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Crispy garlic chicken thighs
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This recipe is a keeper. Master S was happy I made it and repeatedly thankful- it made my day. Unfortunately we devoured it so quickly that there is no picture to share.
Since peri-peri chicken was on the menu, decided to try a vegetarian side dish with cauliflower too. Because why not. The recipe was straight from Nando’s website. https://www.nandosperiperi.com/eat/recipes/peri-peri-cauliflower-wings
A friend recently reminded me of an avocado-burrata-peach toast we had after a hike in SF, where we ended the afternoon by visiting the food trucks of "Off the grid". And very soon I was craving for the burrata-peach combo. Its the creaminess of burrata with its mild saltiness that does wonders when it is paired with juicy, sweet peaches. I went looking for a recipe on the internet and found this one by two peas and their pod. https://www.twopeasandtheirpod.com/tomato-peach-burrata-salad/ Not many changes were done to the recipe except I also sprinkled some sea salt, black pepper and drizzled some olive oil on the top. We paired it with whole rye bread as an open sandwich - it was a hit.
https://www.farmhouseonboone.com/sourdough-sandwich-bread The proportions worked like a charm. The only things I did different were: Start with autolyse Stretch and fold 2 times. Bulk ferment time and second rise time were both less than mentioned in the recipe. I just waited for 50-75% rise. In the last 10 minutes I had to bump up the oven temperature to brown the crust.
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