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A rich, soft Filipino ensaymada bread made with a high-egg-yolk dough and topped with buttercream and grated cheese. The recipe uses bread flour for structure and includes tips for manual kneading and flavor variations like cappuccino.
Mary Berry's hearty, slow-cooked beef casserole with horseradish and mustard, perfect for Christmas. Using stewing steak transformed into a tender, flavour-packed dish with a golden crust.
A flavorful, juicy meatloaf made with a blend of beef, pork, and veal, featuring a savory panade and a sweet-tangy barbecue-style glaze.
Cauliflower florets are boiled until tender then coated in a seasoned batter and fried until crispy, resembling chicken nuggets.
A quick one-pot Bengali-style chicken pulao using shortcuts for busy days while keeping authentic aromatic flavors. Marinate and partially cook chicken separately before combining with sautéed rice and simmering on low heat (dum).
Homemade pretzel buns made with a stand mixer, featuring a distinctive glossy brown crust achieved through a baking soda and sugar boiling solution. The buns can be served with butter or used as hamburger buns.
A lighter version of Turkish karnıyarık: oven-roasted eggplants stuffed with a spiced ground-beef, onion, tomato and pepper filling, baked in a simple tomato sauce until tender.
