Mr.Ramsay the owl helped us find some horseradish for his signature aromatic deep-frying oil to cook our special chicken! This chicken is prepared from scratch in the mountain forest near the half-frozen river using our signature knife. We infused the meat with a fresh spicy marinade and made special cuts so the chicken could be fried whole. Crispy, spicy skin and meat falling off the bones... Enjoy the ultimate foodporn experience! Secret Deals & More: https://almazankitchen.com Follow us: ▶ Instagram: https://instagram.com/almazan_kitchen ▶ Facebook: https://www.facebook.com/AlmazanKitchenRecipes Help us to improve: ▶ Patreon: https://www.patreon.com/AlmazanKtichen

Focaccia is a delicious Italian flat bread flavored with a extra-virgin olive oil, rosemary and flaky sea salt for the classic version. Italian Focaccia Bread can be made though with various toppings from various herbs to dried tomatoes, olives, caramelized onion, different spices or whatever you prefer best. #focaccia #italianbread #classicfocaccia To print the recipe check the full recipe on my blog: https://www.homecookingadventure.com/classic-focaccia Ingredients Makes about 8-10 servings 5 cups (630g) bread flour 2 tsp (15g) flaky salt 30g fresh yeast (3 tsp (10g) active dry yeast) 1 2/3 cup (400ml) lukewarm water 2 tsp (10g) sugar 1/4 cup (56g) extra-virgin olive oil Topping 1/4 cup (56g) of extra-virgin olive oil 2 tbsp (30ml) water Fresh rosemary, chopped 1. In a large bowl whisk together the flour and salt. 2. In a small bowl stir fresh yeast with sugar until it liquefies. Dissolve yeast in 2/3 cup (160ml) water and then add to the flour mixture. Add the oil, and the remaining 1 cup (240ml) water. Combine with a wooden spoon and then knead on a lightly floured surface for about 5-10 minutes until smooth. 3. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. 4. On a lightly oiled surface shape the dough into a rectangle and fold in 3, rotate, stretch it a bit again and fold in 3. 5. Place the folded dough into the greased bowl, cover and let it rest for another 30 minutes. 6. Grease a 12x16 inch (30x40cm) baking sheet with extra-virgin olive oil. 7. Place the dough into the prepared baking sheet and stretch it with your palm to fit the entire pan. 8. Cover and let it rest for 30 minutes more. 9. Meanwhile preheat oven to 425F (220C). 10. Chop fresh rosemary and thyme. In a small bowl combine oil with water. 11. Use your fingers to create holes into the dough. Pour the oil water mixture over the dough filling the holes. Sprinkle flaky sea salt and chopped herbs. 12. Bake for about 25-30 minutes until golden brown. Add some more olive oil if desired right after taking it out of the oven. 13. Cool slightly before cutting. Enjoy! Background music: Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: https://instagram.com/homecookingadventure PINTEREST: https://www.pinterest.com/homecookingadv/ TikTok: https://www.tiktok.com/@homecookingadventure WEBSITE: https://www.homecookingadventure.com/

This Margherita pizza with cauliflower crust is a healthy delicious meal perfect for each time of the day. Easy recipe and really tasty, also it holds really good and you can eat it with your hands as a regular pizza. Was pleasantly surprised of how wonderful it turned and how delicious it is. Also it is a very good twist for those who need gluten-free recipes as this cauliflower crust pizza is gluten-free. Ingredients: Makes 1 large pizza - 3 or 4 servings Cauliflower Crust 1 medium cauliflower (about 750g) 1 cup (100g) ground almonds 2 eggs 1 tsp dried oregano 1 tsp dried basil salt and freshly ground black pepper Topping 4 tbsp tomato sauce 3 or 4 cherry tomatoes, sliced 4.5 oz (130 g) Mozzarella cheese, sliced fresh basil or parsley, chopped freshly ground black pepper Directions 1. Prepare the cauliflower crust. Preheat oven to 375F (190C). Line a baking sheet with parchment paper. 2. Wash and cut cauliflower into florets and place in the bowl of your food processor, and process until finely chopped, like rice. Transfer to the prepared baking sheet and bake for 15 minutes. Remove and let cool a little. 3. Place the cooked cauliflower into a tea towel and squeeze as much liquid as you can out of it and transfer to a clean bowl. 4. Turn the oven up to 470F (240C). 5. Add almonds, eggs, dried herbs, salt and pepper. Stir until well combined. 6. Line a baking tray with parchment paper and grease with oil. Place the cauliflower mixture into the center and using a spoon and hands spread it out onto a 12 inch (30 cm) round. 7. Bake for 15 minutes until golden brown. Remove and set aside to cool a little. 8. Spread tomato sauce over the crust, add Mozzarella cheese slices, tomato slices on top, chopped fresh basil leaves or parsley and freshly ground black pepper. 9. Bake for another 8-10 minutes until cheese is melted. Let cool a bit before serving and add some more fresh basil/parsley leaves on top. Enjoy!! For the full recipe check my blog: https://www.homecookingadventure.com/margherita-pizza-with-cauliflower-crust Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: https://instagram.com/homecookingadventure PINTEREST: https://www.pinterest.com/homecookingadv/ TikTok: https://www.tiktok.com/@homecookingadventure WEBSITE: https://www.homecookingadventure.com/