This Is Senshi's ULTIMATE Breakfast Dish - Delicious In Dungeon скачать в хорошем качестве

This Is Senshi's ULTIMATE Breakfast Dish - Delicious In Dungeon

Hey! Welcome back Adventurers to another episode! Today we're taking Senshi's soul warming breakfast off the screen and putting it on the table! Not only will you learn how to make all of these things from scratch, but you'll learn ways to elevate each dish to leave all of your guests SUPER satisfied!!! Let's get started! Chapters: 00:00 - Intro 00:15 - Roasted Carrot and Coconut Soup 02:59 - Bourbon Breakfast Brats 03:45 - Whipped Vanilla and Spice Browned Compound Butter 05:25 - The Fluffiest Pancakes Ever Part 1 07:25 - The EASIEST Scrambled Eggs Part 1 07:49 - The Fluffiest Pancakes Ever Part 2 08:11 - The EASIEST Scrambled Eggs Part 2 08:36 - A Behind The Scenes Look At How I Do Presentation 09:31 - Thanks For Watching & Watch My Cat Eat Treats 09:59 - This music was so soothing and pretty I just wanted it to run it's course, so enjoy Recipes: Roasted Carrot and Coconut Soup 1 Pound (about six large) carrots, peeled and chopped 1 Tablespoon Olive Oil 1 1/2 Teaspoons Coconut Oil 1 Teaspoon High Quality Maple Syrup 1/2 Sweet Onion Diced 4 Cloves Finely Minced 3 Cups Chicken or Vegetable Broth* I misspoke in the video. I mixed up my measuring cups! 1/2 Teaspoon Turmeric 1/2 Teaspoon Curry Powder 1/2 Teaspoon Fenugreek 1/2 Can Coconut Milk Instructions: Preheat the oven to 425 Deg Fahrenheit. Toss the carrots in the olive oil and coconut oil, season liberally with salt and pepper. Roast in the oven for about half an hour. Remove from the oven, toss in the maple syrup and put back in the oven for about 5 minutes. The carrots should be fork tender and easily mashable. In a pot over medium heat, heat up a teaspoon of olive oil and once hot add in the onion and garlic. Sautee until translucent and add in the turmeric and curry powder. Cook for a minute or two until nice and fragrant. Add in the carrots, stir, then add in the broth of your choice, the fenugreek leaves, and bring to a boil. Once boiling reduce the heat to low and simmer for about 10-15 minutes. Add half a can of the coconut milk and transfer to a high powered blender and blend until smooth. Taste for final seasoning. Serve hot with a swirl of additional coconut milk and enjoy. Bourbon Breakfast Brats: 3 Cups Water 1/2 Cup Bourbon 1 Tablespoon Brown Sugar 1/2 Teaspoon All Spice 5 Large Brats Instructions: In a large pan with a lid, add the water, bourbon, brown sugar, and allspice. Bring to a simmer and dissolve the sugar. Once simmering, add the brats, one at a time, bring to a boil and once boiling, reduce the heat to medium low and cover with a lid to simmer for 20 minutes. Once the time is up, strain the brats from the liquid and sear them in a hot pan so a nice color forms on the sides. Whipped Vanilla and Spice Browned Compound Butter 1 Stick Unsalted Butter, Softened At Room Temperature Pinch of Salt 1 Vanilla Bean, Split Lengthwise and Scraped Pinch of Nutmeg Ground Cinnamon 1 - 1.5 Tablespoons Maple Syrup for Sweetness if desired Instructions: Split the vanilla bean lengthwise and scrape into a small mixing bowl, set aside. In a pan over medium heat, brown the butter. Remove the butter from the heat and allow to cool for about 10-15 seconds before pouring over the vanilla. To this add 1/8 -1/4 teaspoon cinnamon and a few dashes of nutmeg. Mix well and allow to marinate together while it cools and solidifies. Once cooled and somewhat set, whip on high speed until light and fluffy. If you would like a sweeter butter for cornbread or something similar, add the maple syrup at this point. The Fluffiest Pancakes You'll Ever Eat: 1 1/4 Cup Cake Flour 2 Teaspoons Baking Powder 1/2 teaspoons Baking Soda 1 Tablespoon Granulated Sugar 1/2 Teaspoon Iodized Salt 1 Cup Whole Milk - Room Temperature 1 Tablespoon Lemon Juice 1 Tablespoon Vegetable Oil 1 Large Egg, Room Temperature In a measuring cup, combine the milk and lemon juice and allow to sit for 5 minutes to curdle. Meanwhile in a mixing bowl, whisk together the cake flour, baking powder, baking soda, granulated sugar and iodized salt. Once the milk is curdled a bit, pour into the flour mixture, add the oil, the egg, and mix together with a spoon until no large clumps remain. Allow to rest for about 5 minutes before cooking. This allows the cake flour to absorb the liquids and will result in a fluffier, lighter pancake. Heat a pancake griddle or nonstick skillet, once hot pour 1/3 cup of batter and cook for 2 minutes on both sides. You'll know your pancakes are ready to flip when bubbles form, rise and pop in the center of your pancakes. Serve with the whipped vanilla spice browned compound butter and a high grade maple syrup! The Easiest Scrambled Eggs: 2 Eggs Pinch of Salt Tablespoon of Butter In a bowl, whip the eggs until no visible egg whites remain. Add a pinch of salt, mix, and set aside for 5 - 15 minutes. In a small nonstick skillet add your butter and melt. Once melted, pour in the eggs and move constantly. Once they're mostly set, remove and enjoy!!