Mayonnaise is really easy to make at home and only takes one minute with an immersion blender! Trust me, you’ll never go back to store-bought versions again.

Mayonnaise is a creamy and delicious condiment that is commonly used as a spread or a dressing. Here's a simple recipe to make mayonnaise at home:

Ingredients:

1 large egg yolk

1 tsp Dijon mustard

1 tbsp white wine vinegar or lemon juice

1/2 tsp salt

1/2 cup vegetable oil

Instructions:

In a mixing bowl, whisk together the egg yolk, Dijon mustard, white wine vinegar or lemon juice, and salt until well combined.

Gradually add the vegetable oil in a slow, steady stream while whisking continuously. It's important to add the oil slowly to create an emulsion.

Continue whisking until the mayonnaise is thick and creamy.

Taste and adjust the seasoning with more salt or vinegar as needed.

Store the mayonnaise in a covered container in the refrigerator for up to one week.

Note: It's important to use room temperature ingredients to prevent the mayonnaise from curdling or separating. You can also use a food processor or an immersion blender to make the mayonnaise if you prefer a quicker and easier method.

Healthy Snacks - Healthy Office Snack Options

Hello Friends! Welcome to wikyfood

Today, we will talk about some healthy snack

Now, you are already familiar with these foods.

But it is all about combining them in the

right way so that your snack becomes balanced

and your body feels satiated.

Take apple for an example.

If you eat one apple that might not be enough to suppress your hunger.

Now, if you eat two apples that would actually

be an overdose of carbohydrates.

Now, combining this apple with peanut butter

or roasted peanuts will actually make you

satiated very easily.

Psychologically and scientifically, when we

combine two or more foods our body feels more satiated.

All the snack options that we are going to discuss today are on the same lines.

Moreover, these foods are cheap and easily available in the Indian market throughout the year. Now, these snack options are for one and all.

It doesn’t matter if you workout or not,

you are a man or woman, young or old.It is for everybody.

Most importantly, these snack options will

help you stay away from the unhealthy food outside.

Now, in India no snack is complete without a chai or Indian tea.

And I promise, you can include Indian tea

or green tea with any of the snack options

that we are going to discuss today.

Just make sure that you keep sugar to minimum. If possible, use natural sweeteners like stevia. So without any further delay, 

let’s get started.

First is Makhane, also known as Phool Makhane

or Lotus seeds.

Now my mother is head over heels in love with

makhane.

She takes them to her workplace everyday and she tell me Vivek these are so filling, so crunchy that it feels like having popcorn.

Now lotus seeds are very healthy.They are low in calories and rich in minerals.

They are also high in fibre and have some amount of protein as well.

They are super low in sodium.

So it becomes a great snacking option for somebody who is suffering from high blood pressure.

You can just roast them in a kadhai with a

pinch of salt or microwave them for a few minutes.

Trust me, you will love them.

In my opinion, makhane are satiating in itself but if you want you can have one handful of

unsalted roasted peanuts along with them.

Next is my all time favourite, bhuna chana or roasted chickpeas.

Now, they are also extremely filling and very tasty.

Roasted chickpeas are a great source of complex

carbohydrates and also have some amount of

protein.

Even after consuming 2 large handfuls of roasted

chickpeas, you will hardly get 15 grams of carbohydrates but your stomach will be full.

So you can combine them with one handful of

unsalted roasted peanuts to get healthy fats

and some amount of protein.

Next option is fruits and nuts.

Now, you can use any fruit apple, banana,

orange or whatever seasonal fruits that are

available around you.

And combine them with one handful of nuts

like badam, cashews, walnuts, peanuts etc.

Now you are getting carbohydrates from fruits

and healthy fats and protein from the nuts

All in all it becomes a well balanced, filling and nutritious snack option.

This takes me to my next snack option which

is banana peanut butter roti.

Now take one whole wheat roti and apply one tablespoon of peanut butter on it.

Add one banana to it and you can just roll it and have it.

it is a very tasty, filling and nutritious snack option.

Next is carrots and cucumbers.

Now only carrots and cucumbers may not be enough to fill your tummy.

So you can actually add two handfuls of roasted

chickpeas and one handful of unsalted roasted peanuts along with it.

Now you are getting vitamins and minerals from carrots and cucumbers, carbohydrates and some amount of protein from chickpeas and healthy fats and again some amount of protein from peanuts.

This is how you combine the foods to make your snack filling and balanced.

Parmesan Potato Stacks Recipe..😍😍
I have always loved potatoes and tried to find various simple delicious recipes to cook them.

Stacked Parmesan Potatoes 

 Grease 12 butter muffin cups and set aside 
 8-10 potatoes Cut into thin slices (1.6mm) 
 3 tbsp. (45G) melted butter 
 2 tbsp. (25G) parmesan cheese 
 1 tsp. (3G) garlic powder 
 Salt 
 1 tsp. Thyme leaves 
 Ground pepper 
 Stir gently to even out 
 Arrange the slices in 
 Ground pepper 
Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly. Layer the potato slices into stacks and place in the prepared muffin cups.
 Cook until edges are golden and medium is tender, 55-60 minutes. 
 Leave aside for 5 minutes 
 Garnish with cheese and thyme. 

Hello my lords, ladies and gentlemen

and welcome to wiky food.

Dutch chocolate has a special taste that it is delicious

Dutch Breakfast - Apple Pancakes & Dutch Hot Chocolate

See how chocolate works

you haven't had hot chocolate

until you have had a Dutch hot chocolate.

We use these green granny smith apples

that are nice and sour and not too sweet.

They are regularly used in cooking and are sometimes known as cooking apples in many places.

So the first thing we are going to do is we are going to peel, core and slice this apple....into slices like this.

 So now, we fry up some bacon bits.

You put a frying pan on a medium to high flame.

Put up the bacon bits, let the fat melt off the bacon and cook it. Make sure you don't cook your bacon completely but just wait till all the fat melts...and it's about 3/4 cooked because we are going to

put it in the pancake when it's being cooked on the pan..

So it will cook completely then.

You don't want your bacon to be overcooked and burnt.

When these bacon bits are cooked through your liking, take them off on some absorbent paper and spread them out.

I am going to fry these apples in the bacon fat instead of butter, just the same!

So, on a low flame, fry the apples.

Just like the bacon, don't cook your apple too much because you are going to add it to your pancake again.

That's more than done.

With the bacon and apples out of the way it's time to make our basic batter for a Dutch pancake.

The first thing we do is, break open 2 eggs.

We add about 2 tbsp of caster sugar....and whisk all of it until combined.

In this we add about 1 tbsp of butter or maybe 1 and a half and whisk that in.

Make sure your butter is either soft or melted when you add it for the best results.

Cold butter is not going to mix in so well.

Now to this, add about 250 grams of sifted flour.

Then you add about 1 tsp of baking powder, this is wholly optional. And just a pinch of salt.

Not too much because the bacon and the apples have some amount of salt content.

So you don't want to over salt it.

Now as this forms a paste add about 500 ml of milk.

If you want it to be lighter and more liquidy, you can always add more milk.

But don't add too much milk or it's not going to cook very well.

When your batter is fully combined, on a medium flame put out some butter....and cover the whole pan with it.

Turn the flame down to low and pour not too much of the pancake batter and spread it throughout the pan..

..so that a thin pancake is formed but as not as thin as a crepe either!

God! The Dutch really had issues, didn't they?

When this is on a very low flame

we can sprinkle the bacon..

..or as some dots too but

a whole strip of bacon in there.

Apple slices...

Now when it's done,

most difficult part is flipping it without breaking it.

And there we go. Let's put this on. There we go. Back it up a bit.

And here we go!

Ah, that looks beautiful.

And now to make some

good popular Dutch hot chocolate.

For this I have quite a good amount of dark chocolate which I am going to melt in this double boiler.

So when the chocolate is nice and liquidy we add in equal amount of milk.

And keep on stirring the milk and the chocolate together till all of it's nice and combined.

This of course doesn't need any sugar because the chocolate is quite sweet already.

But if you do wish to add some sugar to it, then 

I suggest you get your diabetes checked before hand.

And to enhance the taste, add just a pinch of salt.

Let it dissolve.

And take it off the heat, into a glass.

Dutch hot chocolate cannot be complete without a nice swirl of whipped cream on top.

So, I have with me a bowl I had kept in the freezer for sometime.

The best result is if you whip the cream in the coldest of bowls or preferably over an ice part.

Here I have little quantity of whipping cream.

Nothing less than 33% of fat!

Now why is that you are going to get anything?

Just you know...

Liquid cream you can pour on something.

We take a balloon whisk and we whip.

When it reaches stiff peak...

There you go! Nice and stiff.

I am going to put it in a piping bag.

Then, pipe some nice cream on top of this 

hot chocolate.

And of course, just to go with Dutch tradition....sprinkling of cinnamon on top of this

whipped cream, that's the trick!

So what most people love doing is, they wait for the cream to collapse....and then mix it into their hot chocolate to get even a creamier texture of hot chocolate.

So, generally in pancake houses or Dutch homes,with pancake, this syrup is served called Stroop....which is made out of sugar beans 

which is thick and dark but much like maple syrup.

So since we are not really in...

We don't have Stroop.

So, I will be using our beloved maple syrup and give 

a nice sprinkling and pour a good bit on this pancake.

Thank you for continuing

Korean home-made recipes and how to make side dishes with soup

orean Cuisine See all Korean cuisine on our website wiky food

korean food shop See also all Korean food here on our website only

korean food recipes2019 korean food 2020

Hi, I'm Yoloria.Thanks for the site wiky food

Korean home cooking method a recipe made of soup and side dishes

Korean soup and side dishes

See the way

radish kimchi, sweet potato stir-fry, owls, stir-fried beef, and beef soup

Stir-fry vegetables and beef to put in the beef broth. green onions, cheongyang peppers, red peppers Stir-fry the peppers in the beef.

beef stir-fried ingredients

beef soup ingredients

Cut 50 to 100 grams of beef.

Beef country: beef, radish, green onion, cheongyang red pepper, minced garlic, soy sauce, soy milk, salt and pepper.

Use radishes for soup dishes.

Cut it into 2.5 to 3cm pieces.

Korean autumn radish

1 tablespoon wild oil, 100 grams of beef Radish

1 teaspoon soup soy sauce 

1000 ml water

When the soup boils, add 0.3 tablespoon and green garlic onions.

Add chungyang red pepper.

Bring to a boil over low heat for 10 to 15 minutes.

It's good to eat when the weather is cold.

Beef ingredients: beef, chung choy, green onion, cheongyang red pepper, red pepper, onion, oyster sauce, soy sauce, pepper, minced garlic

Press 200 to 250 grams of beef.

1 tablespoon sesame oil, a little pepper, 0.5 teaspoon salt Cut the onion half.

To make sauce : Large green onions, chopped, spoon 1 - 1, oyster sauce, chopped garlic 2 tablespoons soy sauce, 0.3 a spoon.

1 tablespoon oil. onion. Sauce. cheong-gyeongchae

Stir-fry evenly.

chili. Stir-fried Beef

Making Korean side dishes. Add 1 tablespoon of vinegar to the water.

Cut the burdock in half and cut it sideways.

Dip in vinegar a chopped burdock 

10 to 15 minutes.

Shredded daikon radish slices. make dishes.

Add 2 tablespoons salt and mix.

Please wait 30 minutes.

Birdock side dish making

Add 1 tablespoon of oil and stir-fry burdock. Stir-fry for 2 to 3 minutes.

200ml of water, 0.5 tablespoon of minced garlic, 50ml of soy sauce, 50ml of starch syrup.

If there is no starch syrup, add 2 tablespoons sugar.

When the sauce boils, adjust it to low heat. When the sauce is reduced, add 1 tablespoon per oligo.

Add 1 tablespoon of sesame.

Korean side dishes. Sweet and salty burdock

radish kimchi : radish, green onion, minced garlic, red pepper, sugar, anchovy liquid sauce, salt, sesame

Slice the scallions.

Please wait 30 minutes. The water from the radish is discarded.

1 tablespoon minced garlic, 1 tablespoon sugar, 1 tablespoon anchovy sauce, 3 tablespoons red pepper

Welsh onion

1 tablespoon sesame oil and sesame salt are better.

Radish kimchi is also used as a bibimbap ingredient.

Potatoes, soy sauce, sugar, kelp, starch syrup, sesame Wipe the potatoes clean.

Water, 800ml, 5 tablespoons sugar, 1 tablespoon sugar.

The water is boiling, kelp. Add washed potatoes. It tastes sweet, salty, and savory.

100ml of water, 50ml of soy sauce, 50ml of starch syrup.

Add boiled potatoes.

When the sauce is reduced, add 1 tablespoon of sesame.

 Korean side dishes. Eggs and potatoes.

Who wants to eat?

Korean soup and side dishes made by Yoloria.

Site visitors wiky food thank you

Bye, everyone.

Instant Pot Low-Carb Chipotle Chicken Tortilla Soup

Welcome back In your site wikyfood

See the best wayAll the Best Soup Recipes | Homemade Soup Recipes

Thee Best Soup Recipes - Easy Homemade Recipes for Soup
For today's quick recipe we have another warm dish, and it is based on a very popular FMC recipe.
We will recreate the whole dish, we will give it a slightly different flavor profile and we will do it low in calories.

Can you imagine what recipe it is?

I know there are many, but I know they will love it

today, in the kitchen, we will make a chipotle tortilla and chicken soup, low carb.

I will declare it a success from now, that's how good it is, I will make a "mic drop".
Imagine that you can already see the recipe, I already started to sweat
just thinking about the recipe, not only will it be spicy but it will also be great.
And I will show you how to incorporate the dish in a very simple way
that will make them leave the kitchen in less than 1 hour.

And I have more good news, because I know that many will ask in the comments, but yes, it is a recipe for Instant Pot.
And that's good for me, because today I will use the Instant Pot Duo Evo Plus for the first time
If you are ready to roll up the sleeves next to me with this amazing recipe for chipotle chicken and tortilla soup
let's start
Anyway, let's see
Alright, let's start this party
The first thing is to put the "Saute" function in the Instant Pot, over low heat, and when it is hot we add a little oil, and also onions.
I love that sound, especially inside the Instant Pot.
Sounds much more, no Then we add garlic.
Be careful not to burn the garlic, we also add some chili powder
and also cumin. After about 2-3min
when it is already roasted and fragrant, we turn off the "Skip" function
and we incorporate everything in the Instant Pot.
We pour chicken broth, a little broth, then roasted tomatoes,
we increase the density with tomato paste and the saucer star, I have chopped chipotle peppers with the marinade sauce.
This is a low carb tortilla soup, so we add cauliflower rice, and finally we add the chicken breasts
These are breast strips, but we must ensure that the chicken is completely submerged in the broth,
 And that seems here.
Alright, now we put the lid on and add all the soup.
We put the temperature of the pressure cooker in Alta and cook for 30min.
Well, after 30min it is time to open the pot, but first we must ventilate it.
This is great.
In the new one, the Duo has a capsule
that covers this part and so all the water
It doesn't come around or wet anything, isn't it great?
Now we remove the lid.
It smells really good.
We take some tongs, we take out the chicken strips and carefully crumble it.
Now we return the chicken to the Instant Pot, mix very well and we can see
Now we add some coriander, squeeze some lemon.
Very good.
We mix very well, we put the lid
and we cook again
for 10min more over low heat.
And after 10min all the flavors must have joined, it has a bit of bubbles.
It is very spicy, very fragrant
and our soup is ready
tortilla and chicken chipotle low carb.
I have these toasts and we can break them in half,
make them pieces and sprinkle them on the soup,
I will also use some cheese.
And we also add some freshly chopped avocado.
I've been smelling this for about 30min, so I'm ready.
Oh my God...
It's spicy.It's spicy!


con el calor de la sopa.
Alright, I'll put it Among my 5 favorites, Really my friend, it is delicious.

All recipes are good,But I have my favorites.

How to Cook Chicken Sprite Recipe | The best way to Cook Chicken

Hi everyone welcome back to wiky food ! Today we will cook Chicken Sprite.

For those who love drinking softdrinks, why not try putting it in your dish?

So today, we will add  Sprite on our Chicken

Here are the ingredients

1- One whole chicken 500 ml Sprite

2 tbsp oyster sauce 1 tbsp soy sauce 1 medium onion, chopped

4 cloves garlic, chopped salt and pepper spring onion and cooking oil

The ingredients are so easy, so let's start cooking.

First step, we will fry the chicken We will fry the whole chicken.

Put the cooking oil

Once the oil is hot, we can put the chicken.

We will fry the chicken for about 3 minutes on each side.

Turn over and cook on the other side Cover it to make sure the chicken is well cooked.

Remove it from the pan then set aside Reduce the oil

Next, saute the onion add the garlic Then, pour the sprite You can drink it or pour it here Add the soy sauce and oyster sauce

give it a stir Put back the chicken and let it simmer for 30 minutes

until the chicken is tender Put the cover again We will come back after 30 minutes Let's check it now. 

As you can see, it's boiling now

This is the best time to add the flavor Add the pepper

And salt Stir it again

Put back the cover and cook it for another 15 minutes

The sauce has reduced Our chicken is already cooked

We can now turn off the induction cooker Add the spring onion

Let's transfer it to a serving plate.

Add the remaining sauce

So this is the end .  hope

you enjoy what we cook for today

If you have any recipes that you want me to cook, just comment it below

Thank you . 

Don't forget to share and subscribe 

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https://wikyfood.blogspot.com

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Bye! See you next time!

 Hey guys, my recent trip to Israel and Jordan was a phenomenal trip.
But in the meantime, I wanted to share with you one of my favorite recipes that I ate over and over, in Israel. And that's shakshuka.

Shakshuka is a traditional, Middle Eastern and North African dish
that can be eaten for breakfast, lunch, or dinner.

And it's a simple combination of simmering tomatoes,
onions, garlic, spices, and poached eggs.

I love this recipe because it's nourishing,

filling, easy to make with everyday ingredients.

And it's just one of those recipes that you will make time and again.

So let me show you how to make it. The word shakshuka

literally means a mixture.

And that's what we're gonna do.

Just mix a handful of ingredients together in a saute pan.

So we'll start with dicing one onion and one red bell pepper.

You can dice them as large or fine as you'd like, depending on how chunky you'd like your shakshuka to turn out.

And after you've diced up the red bell pepper, dice up four garlic cloves.

Once everything is all chopped up, grab a large saute pan, and turn on your stove to medium.

Heat up two tablespoons of olive oil and add the chopped onion and bell pepper to the pan.

Give these a stir for about five minutes or until the onion has become translucent.

Next, add your chopped garlic and your spices.

Shakshuka spices may vary a bit, depending on where in the world you're eating it.

But I'm using a combination of paprika, cumin, and chili

powder, which is most common.

So add two teaspoons of paprika, one teaspoon of cumin, and a quarter teaspoon of chili powder.

Then, stir that together for another minute, to really bring out the

flavors in the spices and let them work their magic.

For the tomatoes in this recipe

I like to use whole peeled tomatoes as it makes this process exceptionally easy and fast.

And you don't have to wait for fresh tomatoes to break down.

But you could certainly use fresh tomatoes as well.

So dump the entire 28 ounce can of tomatoes into your pan.

And then, use a large spoon or spatula to break up the tomatoes.

My only word of caution, here, is to be careful not to have tomato juice squirt down the front of you.

After a few minutes, your sauce should be simmering again.

And that's when it's time to add the eggs.

So create little wells in the tomato mixture, and crack an egg into each well.

In total, you'll wanna crack six eggs into the sauce.

And I do five around the edge and one in the middle.

Once all the eggs are in the saute pan reduce the heat to low, cover the pan  and set the timer for and set the timer for five to eight minutes depending on how soft or firm you like your eggs.

I always start with five minutes and then, check to see if they need a little bit more time.

While the shakshuka

is simmering, you'll wanna chop up some fresh herbs for the top.

You could use fresh parsley or cilantro or a combination of both

as I'm doing, today.

And when it comes to this dish I say the more fresh herbs, the better.

Your shakshuka should be just about done at this point.

So remove the lid, check on your eggs.

And if they're cooked to your liking, you're good to go.

Because all that's left to do is season with salt and pepper and generously sprinkle your fresh herbs on top.

I like my eggs with firm whites but still a bit runny on the yoke.

And I'd say this looks pretty darn perfect.

You can see where this makes such a great meal for families holidays, and really just any day of the week.

It's super easy, packed with flavor, and very delicious.

I hope you guys enjoyed today's.