.co/output/9436/mp4_640x640/1472666200

There's something restorative and satisfying about a homemade chicken soup

Creamy chicken soup

1kg pack free-range chicken thigh,

dry white wine

onions,

celery sticks,

leeks, quartered

thyme, leaves

bay leaves

½ tsp ground white pepper (optional)

plain flour

pot double cream

Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.

Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.

Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

Smoky chilli beans

Kidney beans, dried, beans

smoked chillies, ancho variety (Main)

Cumin seeds

Coriander seeds

Olive oil

Onions,

Garlic cloves, chopped

Tbsp Oregano leaves

Red chilli, finely chopped

⅕ kgs Tomatoes, chopped; tomatoes

Salt

Sugar

Ground black pepper

Coriander leaves, chopped, to garnish

Place beans in a large pot, cover with cold water and leave to soak overnight. Drain and cover with fresh water (do not add salt). Bring to a boil and cook uncovered until tender (about 1-1½ hours, depending on age and dryness of beans).

While beans are cooking, remove stems from dried smoked chillies and discard. Cover chillies with boiling water and soak 30 minutes until tender.

Meanwhile, toast cumin and coriander seeds in a dry pan over medium-high heat, shaking occasionally, until fragrant and starting to pop (about 1 minute). Crush with a mortar and pestle.

Heat oil in a large pan and cook onions and garlic over a low heat until softened but not browned (about 10 minutes). Add crushed seeds, oregano, fresh chilli, tomatoes, sugar, salt and pepper and bring to a boil.

Lift the smoked chillies out of their soaking liquid, reserving the liquid. Chop finely and add to the tomato sauce with the soaking liquid and the drained cooked beans. Bring to a boil and simmer uncovered, stirring occasionally to prevent catching, until thick (about 45 minutes). Alternatively, bake for about 1½ hours in an oven preheated to 180C.

To serve, adjust seasonings to taste then spoon into a deep serving dish and top with coriander.

Come rico mientras ahorras tiempo y dinero con este menú de Batch Cooking para la semana del 1 al 5 de noviembre.

Menú semanal de Batch Cooking con las recetas saludables de José Baig

​300 grs de queso fresco1 lt de yogurt sin azúcar ni edulcorante1,5 lts de leche​

kg de sardinas frescas300 grs de bacalao fresco​

chuletas de cerdo cerdo (450 a 600 grs aprox)8 muslitos de pollo​

bote

kg de pan gallego o de

SalAceite de olivaVinagre

11. Las chuletas de cerdo (comida del jueves) se preparan a la plancha. Con un poco de sal y pimienta. Unos tres minutos por lado a fuego medio/alto. Se recalientan en el microondas o a la plancha.​​12. Para las tortitas americanas (pancakes), puedes seguir esta receta. Las puedes guardar en la nevera hasta una semana y hasta un mes en el congelador.​​13. La coca de verduras la puedes preparar antes de consumirla, si tienes tiempo. Corta la masa de pizza en dos partes iguales extendidas hasta un cm de espesor. Colócalas en una bandeja de horno y ponles encima las verduras asadas: pimiento, berenjena y cebolla. Condimenta con sal y aceite de oliva. Si quieres prepararla para guardar, cocínala unos 10 minutos, retira del horno, déjala enfriar a temperatura ambiente antes de ponerla en el congelador o la nevera. Si la vas a cocinar antes de servir, hornéala durante unos 15 minutos, o hasta que la masa comience a dorar.

Manwich fans can rejoice, as we&#39;ve cracked the code on crafting a perfect copycat of the iconic sloppy joe sauce at home.

Copycat Manwich Sloppy Joe Recipe

olive oil, divided

red bell pepper

green bell pepper

tomato sauce

tomato paste

honey

apple cider vinegar

yellow mustard

Worcestershire sauce

onion

garlic

allspice

cayenne pepper

beef

Salt,

buns,

Heat 1 tablespoon oil in a medium saucepan or high-sided skillet over medium heat.

Once hot, add the bell peppers and saute for 5 minutes, or until tender.

Add tomato sauce, tomato paste, honey, vinegar, mustard, Worcestershire sauce, onion, garlic, allspice, and cayenne to the pan.

Whisk to combine and bring the sauce to a simmer. Once simmering, reduce the heat to low and cook, stirring frequently, for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet.

Once hot, add the ground beef and cook until browned, about 8–10 minutes.

Using a slotted spoon, add the cooked ground beef to the sauce.

Stir to combine and continue to cook for 5 minutes. Season, to taste, with salt.

Divide the sloppy joe mix between the buns and serve with your favorite fixings.

Top 7 batch recipes from across the web

The most viewed batch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Make Multiple Colored Macaro...

Large or Small Batch Basil Pesto

Strawberry Peach Sangria Recipe by ...

Creamy chicken soup

Smoky chilli beans

Menú semanal de Batch Cooking con l...

Copycat Manwich Sloppy Joe Recipe

Top 7 batch recipes from across the web

The most viewed batch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Multiple Colored Macaro...

Large or Small Batch Basil Pesto

Strawberry Peach Sangria Recipe by ...

Creamy chicken soup

Smoky chilli beans

Menú semanal de Batch Cooking con l...

Copycat Manwich Sloppy Joe Recipe

The most viewed batch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine