Sauerkraut Ingredients - 1 head green cabbage - cooking salt (kosher) - 1 tbsp caraway seeds Method 1. Cut the cabbage in half, remove the core, then slice thinly. 2. Weigh the cabbage, then weigh 20g of salt for every 1kg of cabbage. 3. Working in batches, sprinkle the salt evenly over the cabbage and then massage it in well. Let it rest for 30 minutes. 4. Next, add the caraway seeds and mix well. 5. Pack the cabbage mixture into a glass or ceramic jar and cover it. Leave it in a cool, dark spot to ferment for 3 weeks, making sure you let any gas out daily to avoid an explosion. 6. After 3 weeks, it's ready to eat. At that point, store it in the fridge and enjoy! #cooking #recipe #food #foryou

Dont over salt uour pasta water 🌊 #cooking #kitchen #pasta #food

Turkish Delight Ingredients - 720g (25 oz) caster sugar - 420ml (14 fl oz) water - 1 lemon, juiced - 30g (1 oz) icing sugar (powdered sugar) - 130g (4 ½ oz) cornflour (cornstarch) - 24g (¾ oz) powdered gelatin - 8g (¼ oz) rose water - 1 to 2 drops red food colouring, optional Method 1. Into a large saucepan set over medium-low heat, add the sugar, lemon juice, and 410ml (13 ½ fl oz) water. Heat gently until the sugar is completely dissolved – do not boil or simmer. 2. In a bowl, combine 100g (3 ½ oz) cornflour with 120ml (4 fl oz) cold water. With the heat off, whisk into the sugar syrup. Sprinkle the gelatin over the sugar syrup and whisk to break up any lumps. Bring to a boil; you want the liquid to reach 120°C (248°F), then simmer over medium heat for 20 minutes, whisking often. 3. Line a tray (roughly 20 x 25cm / 8 x 10 inches) with cling film, then in a bowl mix together 30g (1 oz) of icing sugar with 30g (1 oz) of cornflour. Sprinkle some of the mixture into the tray, covering the bottom and sides. 4. Remove the candy from the heat after 20 minutes and set aside for 5 minutes to cool slightly, then whisk in the rose water and red food colouring if you are using it. 5. Carefully pour the hot candy into the pre-lined and dusted tray and tap so that it sits evenly and flat. Let the candy fully cool at room temperature for at least 4 to 5 hours, but preferably overnight. 6. Once your candy is fully cooled, dust your board with some of the leftover sugar-cornflour mixture. Turn out the candy and heavily dust it with the sugar-cornflour mixture. Cut into whatever size pieces you wish, then dust the individual pieces with the remaining sugar-cornflour mixture. Serve and enjoy! #cooking #foodtok #fyp #recipe

Egg Hoppers with Coconut Sambol Ingredients: - 1 cup basmati rice - 7g yeast - 12g sugar - 200ml coconut milk - 1 tsp salt - 8 eggs - 1/2 coconut, grated - 1 shallot, sliced - 2 small green chillies, sliced - 2 cloves garlic, sliced - 0.5 tsp salt - 0.5 tsp black pepper - 1 tsp chilli flakes - juice of 1 lime Method: 1. Rinse the rice thoroughly under cold water, then cover with cold water and leave to soak overnight in the fridge. The next day, drain any excess water and transfer the rice to a food blender. Add 300ml water and blend on high for 6-7 minutes until you have a smooth rice milk. Add the yeast and sugar, stir well, then pour into a bowl and cover with a tea towel. 2. Leave the rice milk mixture at room temperature to ferment for 1.5-2 hours, or until it starts becoming bubbly. 3. In a mortar and pestle, add the garlic and chillies and pound until smooth. Add salt, pepper, and chilli flakes and pound again. Mix in the grated coconut and lime juice; set aside until needed. 4. Once the rice milk has fermented, stir in the coconut milk and a big pinch of salt. Heat a hopper pan over medium heat and add a small drizzle of oil, swirling to coat the sides. Pour a spoonful of the batter into the pan, tilting to cover all sides. Crack an egg into the centre and cover with the lid. Cook for 4-5 minutes until the hopper is golden and crispy on the edges, and the egg is cooked through. 5. Serve the hopper hot with a generous amount of coconut sambol on the side. #food #cooking #recioe #viral #srilanka #eggs #fyp

Potato Scallop with Tartar Sauce 🥔 Ingredients: - 3 large Sebago potatoes - 1 shallot, finely diced - 8 cornichons, finely diced - 3 tablespoons baby capers, roughly chopped - small bunch of dill, finely chopped - 100g mayonnaise - zest of 1 lemon - 200g plain flour, plus extra for dusting - 200g white rice flour - 1 tsp baking powder - 1 tbsp honey - 300ml vodka - 300ml lager - salt - oil for frying (peanut oil recommended) Method: 1. Peel and wash your potatoes, then cut into disks about 1cm thick. Place them into a pot of cold water, season generously with salt, and set over high heat. Cook the potatoes for 5-6 minutes once the water is simmering or until just cooked but still holding their shape. Remove from water and place on a wire rack to steam and dry. 2. Mix together the finely diced shallot, cornichons, chopped baby capers, dill, mayonnaise, and lemon zest. Set aside for later. 3. In a large bowl, combine the plain flour, rice flour, baking powder, honey, and a pinch of salt. Gradually add the vodka and lager, whisking until just combined. Be careful not to over mix the batter. 4. Heat oil to 180°C. Dust the potato slices with some extra flour, then dip into the batter. Carefully lower them into the hot oil and drizzle a little more batter over the top to create extra crunchy bits. Fry the potato scallops for 4-5 minutes or until golden and crispy. Remove from the oil and place onto a tray; season generously with salt. 5. Serve the potato scallops piping hot with plenty of tartar sauce on the side. #potato #cooking #recipe #food #fypシ