Benjamina Ebuehi’s recipe for earl grey cardamom buns - The Guardian

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Who can resist a good cardamom bun? I’ll always choose cardamom over cinnamon – it just feels much brighter and more fragrant, and especially good for this time of year. I’ve boosted the flavour with cosiness by incorporating some earl grey tea; and, while these are delicious just as they are, I sometimes add a generous squiggle of icing on top for extra sweetness.

Earl grey cardamom buns

Prep 30 min
Steep 15 min+
Prove 2 hr+
Cook 40 min
Makes 9

For the dough
150ml milk
4 earl grey teabags
300g strong white bread flour
1 tsp fast-action dried yeast
25g caster sugar
½ tsp fine sea salt
1 egg, beaten
25g unsalted butter, softened

For the filling
1½ tsp ground cardamom (freshly ground, for best results)
90g caster sugar
85g unsalted butter, softened

For the syrup
60g caster sugar
1 earl grey tea bag

To make the dough, put the milk and tea bags in a small saucepan and heat gently until steaming. Take off the heat, cover and leave to steep for 15-20 minutes.

Put the flour, yeast, sugar and salt in a large bowl. Make a well in the centre, pour in the infused milk and the beaten egg, and knead with a stand mixer for six to eight minutes, until smooth and tacky. (If kneading by hand, this will take 10-15 minutes.)

Rest the dough in the bowl, uncovered, for five minutes, then add the butter and knead for three to four minutes, until you have a smooth, glossy dough. Put this in a lightly greased bowl, cover and leave to rise in a warm place for at least an hour and a half, or until nearly doubled in size.

Meanwhile, make the filling. Mix the cardamom and sugar in a bowl, then add the butter and mix thoroughly to combine.

Heat the oven to 200C (180C fan)/390F/gas 6, and line the base and sides of a 20cm square tin with baking paper.

Once the dough has risen, turn it out on to a lightly floured surface and roll it into a large rectangle about 3-4mm thick. Spread the filling evenly across the surface, leaving a ½cm gap all around the edge. Starting from one of the long sides, tightly roll up the dough, then slice into nine rolls.

Arrange the rolls cut side up in the lined tin, with a bit of space in between, then cover the pan loosely with a dish towel and leave to prove for 25-30 minutes, until they look puffy and have increased in size so they start to touch. Bake for 30-35 minutes, until a deep brown colour.

Meanwhile, make the syrup. Put the sugar and tea bag in a small saucepan with 60ml water, bring to a boil and simmer for a minute.

Once the buns are baked, take them out of the oven, leave to cool for a few minutes, then brush generously all over with the syrup, and serve.

If you want to top with icing, mix three tablespoons of icing sugar with a half tablespoon of water, to get a thick consistency (add a little more water if it’s too thick), then pipe or drizzle over the cooled buns.

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Jamie Oliver shares 5-ingredient meals from new cookbook - Good Morning America

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Chef Jamie Oliver joined "Good Morning America" this week to help home cooks get an easy, five-ingredient meal on the table with ease.

In his latest cookbook "5 Ingredients Mediterranean: Simple Incredible Food," Oliver shares dozens of easy dishes that focuses on minimal ingredients with big flavors.

Jamie Oliver.

Chris Terry

Oliver told "GMA" he wanted to bottle his experiences from his TV series and plate it up for this book and home cooks.

"Keep the shopping list really low. Keep it easy. Focus on flavors and technique and really nice quick meals that you can have for breakfast, lunch or dinner," he said.

Check out his recipes below.

Sheet Pan Pesto Pizza Pie: Fragrant Artichokes, Sweet Cherry Tomatoes and Mozzarella

Baked pizza.

David Loftus

"Who doesn't love pizza? There are all sorts of wonderful variations out there and this cheat's dough is a great last-minute go-to for an easy meal. Just a little prep and the oven does the rest for you."

Serves 4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

4 cups self-rising flour, plus extra for dusting

2 tablespoons green pesto

4 1/2-ounce ball buffalo mozzarella

12 ounces ripe mixed-color cherry tomatoes

10 ounces jarred artichoke hearts in oil

Directions

Preheat the oven to 400 F. Rub the inside of a 14-by-10-inch baking sheet with a little olive oil.

Put the flour into a bowl, then gradually add 1 cup + 2 tablespoons of water, mixing with a fork as you go.

Tip onto a flour-dusted surface and knead for a few minutes, until smooth, then use a rolling pin to stretch it out to a large rectangle, just slightly bigger than the pan, dusting the rolling pin with extra flour as you go. Carefully lift the dough onto the baking sheet, leaving it overhanging at the edges.

Rub the dough all over with pesto, then tear over the mozzarella.

Halve the cherry tomatoes and drain the artichokes, reserving the oil. Drizzle both with 1 tablespoon of artichoke oil, add a pinch of black pepper, then scatter over the dough.

Twist and fold in the overhang to make a crust, rubbing the exposed dough with a little more artichoke oil.

Cook on the bottom rack of the oven for 30 minutes, or until golden and puffed up.

Great with a salad on the side.

Garlic Chicken: Creamy Chickpeas, Spinach and Sumac

Garlic chicken.

David Loftus

"Inspired by some of the wonderful flavors of Lebanon, this quick dish is perfect for an easy meal. Hunting out nice fat jarred chickpeas is game-changing when it comes to both flavor and texture."

Serves 2
Total time: 18 minutes

Ingredients
4 cloves garlic
Two 5-ounce skinless, boneless chicken breasts
Half 24-ounce jar chickpeas
8 1/2 ounces baby spinach
1 heaping teaspoon sumac

Directions

Peel the garlic cloves and slice lengthways, then place in a large nonstick frying pan on a high heat with 1 tablespoon of olive oil, stirring regularly.

Slice each chicken breast lengthways into 3 strips, then toss with a pinch of sea salt and black pepper.

Once the garlic is nicely golden, quickly remove from the pan with a slotted spoon, leaving the flavored oil behind. Go in with the chicken and cook for 5 minutes, or until golden and cooked through, turning regularly.

Remove the chicken from the pan and tip in the chickpeas (juices and all).

Add the spinach, along with most of the garlic and 1 tablespoon of red wine vinegar, then toss over the heat until the spinach has wilted and the chickpeas are hot through. Season to perfection with salt and pepper, then return the chicken to the pan and finish with the reserved garlic and a generous dusting of sumac.

Editor’s Picks

Baked Tomato Soup: Sweet Peppers, Ciabatta, Ricotta, Garlic

Tomato soup.

David Loftus

"Thick bread soups are common all around Italy, but the baked versions really stand out for me -- a real family favorite that everyone loves because it leaves you feeling warm, cozy and fulfilled," Oliver wrote alongside this recipe.

Serves 6
Total time: 1 hour

Ingredients
3 mixed-color peppers
3 cloves of garlic
Three 14-ounce cans of plum tomatoes
10-ounce ciabatta loaf (stale)
8 ounces ricotta cheese

Directions

Preheat the oven to 350 F. Seed the peppers and chop into 1/4-inch chunks, then place in a large casserole pan on a medium heat with 2 tablespoons of olive oil and a pinch of sea salt and black pepper.

Peel and finely slice the garlic, add to the pan, then reduce the heat to low and cook for 20 minutes, or until the peppers are soft and sweet, stirring regularly and adding splashes of water, if needed. Scrunch in the tomatoes through clean hands and pour in 2 cans-worth of water.

Bring to a boil while you slice the ciabatta 1/2-inch thick. Stir the bread into the soup, then spoon over the ricotta and bake for 25 minutes, or until crisp on top and bubbling around the edges.

Season to perfection, then divide between warm bowls and drizzle with a little extra virgin olive oil, if you like.

Recipes reprinted with permission courtesy of Jamie Oliver "5 Ingredients Mediterranean: Simple Incredible Food."

By clicking on these shopping links, visitors will leave Goodmorningamerica.com. These e-commerce sites are operated under different terms and privacy policies than Goodmorningamerica.com. ABC will receive a commission for purchases made through these links. Prices may change from the date of publication.

"GMA" kitchen picks

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NutriChef Non-Stick Kitchen Oven Baking Pans

• $19.44

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ROYAL CRAFT WOOD Cutting Boards

• $24.66

• $36.97

Utopia Kitchen Nonstick Saucepan Set

• $22.39

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DOWAN Serving Bowls

• $23.97

• $31.99

Wanbasion 5 Piece Silicone Spatula Set

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What to serve at a football watch party, answers to more cooking questions - The Washington Post

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Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal provide practical cooking advice that you can’t find on Google. They answer questions like “Do you need to rinse rice?” and “Is it safe to leave butter at room temperature?”

But there’s more! Often, your excellent questions inspire us to write full-length articles. Recent posts have covered broth vs. stock (and whether it really matters), foolproof ways to cook fish and a look at carbon-steel pans.

Aaron and Becky both write and test recipes for Post Food, our team dedicated to helping you cook with confidence. We’re hoping this weekly chat will be a lively conversation where you can figure out any issues in the kitchen and identify new recipes for you to try.

Here are some questions we answered today:

Looking for more? Read on below:

Want more recipes and tips? Check out our past chats, catch up on recently published recipes with our weekly Recipes newsletter, or sign up for the Eat Voraciously newsletter, in which G. Daniela Galarza shares one quick, adaptable dinner recipe every Monday through Thursday.

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Chrissy Teigen Calls Her Recipes and Cookbooks 'Evil' - PEOPLE

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Chrissy Teigen is asking for forgiveness for her laborious recipes.

While on Live with Kelly and Mark Wednesday morning, the model admitted that she doesn’t cook the recipes she has shared on previous episodes of the talk show or the ones published in her cookbooks.

“If I were to do a cookbook now it would be like 10-minute recipes because I don’t cook the way I used to,” the mother of 4 told co-host Kelly Ripa, who agrees that Teigen has a full house.

The costar of Chrissy & Dave Dine Out’s family grew by two in 2023. She and her husband John Legend welcomed Esti Maxine in January and son Wren Alexander via surrogate in June. In a busier house with more mouths to feed, the author of three cookbooks says she would not do the tedious tasks she asked in her recipes.

She continued, "I used to tell people outrageous things like, ‘Make sure to get fresh thyme and take the time to pick the leaves.’ And now I’m like, ‘Uhhhhh, no!’ ”

Chrissy Teigen photographed on Feb. 26, 2016 in Miami.

Ripa laughed and responded, “You told us that right here on the show!”

Teigen then added, “If I make my lasagna now I’m like, ‘This is evil! I can’t believe I did this to people!’ ”

While the former Lip Sync Battle host says it feels “weird” to be on the morning talk show and not cooking, as she has done on previous segments, she is enjoying other parts of the food world.

“Right now we are selling products nationwide in grocery stores and I’ve got my cookies and my banana bread and pancakes and waffles and those are so fun to create and then take pictures of and design the boxes, that’s so much more fun to me personally,” she says, adding that writing a cookbook is “hard.”

Another element of her foodie career is now on the small screen in her new series, Chrissy & Dave Dine Out.

Alongside Momofuku founder David Chang, the pair takes viewers on a culinary journey through the greater Los Angeles area in their Freeform show. Alongside indulging in some mouthwatering eats, the hosts and their famous guests will also dish out some serious gossip on everything from their sex lives to their most embarrassing stories.

Chrissy Teigen in 'Chrissy & Dave Dine Out'.

Disney/Mike Taing

"We're taking the coolest people we know out for a bunch of insanely delicious meals," Teigen teases in the trailer.

The premiere episode, which is airing on Jan. 24 on Freeform and streaming on Hulu the next day, has Jimmy Kimmel and his wife, writer-producer Molly McNearney. Other future guests teased in the trailer are Alexandra Daddario, Simu Liu, Kumail Nanjiani, Sasheer Zamata, Eric Nam, Randall Park, Reid Scott and Regina Hall.

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A quick, easy chicken and potato recipe – just like mom used to make - The Jerusalem Post

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Chicken, potatoes, and minimal effort.

This is one of the quickest and easiest dishes I learned to make from my mom. She used to make it for us as a child, and I still make it today when I'm short on time but don't want to sacrifice a warm and delicious home-cooked meal.

Just put everything together in one pot without frying. Let the chicken and potatoes cook slowly with the spices until you have a warm stew with the comforting smell of home, tender chicken, soft and tender potatoes, and a thick sauce perfect for dipping bread. You don't need more than that.

If you really want to treat yourself, add some fresh chopped vegetables on the side and you have a great meal.

Chicken and potato casserole

Recipe by: Ayala Gani - 10 minutes preparation, 60 minutes to bake.

Chicken and potato casserole (credit: Ayala genny)

Ingredients for the recipe:

• 5 medium potatoes, peeled and cut into 2x3 cm cubes
• 6 chicken thighs 
• 1 sweet red pepper cut into strips
• ⅓ cup of oil
• 1 tablespoon of paprika
• 1 teaspoon cumin
• ½ teaspoon of turmeric
• Salt
• Black pepper

Instructions:

1. Place the potato cubes in a large, wide pot. Place the chicken breast on a baking sheet and cover with the red pepper strips.
2. Season with spices, drizzle oil, and add water only until you reach the height of the chicken (do not cover the chicken completely with water, only until the water touches it).
3. Bring the contents of the pot to a boil, cover, and cook over medium heat until the chicken is soft and a pleasing aroma spreads throughout the house.
4. Remove the lid and cook another 10 minutes uncovered until the liquid reduces a little and the sauce thickens.

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Jamie Oliver shares 5-ingredient meals from new cookbook - Good Morning America

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Chef Jamie Oliver joined "Good Morning America" on Tuesday to help home cooks get an easy, five-ingredient meal on the table with ease.

In his latest cookbook "5 Ingredients Mediterranean: Simple Incredible Food," Oliver shares dozens of easy dishes that focuses on minimal ingredients with big flavors.

Jamie Oliver.

Chris Terry

Oliver told "GMA" he wanted to bottle his experiences from his TV series and plate it up for this book and home cooks.

"Keep the shopping list really low. Keep it easy. Focus on flavors and technique and really nice quick meals that you can have for breakfast, lunch or dinner," he said.

First up he shared this hearty soup that's perfect for a winter weeknight meal.

Baked Tomato Soup: Sweet Peppers, Ciabatta, Ricotta, Garlic

Tomato soup.

David Loftus

"Thick bread soups are common all around Italy, but the baked versions really stand out for me -- a real family favorite that everyone loves because it leaves you feeling warm, cozy and fulfilled," Oliver wrote alongside this recipe.

Serves 6

Total time: 1 hour

Ingredients

3 mixed-color peppers

3 cloves of garlic

Three 14-ounce cans of plum tomatoes

10-ounce ciabatta loaf (stale)

8 ounces ricotta cheese

Directions

Preheat the oven to 350 F. Seed the peppers and chop into 1/4-inch chunks, then place in a large casserole pan on a medium heat with 2 tablespoons of olive oil and a pinch of sea salt and black pepper.

Peel and finely slice the garlic, add to the pan, then reduce the heat to low and cook for 20 minutes, or until the peppers are soft and sweet, stirring regularly and adding splashes of water, if needed. Scrunch in the tomatoes through clean hands and pour in 2 cans-worth of water.

Bring to a boil while you slice the ciabatta 1/2-inch thick. Stir the bread into the soup, then spoon over the ricotta and bake for 25 minutes, or until crisp on top and bubbling around the edges.

Season to perfection, then divide between warm bowls and drizzle with a little extra virgin olive oil, if you like.

Recipes reprinted with permission courtesy of Jamie Oliver "5 Ingredients Mediterranean: Simple Incredible Food."

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Frozen Broccoli Recipes: 3 Tasty Ways to Enjoy This Veggie - First For Women

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While frozen broccoli may seem like just a simple side, it’s actually the secret weapon to preparing a winning weeknight dinner! This veggie’s earthy flavor and tender texture makes it a filling addition to sauces, casseroles or stews (to name a few). You can even skip thawing the broccoli, for some recipes, and get straight into preparing the dish. Using this frozen veg over its fresh counterpart saves you time cleaning it and shortens the cooking time — all without skimping on nutrients. Keep reading for tips and recipes that showcase frozen broccoli as a convenient shortcut that upgrades your favorite dishes!

The process of freezing broccoli 

Freezing broccoli involves branching the florets in boiling water or steam for a few minutes. The vegetable is then promptly cooled, drained and placed in a sealed package before it’s frozen. This process stops enzymes within the broccoli from causing spoilage, allowing the veggie to last about 1 year while maintaining its color, flavor and texture.

Is frozen broccoli good for you?

Even though frozen broccoli is blanched beforehand, it still retains many key nutrients. In fact, 1 cup of cooked frozen broccoli contains nearly 6 grams of protein and 6 grams of fiber. Protein contains amino acids that help grow and repair muscle tissue, while fiber, particularly the soluble kind in broccoli, slows down digestion to aid blood sugar control. This serving of broccoli also has 52 calories and no fat. With frozen broccoli being a nutrient powerhouse, it’s an easy way to sneak more veggies into your everyday diet.

Does frozen broccoli need to be thawed before cooking?

Whether or not you thaw the broccoli depends on how you’re cooking the dish. If you’re using a quick-cooking method like roasting, satueéing, simmering or air frying, the veg can be prepared frozen. “Don’t try to thaw the broccoli first. When the ice melts, it can make the broccoli mushy,” Rebecca Abbott, co-owner of AirFryingFoodie.com and co-author of Air Fryer All Day, says. She notes that the high heat from these methods defrosts the broccoli fast and cooks it to tender perfection.

But for dishes with a longer cook time such as casseroles or stews, thawing broccoli florets ensures the florets heat evenly. “If you need to thaw frozen broccoli for a recipe — particularly the steam in the bag type — rather than microwaving the broccoli in the bag, which can result in a rubbery texture, thaw the frozen broccoli by adding it to a large bowl, covering with hot water and letting it sit for a few minutes,” Kat Marris, senior recipe developer at Green Chef, explains. Once thawed, drain the broccoli and pat it dry to remove excess moisture. Now, the broccoli is ready to add a hearty touch to your weeknight meals!

3 delicious recipes that use frozen broccoli

Turning your bag of frozen broccoli into a must-have ingredient for chili, pasta bakes or appetizers couldn’t be simpler! Try these three recipes from our test kitchen to liven up this hearty veg.

Cheesy Broccoli Puff Pastry Cups

ALLEKO/Getty

Pastry shells make a crispy base for our veggie and cheddar combo.

Ingredients:

• 1 (10 oz.) package frozen puff pastry shells such as Pepperidge Farm
• 4 cups frozen broccoli florets
• 1¼ cups milk
• 1½ Tbs. all-purpose flour
• 1 tsp. mustard powder 
• ⅛ tsp. cayenne pepper
• 1⅔ cups shredded sharp cheddar 
• Fresh parsley and lemon zest

Directions:

• Active: 30 mins
• Total time: 1½ hrs
• Yield: 6 servings

1. Heat oven to 425°F. Bake puff pastry shells according to package directions. Let cool. Remove centers. Bring large pot salted water to a boil; add broccoli. Cook until crisp-tender, about 3 minutes. Drain well; roughly chop.
2. In pot, whisk milk, flour, mustard powder, cayenne and ¼ tsp. salt; over medium heat, bring to a boil. Cook, stirring, until thick, 2 minutes. Stir in cheese until melted. Remove from heat. Stir in broccoli. Divide among pastry shells. Add parsley and zest.

Pork ‘n’ Pasta Alfredo

LauriPatterson/Getty

Rigatoni pasta has the perfect shape for holding our creamy sauce — feel free to use any tube-style shape you have on hand.

• 12 oz. rigatoni pasta 
• 8 (1-inch) thick boneless pork chops
• 1 (15 oz.) jar light roasted garlic Alfredo sauce
• 1 (12 oz.) package frozen broccoli florets, thawed, drained
• 1½ cups grape tomatoes, halved
• 1½ cups shredded part-skim mozzarella

Directions:

• Active: 25 mins
• Total time: 45 mins
• Yield: 8 servings

1. Heat oven to 350°F. Coat 4-quart baking dish with cooking spray. Cook pasta according to package directions. Reserve ½ cup pasta cooking liquid. Drain pasta.
2. Coat nonstick skillet with cooking spray; heat over high heat. Add pork; cook, flipping once, until browned, 2 to 3 minutes per side. Toss pasta with sauce, broccoli, tomatoes and reserved pasta liquid. Transfer to baking dish. Top with cheese and pork. Bake until pork is cooked through, 20 minutes. If desired, top with basil.

Turkey ’n’ Veggie Chili

Bhofack2/Getty

Convenient frozen mixed vegetables cut prep time in half for this satisfying comfort-food favorite.

Ingredient:

• 1 Tbs. olive oil
• ½ lbs. ground turkey
• 1 onion, chopped
• 2 Tbs. chili powder
• ½ tsp. salt
• 1 (15 oz.) can tomato sauce
• ½ tsp. pepper
• 2 cups frozen mixed vegetables, such as broccoli, carrots and corn, thawed
• 1 cup grape tomatoes
• 3 cups cooked rice

Directions;

• Active: 20 mins
• Total time: 1 hr.
• Yield: 6 servings

1. In large nonstick skillet, heat olive oil over medium-high heat. Add turkey and onion; cook, stirring occasionally and breaking up meat with wooden spoon until turkey is no longer pink, 6 to 7 minutes. Add chili powder, salt and pepper; cook, stirring, until fragrant, about 2 minutes.
2. Stir in tomato sauce; cover. Reduce heat to medium. Cook, stirring occasionally, until flavors blend, about 30 minutes. Stir in mixed vegetables and tomatoes. Cover; cook until tender and heated through, 5 to 10 minutes. Serve with rice.
3. Easy variation: Make it 3 Bean Veggie Chili: Sub in 1 cup each cannellini, kidney and black beans for the meat. Cook onion in oil until tender; add beans and remaining ingredients. Cook 20 minutes.

---

For more vegetables recipes, check out the recipes below!

Rachael Ray’s Secrets to the Best-Ever Smashed Potatoes — Crispy, Lemony + So Easy

Genius Trick Reheats Roasted Veggies So They’re as Crispy as When You Made Them

Air-Fryer Carrots: How to Cook a Deliciously Caramelized Batch in Just 12 Minutes

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