GERMAN BREAD SPICE MIXTURE
Steps:
- Gather the ingredients.
- Grind all seeds together in a clean coffee grinder or with a mortar and pestle. Store with other spices in a dark, dry area of the house. If you prefer, you may instead mix together the whole seeds.
- Use 1 to 3 teaspoons of the spice mixture per loaf of bread.
Nutrition Facts : Calories 21 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 0 g, Fat 1 g, ServingSize 10-12 servings, UnsaturatedFat 0 g
SPICY VEGETABLE NOODLES RECIPES
Spicy vegetable noodles is a one pot meal that is spicy and delicious with the goodness of fresh spring vegetables like snow peas, sweet corn, carrots, baby corn, broccoli and other ingredients like scrambled eggs, button mushrooms, and spring onions. Serve the Spicy Vegetable Noodles Recipe as a weeknight dinner along with a bowl of soup like Cumin Spiced Potato And Leek Soup Recipe and Fennel Pesto Pull-Apart Bread Recipe. If you like one dish recipes, then you must try some of our favorites like Vegetarian Hakka Noodles (Chinese Chow mein Recipe) Singapore Rice Noodles Recipe with Peanuts and Sriracha American Chop Suey Recipe
Provided by Rekha Vengalil
Time 50m
Yield Makes: 4 Servings
Number Of Ingredients 15
Steps:
- To begin making the Spicy Vegetable Noodles Recipes, in a saucepan, boil the noodles as per the instructions on the packet, drain and set aside. Toss the noodles in oil after they are drained, to prevent from sticking with each other.
- Heat oil in a wok. Add the onion, chilli and garlic and saute till the onions are soft.
- Add the veggies and stir fry till the veggies have cooked through but still crunchy.
- Add in the soy, chili sauce and rice wine.
- Increase the heat and add the noodles and egg.
- Season with salt and pepper. Mix well to coat and stir fry for 2-3 minutes or till the noodles has heated through.
- Turn off the heat. Garnish with spring onions and serve.
- Serve the Spicy Vegetable Noodles Recipe as a weeknight dinner along with a bowl of soup like Cumin Spiced Potato And Leek Soup Recipe and Fennel Pesto Pull-Apart Bread Recipe.
SPICY FENNEL BREAD
The smell of this spicy fennel bread is still lingering in the house making me feel so cozy! A few years ago, a breakfast spot opened up downtown that started making spicy fennel bagels. As an avid everything bagel lover, I was not sure at first but was quickly convinced to give it a try. Oh my goodness, was I happily surprised. The spice given off by the fennel was perfection melted into the bagel. A bit later I moved and craved these bagels so I decided to make my own version, spicy fennel bread.
Provided by Marvelous Munch
Categories Bread Yeast Bread Recipes
Time 11h50m
Yield 12
Number Of Ingredients 9
Steps:
- Combine water, yeast, and sugar in a measuring cup. Mix well.
- Combine flour, fennel seeds, salt, red pepper flakes, onion, and garlic in a large bowl. Mix well until combined and any flour clumps are broken up. Slowly pour in the yeast-water mixture and stir into the flour.
- Knead the bread by hand until dough is well combined and you have an even consistency. Transfer to an oiled bowl, cover with plastic wrap, and let rest on the countertop, 10 to 14 hours.
- Remove dough onto the counter and knead once more. Let rise, 30 minutes to 1 hour.
- While bread rises, preheat the oven to 450 degrees F (230 degrees C). Sprinkle the bottom of an oven-safe Dutch oven with flour, cover with the lid, and place in the oven while it preheats.
- Remove the Dutch oven and carefully place the dough in the pot; cover with the lid.
- Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until golden, about 30 minutes more. Remove from the oven and place on a rack to cool.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 24.4 g, Fat 0.4 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 292.7 mg, Sugar 0.2 g
GRAMMA GOOD'S FENNEL BREAD
When I think of Gramma's kitchen, this bread comes to mind. It smells wonderful and is heavenly as toast, especially with homemade applesauce spread on top! Pungent fennel seeds and plump sweet raisins will make this a favorite at your house.
Provided by RILEYSHOUSE
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h45m
Yield 24
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve the yeast in 1 cup of lukewarm water. Let stand until foamy, about 10 minutes.
- In a large bowl, stir together the quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter. Mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk. Stir in raisins. Work in the bread flour 1/2 cup at a time, until the dough becomes stiff.
- Then, turn it out onto a floured surface and knead in as much of the remaining flour as necessary to make a stiff but workable dough. Knead for an additional 10 minutes to develop the gluten. Place dough into a greased bowl, and turn to coat. Cover and let rise until double, about 1 hour. Punch down the dough and let it rise again until double.
- Remove dough from bowl, and divide into 4 equal pieces. press out air bubbles, and roll dough into loaves. Place the loaves into four 8x4 inch well greased loaf pans. Let rise in a warm place until doubled in size.
- Preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 40 to 45 minutes, or until the tops are nicely browned, and the loaves sound hollow when tapped on the bottom.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 20.5 g, Cholesterol 1.3 mg, Fat 1 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 300.8 mg, Sugar 9.8 g
STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE AND FENNEL
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Sausage Clam Fennel Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
SPICY SPAGHETTI WITH FENNEL AND HERBS
Provided by Ross Dobson
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.
- Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.
- Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.
THICK & SPICY SOUP
I hope you enjoy this spicy and hearty soup that was created for RSC 9. Serve with a crusty loaf of white bread and sweet butter.
Provided by Baby Kato
Categories Coconut
Time 2h
Yield 4-8 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in large pot, over medium heat.
- Add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly.
- Next add the red curry paste, soya sauce and peanut butter, fry on medium heat for 1 minute, stirring constantly, don't let it burn.
- Quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick.
- Stir and bring mixture to a boil, lower heat and let simmer 20 minutes.
- Add coconut milk and let simmer another 20 minutes.
- Finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes.
- Once potatoes are tender, remove the cinnamon stick, taste the soup and reseason with salt and/or brown sugar if necessary, according to taste.
- Pour soup into blender and puree until the soup is smooth.
- Garnish with red pepper flakes, finely chopped scallions and diced apricots.
- Serve immediately.
Nutrition Facts : Calories 624, Fat 40.8, SaturatedFat 20.3, Cholesterol 5.4, Sodium 1336.8, Carbohydrate 55.5, Fiber 7.7, Sugar 25.9, Protein 19.1
SAUSAGE AND FENNEL STUFFING
Sausage and fennel stuffing is so flavorful and easy to make, you'll make it every year!
Provided by Jenny
Categories sides
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 F. Generously butter a 9x13 baking dish with 2 tablespoons of softened butter. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook, breaking up with a spoon, until browned. Remove the sausage from the pan with a slotted spoon (leave all that fat behind!) and transfer to a small bowl.
- Add the leeks, onion, and fennel to the skillet and continue to cook, stirring occasionally, until the leeks are starting to brown. Then, add the apple, sage, and rosemary and cook for another 5 minutes or so. Once the apples are slightly browned, add the white wine and cook until most of the wine has evaporated. Turn off the heat, add the remaining butter, and season to taste with salt and pepper.
- In a large mixing bowl, toss the bread with the sausage mixture and gently mix in 2 cups of the chicken broth. Take care to just gently toss the bread so it doesn't break apart too much. Let the bread sit for 10 minutes.
- In a small bowl, whisk together the eggs and remaining stock until smooth. Pour over the bread mixture and gently toss to combine, making sure all the bread is moist and evenly coated. Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for another 30 minutes or so, until the top is nicely browned and crisp. Remove from the oven, rest 10 minutes, and serve.
Nutrition Facts : ServingSize 1 cup, Calories 525 kcal, Sugar 3 g, Sodium 1100 mg, Fat 24 g, Carbohydrate 54 g, Fiber 3 g, Protein 21 g, Cholesterol 95 mg
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