All posts tagged Gluten-free

Fat-Burning Vegetable Soup – hearty and filling vegetable soup made in the electric pressure cooker (instant Pot). Helps to detox and lose weight.*

This Vegetable Soup is also known as cabbage fat-burning soup, cabbage soup, wonder soup, weight loss soup, miracle soup, weight watcher soup… whenever you’d like. There are so many names for this soup.

This soup was rumoured, in days of old, to melt away those thighs. Keep in mind that specific ingredients for the soup may vary and this is my version of it.

The Cabbage Soup Diet is a short-term weight loss diet. Proponents of the diet say that it can help you lose up to 10 pounds (4.5 kg) in a single week, but many health experts warn that the diet is unhealthy and its results unsustainable. No one knows exactly where this unique diet originated from, though it first gained popularity during the 1980s and has stuck around ever since.

The bottom line is that the Cabbage Soup Diet is likely to cause weight loss — but only because it severely reduces your calorie intake. As soon as you stop this one-week diet, you’re likely to regain the weight you lost.

That’s why I prefer eating it as a weekdays dinner, not exactly following the 7 days diet but because I like it.

This delicious vegetable soup is a healthy way to warm up during the winter. And I may lose some weight, just doing it.

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5 from 1 vote

Vegetable Soup Fast2eat

It’s a foolproof recipe. This Fat-Burning Vegetable Soup comes together in minutes and is ready just as fast. It is easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter! Great for using up leftover vegetables.
Prep Time10 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizers & Starters, Main Dish, Side Dish
Keyword: Appetizer, Chicken, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low carb, Paleo-friendly, Pressure cooker, Quick, Soup
Servings: 8 people

Ingredients

  • 200 g Chicken breast (boneless, diced, raw – do not use for a vegetarian/vegan option)
  • 300 g Carrot
  • 2 Tomato Medium
  • 0.5 cup Tomato sauce
  • 2 tsp Olive oil Extra Virgin
  • 500 g Cabbage about ¼ head
  • 2 tsp Chicken broth mix or vegetable stock mix for a vegetarian/vegan option
  • 1 tbsp Garlic minced
  • 0.5 tsp Worcestershire sauce
  • 2 tsp Green onion and/or leek to taste
  • 1 tbsp Parsley
  • 1 tbsp Oregano
  • 1 tsp Salt
  • 2 Onion large
  • 150 g Watercress or spinach
  • Water boiling to cover

Instructions

  • Roughly chop all vegetables into big cubes.

Cooking in a Pressure cooker

  • Toss all the ingredients right into the Pressure cooker (Instant Pot) - no need to sauté any vegetables. Stir to combine. Make sure the liquid is covering the veggies.
  • Lock lid and set machine to cook at high pressure for 15 minutes and let the pressure cooker do its work.
  • Allow the Pressure cooker (Instant Pot) to naturally release pressure for 5-10 minutes.
  • Carefully turn the steam valve to the venting position to release the remaining pressure.
  • Carefully open the lid, away from your face, and stir the soup.
  • Taste for seasoning and adjust with more salt, pepper, herbs or spices to taste, if necessary.

Cooking in a large straight-sided pot

  • Add everything to a large soup pot and bring to a simmer.
  • Place the lid on the pot at an angle, tilting it to allow steam to escape, and simmer for 35-45 minutes. Stir occasionally.
  • The soup is done when the vegetables are soft.

Cooking in a slow cooker

  • You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
  • Place all the ingredients right into the crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.

Blended for a thick, hearty texture:

  • I prefer it blended and use the remaining broth as vegetal broth.
  • Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)

Drain and use the remaining broth as a vegetable broth:

  • When the soup is done, drain remainder broth through a Strainer or Colander into a Large Bowl.
  • Use it right away, or cool completely and store in jars in the fridge for up to 4 days or freeze for up to 3 months.
  • You can also freeze the broth in a Large Ice Cube Tray to use as flavour boosters.

Notes

Variations on this Vegetable Soup:
  • This soup is naturally gluten free and dairy free.
  • For a vegetarian or vegan version of this soup, do not use the chicken breast and replace chicken stock with vegetable stock.
  • You can turn this into a creamy vegetable soup by adding in a can of evaporated milk or serving with a splash of heavy cream.
  • Feel free to swap out any of the vegetables for ones you may need to use up in your fridge.
  • And, don’t be afraid to play around with the recipe by adding rice, beans, quinoa or even pasta. They’ll add an extra dimension to this classic soup!
    • If you decide to add pasta to the soup, I suggest using no more than 1/4 cup (1/2 cup for larger pasta), increasing the broth by at least 1 cup and adding in extra seasonings.
    • If you decide to add rice or quinoa to the soup, I suggest using about 1/4 cup, increasing the broth another 1/2 cup and adding in extra seasonings.
  • Use the remaining broth as vegetable broth.
  • Making this soup ahead of time allows the flavours to really come together enhancing the taste. May be stored in the refrigerator for several days.
  • If freezing, note that not all dairy freezes well, so keep this in mind if adjusting the recipe.
How to freeze this vegetable soup:
This Vegetable Soup is incredibly freezer friendly!
Simply let cool completely to room temperature, pour into a freezer safe container or freezer bag, seal and freeze (be sure to lay flat if using a freezer bag for easy thawing).
With soup, you need to make sure you leave room at the top if using a container of any kind as the soup will expand as it freezes.
Freeze up to 3 months.
To heat, let thaw overnight in the refrigerator or in a sink of cold water. Then reheat in the microwave or on the stove top (or throw it back in the Instant Pot on saute!).
* Eating soup might help me lose weight. One recent study showed that people who started lunch or dinner with vegetable soup ended up eating 20% less than those who skipped the soup.
Note: Nutritional info is provided as an estimate based on the ingredients I used, for convenience and as a courtesy only.

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Also called Brazilian Pão de Queijo (Cheese Puffs).

To quickly kill your craving for the Brazilian Pão de Queijo (Cheese Puffs) with a low-fat, gluten-free, low-carb, super fast, convenient, easy, nutritious, delicious and few ingredients recipe. If you love Brazilian Pão de Queijo (Cheese Puffs), but do not want to waste a lot of time preparing and want a version to eat without guilt, you won’t resist that Cheese Pancake!

My kids (and myself) love it. We always do it for breakfast, afternoon snack or dinner as well.

You can eat plain, or you can add whatever you wish.

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5 from 1 vote

10 Minutes Cheese Pancake (or Brazilian Pão de Queijo) Fast2eat

The preparation is very easy, it is ready in less than 10 minutes and it is healthy: you can't ask for more than that.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: Brazilian
Keyword: 10 Minutes, Appetizer, Brazilian, Bread, Breakfast, Cheese, Cheese Pancake, Cheese Puffs, Clean eating, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low calories, Low carb, Pão de Queijo, Snack
Servings: 1 person
Calories: 335kcal

Ingredients

  • 1 Egg
  • 2 tbsp Cream cheese
  • 2 tbsp Parmesan cheese
  • 3 tbsp Tapioca starch

Instructions

  • Slightly beat the egg in a bowl. Add the remaining ingredients and mix well.
  • Throw in a non-stick (if not, brush a little olive oil) mini skillet, cover and bake on low heat for about 5 minutes.
  • Flip only when the mixture is no longer liquid and release from the bottom.
  • Cover and bake on the other side for about 3 minutes.
  • It is ready when golden brown on both sides!
  • Couldn’t be Easier, could it? Delight yourself while warm.

Notes

Tip: You can add other ingredients to your cheese Pancakes, such as shredded chicken, turkey breast, ham, shredded beef or even arugula with carrots, oregano or other herbs or more cheese. Or reduce fat by replacing parmesan and cream cheese for 2 tablespoons fat-free cottage cheese.

Nutrition

Calories: 335kcal | Carbohydrates: 29g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 235mg | Sodium: 410mg | Sugar: 2g | Vitamin A: 1000IU | Calcium: 240mg | Iron: 0.7mg
Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Spaghetti night – miss it no more. The very aptly named spaghetti squash provides a tasty, healthy substitute for regular pasta. It is actually really yummy, very interesting and may surprise you. Once ready, it can be used to prepare tasty dishes.

The coolest of all is knowing that besides you’re consuming a “vegetable noodles”, it has about 37 calories per 100 grams. A great request for those on a diet. Spaghetti squash is low in carbs and calories and is a plentiful source of beta-carotene, vitamin A, and vitamin C. It also contains omega 3 and half a dozen other healthy fatty acids, besides being a powerful antioxidant.

I like to make spaghetti squash about once a week because I can do so much with the roasted squash. One night I can make it with pesto, the next night as a slightly more elegant meal shrimp sauce, bolognese (meat) sauce, Shredded Chicken with Béchamel (white) Sauce, cheesy béchamel

One squash with your favourite sauce will serve up to 4 people. It’s so tasty you won’t miss the pasta!

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5 from 1 vote

Spaghetti Squash Fast2eat

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Dish, Side Dish
Keyword: Clean eating, Easy, Fast, Gluten-free, Healthy, Low calories, Low carb, Paleo-friendly, Spaghetti Squash
Servings: 4 people
Calories: 90kcal

Ingredients

  • 1 Spaghetti Squash
  • Olive oil for brushing
  • Salt to taste
  • Black pepper optional to taste
  • Paprika optional to taste
  • Garlic powder optional to taste
  • Onion powder optional to taste
  • Dried herbs optional to taste - whatever the heart wants

Instructions

  • Preheat oven to 375ºF-400ºF (190ºC-200ºC)
  • To make it easier to cut into the spaghetti squash, you place it in the microwave for 3 minutes or so. Some people just microwave the squash to cook it entirely, but I believe that roasting it in the oven is the best way to cook it.
  • To open up the squash you carefully cut it in half lengthwise using a large, sharp knife.
  • The seeds should be scooped out of the squash with a spoon, similar to a pumpkin. Also similar to a pumpkin, the seeds can be preserved and roasted if you like.
  • Brush the inside of both halves of the squash with olive oil.
  • Season with salt and pepper. You can also season with paprika, garlic powder, onion powder, dried herbs — whatever the heart wants.
  • Place the two halves cut side down on a baking sheet (or tray or casserole dish that is large enough to allow them to rest flat) lined with parchment paper or foil.
  • Roast the squash until tender, about 30* minutes.
  • You might want to wait until the squash has cooled down enough to handle.
  • Once the squash is soft and can be poked with a fork, you can shred the insides to get the spaghetti-like strands that the squash is named for.
  • Spaghetti squash does not actually taste like wheat spaghetti. It will be sweeter, with a crunchier texture.
  • Then just put your favourite sauce, a little cheese, and taste.

Notes

* Large squashes will take around 40-50 minutes to roast, but small-medium squashes will roast in less time. Check after around 30 minutes or so to make sure you don't overcook them, as this will detrimentally affect its flavor and texture, they will become really mushy in the middle and won't form many natural spaghetti-like strands. To roast a whole, uncut squash, make several small cuts in the rind and cook at 350°F (180°C) for 60 to 90 minutes.
Or you can also microwave your squash (but I believe that roasting it in the oven is the best way to cook it). Tightly cover a dish containing a half squash, cut side down and a small amount of water with plastic wrap. Microwave on high for 12 minutes and check to see if the flesh is tender.
Spaghetti squash: what is it? It's just a squash, but this variety will surprise you. It looks like a lengthy melon, but when cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like spaghetti noodles, but in fact, it is just a variety of squash. Low calorie and very easy to prepare, the spaghetti squash (also known as "vegetable spaghetti") is already a mandatory presence in the low carb diets.
According to the tips I’ve researched, when buying spaghetti squash, you should choose a firm, dry, rind free of soft spots and cracks. Avoid Spaghetti squash without stems. The stem itself should be short and round, without excessive damage, which helps keep out bacteria. Pass on shiny or green spaghetti squash. This could indicate that the squash was picked before it was ready (ripe). Shininess may also indicate that a wax coating has been applied to the squash. If possible, select a squash that has not been coated in wax.
Store squash for up to three months. If you get a freshly harvested squash, it can last several months in a cool, dry location. Keep the squash out of direct sunlight or heat.
Do not refrigerate uncooked, uncut squash. Putting your spaghetti squash in the fridge will actually make it spoil more quickly. At refrigerated temps, your squash will only last a week or two. If you cut your squash and use only some of it, wrap the unused portion tightly in plastic wrap and refrigerate it. Use the rest of the squash within a week or so.

Nutrition

Calories: 90kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 998mg | Potassium: 297mg | Fiber: 4g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 12.4mg | Calcium: 60mg | Iron: 1.1mg
Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe
Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat
Check out this recipe
Bolognese (Meat) Sauce Fast2eat
To make a delicious Bolognese Sauce Fast2eat just add Tomato sauce Fast2eat to Tasty Ground beef Fast2eat.
Check out this recipe
Shredded Chicken with Béchamel (white) Sauce Fast2eat
Check out this recipe
Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This Shrimp Sauce recipe can satisfy a number of meal occasions and is sure to impress. It’s quick and easy. It’s perfect for casual entertaining as it is packed with flavor. Use jumbo shrimp if you want to make it impressive!

Use it with Spaghetti or any short pasta such as penne, or try this Fast2eat shrimp sauce with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly delicious with half the calories! Spaghetti squash is a favorite ingredient for those seeking a lower-carb, paleo-friendly, clean eating, gluten-free alternative to pasta.

If you prepare the spaghetti squash in advance, it is ready in minutes.

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5 from 1 vote

Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Keyword: Clean eating, Easy, Fast, Gluten-free, Low carb, Paleo-friendly, Recipe, Sauce, Shrimp, Shrimp Sauce, Shrimp Sauce for Pasta, Shrimp Sauce for Spaghetti Squash
Servings: 4 people
Calories: 406kcal

Ingredients

Shrimp stock (or Vegetable Stock)

  • Shrimp heads (optional), shells, and tails or use 1tbsp Vegetable Instant Stock Mix
  • 2 cups Water hot
  • 1 tbsp Hondashi *Bonito fish Soup Stock

Shrimp

  • 800 g Shrimp peeled and cleaned
  • ¼ cup Lemon juice or juice from 2 lemons
  • Salt to taste
  • Thyme to taste
  • Cilantro (lots to taste (also known as coriander - fresh leaves chopped or dried))
  • 1 tbsp Hondashi *Bonito fish Soup Stock
  • Paprika to taste
  • Parsley to taste
  • Green onion chopped to taste or chives
  • Black pepper optional to taste

Sauce

  • 1 tbsp Olive oil or vegetable oil
  • 1 tbsp Butter or Margarine
  • 1 Onion large chopped
  • 3 cloves Garlic minced or 1 tbsp minced Garlic
  • 1/4 cup Tomato sauce
  • 400 ml Cream (whipping cream/thick cream/heavy cream/evaporated milk)
  • 1 cup White wine optional
  • 2 tbsp Cream cheese or catupiry
  • Parmesan cheese

Instructions

Shrimp stock (or Vegetable Stock)

  • Give Shrimp heads, shells, and tails a quick rinse under cold water first.
  • Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
  • Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.
  • If using Vegetable Stock just add 1 tbsp Vegetable Instant Stock Mix to 1 cup of boiling water.

Shrimp

  • Season shrimp (peeled) with salt, Lemon Juice, Thyme Leaves, Cilantro Leaves, HonDashi (Bonito Fish Soup Stock), Paprika, Parsley, chives or green onion, Black pepper (optional to taste).

Sauce

  • In a big skillet or Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil), butter (or margarine) and saute the chopped onion and Minced Garlic.
  • Add the seasoned shrimp and saute the shrimp until pink.
  • Add the tomato sauce and shrimp stock (or Vegetable Stock) cook for 5 min. Be careful if overcook shrimp becomes chewy.
  • Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat
  • Add the cream cheese (or catupiry) mixing well until forming a very creamy sauce.
  • Put the sauce on top of the pasta** and mix thoroughly until well incorporated.
  • Add parmesan cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.
Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. Or and bake in preheated oven at 200C (400F) for about 20 minutes until cheese is golden brown.
*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes, and fish-based broths, giving a delicious and full-bodied flavor!
**Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.
You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thanks for reading and sharing.

Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!

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Nutrition

Calories: 406kcal | Carbohydrates: 12g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 1907mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 15.7mg | Calcium: 230mg | Iron: 2.2mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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There are hundreds of variations of Salted Codfish (Bacalhau) recipes, but my family’s favourite has always been the one from Almeida, a Portuguese family friend,

Bacalhau with potatoes and broccoli with his special sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

Also try this Bacalhau (Salted Codfish) Salad.

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5 from 1 vote

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Main Dish
Cuisine: Portuguese
Servings: 4 people
Calories: 753kcal

Ingredients

  • 1 Kg Salted codfish boneless skinless
  • 4 Potato peeled, washed, and thickly sliced
  • 500 g Broccoli florets

Sauce

  • 3 Onion thinly sliced
  • 10 cloves Garlic thinly sliced
  • 3/4 cup Olive oil
  • Salt (optional) to taste
  • 1/4 cup White vinegar

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into thick slices. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a Casserole Dish.

Sauce

  • Slice the onion and garlic. This Holder is so helpful to slice the onions and garlic.
  • While bacalhau is cooking, heat olive oil in a small Saucepan. Add thinly sliced onion and garlic and cook, stirring often, until golden, about 5 minutes.
  • After golden add the White Vinegar and remove from the heat.

To serve

  • Portion desired amount into Dinner Plates, apply the sauce directly on bacalhau, potatoes and broccoli florets.
  • Complete the meal with a simple white rice. Or, as in my case, with green salad and this delicious Creamy Fancy Coleslaw

Nutrition

Calories: 753kcal | Carbohydrates: 38g | Protein: 51g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 108mg | Sodium: 4796mg | Potassium: 1744mg | Fiber: 7g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 176.6mg | Calcium: 210mg | Iron: 3.2mg
Bacalhau (Salted Codfish) Salad Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Got two minutes? Along with Olive oil, Dijon Mustard and Balsamic vinegar, that’s all you need to make a simple homemade vinaigrette. You can go from spending money on salad dressing to making your own healthier, tastier dressing at home.

I’ve always loved a good salad. Yet even when it’s snowing outside, I still can’t kick my salad habit. This homemade emulsified vinaigrette dressing is my favourite – and arguably the easiest to whip together, too. It’s super, super easy to make and way less expensive and healthier than the store bought one. And I know exactly what goes into it!

Emulsified dressings are thick and creamy and really cling to your veggies. This basic dressing recipe, which features Dijon mustard and subtly sweet balsamic vinegar, gives greens a creamy kick that tastes great all year round.

Not just for salads: Drizzle over roast potatoes, or spoon over a sandwich. They also make a light and brightly flavoured topping for poached or grilled fish or poultry, roasted meats, and cooked or raw vegetables.

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5 from 1 vote

Basic Emulsified Salad Dressing Fast2eat

Prep Time5 mins
Total Time5 mins
Course: Side Dish
Servings: 20 tbsp
Calories: 84kcal

Ingredients

  • 2 tbsp Dijon mustard
  • 6 tbsp Balsamic vinegar
  • ¾ cup Olive oil Extra Virgin
  • Black pepper optional to taste
  • Salt optional to taste

Instructions

  • In a small bowl, whisk together the Dijon mustard and Balsamic Vinegar until dressing is emulsified and smooth.
  • When incorporating the oil, don't add all of it at once. While whisking, slowly add the olive oil in a stream until the vinaigrette is emulsified.
  • Season with salt and/or pepper, if using, and mix well any optional desired seasoning variations (see Notes).
  • Once it’s mixed, just taste and adjust the seasonings if you like, and you’re good to go. Since tasting a vinaigrette on its own can give you a skewed idea of its flavour, taste it by dipping leaf into the dressing, shake off the excess, and try. This will give you a much better idea of how your vinaigrette will taste with the finished salad.
  • Place the salad in a medium bowl and add enough dressing to moisten. Start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.
  • If you’re not serving your vinaigrette right away, you may have to shake or whisk it again right before serving. And be sure to taste leftover dressing before tossing it with salad ingredients: Sometimes the dressing needs a little re-seasoning to keep it tasting bright and fresh.
  • Keep leftover dressing in a sealed jar, or another container with a tight lid, in the refrigerator for several weeks. If any of the ingredients in your vinaigrette were previously refrigerated or are fresh, like lemon juice or minced shallots, then store it in the refrigerator up to five days.

Notes

As you no doubt know, oil and water do not mix, and will eventually separate even after industrial mixing.
The salad dressed in the badly emulsified vinaigrette speeds up signs of wilting, while the salad dressed in the proper vinaigrette preserves its crispness and fresh-tasting.
Apparently, straight-up oil is much more damaging to leaves than an oil-vinegar mixture. 
Unless you emulsify your vinaigrette, you end up with a pile of leaves dressed in oil, and a pool of vinegar at the bottom of the salad bowl, completely destroying the flavor of the sauce.
An emulsified vinaigrette, however, uses the power of surfactants to help both oil and vinegar cling tightly to the leaves. Balanced flavor in every mouthful.
The trick to getting your dressing to emulsify is to add a third ingredient that acts as a helper. Dijon Mustard is the classic French addition and my favourite, but you could also experiment others (see notes).

You can also exchange the basic ingredients

When you know your ratio of acid to oil, you don't need a recipe. For ratio, the classic proved to be best:
  • three parts of vinegar to one part of emulsifier
  • two to three parts oil to one part vinegar
 
1 emulsifier : 3 vinegar : 6-9 oil forms the strongest emulsion. If you'd like your vinaigrette less acidic, you can replace part of the vinegar with straight water and get equally stable results.

Choosing the Oil:

Use a tasty oil to make your vinaigrette — any tasty oil. This can be a fancy extra-virgin olive oil (my favourite), or a mild-flavoured one that you really like.
You can also use a Nut oil like walnut oil, or hazelnut oil or a bit of sesame oil which adds a delicious Asian vibe. Just be careful of using oils with very strong, intense flavours, like some nut oils. You might like the flavour of these oils on their own, but they can sometimes overwhelm the delicate flavours in a salad. Try using a strongly flavoured oil for half of the oil in the dressing and a more mild oil, like regular olive oil, for the other half.
You could, of course, use something with a bit more of a distinctive flavour, such as avocado oil.
Grapeseed oil is lovely if you can afford it.
You can also use coconut oil or any other oil in your cupboard. Anything from safflower oil to canola oil to soybean oil.
It doesn't need to be particularly fancy or expensive – it just needs to be an oil with a flavour you like. The higher quality oil is going to taste the best.

Choosing the Vinegar

Vinegar range in acidity from about 4 to 7 percent. The higher the acidity, the sharper the pucker power, and the more oil you'll need to balance it. Be sure to check the label for the acid level.
Anything goes for the vinegar, but the same rule applies: Pick something tasty.
Balsamic vinegar (my favourite) is a bolder choice; it lends a wonderful sweet/tart flavour to the mix.
Most wine vinegars will yield a lighter vinaigrette. White wine vinegar is perfectly adequate, and red wine vinegar is even nicer, light choice.
Apple cider vinegar lends a nice little bite.
Sherry vinegar is also nice, but can be bold, so tread lightly.
Rice vinegar is less acidic (about 4 percent) so it needs less oil than others with higher acidity. It is widely used in oriental cuisine.
Fresh-squeezed Lemon juice (orange and lime juices also fall into this category) is often substituted for vinegar, but it's slightly more acidic than some vinegars, so it may require a bit more oil. If you prefer just supplement the vinegar with acidy citrus juices rather than replace the vinegar entirely. Generally, I would swap out half the vinegar for citrus juice. Just be sure to taste and adjust as you go. Over time, fresh lemon juice loses some of its punch, so it's best to make a small batch and use it up quickly.
Again, as long as you enjoy the flavour, it will likely make a good vinaigrette.
The only thing you should stay entirely away from is plain distilled white vinegar, which is good for household cleaning but not so much for salad dressings. It has a very strong, harsh flavour that isn't generally very good in vinaigrette.

Choosing the emulsion

A surfactant is the scientific name for an emulsifier, a.k.a. something that attracts both water and oil molecules and binds them together.
If you’ve ever tried to make salad dressing from scratch, you know that one of the biggest challenges is getting the oil and the vinegar to mix properly. No matter how hard you try to shake, stir, or whisk oil and vinegar together, they eventually separate. Forcing oil and vinegar to combine is called an emulsion. After adding an effective emulsifier to oil and vinegar and mixing thoroughly, separation of the oil from the vinegar will take much longer or won’t happen at all.
The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, molassesgarlic, anchovy paste, and tomato paste. But you could also experiment with miso or even agave nectar, depending on whether your palate leans toward saltier or sweeter flavors.
Mustard: A prepared mustard, such as Dijon (my favourite), mixed with the acid adds flavour and will help a vinaigrette emulsify when the oil is slowly incorporated – it’s kind of vinaigrette’s best pal. It will also help stabilize the emulsion, so the dressing won't separate as quickly. Use a minimum of 1 teaspoon mustard for each tablespoon of vinegar or lemon juice (1:3); the more mustard used, the better the emulsion will be, but be aware that the dressing will also be thicker.
Honey is doable, and it helps balance out acidity, but it's best application is as an additive to another primary emulsifier, such as Dijon. Think of it as more insurance against breaking.
Whole Eggs and Egg Yolks (hard-boiled yolks or Raw egg yolks that have been forced through a sieve) can be whisked into the acid before the oil is added. A classic Caesar salad uses a coddled egg, which is an egg that's been simmered in its shell for 1 minute. When incorporated into a Caesar salad, the coddled egg provides a creamy mouthfeel. Keep in mind that raw eggs or yolks are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system—and this includes the coddled egg used to make a Caesar salad. To avoid the risk of salmonella infection, you can use a pasteurized egg or yolk. I don't use yolks in my vinaigrette (no, not because of the raw egg), because they will cause the vinaigrette to foam up; the residual bubbles will pretty much stay there, even after you dress your salad.
Garlic: Mashed roasted garlic or fresh garlic paste (made by mashing garlic with salt in a mortar and pestle or by mincing and mashing the combination with a heavy knife) can help bring a dressing together. Garlic's flavor is best when fresh, and its pungency tends to increase a bit over time, so if you plan to keep leftovers, go easy on the fresh garlic.
Miso: Chefs and home cooks are coming around to the miracle of miso, a fermented soybean paste that is widely used in Japanese and Korean cuisines. Miso adds a mellow, salty-sweet depth and body flavour to any kind of dressing, but it can be salty, so hold off on adding salt until you've tasted the dressing.
For a more neutral flavor, use mayonnaise.

Optional Sweeteners

Sweeteners such as sugar, honey, molasses, maple syrup, or agave are optional, but a little can help round out the sharpness of lemon juice or more acidic vinegar. And lightly sweetened dressings usually need less oil to achieve balance—a bonus for those trying to lower their fat intake (but keep the amount small, as calorie counts go up).
The French are fans of adding minced shallot for sweetness: For the best flavor, wilt the shallot in the acid and salt for 10 to 15 minutes before whisking in the oil. Another way to counteract the acid is to dilute the dressing with a few drops of water.

Optional seasoning variations

Feel free to play with other optional seasoning variations. Just don't overdo it, choose 1 or 2, to taste:
  • Herbs: Stir in one or more chopped fresh herbs. Add 2 tablespoons fresh chopped herbs (dried herbs work, too). Tarragon and thyme are good on their own, while mint and basil pair well. Cilantro is surprisingly wonderful with dill. And chives and parsley go well with any herb. For an Italian flavour use oregano or Italian seasoning. Fresh herbs give vinaigrette a punch of brightness
  • Try adding honey and toasted crushed nuts to a basic vinaigrette. It rocks in more ways than one
  • Incorporate fresh flavor-boosters including chopped tomato, grated onion, or ½ teaspoon finely grated fresh ginger — you can also use any juice squeezed from these. The Japanese restaurant favorite, carrot ginger dressing, is basically a vinaigrette pureed in the blender with lots of carrot and ginger
  • Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed, or garlic powder
  • Scallion: Add 3 chopped whole scallions (about 1/4 cup) or Shallots to add pungency
  • I also love to add 2 tablespoons whole Grainy mustard
  • Incorporate grated or crumbled Bold cheese, such as Parmesan, feta, Pecorino Romano, Gorgonzola, or blue cheese. Use a whisk if you prefer a chunkier texture or a blender for a smooth one
  • Spices: freshly ground black pepper, smoked paprika, crushed red pepper flakes, a bit of horseradish, red 'Fresno Chili' pepper, finely chopped, or even a bit of Sriracha add a bit of heat
  • Mayonnaise, yogourt or Sour Cream
  • Season your dressing with condiments such as Worcestershire sauce, reduced-sodium soy sauce, or steak sauce
  • Season with toasted and coarsely crushed Seeds: 1 teaspoon coriander seeds, cumin seeds, fennel seeds, sesame seeds. Toast seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with the basic dressing
  • Add briny elements such as capers, olives, dill pickles, or cornichons (French sour gherkins). Even the brine they're packed in can add a welcome hit of flavor
  • Use anchovies to add depth to dressing. Start slow and use just enough to let the anchovy work its magic without overpowering the dressing. Anchovy paste is much easier to use than canned fillets
  • Bump up a lemon-juice-based vinaigrette by adding fresh citrus zest, which packs an intense zap of citrus flavor
It's hard to go wrong when making a vinaigrette, and you'll learn your own tastes and preferences the more you make them.
Add your creations in the comments 😉

Nutrition

Calories: 84kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5.0E-5g | Monounsaturated Fat: 5.0E-5g | Sodium: 54mg | Potassium: 0.05mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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To those of you who are curious about bread machines or already have a machine but rarely use it, this post is for you.

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine it couldn’t be easier and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you’ve tried to use a bread machine without success, consider that bread-making is a skill which usually improves with practice. Expect some failures in the beginning. However, I predict fewer fails with a bread machine than mixing by hand. Just don’t give up. Keep trying if you are just starting your home bread making adventures.

Or if you have never baked homemade bread before, and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first and the various steps do take a bit of time to learn, but overall, it is truly easy. 

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes, they are kind of foolproof 😉 really easy and the loaves of bread are delicious. If you already have a bread machine collecting dust, get it out and try Fast2eat Foolproof Bread Recipes.

If you’ve been using your bread machine to bake bread you’ve no doubt discovered the range and breadth of great loaves of bread you can make. The aroma that this bread creates as it bakes is absolutely heavenly.

Bread machines enable people to enjoy the pleasure of freshly baked bread with less effort. The aroma and taste of fresh-baked bread is hard to match. Traditional homemade bread requires hours of preparation and hands-on attention from start to finish. A bread machine mixes, kneads, and bakes the dough. It is like a miniature oven that makes a single loaf of bread.

This guide will help you make great bread.

Using a Bread Maker Tips and Hints

While bread machines offer freshly baked bread at the push of a button there are special hints to ensuring quality bread almost every time.

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Basic Ingredients

Like the instruments in an orchestra, the ingredients in basic bread are very simple: flour, sugar, salt, a liquid (such as water or milk), possibly a fat (such as butter or oil) and yeast. And, like each musical instrument, each ingredient performs a specific job, and each lends a special flavor to the final masterpiece. That’s why it’s important to use the right ingredients in exactly the right proportions to ensure you get the most delicious results!

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Basic steps of Bread maker Functions

It is easy to create special recipes without a lot of time and effort. Just refer to the relative recipe and follow this basic process.

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Bread Maker Cycles Settings

Your bread maker can bake almost any kind of bread. Bread machines are really helpful and great appliances. However, sometimes all the cycles can be confusing and it’s difficult to know which one to use for a particular recipe.

Fast2eat Bread Recipes clearly show you which setting you should use.

This post will help you select the correct cycle if you are not following a Fast2eat Bread Recipe and your recipe doesn’t specify which one to use. It will also help understanding the most common bread machine cycles and settings which are explained here for quick reference.

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Troubleshooting Bread Making Difficulty

This isn’t about making baking scary! It’s all part of the learning process. Although Fast2eat Bread Recipes  are kind of foolproof 😉 difficulties may happen, therefore, let’s talk about common Bread Machine difficulties with possible solutions.

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Finishing the Crust – glazes, washes, and toppings

Finishing the crust, the special touch for Homemade Bread, that leaves it so yummy with a beautiful appearance!

Although glazes and toppings are often optional ingredients, that I usually omit, from sheer lack of time, they do add a boost of flavor and enhance the appearance of the bread. They add flavour, affect the look, taste, and crunch of the crust, provide an attractive finish on the bread, and add moisture.

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Taking Care of Your Bread Maker

Are you making sure your bread machine is functioning at its best?

Routine maintenance is actually fairly simple and should be done frequently. Maybe that’s why we’re sometimes tempted to neglect it. In fact, routine cleaning of the machine should occur after each new loaf is baked.

Here are some basic steps to routinely do to keep your bread machine baking at its best.

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Bread Maker Important Safeguards

It’s maybe boring but it’s also important to take some safety precautions.

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Dough Instructions

Bread machines are ultra-convenient, but those towering loaves that are the hallmark of the bread machine can sometimes be unwelcome. Some people don’t like it because of the shape when baked in a bread machine, or the holes in the bottom where the blades were, or they want dinner rolls or some kind of specialty shape so actually baking in a bread machine is not a choice.

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Just so you know, I don’t work for any bread machine companies or receive any perks for talking about them.


* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

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* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Bacalhau with potatoes and broccoli with Almeida’s Onion & Garlic Sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

This is a salad version of the Almeida’s Salted Codfish (Bacalhau) Fast2eat Recipe

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5 from 1 vote

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.
Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian, Portuguese
Servings: 6 people
Calories: 290kcal

Ingredients

  • 1 Salted codfish boneless skinless
  • 5 Potato peeled, washed, and sliced in squares
  • 500 g Broccoli florets
  • 2/3 cup Olives (100-120g / 3.5-4 oz)
  • 1 cup Peas (150g/55.5oz)
  • 2 Egg boiled
  • 3 Onion sliced
  • Parsley

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into 1 inch squares. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • While bacalhau is cooking scald the sliced onion twice. Just throw boiled water on it, leave 5 minutes, drain, rinse with cold water, drain and repeat the process.
  • Use this Egg Slicer Tool to slice the boiled eggs.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a large bowl. Mix the scalded onion, peas, parsley and olives and cover with sliced boiled eggs.
  • Serve with the delicious Almeida’s Sauce.
  • Serve warm, room temperature or chilled.

Notes

Tip: 1 boneless skinless codfish is about 500 g -1 Kg (1-2 Lb). The thickest ones are tastier.
 

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 2734mg | Potassium: 1121mg | Fiber: 6g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 130.4mg | Calcium: 140mg | Iron: 2.7mg

Almeida’s Onion & Garlic Sauce Fast2eat Recipe
Check out this recipe

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker“.

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine it couldn’t be easier and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before, and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first and the various steps do take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the bread delicious.

Troubleshooting Bread Making Difficulty

Even though Bread is one of the simplest, oldest foods on earth, it also takes a lot of finesse and practice before you can make it confidently and well.

This isn’t about making baking scary! It’s all part of the learning process. Although Fast2eat Bread Recipes are kind of foolproof 😉 difficulties may happen, therefore, let’s talk about common Bread Machine difficulties with possible solutions.

Loaf size & shape

The sides of the bread collapse and the bottom of the bread is damp

There are several possible solutions:

    • The bread may have been left in the bread pan too long after baking. Remove the bread from the pan sooner and allow it to cool
    • Try using more flour (a tsp. at a time), or less yeast (1/4 tsp. at a time), or less water or liquid (a tsp. at a time)
  • This could also be the result of forgetting to add salt to the recipe

Collapsed while baking

    • Maybe caused by baking at high altitude – Make adjustment for high altitude baking by reducing:
      • yeast by ¼ teaspoon
      • liquid by 1-2 teaspoons (a tsp. at a time)
    • Use a thermometer to accurately measure the liquid temperature
    • Use less liquid – Reduce liquid by 1-2 teaspoons (a tsp. at a time)
    • Increase the amount of salt – Use recommended amount
    • Too much yeast was added – Use recommended amount
  • During periods of warm weather with high humidity, use less water and cooler water

Top and sides cave in

    • Too much liquid – Reduce liquid by 1-2 teaspoons (a tsp. at a time)
  • Too much yeast – Use recommended amount

Rose too much

Try using less yeast (1/4 tsp. less at a time).

This could also be the result of forgetting to add salt to the recipe or forgetting to put the kneading blade into the baking pan.

Uneven, shorter on one end

Dough too dry preventing even rise in the bread pan – Increase liquid by 1-2 teaspoons.

Did not rise enough

There are several possible solutions.

Try using less flour (a tsp. less at a time), more yeast (1/4 tsp. more at a time), or less water (a tsp. less at a time).

This could also be the result of:

    • forgetting to add salt to the recipe
    • using old flour or the wrong kind of flour for the recipe
    • Using flour with low gluten content (Substitute only part of the bread flour for rye flour, whole wheat flour, or other whole grain flour; use bread flour instead of All-purpose flour.)
    • using water that is too hot (except otherwise noted in the recipes and for ExpressBake® setting recipes use lukewarm liquids 80-90°F (27-32°C), all other ingredients at room temperature)
  • Measuring errors – check recipe

Short and dense

    • Use high protein bread flour – Certain flours, such as whole wheat and rye, create heavier products than white flour. Wheat bread will be shorter than white bread due to less gluten-forming protein in whole-wheat flour. Add 1/2 tablespoon of Vital Wheat Gluten to each cup of Whole Wheat Flour to make it lighter and to prevent the bread collapses during the baking period due to less gluten-forming protein in whole-wheat flour
    • Not enough liquid – Check consistency of dough after 5-15 minutes into the kneading time. If dough is too dry, add liquid, 1 tablespoon at a time
    • Sugar omitted or not enough added – Assemble ingredients as listed in recipe
    • A wrong type of flour used – Do not use all-purpose flour
    • Not enough yeast used or too old – Measure amount recommended and check freshness date on package and Check the yeast activity
  • A wrong type of yeast used – Use fast rising or bread machine yeast. Do not use compressed yeast or Baking Powder

No rising / Flat

    • Yeast omitted – Assemble ingredients as listed in recipe
    • Liquid too hot – Use lukewarm liquids 80-90°F (27-32°C)
    • Too much salt added – Use amount recommended in recipe
  • Sugar or another sweetener (honey, molasses,…) omitted – Assemble ingredients as listed in recipe

Loaf Texture

Floured top

This is usually a result of using too much flour or not enough water. Try using less flour (a tsp. less at a time), or try using more water (1/4 tsp. more at a time).

Flour on side

During kneading cycle open machine and use a rubber spatula to push flour off sides of the pan.

Heavy, dense and thick texture

    • Too much flour – Measure accurately, leveling off the measuring cup or try using less flour (a tsp. at a time)
    • Not enough yeast – Add recommended amount of yeast or more yeast (1/4 tsp. at a time)
    • Not enough sugar – Add recommended amount or more sugar (1/4 tsp. at a time) 
  • This could also be the result of using old flour or the wrong type of flour for the recipe

Gnarly or knotted top, not smooth

    • Not enough liquid – Increase liquid by 1-2 teaspoons (a tsp. at a time)
  • Too much flour – Measure flour accurately, leveling off measuring cup

Raw, not baked through in the center (doughy center)

    • Try using more flour (a tsp more at a time)
    • Too much liquid – Reduce liquid by 1-2 teaspoons (a tsp less at a time)
    • Do not lift the lid too often during baking
    • Power outage during operation – If the power goes out during operation for longer than 5 minutes, the breadmaker will remain off when the power is restored. Remove the unbaked loaf from the bread pan and start over with fresh ingredients. Or use Bake cycle
    • Forgot to put knead blade in the bread pan – Always make sure the knead blade is on the shaft in the bottom of the bread pan before adding ingredients
  • Unplug the cord from the outlet and allow the breadmaker to cool down for 10 to 20 minutes with the cover open and the pan removed. Plug the cord back in the outlet, add bread pan and start the machine in the BAKE cycle

Large mushroom top

    • Reduce the amount of water (a tsp less at a time)
  • Reduce the amount of yeast (a tsp less at a time)

Open, coarse or holey texture

This is usually the result of

    • Salt omitted – Assemble ingredients as listed in the recipe or Increase the amount of salt
    • Too much yeast – Add recommended amount of yeast
  • Too much liquid – Reduce liquid by 1-2 teaspoons (a tsp less at a time)

Doesn’t slice well, very sticky

    • Sliced while too hot – Allow bread to cool on rack at least 15 minutes before slicing to release steam
  • Not using a proper knife – Use a good bread knife or electric knife

Crust and Colour Thickness

Too brown (Dark crust) or too thick

This is usually the result of adding too much sugar to the recipe. Try using less sugar (1 Tbsp. at a time).

Bread machine cycles can be picked to control crust colour and crispiness. Sweet bread cycle is intended for bread that has a higher fat or sugar content, or recipes that call for eggs or cheese. The baking temperature is lower to prevent a burned or dark crust, which can be caused by these ingredients.

You can also try selecting a lighter crust color selection. If your machine does not have this feature, remove the loaf a few minutes before baking is normally completed.

Burned

Breadmaker is malfunctioning – See Warranty page for service information.

Not brown enough / Unbrowned top

This is usually the result of repeatedly lifting the lid of the bread machine or leaving the lid open while the bread is baking. Be sure the lid is shut while the breadmaker is in operation.

You can also try

    • selecting a darker crust color selection
    • Increase the amount of sugar or fat by half the amount recommended in case of Not enough sugar or fat
    • Select a smaller size recipe
  • If the machine has an all-glass top, tent outside of dome with foil

Crust is too thick

Remove bread from machine immediately after bake cycle is completed.

Taste

Rancid taste

Check the whole grain ingredients. Whole grain flours, wheat germ and similar ingredients should be kept in the refrigerator or freezer. They spoil rapidly when left at room temperature and can give your bread a rancid taste. Flours are not subject to the same type of spoilage and can be kept at room temperature.

Bread Maker Problems

Knead blade cannot be removed

Add warm water to the bread pan and allow the knead blade to soak before trying to remove. Follow the cleaning instructions. You may need to twist the knead blade slightly after soaking to loosen.

Do NOT immerse the bread pan in water.

Bread sticks to bread pan/difficult to shake out

Can happen over prolonged use.

    • Wipe the inside of the bread pan, from the ribs down with vegetable oil or solid shortening
    • Or add 1 tsp. vegetable oil to the liquid in the bread pan before adding dry ingredients
    • Do NOT use vegetable spray as sticking can worsen
    • Or, let bread sit in the bread pan for 10 minutes before shaking out
  • Replacement bread pan may be ordered. See Warranty section

Bread Maker Mechanics

Ingredients not mixed

    • Did not start machine – After programming the control panel, press the “START/STOP” button to turn on
  • Forgot to put knead blade in bread pan – Always make sure the knead blade is on the shaft in the bottom of the bread pan before adding ingredients

Burning odor noted during operation

    • Ingredients spilled inside the machine – Be careful not to spill ingredients when adding to the bread pan as they will burn on the heating unit and cause smoke
    • Bread pan leaks – Replacement bread pan may be ordered. See Warranty section
  • Exceeding capacity of bread pan – Do not use more ingredients than recommended in the recipe and always measure accurately

If you have a power outage during use or Machine unplugged by mistake for longer than 5 minutes. How can I save the bread?

If there is a brief power interruption of less than five minutes, the program position is stored in memory and the machine will resume when the power is restored.

If the power goes out while you are using your breadmaker, the display will go blank.

When the power comes back on, you should do the following:

    • Hold down the “Start/Stop” button for at least 3 seconds. If the display does not return to the time set before the outage, unplug the breadmaker and then plug it back in
    • If the machine still does not start, hold down the “Start/Stop” button a second time for 3 seconds. Continue to unplug and replug the machine and hold down the “Start/Stop” button until the display returns to the cycle time before the power outage
    • If the machine is in knead cycle, reprogram to the same bread setting and turn the machine back on
    • If the machine is in rising cycle – wait until it rises and use the bake cycle OR preheat conventional oven to 350°F (177°C). Carefully remove the bread pan from the machine and bake on the rack in center of the oven for 20-25 minutes or until golden brown
    • If the machine is in bake cycle – use the bake cycle
  • If the power goes out for more than 20 minutes – start from scratch with a new loaf

Alert sounds, the display shows “H H H” / E:00 / E:01 and machine cannot be turned on

Breadmaker too hot to make consecutive loaves. After a baking cycle, the breadmaker will not operate until it has cooled down. If you wish to make another loaf of bread right away, please Unplug the cord from the outlet and allow the breadmaker to cool down for 10 to 20 minutes with the cover open and the pan removed. Plug the cord back in the outlet, add bread pan and start the machine.

Alert sounds

    • At the pressing of any button that allows function selection. If the button doesn’t beep, that function choice is not available
    • During the second kneading cycle of the “BASIC,” WHOLEWHEAT,” and “SWEET” programs to signal that the cereals, fruit, nuts or other ingredients can be added
    • When the end of the program is reached
  • During the warming phase at the end of the baking procedure, the alert sounds several times

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Hungry for more? A new post and/or recipe every Friday!

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This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker“.

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine it couldn’t be easier and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before, and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first and the various steps do take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the bread delicious.

Bread Maker Cycles Settings

The bread machine cycles offer you the flexibility to optimize your bread characteristics. Each cycle has a specific time and temperature to maximize dough performance.

Your bread maker can bake almost any kind of bread. Bread machines are really helpful and great appliances. However, sometimes all the cycles can be confusing and it’s difficult to know which one to use for a particular recipe.

Fast2eat Bread Recipes clearly show you which setting you should use.

This post will help you select the correct cycle if you are not following a Fast2eat Bread Recipe and your recipe doesn’t specify which one to use. It will also help to understand the most common bread machine cycles and settings which are explained here for quick reference.

Note: For your specific machine cycles, refer to your owner’s manual.

Basic | Sweet | Whole Wheat | French | Gluten-Free | Quick/Rapid | ExpressBake/58 minutes | Jam | Dough | Bagel Dough | Pasta Dough | Cake | Bake

Basic

Use for white, rye, potato, egg, garlic and similar bread.

The “Basic” setting can be used for almost any bread recipe containing mostly bread flour. This setting is probably used more than any other because it gives you the best results with just about any recipe. It is ideal for basic bread without much fuss.

This setting is great for most savoury yeast bread. Do NOT use this cycle for sweet yeast bread, as you can accidentally overproof your loaf.

Basic Bread Machine Stages

It’s fun to watch your bread being made through the viewing window.

For the basic cycle, you can expect the following things to happen as the timer counts down to zero.

For Basic 2 lb. loaves

Time: 3:25 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 3:20, the dough rests for 5 minutes
At 3:15, the dough is kneaded for the second time (20 minutes)
At 2:55, the dough begins to rise (39 minutes)
At 2:16, the dough is “punched down” (10 seconds)
At 2:16, the dough continues to rise (25 minutes and 50 seconds)
At 1:50, the dough is shaped (15 seconds)
At 1:50, the dough comes to the last period of rising (48 minutes and 45 seconds)
At 0:60, the dough begins to bake (60 minutes)
At 0:00, the bread is finished.

For Basic 1 ½ lb. loaves

Time: 3:18 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 3:13, the dough rests for 5 minutes
At 3:08, the dough is kneaded for the second time (20 minutes)
At 2:48, the dough begins to rise (39 minutes)
At 2:09, the dough is “punched down” (10 seconds)
At 2:09, the dough continues to rise (25 minutes and 50 seconds)
At 1:43, the dough is shaped (15 seconds)
At 1:43, the dough comes to the last period of rising (48 minutes and 45 seconds)
At 0:53, the dough begins to bake (53 minutes)
At 0:00, the bread is finished.

Note: Rapid Setting will reduce total time by about an hour.

Basic Bread Recipes

(much more to be published – keep checking)

Mashed Yuca Bread Fast2eat Recipe
Check out this recipe
Mashed Potato Bread Fast2eat Recipe
It has the most wonderful crust, and the light but firm structure, potatoes tend to make bread rise a little fluffier and softer…. with a firm crust and lots of little air pockets.
Check out this recipe
Corn Bread with Coconut Milk Fast2eat
Check out this recipe
Potato Bread (with instant potato flakes and dry milk) Fast2eat
Check out this recipe
Milk and Cream Bread Fast2eat
Check out this recipe
Rye Bread Fast2eat
Check out this recipe
Country White Bread Fast2eat
Check out this recipe
Egg Bread Fast2eat
Check out this recipe
Honey Oat Bread Fast2eat
Check out this recipe
Cheddar Chive Bread Fast2eat
Check out this recipe
Old Fashioned White Bread Fast2eat
Check out this recipe
Oatmeal Bread Fast2eat
Check out this recipe
Honeyed Walnut Bread Fast2eat
Check out this recipe

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Sweet

The “sweet” setting is for baking bread with high amounts of sugar, fats, proteins, or recipes that call for eggs or cheese, as well as for preparing bread with raisins, cinnamon, apricots, and similar ingredients; all of which tend to increase browning.The baking temperature is lower to prevent a burned or dark crust, which can be caused by these ingredients.

Don’t get it confused with the quick bread cycle, however. Quick bread cooks at a different pace and requires no rise time.

Sweet Bread Machine Stages

For the sweet bread cycle you can expect the following things to happen as the timer counts down to zero:

For sweet 2 lbs.

Time: 3:27 hours

For sweet 1.5 lb. loaves

Time: 3:22 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 3:17, the dough rests for 5 minutes
At 3:12, the dough is kneaded for the second time (20 minutes)
At 2:52, the dough begins to rise (39 minutes)
At 2:13, the dough is “punched down” (10 seconds)
At 2:13, the dough continues to rise (25 minutes and 50 seconds)
At 1:47, the dough is shaped (5 seconds)
At 1:47, the dough comes to the last period of rising (51 minutes and 55 seconds)
At 0:55, the dough begins to bake (55 minutes)
At 0:00, the bread is finished.

Note: With the Sweet Bread Program, crust colour can’t be changed.

Sweet Bread Recipes

(much more to be published – keep checking)

Special Molasses Bread Fast2eat
Check out this recipe

Cottage Cheese and Chive Bread Fast2eat
Check out this recipe
Old Fashioned Oatmeal & Molasses Bread Fast2eat
Check out this recipe
Raisin Walnut Bread Fast2eat
Check out this recipe

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Whole Wheat

It’s for bread that contains more than 50% whole wheat flour, cracked wheat, buttermilk wheat and like bread. Typically, the “Whole Wheat” setting offers a bit longer rise time.

The rise time is generally longer in this cycle to make a quality bread so that the gluten can get to work.

I also add wheat gluten to whole wheat loaves, which may allow you to use the basic setting, but for best results, I stick with the whole wheat setting.

Whole Wheat Bread Machine Stages

For the Whole Wheat bread cycle, you can expect the following things to happen as the timer counts down to zero.

For Whole Wheat 2 lbs.

Time: 3:48 hours

For Whole Wheat 1.5 lb. loaves

Time: 3:45 hours

To begin: The ingredients rest for a while (25 minutes)
At 3:20, the ingredients are kneaded for the first time (5 minutes)
At 3:15, the dough rests for 5 minutes
At 3:10, the dough is kneaded for the second time (15 minutes)
At 2:55, the dough begins to rise (49 minutes)
At 2:05, the dough is “punched down” (10 seconds)
At 2:05, the dough continues to rise (25 minutes and 50 seconds)
At 1:40, the dough is shaped (10 seconds)
At 1:40, the dough comes to the last period of rising (49 minutes and 50 seconds)
At 0:50, the dough begins to bake (50 minutes)
At 0:00, the bread is finished.

Note: Rapid Setting will reduce total time by about an hour.

Whole Wheat Bread Recipes

(much more to be published – keep checking)

Whole Wheat Oatmeal Honey Bread Fast2eat Recipe
Check out this recipe

100% Whole Wheat Bread (Bread-maker) Fast2eat Recipe
This is the very best Homemade Whole Wheat Bread. I’ve been making this bread since I bought my bread maker in 2000 and everybody loves it.
Check out this recipe
50% Whole Wheat Bread Fast2eat
Check out this recipe
Wheat ‘N Yogurt Bread Fast2eat
This is a go-to recipe for a bread maker. The recipe came in the booklet along with my machine.
Check out this recipe

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French

Use this setting for making French bread. French bread takes longer to knead, rise and bake, providing a heartier crust.

The French setting on your bread maker isn’t just for French bread! Many types of bread that are baked in the European style, specifically those from Western Europe, will do better using this setting. The timing is a bit longer on most machines than a basic loaf, and temperature settings may vary slightly. These modifications help your bread to obtain the texture and crust that are characteristic of French and Italian bread, among others.

French Bread Machine Stages

For the French cycle, you can expect the following things to happen as the timer counts down to zero.

For 1.5 lb. loaves

Time: 3:35 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 3:30, the dough rests for 5 minutes
At 3:25, the dough is kneaded for the second time (20 minutes)
At 3:05, the dough begins to rise (39 minutes)
At 2:26, the dough is “punched down” (10 seconds)
At 2:26, the dough continues to rise (30 minutes and 50 seconds)
At 1:55, the dough is shaped (10 seconds)
At 1:55, the dough comes to the last period of rising (59 minutes and 50 seconds)
At 0:55, the dough begins to bake (55 minutes)
At 0:00, the bread is finished.

Note: Rapid Setting will reduce total time by about an hour.

French Bread Recipes

(much more to be published – keep checking)

Classic French Bread Fast2eat Recipe
Check out this recipe

Italian Herb Bread Fast2eat Recipe
Check out this recipe
Italian Herbs & Parmesan Bread Fast2eat
Check out this recipe

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Gluten-Free

Use this setting for baking gluten-free bread. It is necessary to make sure that all ingredients being used are marked as gluten-free. Note that wheat-free does not always mean Gluten-free, you must read all labels carefully.

Individuals with special diets may require gluten-free baked goods. Bread makers often include a special cycle for gluten-free bread to help these individuals enjoy the experience of baking fresh bread. Gluten-free bread ingredients can vary greatly based on the recipe, but using room temperature ingredients is advisable, as is using flours like almond, millet, or sorghum. Starch flours like potato and rice don’t produce spectacular gluten-free bread, although they can make a good addition to either gluten-free or wheat flour bread recipes. These bread still require rise time, as you will be able to see while your machine is working.

Gluten-Free bread machine stages

For the Gluten-Free cycle, you can expect the following things to happen as the timer counts down to zero.

Time: 2:10 hours

To begin: The ingredients are kneaded for the first time (5 minutes)
At 2:05, the dough is kneaded for the second time (10 minutes)
At 1:55, the dough rises (60 minutes)
At 0:55, the dough begins to bake (60 minutes)
At 0:00, the bread is finished.

Gluten-Free Bread Recipes

(much more to be published – keep checking)

Gluten-Free Bread with Potato Flakes Fast2eat
Potato flakes brings a rich taste and texture that is often missing from most gluten-free breads. This bread is soft and has a wonderful flavour that is so close to regular bread.
Check out this recipe

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Quick/Rapid

Use this setting for baking 2 lbs. bread quickly – time is slightly longer than Express Bake but the texture will be finer.

The loaves baked with this setting are a little taller and airier than the 58-minute bread.

Sometimes labelled “Quick” cycle, and other time “Rapid”, this cycle is for bread in a hurry. This cycle varies from machine to machine, but in general, implies the shortening of rising times.

In some machines, rapid rise yeast may be requested for this cycle. You might need to find a copy of the manual for your machine in order to use this cycle correctly.

Those of you who love banana nut bread and similar treats, this is the cycle you will probably get the most use out of. It is designed for use with quick bread recipes, Quick bread, as a rule, can be baked immediately; they require no rise time. You might be able to use this cycle for cakes, as well, depending on your machine.

Quick/Rapid Bread Machine Stages

Time: 1:20 hour

For the 80 minutes Quick/Rapid cycle you can expect the following things to happen as the timer counts down to zero:

At 1:20: The dough is kneaded. (20 minutes)
At 1:00: The dough begins to rise. (18 minutes)
At 0:42: The bread begins to bake. (42 minutes)
At 0:00: The bread is finished.

Quick/Rapid Bread Recipes

(much more to be published – keep checking)

Pesto Bread Fast2eat
Check out this recipe

Walnut Bread Fast2eat Recipe
This delicious, slightly sweet homemade walnut bread will quickly become a family favourite.
Check out this recipe
Onion Herb Bread Fast2eat
This bread is easy and flavourful and bakes with a wonderful aroma.
Check out this recipe

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ExpressBake

Use this setting for baking loaves of bread in under one hour. These settings can bake bread in 58 minutes.

Loaves baked on the ExpressBake™ setting are a little different than loaves not baked on ExpressBake™ settings. The bread is a little denser in texture with this setting. Try all the different settings to see which one you prefer.

ExpressBake™ Setting Tips and Hints

There are a few things you should know about the ExpressBake™ settings that are different than the other settings.

  • Loaves baked on ExpressBake™ settings tend to have a darker, thicker crust than other kinds of bread. Sometimes there will be a crack in the top of the crust. This is because baking is done at higher temperatures. They also tend to be shorter, denser loaves.
  • You CANNOT use the Delay Timer for the ExpressBake™ settings. This would cool the liquid ingredients and affect the way that the bread rises.
  • You CANNOT use the “Crust Color” buttons when baking bread on the ExpressBake™ settings.
  • DO NOT open the cover while making bread on the ExpressBake™ settings.
  • If the loaf is hard to remove from the pan, let it sit for about 5 minutes to cool. Shake the bread out of the pan and wait for 15 minutes before slicing.
  • YOU CAN use standard bread mixes for ExpressBake™ setting bread, but the results may not be that good.
  • Yeast – Always use a fast-rising/Quick Rise yeast. DO NOT use active dry yeast for ExpressBake™ settings because the loaves will be much shorter when baked.
  • Liquids – Always use hot water in the range of 46°–52°C (115°–125°F). You must use a cooking thermometer to gauge the temperature; hotter water can kill the yeast while cooler water may not activate it.
  • Salt – As a rule, you should use LESS salt for ExpressBake™ setting bread. Less salt provides you with a higher loaf.
  • Other Ingredients – Make sure all other ingredients (like flour, sugar, dry milk, butter, etc.) are at room temperature.

Things You May Need to Buy

  • You should only use “Bread Machine” flour for the ExpressBake™ setting recipes.
  • You may need a cooking thermometer to measure the temperature of the water you use in these recipes. You should only use hot water – between 46°–52°C (115°–125°F) – for ExpressBake™ setting recipes.

Although baking ExpressBake™ setting bread is a little different, the results and convenience are well worth it.

ExpressBake™ Bread Machine Stages (58 minutes)

For the 58-minute ExpressBake™ cycle you can expect the following things to happen as the timer counts down to zero:

To begin: The ingredients are kneaded (15 minutes)
At 0:43, the dough begins to rise (8 minutes)
At 0:35, the dough begins to bake (35 minutes)
At 0:00, the bread is finished.

ExpressBake (58 minutes) Bread Recipes

(much more to be published – keep checking)

Express (58-minute) White Bread Fast2eat
A quick 58-minute white bread that is super yummy. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.
Check out this recipe

Jam

This setting is for making jams and marmalades.

The jam cycle is great for making homemade fruit spreads.

You need to be aware that the bread pan, handle, paddle, and the machine itself can be very, very hot when this cycle completes. Make sure to use potholders.

For best results when making jam in your bread machine, cut your fruit into cubes. DO NOT PUREE IN ADVANCE. Trust me on this one.

Jam cycle Bread Machine Stages

Time: 1:05 hour

For the Jam cycle, you can expect the following things to happen as the timer counts down to zero.

To begin: The ingredients are kneaded for the first time (15 minutes)
At 0:50, the dough begins to bake (50 minutes)
At 0:00, the Jam is finished.

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Dough

Use for the preparation of dough with no baking. This setting lets you prepare dough for rolls, specialty bread, pizza, etc., which you shape by hand, allow to rise, then bake in a conventional oven.

The dough cycle is a great option for making bread dough when you want to shape the loaves yourself. It saves you quite a lot of work and mess since it does all the mixing and kneading for you.

It works very well with the timer, so you can set the dough to be ready when you have time to shape it into a loaf or rolls and bake it.

The dough cycle, depending on your machine, can also be used for creating cookie dough, pie crust, and numerous other type dough that you intend on baking in your oven, and not in the bread machine. In some machines, this may also work for pasta dough, although other machines include a separate cycle for pasta.

Dough Bread Machine Stages

Time: 1:30 hour

For the Dough cycle, you can expect the following things to happen as the timer counts down to zero.

To begin: The ingredients are kneaded for the first time (5 minutes)
At 1:25, the dough rests for 5 minutes
At 1:20, the dough is kneaded for the second time (20 minutes)
At 1:00, the dough begins to rise (60 minutes)
At 0:00, the dough is finished.

Dough Recipes

(much more to be published – keep checking)

Pizza Crust Fast2eat Recipe
Preparing a pizza can have different levels of difficulty and preparation time. In addition, of course, a wide variety of topping options. Mozzarella cheese is basic, in my opinion, all pizza should have it.  Makes 2 pizzas (pizzas de 35cm (14" or 12" thicker )
Check out this recipe

100% Whole Wheat Pizza Crust Fast2eat
Check out this recipe

Bagel Dough:

To begin: The ingredients are kneaded for the first time (20 minutes)
At 1:40, the dough is kneaded for the second time (10 minutes)
At 1:30, the dough begins to rise (90 minutes)
At 0:00, the dough is finished.

See more: Dough Instructions (Preparing Dough for Baking & Variations for Shaping Dough).

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Pasta Dough

This setting lets you prepare dough for pasta to make noodles, ravioli or other fresh pasta.

Time: 14 minutes

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Cake

Use this setting for making cakes, nonyeast bread, quick bread mixes, or simple cake recipes, this cycle simply mixes and bakes. This option prepares the dough and bakes. Baking soda and/or baking Powder should be used as the leavening agent, not yeast.

Cake cycle, sometimes called Quick bread by some breadmakers brands do not use kneading, whereas yeast bread (with a few exceptions) require it. New bread machines often have a Rapid, Express, Quickbread cycle as well as a Cake cycle. Therefore, make sure you are using the correct cycle for your recipe!

Quite often, these recipes don’t call for “bread flour” but rather “cake flour” or a “cake mix“. Sometimes they will call for “All-Purpose flour“. Be careful that you read any recipe for cakes in a bread machine closely. If it says “cake flour” that’s exactly what you should use. If you substitute a cake mix for cake flour you may be doubling ingredients that are both in the recipe list and already incorporated into the cake mix. Stay true to the recipe and if you’d rather keep it simple and use a cake mix, just find a recipe that calls for that ingredient.

Many cake recipes indicate the addition of fruit, nuts or other ingredients like chocolate chips or coconut. Depending on the type of cake and the recipe, you may have to add these at a certain point in the cycle. If your machine has an automatic fruit and nut hopper this should take care of itself if you choose the cake or batter bread setting. If you don’t have a hopper there will often be an audible beep telling you to add these ingredients if you want to. The recipe should indicate the setting and any special handling related to fruits, nuts and other added ingredients.

Most cakes that come out of a bread machine will have the tall, vertical shape that’s common with most bread pans. You can always cut it in half; use a recipe for a 1 pound loaf which will be shorter, or slice it into layers and only build the cake as tall as you want it. This sliced layering will also give you the option of spreading a filling between layers.

Time: 1:30 hour (The baking time can vary considerably among models)

Breadmaker Orange Cake Fast2eat
If you love oranges, wait until you taste this cake. It’s often served as a tea or coffee cake, dessert cake or breakfast cake.
Check out this recipe

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Bake

This setting, is for baking dough that you may have prepared without using the previous settings, it is essentially where you mix the ingredients by hand prior to putting them in the bread pan. You can then manually set the program for your desired length of time. 

Use this cycle to bake and/or brown bread or cakes, to bake the bread again if you think it has not been baked enough or in case of power outage.

Time: 1 hour

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How do I know which crust colour to select?

Bread machine cycles can be picked to control crust colour and crispiness. If you prefer a soft and light crust, choose a light cycle. For the darker, crisper crust, choose a darker cycle. If your bread recipe has a lot of grains or sweeteners that can cause it to brown quickly, choose a light crust cycle.

Conclusion

Bread machine settings and cycles are easy enough to use, once you are acquainted with your machine. The most common bread machines cycles and settings explained above should help you get started, even if you don’t have your manual on hand. Happy Baking!

Note: Times are approximate based on setting and loaf size for my Bread machine (Sunbeam 2LB (900g) Bread Maker with Gluten-Free Setting). Once you press the “Start/Stop” button the display will show the remaining time until your bread is baked. When the display reads “0:00” the bread is baked.

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Also check: Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)


* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

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