Vanilla Extract

Step-by-step photos and instructions for how to make the best Homemade Vanilla Extract!  All you need is vodka, vanilla beans and a few tips and tricks. 

You’ll find that homemade vanilla is less expensive (store-bought vanilla extract can cost $4 an ounce) and more flavorful than store-bought, and it’s so EASY to make!  It never expires and you’ll have plenty to use in cookies, cakes, scones, french toast, and more.

There are so many reasons I love making my own vanilla extract but let me highlight a few:

  • Saves money: store-bought vanilla extract can cost up to $4 an ounce!
  • Re-fillable: Once you run out of vanilla, refill the bottle with Vodka and use the beans for another batch (they will last for up to two batches). Also, the vanilla extract wont expire as long as it’s stored in a cool, dry place.
  • Makes a great gift for friends, neighbors, housewarming gifts, or Christmas gifts you can get out of the way months in advance! Find my free printable labels for gifting vanilla, below.

What you’ll need:

  • Vanilla Beans: Grade B Vanilla Madagascar beans (or Tahitian or Mexican beans, if preferred). Vanilla beans can be found in the baking aisle or online. For best flavor you’ll want 4-5 vanilla beans for every 8 ounces (1 cup) of vodka. The quality of the vanilla beans is more important than the quality of the alcohol, so you don’t need to buy an expensive bottle.
  • Alcohol: 80 proof Vodka, (or brandy, rum, or bourbon, if preferred, for different flavor).
  • Glass jars to put the vanilla in. Mason jars would work, or these 4oz glass jars are perfect for gifting to friends and neighbors.
  • Funnel

A bottle of vodka, Vanilla beans and jars for making vanilla extract.

About the Vanilla Beans:

What Grade of Vanilla Beans is best for Extract?

Grade B beans are specifically meant for making vanilla extract. They will produce a stronger flavor and they’re generally less expensive. However, Grade A beans can be used.

What’s the difference between Grade A and Grade B vanilla beans?

  • Grade A beans are typically more expensive gourmet beans, above 25% moisture (water), so they give up their flavor more easily. If a recipe calls for scraping the inside of a vanilla bean or infusing into batters or sauces (like crème brule), use Grade A beans.
  • Grade B beans are less expensive and made with less than 25% moisture, which means they wont give up their flavor as easily, but when they do, the flavor is more concentrated, making them a great choice for long-term infusion, like making vanilla extract.
  • By weight, there is the same quantity of vanilla in both Grades.

Madagascar, Tahitian, or Mexican Vanilla beans; Which is best?

  • Madagascar Vanilla Beans: most common flavor used in vanilla extract.
  • Tahitian Vanilla Beans: has hints of cherry and anise.
  • Mexican Vanilla Beans: has hints of clove and nutmeg.

How to make Vanilla Extract:

1. Cut the vanilla beans: Use a sharp knife to gently cut slits in the vanilla beans, lengthwise.

2. Add to jar, and fill with Vodka. Place the vanilla beans in a jar (you may need to cut them in half to fit, so they will be submerged in alcohol). Use a funnel, if needed, to fill with Vodka. Secure lid tightly on the bottle and shake gently.

Two process photos for cutting slits in vanilla beans, adding to a bottle and pouring in Vodka.

3. Let it Rest!  Vanilla extract needs time to rest to really develop its flavor.  The longer it rests, the deeper color you’ll notice, and more importantly, the better flavor it will have.  I recommend waiting a six months before using.

Pro Tips:

  • Use dark glass or clear glass bottles. If using clear glass, be sure to store the vanilla in a cupboard or dark place.
  • Make sure the vanilla pods are fully submerged in alcohol.
  • For best flavor, use 4-5 Vanilla bean per 8 ounces (1 cup) alcohol.

Free Printable Labels for Vanilla Extract:

A 4 ounce bottle of vanilla extract with a label on it that says what it is and a place to write the bottled date.

Vanilla extract makes a great gift, so I’ve provided these simple FREE Printable Labels that are 2” squares, to stick on your bottles for gifts. I use my regular printer to print them off on this label paper.

Recipes Perfect for Vanilla Extract:

  • Instant Pot Yogurt
  • Strawberry Rhubarb Crisp
  • Easy Tiramisu
  • Cookies
  • Cakes and Cupcakes

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A small bottle of homemade vanilla extract with vanilla beans and vodka inside.

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Homemade Vanilla Extract

Step-by-step photos and instructions for how to make the best Homemade Vanilla Extract!  All you need is vodka, vanilla beans and a few tips and tricks. 
Course side course
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 ounces
Calories 77kcal
Author Lauren Allen

Equipment

  • Glass Bottles or jars with tight seal. A mason jar would work, or 4oz glass jars are perfect for gifting.
  • Funnel, if need

Ingredients

  • 10 Vanilla Madagascar beans, Grade B , (or Tahitian or Mexican beans, if preferred)
  • 2 cups Vodka 80 proof (or brandy, rum, bourbon, for different flavor)
  • Vanilla Extract Printable Labels , optional

Instructions

  • Gather your jar(s), alcohol and vanilla beans. You will need 4-5 beans for every 8 ounces (1 cup) of alcohol. Use a sharp knife to gently cut slits in the vanilla beans, lengthwise.
  • Place the vanilla beans in jar (you may need to cut them in half to fit, so they will be submerged in alcohol). Fill with vodka. Secure lid tightly on the bottle and shake gently.
  • Add labels to jars, or write the date on the bottle. Allow to steep/brew for at least 2 months before using, (although 6-12 months is preferred for best flavor), shaking the bottles occasionally.  
  • When running low, add more vodka to the bottle and brew again, reusing the same beans for up to one more batch.

Notes

Bottles/Jars: These 4oz glass jars are perfect for gifting to friends and neighbors.

Nutrition

Calories: 77kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 1mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Vanilla Extract appeared first on Tastes Better From Scratch.

Stuffed French Toast

This decadent Stuffed French Toast is made with thick slices of challah bread that are filled with Nutella, dipped in the most wonderful custard, then fried to perfection and dusted with powdered sugar.

Weekends and special occasions call for indulgent breakfasts! Some of our other favorites are this Crepes Recipe, Eggs Benedict with Hollandaise Sauce, Delicious Cinnamon Roll Pancakes Recipe, and Easy Churro Waffles.

An image of nutella stuffed french toast sliced in half on a plate.

Stuffed French Toast

There is something immensely satisfying about taking a loaf of stale bread and giving it new life by dipping it in a custardy egg mixture and frying it up in a little butter. But this stuffed French toast takes it to the next level of goodness by adding a layer of warm, molten Nutella in the center.

This is the kind of “fancy” breakfast food you might expect to order at a nice restaurant for brunch while on vacation. It’s the perfect way to surprise the special people in your life and bring a smile to their faces.

An image of maple syrup being poured over a stack of stuffed french toast

What you need to make stuffed French toast

The ingredient list is simple and straightforward for this Nutella stuffed French toast. But just like in my Secret Ingredient French Toast Recipe, it’s the vanilla added to the soaking custard that makes all the difference in really fabulous French toast.

  • Eggs: large eggs are beaten to create the mixture that soaks and softens the bread.
  • Milk: thins and lightens the custard to make it creamy.
  • Cinnamon: a little ground cinnamon adds fantastic flavor.
  • Vanilla: the secret ingredient that should be included in every French toast recipe!
  • Butter: used to fry the French toast for a wonderful buttery crust.
  • Bread: thick slices of day old challah bread makes the best French toast, but brioche bread, Texas toast or French bread also work.
  • Nutella: this chocolate hazelnut spread is basically breakfast magic and makes everything more delicious.

Optional Toppings:

  • Powdered sugar: for dusting over the finished slices of stuffed French toast.
  • Fresh fruit: sliced strawberries or bananas are especially good choices.
  • Syrup: a drizzle of maple or caramel syrup really take this stuffed French toast over the top.

An image of a loaf of sliced challah bread with nutella.

How to make stuffed French toast

  • Make the custard: In a medium size bowl or shallow dish, add the eggs, milk, cinnamon, and vanilla, and whisk together until smooth.
  • Assemble stuffed French toast: Spread one slice of bread with a nice even layer of Nutella then top with a second slice of bread to create a sandwich. Set aside for now.
  • Heat the skillet: You want the surface of your griddle or skillet to be nice and hot. Add the butter so it can melt.
  • Cook the French toast: Once the butter has melted and pan is hot, dip each piece of Nutella-stuffed bread into the custard, flipping it to coat both sides for just a few seconds. Place in the melted butter and fry until golden brown. Flip and repeat on the other side.
  • Serve warm: Dust the finished stuffed French toast with powdered sugar, then top with your favorite toppings and enjoy!

A collage of images showing how to make stuffed french toast.

Tips for making stuffed French Toast

  • Use stale bread. It soaks up the custard better than really fresh bread and has a better texture when fried.
  • Don’t spread the Nutella right to the edge. Leave a little border so it doesn’t ooze out while the French toast is cooking.
  • Be careful not to soak the bread too long or it will be soggy and won’t cook through. Dredging it for just a couple of seconds on each side is plenty.
  • I like to use whole milk but half and half or heavy cream can be substituted.

An image of Nutella stuffed french toast with strawberries and powdered sugar on top.

More French toast recipes

  • Caramel Apple French Toast Casserole
  • Crème Brûlée French Toast
  • Cinnamon Baked French Toast
  • Almond Crusted French Toast with Roasted Strawberry Syrup
  • Overnight Cinnamon Apple French Toast Casserole
  • Overnight Caramel Banana French Toast with Caramel Syrup

An image of a piece of french toast stuffed with Nutella on a plate.

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Stuffed French Toast

This decadent Stuffed French Toast is made with thick slices of challah bread that are filled with Nutella, dipped in the most wonderful custard, then fried to perfection and dusted with powdered sugar.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 313kcal

Ingredients

  • 4 large eggs
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 8 thick slices challah bread or other rich, eggy bread like brioche
  • 1/3 cup Nutella
  • 3 tablespoons butter
  • Powdered sugar, for dusting

Instructions

  • Whisk the eggs, milk, vanilla, and cinnamon in a medium bowl until combined.
  • Spread a slice of bread with nutella (about 1-2 tablespoons). Top with another slice of bread, sandwiching them together. Repeat until all of the bread and Nutella have been used.
  • Melt butter in a skillet over medium-high heat. When melted, dip each sandwich into the egg wash to coat both sides. Carefully lay each sandwich in the hot butter.
  • Cook until browned on both sides, flipping partway through. Transfer to a plate and dust with powdered sugar. Serve with fruit, whipped cream, or syrup.

Nutrition

Calories: 313kcal | Carbohydrates: 19g | Protein: 9g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 192mg | Sodium: 175mg | Potassium: 223mg | Fiber: 1g | Sugar: 16g | Vitamin A: 574IU | Calcium: 106mg | Iron: 2mg

Swedish Meatballs

These heavenly Swedish Meatballs are the homemade version of the iconic Ikea meatballs. They’re a whole lot easier than assembling flat-pack furniture, that’s for sure!!!

Extra soft and juicy, with the signature hint of nutmeg and all spice, smothered with the traditional Swedish Meatball sauce –  a creamy gravy that’s absolutely to die for.

Swedish Meatballs on a plate served with creamy mashed potato and a side of steamed broccolini

Swedish Meatballs

I’m that person who goes into Ikea just to pick up tea lights, only to emerge 2 hours later with all sorts of useful organisation solutions, looking for a problem to solve.

I’m also that person who confidently puts together Ikea furniture (I’m a chartered accountant! I can do this!), only to worryingly end up with one leftover screw or bracket. Thankfully, none of my Ikea furniture has come tumbling down (yet), so now I have a theory that Ikea throws an extra piece into every flatpack just to mess with us.

As for their meatballs? Flatpack shopping is hard work. I can’t blame anyone who needs a pick-me-up after making it out the other end of the Ikea maze.

But once you’ve tried homemade Swedish Meatballs, you’ll never order these at the Ikea cafe ever again!

Swedish Meatballs in a skillet with creamy gravy, the traditional Swedish sauce

What’s so special about Swedish Meatballs?

If you’re wondering what’s so special about Swedish Meatballs, or what they taste like, close your eyes and imagine this: incredibly soft meatballs, made extra juicy by using a combination of both pork and beef and soaked bread instead of breadcrumbs, lightly spiced with just a touch of nutmeg and all spice that gives it the signature Swedish flavour, smothered in a creamy gravy that is absolutely to-die-for.

These are meatballs unlike any other – and regular readers know I have a very big soft spot for my favourite Italian Meatballs.

But I’d go as far to say that if you aren’t a regular maker of meatballs for whatever reason (pain to roll them, don’t like mixing meat with your hands etc etc), but you have the inclination to make ONE meatball recipe, make it these Swedish Meatballs.

You won’t regret it. I promise.

Spoon drizzling sauce over Swedish Meatballs

What goes in Swedish Meatballs

Here’s what you need to make the Swedish Meatballs.

Ingredients in Swedish meatballs

  • Beef AND pork – the beef gives it flavour, the pork gives it juiciness and tenderness;
  • Bread – the secret to extra soft meatballs! Far more effective than breadcrumbs;
  • Nutmeg and all spice – the signature spicing, just a small, subtle amount;
  • Beef stock/broth and cream – for the creamy gravy;
  • Flour – to thicken the gravy;
  • Egg – for binding the meatballs together.

How to make Swedish Meatballs

Here’s how to make them:

FIRST, chop up sandwich bread, the soak in grated onion. This is a secret tip for ultra soft, extra tasty meatballs. Grating onion = no need to pan fry chopped onion AND extracts onion juices which soaks the bread, which later puffs up inside the meatballs as they cook, creating ultra soft meatballs!

How to make Swedish Meatballs

How I roll meatballs

And here’s how I roll meatballs. It’s the fastest method I’ve been able to come up with!

  1. Use an ice cream scooper with a lever to scoop up the mixture. Standard size is 3 tablespoons – I use slightly less than the scoop (3 tablespoons is quite large);
  2. Scoop and dollop all the mixture;
  3. THEN roll them all;
  4. Voila! Even size meatballs, rolled relatively quickly!

How to make Swedish Meatballs

Sauce for Swedish Meatballs

The sauce for Swedish Meatballs is a creamy gravy that is made with butter, beef broth/stock, thickened with flour and made creamy with cream.

But the most important flavour for the a really good creamy gravy is the pan drippings after searing the meatballs. All the brown stuff left in the pan after browning the meatballs adds incredible flavour into the gravy, which is why baking these meatballs is not an option!!!

How to make Swedish Meatballs

Close up of Swedish Meatballs in a skillet

What to serve with Swedish Meatballs

The Swedish Meatball eating experience is incomplete without creamy Mashed Potato. You need the mash so you can savour every last drop of that wickedly delicious creamy gravy.

Having said that though, rice, noodles or pasta are adequate fall backs, or some bread for mopping up the sauce (try this easy Artisan bread, or emergency No Yeast Sandwich Bread). And if you’re really trying to cut down on carbs, Creamy Mashed Cauliflower is your answer!

If you start now, you’ll have these on the table in less than hour. Are you ready for the most sinfully delectable meatballs you’ve ever had in your life?? – Nagi x


Watch how to make it

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Swedish Meatballs

Recipe video above. Juicy meatballs smothered in a beautiful creamy gravy, with a hint of spicing that Swedish Meatballs are known for. Made extra soft and extra tasty by soaking fresh bread in grated onion – tried and tested technique used in my most of my meatball recipes, highly approved by readers! (See Italian Meatball reviews as an example)
Course Mains
Cuisine swedish
Keyword sauce for swedish meatballs, swedish meatballs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5
Calories 424kcal
Author Nagi | RecipeTin Eats

Ingredients

Meatballs

  • 2 slices white sandwich bread , crusts removed, chopped into small cubes (Note 1)
  • 1 onion , small (brown, white or yellow)
  • 300g / 10 oz ground beef (mince)
  • 300g / 10 oz ground pork (mince) , or sub with more beef (Note 2)
  • 1 egg
  • 1/4 tsp ground nutmeg , preferably freshly grated
  • 1/4 tsp All Spice powder
  • 1/4 tsp black pepper
  • 3/4 tsp salt
  • 1 tbsp oil

Gravy

  • 40g / 3 tbsp butter , unsalted
  • 3 tbsp flour
  • 2 cups beef broth/stock (salt reduced), or sub with chicken
  • 1/2 cup heavy / thickened cream (Note 3)

Instructions

  • Grate onion using a standard box grater (see video).
  • Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
  • Add remaining Meatball ingredients EXCEPT oil. Mix well.
  • Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.

Cooking

  • Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
  • If there is lots of oil, pour off excess and discard. Lower heat to medium.

Gravy

  • Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
  • While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
  • When the liquid is simmering, add meatball and juices pooled on plate.
  • Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
  • Add cream, simmer for a further 2 minutes then remove from stove.
  • Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!

Notes

1. Bread – just plain white sandwich bread. Wholemeal also fine. If you use one with grains or seeds, you’ll end up with the seeds in the meatballs.

Make your own Emergency No Yeast Bread (this works great with meatballs, I used it last week) and this simple Artisan Bread also works great!

2. Meat –  mix of pork and beef is part of the authentic flavour of Swedish Meatballs, and pork makes the meatballs extra soft and juice. But you can use all beef or all pork. You could also make this with chicken or turkey!

3. Cream v Sour Cream – The jury is out on whether it should be made with sour cream or normal cream. I’ve scouted around and it varies, and I haven’t found a definitive answer. I mostly make this with heavy cream – and most of the recipes I checked (dozens!) use heavy cream.

However, I know to some people, a gravy with the slight tang from sour cream is familiar. So take your pick!

The more cream used, the lighter the colour of the gravy. In the photos, I used 1/2 cup. 

Reduced fat and pouring cream can also be used. The gravy just needs a couple of minutes longer to thicken.

4. Nutrition for meatballs only, and all gravy. This doesn’t take into account fat discarded from skillet.

Nutrition

Serving: 289g | Calories: 424kcal

Originally published January 2017. Post updated 13 May 2020 with improved videos, plus ingredients and step photos added. No change to recipe, it’s perfect as is!!!


Life of Dozer

Dozer – I love you, but if you bump that tripod while I’m filming, you will be in a LOT of trouble!!

Dozer under tripod

And from the original publication date:

Trying to negotiate with Dozer using a Swedish Meatball…..

Dozer Swedish Meatballs_9

Swedish Meatballs - With a tip for extra soft and tasty meatballs, smothered in a gorgeous creamy sauce. No more Ikea meatballs! www.recipetineats.com

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The post Swedish Meatballs appeared first on RecipeTin Eats.

Rosemary And Spice Quince Loaf

First, you make slow-poached quinces and then you make this gorgeous Rosemary And Spice Quince Loaf. Another spectacular addition to my Sturdy Loaves Series, this loaf cake has all the country feels with deliciously rustic rye and almond base. Packed with lots of fragrant spices and then topped and baked with poached quinces that grow darker and even more scrumptious atop the cake as it bakes. It is something you must absolutely try if you can find some quinces. A true keeper of a recipe.

Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe

Not all quinces are made equal

As you all know, we have been isolating for almost 9 weeks now. And by that, I mean hardcore isolating. In almost 9 weeks, I haven’t set foot in a shop or market. I have miraculously done all my produce shopping (which includes farmer’s markets, fresh and pantry supplies, bakery, meat and seafood) online. At times, it is really challenging, but it has almost become a game and I find it quite fun to keep orders rolling in from various sources, stocking my pantry, planning my meals, testing and creating recipes.

 

When I saw quinces pop up online on various websites about a month ago, I was all over it. Soon, I was literally swimming in quinces (I still am!). I realized that not all quinces were the same. I mean, I always thought that a quince was a quince. But apparently not. Some had smooth deep yellow skin (Smyrna and Champion varieties) while some had paler skin with fuzz and brown spots (Pineapple varieties). Upon research, I also found out that on cooking different varieties will turn different shades of pink and some will turn orange. 

 

There is nothing more seductive than a quince that turns a voluptuous deep rosy pink. Luckily, the varieties available through all these sources yielded really deep pink flesh upon cooking. That made the photographer in me incredibly happy. In fact, one important thing to remember is that if you cook the quinces longer (or first poach them and then roast them), they will invariably turn a dark shade of dusky jewelled pink.

Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe

Rosemary And Spice Are Ultimate Flavour Partners For A Quince

This recipe testing was quite fun. Whenever I have unusual ingredients to play with, I always pull out my recipe creation arsenal – Nikki Segnit’s Flavour Thesaurus. Once I established the flavour notes for quince and what ingredients would lift it, I settled on lots of fresh rosemary and spice. Rosemary is one of my favourite ingredients for baking. Besides the obvious Anzac biscuits, I love adding it to granola and other cookies as well.

 

If I thought the quince was delicious after it was poached, I wasn’t ready for how much more delicious it got after being baked on top of this cake. The rosemary, ginger and cardamom ended up giving this loaf a delicious warmth that stayed with me long after you I had finished my slice. If you don’t have quinces on hand and MUST BAKE this stunning loaf, read my notes after the recipe for substitutions.

 

In the past couple of weeks, I have baked several of these loaves and dropped them off at doorsteps of special people around me. This weekend, I am making a quince jam and a quince tart and already getting excited thinking about it.

Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe

Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe

I hope you make this absolutely gorgeous Rosemary And Spice Quince Loaf. Tag me on Instagram @cookrepublic to show me your loaves and don’t forget to leave your feedback in the comments below. Happy Baking!

 

 

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Rosemary And Spice Quince Loaf - Cook Republic #quince #loafrecipe

ROSEMARY AND SPICE QUINCE CAKE


  • Author: Sneh
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8
  • Category: Baking, Cake
  • Diet: Vegetarian
Print Recipe

Ingredients

  • 150g softened butter
  • 2/3cup (40g) raw sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cardamom
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 cup (140g) rye flour
  • ½ cup (60g) almond meal
  • ½ cup (60g) almond flakes
  • 1 ½ teaspoons baking powder
  • Pinch of salt
  • 4 quarter slices poached quince
  • Extra raw sugar to sprinkle
  • Extra chopped rosemary leaves to sprinkle

Instructions

  1. Pre-heat the oven to 180C (convection)/160C (fan-forced).
  2. Place butter and sugar in the bowl of an electric mixer. Beat for a few minutes until pale and fluffy. Gradually add the eggs, vanilla, cardamom and ginger and continue beating for 2-3 more minutes.
  3. Add rosemary, rye flour, almond meal, almond flakes, baking powder and salt to the egg mixture in the bowl. Using a wooden or silicone spoon, mix the batter gently by hand until just but thoroughly combined. Make sure there are no dry flour bits or wet eggy mixture at the bottom of the bowl (Do not overmix).
  4. Grease and line 2 mini loaf pans (15.5cm X 9cm) or 1 standard loaf pan (21cm X 11cm) with baking paper. If using 2 mini loaf pans, divide batter equally between the loaf pans filling each pan 2/3rds to the top. If using 1 standard loaf pan, spoon all the batter in the one loaf pan.
  5. Using a sharp knife, cut each quarter of the poached quince slice into three narrow slices. Top the cake batter with the quince slices, placing the slices at equal intervals. Sprinkle the extra sugar and rosemary leaves on top.
  6. Bake in the preheated oven for 50-60 minutes until starting to brown around the edges and cooked through the centre when tested with a skewer down the middle.
  7. Remove from oven and cool completely before slicing with a sharp knife so as to cut cleanly through the quince. Enjoy as-is or warmed up with a bit of clotted cream.

Notes

If you don’t have quince and would still like to make this loaf, lightly poach a whole peeled apple or pear in a heavy-bottomed saucepan submerged in 2 cups water, 1/2 cup fruity red wine, orange peels, cinnamon stick, star anise, dash of honey and 1/2 cup sugar for 30 minutes on medium heat. Then cool and cut into slices. Use those slices in this recipe instead of quince. But honestly, look for quinces, as they are divine!

The post Rosemary And Spice Quince Loaf appeared first on Cook Republic.

Black Bean Quesadilla

These simple and healthy Black Bean Quesadillas are an easy dinner everyone loves. Flour tortillas filled with cheese, black beans, corn, onion, bell pepper and spices. 

We love dinner that’s cooked in less than 30 minutes, that’s healthy and kid-friendly!  Like these Vegetarian Enchiladas,

What I LOVE about these Black Bean Quesadillas:

  1. FAST: they can be whipped up in less than 30 minutes!
  2. Simple Ingredients: You will likely already have all the ingredients you need to make (or adapt) this recipe.
  3. Kid-friendly:  Even my pickiest toddler loves them!

How to a Make Black Bean Quesadilla:

1. Make veggie filling: Sauté onion and bell pepper in a little bit of oil and saute for 1-2 minutes. Add garlic and saute for 30 seconds.  Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine. Reduce heat.

Two process photos of the ingredients for black bean quesadillas and the filling cooking in a skillet.

3.  Assemble: Heat another large skillet. Place one tortilla in the skillet and sprinkle cheese, followed by a heaping scoop of black bean and corn mixture and spread into an even layer. Top with another sprinkle of cheese.

3. Cook:  Add a tortilla on top and cook until the bottom tortilla is golden.  Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown. Serve with sour cream and salsa.

A black bean quesadilla cooking in a skillet, then cut into four pieces.

Serve quesadillas with:

  • Mexican Rice
  • Refried Beans
  • Side Salad

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A stack of cut black bean quesadillas with salsa and sour cream on top.

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Black Bean and Corn Quesadillas

These simple and healthy Black Bean Quesadillas are an easy dinner everyone loves. Flour tortillas filled with cheese, black beans, corn, onion, bell pepper and spices. 
Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 295kcal
Author Lauren Allen

Ingredients

  • 1 teaspoon olive oil
  • 1 clove garlic , minced
  • 1/4 small onion , chopped
  • 1/4 bell pepper any color, chopped
  • 15 ounce can black beans , drained and rinsed
  • 1 heaping cup corn (canned or frozen-thawed)
  • 1/4 cup salsa
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 cups shredded cheese (monterrey jack, colby jack, or cheddar)
  • 4 large flour tortillas
  • sour cream , for serving

Instructions

  • Add olive oil to a large skillet over medium high heat. 
  • Add the onion and bell pepper and saute for 1-2 minutes. 
  • Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine. 
  • Reduce heat. Taste and adjust seasonings, if desired.
  • Heat another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of black bean and corn filling and spread into an even layer. 
  • Top with another sprinkle of cheese. Add a tortilla on top and cook until the bottom tortilla is golden. 
  • Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown. 
  • Serve with sour cream and salsa.

Nutrition

Calories: 295kcal | Carbohydrates: 19g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 497mg | Potassium: 326mg | Fiber: 6g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 10.1mg | Calcium: 305mg | Iron: 1.9mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe May 2015. Updated May 2020 with new photos and clearer instructions.

The post Black Bean Quesadilla appeared first on Tastes Better From Scratch.

Perfectly Grilled Flank Steak with Chimichurri Sauce

This perfectly grilled flank steak is tender and juicy and topped with the most delicious chimichurri sauce. Combined this main dish is one of our family favorites!

Grill your steak just the way you love and add the best topping to enhance your steak to the next level. Flank steak is simple to cook and tastes even better with this chimichurri sauce!

Perfectly Grilled Flank Steak with Chimichurri Sauce

Steak and I go hand in hand! I love the tender taste, flavorful and that light pink color on the inside. It has taken me a few tries to perfect my steak but I feel like I totally understand how to cook it and when it is done. My boys are growing and this steak is perfect to feed a family of six. The steak is juicy and seasoned just right in a marinade over night. This keeps the flank steak tender and soft while grilling. This is one of my hubby’s favorite meals!

Overtop of the steak I add in my favorite sauce, chimichurri! This not only enhances the flavor but is an upgrade on your meal. This homemade chimichurri is quick and easy to make within minutes and can be stored for a long period of time. Every bite will seriously melt in your mouth, it is that good! This combination of marinade, grilling and topping it off with chimichurri is the perfect dinner time meal as a family. Summertime just got better with this grilled steak and chimichurri combination!

Ingredients for Marinade:

When marinading your steak, it is best to have it marinade for a little over a few hours up to 24 hours long. The longer the better but will still have that delicious flavor if it needs to be quicker. I like to add all my ingredients in a bowl or even the ziplock bag and shake it all together to have less dishes.

  • Soy Sauce: This is the main liquid that is going to soak into the steak.
  • Lemon Juice: Acidic juice will help tenderize the steak in the marinade and add flavor.
  • Olive Oil: This helps raise the temperature of the grill on the steaks while it is cooking.
  • Worcestershire Sauce: Has a unique flavoring that pairs well with soy sauce.
  • Minced Garlic: Fresh is best but already jarred is great too.
  • Italian seasoning: A combination of seasonings to make it easier.
  • Pepper and Salt: To taste!
  • Red Pepper: Add in a little spice.

How Long to Marinate Steak:

It is best to marinate the steak between 2 to 24 hours. The longer the steak marinates the more tender and juicy the steak will be while grilling.

  1. In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
  2. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

How to Grill Flank Steak:

  1. Turn the grill to medium-high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
  2. Top with butter and garnish with chimichurri sauce.

Topping with Chimichurri Sauce:

Quick and easy to make and tastes amazing with the intense flavoring. It is one of my favorite sauces to make. Store the sauce and enjoy it all year long.

  • Blend Together: In a food processor add parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, salt and pepper to taste and red pepper flakes.  Pulse until combined and smooth.
  • Serve or Store: Serve immediately or refrigerate up to two weeks.

Ziplock bag with flank steak and marinate.

Cooking Temperatures for Steak:

Know how to cook your steak the way you like! This flank steak will cook up quickly and easily. It is best to cook a little under temperature. Using a meat thermometer is best to know what temperature you are wanting.

To gauge the perfect temperature, use a meat thermometer.

  • Rare: Temperature: 115°F; Remove when it reaches 110°F
  • Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F
  • Medium: Temperature: 135°F; Remove when it reaches 130°F
  • Medium-Well: Temperature: 140°F; Remove when it reaches 135°F
  • Well Done: Temperature: 150°F; Remove when it reaches 145°F

Tips to Help:

  • Steak: Any type of steak cut will work for this steak marinade. Skirt steak, porter house, ribeye, t-bone or New York strip are also great steaks to enjoy!
  • Cutting Steak: When cutting the steak, remember to cut against the grain. The lines in the meat are the direction you want to find and cut opposite of those lines. This will enhance the flavor of the meat as well as keep it tender.
  • Chimichurri: This is best made in a food processor or a blender. My chimichurri recipe is one of the best or you can use a store bought brand.

Flank steak sliced up with an up close photo with chimichurri sauce with a wooden spoon spread over top.

More Delicious Steak Recipes:

  • Lemon Garlic Butter Flank Steak with Mushroom 
  • Grilled Garlic Herb Flank Steak with Avocado Corn Salsa 
  • Perfectly Juicy Grilled Steak
  • Skillet Garlic Butter Steak and Shrimp
  • Grilled Flank Steak with Asian-Insprired Marinade

Print

Grilled Steak with Chimichurri

This perfectly grilled flank steak is tender and juicy and topped with the most delicious chimichurri sauce. Combined this main dish is one of our family favorites!
Course Dinner, Main Course
Cuisine American, Argentina
Keyword grilled steak with chimichurri, steak with chimichurri
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 People
Calories 457kcal
Author Alyssa Rivers

Ingredients

  • 1/3 cup Soy Sauce
  • 1/3 cup Lemon Juice
  • 1/2 cup Olive Oil
  • 1/4 cup Worcestershire Sauce
  • 1 Tablespoon Minced Garlic
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon Pepper
  • 1/2 teaspoon Salt
  • Pinch of Red Pepper
  • 1.5 Pound Steak
  • 2 Tablespoons Butter
  • Garnish with chimichurri sauce

Instructions

  • In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

To cook the steaks on a grill:

  • Turn the grill to medium-high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
  • Top with butter and garnish with chimichurri sauce.

Nutrition

Calories: 457kcal | Carbohydrates: 6g | Protein: 25g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 1120mg | Potassium: 468mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 4mg