ʻO ka ʻuala palaoa ʻuala: 3 mau manaʻo ʻono ʻono

Hiki ke hoʻohana ʻia ka palaoa ʻuala ma nā ʻano ʻano like ʻole i nā kīʻaha ʻono a ʻono. Ma kēiaʻatikala, hāʻawi mākou i 3 mau meaʻai maikaʻi me ka paila kalo hiki iā ʻoe ke kuke maʻalahi ma ka home.

Nā ʻai me ka palaoa ʻuala: nā keke ʻuala piha piha

He mea maikaʻi kēia meaʻai no ka puʻuwai pololi. Hiki ke hoʻololi maikaʻi ʻia ka hoʻopiha ʻana i nā keke i loaʻa kahi mea no kēlā me kēia ʻono.

1. E kiʻi i kēia mau mea (hana ma kahi o 8 mau keke): 500g ʻuala, 35g palaoa, 1 kāloti nui, 40g cheese grated, ʻokiʻoki i nā aniani puna a me ka pā paʻi e ʻono ai, 3/4 tsp paʻakai, 1/4 tsp pepa, kahi pine nutmeg, kekahi mau ʻuala e hoʻohuli a me kekahi ʻaila rapeseed no ka palai
2. E hoʻolapalapa i ka ʻuala me ka ʻili a me ke kāloti a pau. A laila ninini i ka wai kuke a hoʻokuʻu i nā mea i loko no kahi o ʻelima mau minuke. I kēia manawa hiki iā ʻoe ke ʻili i ka ʻuala a mash iā lākou me nā kāloti e hana i kahi puree. E maalili loa keia.
3. I kēia manawa, hoʻohui i ka ʻuala paʻa a me ka hui kāloti me nā mea ʻala a me nā mea kanu a me ka palaoa a me ka cheese i loko o kahi kīʻaha nui. E hoʻokumu i 8 mau pōpō mai ka nui, a laila ʻōwili ʻoe i loko o ka palaoa a palahalaha iki.
4. I loko o ka skillet nui, e wela i 2 punetēpē o ka ʻaila canola a hoʻomoʻi i nā pōpō ʻuala no 3-5 mau minuke ma kēlā me kēia ʻaoʻao a hiki i ka crispiness i makemake ʻia. E hāʻawi i nā keke me kahi ʻū o kāu koho - ʻono loa lākou me ka ʻaila kawa homemade. E hauʻoli i kāu ʻai!

ʻO ka ʻai no ka pizza me kahi kumu palaoa ʻuala

Hāʻawi kēia meaʻai i ka pizza maʻamau i kahi kī kūikawā. Hiki ke koho manuahi ʻia ka topping ma aneʻi a hoʻololi ʻia e like me kou makemake. He kūpono hoʻi ka ʻai no ka poʻe me ka gluten intolerance, no ka mea, ʻaʻohe gluten-free ka palaoa.

1. E kiʻi i kēia mau meaʻai (no 2 poʻe): 6 ʻuala waxy, 2 hua, 4 cloves o ke kāleka, 1/2 pūpū o ka puna puna, a me kahi palaoa buckwheat.
2. No ka hoʻoulu ʻana: ʻO kahi ʻuala tōmato, 1 melemele a me 1 pepa ʻulaʻula, 1 ʻōmato, 15 ʻoliva, kahi paʻakai paʻi, a me ka oregano.
3. E ʻili mua i ka ʻuala, ke kālika, a me nā aniani. A laila eʻoki maikaʻi i nā mea a pau. E paʻakai maikaʻi i nā mea kanu ma mua o ka hoʻohui ʻana i nā hua ʻelua. E hoʻohui i ka nuipa me ka palaoa buckwheat e hana i ka paila manoanoa.
4. E kau i ka pepa bakena me ka pepa a hohola pono i ka paila ma luna. E puhi i ke kumu ma 200 degrees no 20 mau minuke.
5. I kēia manawa, hiki iā ʻoe ke ʻoki i nā mea kanu no ka hoʻoulu ʻana i loko o nā ʻāpana-nui. Ke mākaukau ke kumu, e hohola i ka ʻuala tōmato, nā mea kanu, nā ʻoliva, a me ka paʻakai paʻi ma luna. E puhi i ka pizza no 10 mau minuke ma 180 degere. Ma mua o ka lawelaweʻana, e hoʻonani i ka pizza me kahi oregano a iʻole nā ​​mea kanu'ē aʻe o kāu koho.

Mea ʻai no ka keke ʻuala

ʻO kēia meaʻai no ka niho ʻono i waena o ʻoukou. He mea maʻalahi ka hoʻomākaukau ʻana i ka paila keke a ʻono maikaʻi i ka lepo me kahi kō liʻiliʻi a i ʻole me kahi aniani kokoleka ʻono.

1. No ka pā puna, pono ʻoe i 400g ʻuala mashed mahana, 200g kō, 200g hazelnuts lepo, 100g margarine, 5 hua manu, 1 ʻeke o ka pauka bakena, a me kekahi mea ʻono ʻalemona ʻawaʻawa. No ka glaze: ʻo ka pauka kō a i ʻole 150g kalekaleka glaze
2. I loko o kahi pola nui, e hui i nā meaʻai a pau koe ka ʻuala. A laila e hoʻoulu iā lākou i loko o ka paila. E hamo i ka pā puna me kahi margarine a ninini i ka paila keke i loko.
3. E hoʻomoʻa i ka keke ma 175 degere ma luna a me lalo wela no kahi hola a hana i ka hoʻāʻo chopstick ma mua o kou lawe ʻana i ka keke.
4. E ʻoluʻolu loa ka keke ma mua o ka hoʻoulu ʻia ʻana me ke kō a i ʻole ka hohola ʻana i ka hau kokoleka ma luna.