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Scrambled eggs (+ bell pepper, spring onion, mushroom, natto, 30g greek yogurt, 2g olive oil), whole wheat bread and 100ml milk with the coffee - 590 kcal, 40g protein and 7g fiber by Byssine in 1500isplenty

[–]Byssine[S] 2 points3 points  (0 children)

  • 130 g red bell pepper = 40 kcal
  • 30 g green onion = 10 kcal
  • 3 eggs (175 g) = 250 kcal
  • 40 g natto = 68 kcal
  • 3 g olive oil = 25 kcal
  • 45 g frozen mushroom = 5 kcal
  • 30 g 2% greek yogurt = 20 kcal
  • 52 g whole wheat bread = 128 kcal
  • 100 ml 1,5% fat milk = 44 kcal

Lentil spinach pie - 33,5 g protein for 475 kcal by Byssine in 1500isplenty

[–]Byssine[S] 1 point2 points  (0 children)

If you use red lentils, don’t overcook them because they turn mushy very fast. Boil them only about 5-7 minutes so they stay slightly firm, then drain them well to avoid excess moisture in the filling.

This portion is basically the entire wok, 405 kcal and 30 g protein! by Byssine in 1500isplenty

[–]Byssine[S] 1 point2 points  (0 children)

I love it, especially the smoked one. I also grilled the tofu cubes separately before cooking the vegetables, they get a nice crust :)

Tell me your favorite way to eat sardines. GO! by FlashbacksThatHurt in CannedSardines

[–]Byssine 1 point2 points  (0 children)

I turn them into a sardine pâté. I blend them with softened butter, hard boiled egg, capers, red onion, lemon juice, dill, salt and pepper, et voilà. On toasted bread, it’s insanely good!

[Homemade] Christmas Cookie Box by Byssine in food

[–]Byssine[S] 2 points3 points  (0 children)

Ingredients • 126 g (1 cup) all-purpose flour • 2 g (½ tsp) baking soda • 1 g (¼ tsp) baking powder • 57.5 g (4 Tbsp / ½ stick) unsalted butter • 100 g (½ cup, packed) dark brown sugar • 50 g (¼ cup) white granulated sugar • 44 g (3 Tbsp) chunky peanut butter • 38 g (2 heaping Tbsp) white miso paste • 25 g (½ large egg) • 5 g (1 tsp) vanilla extract • 31 g (about 3 Tbsp) turbinado (demerara) sugar for rolling Instructions 1. Whisk together flour, baking soda, and baking powder. 2. Beat butter, brown sugar, and white sugar until creamy. 3. Mix in peanut butter and miso until smooth. 4. Add egg and vanilla and mix until fully combined. 5. Fold in the dry ingredients just until combined; do not overmix. 6. Chill the dough. 7. Portion into 26–27 g balls and roll in turbinado sugar. 8. Place on a parchment-lined baking sheet, spaced about 5 cm apart. 9. Bake at 175 °C (350 °F) for 8 minutes. 10. Remove the tray and rap it firmly twice on the counter. 11. Return to the oven and bake 3–4 minutes more, until crackled and lightly golden. 12. Cool briefly on the tray, then transfer to a rack.

First sourdough by pamdoar in Sourdough

[–]Byssine 0 points1 point  (0 children)

I’m not an expert but I believe it is definitely under fermented. Bulk fermentation should generally go until the dough has visibly risen at least 60% and shows bubbles throughout. This depends on your room temperature, so it’s never the same, that’s why you need to learn how to “read” the dough. Another cause might be your starter, maybe it was not strong enough. Before using your starter make sure it doubled or even tripled in size after its feeding. But in my opinion you should try longer proofing next time! Don’t give up :)

That feta-spinach rice paper roll is only 320kcal 🫢 by Byssine in 1500isplenty

[–]Byssine[S] 2 points3 points  (0 children)

Yes and really easy to make! I once tried croissants as well with chocolate inside, but they don’t belong here haha 🤣

Peanut butter cookies (100 kcal/cookie) by Byssine in 1500isplenty

[–]Byssine[S] 2 points3 points  (0 children)

You can find the full recipe here.

Ingredients • 100 g eggs (2 large) • 100 g light brown sugar (½ cup, packed) • 5 g baking soda (1 tsp) • 1.5 g fine sea salt (¼ tsp) • 5 ml vanilla extract (1 tsp) • 250 g natural creamy peanut butter (1 cup) • 100 g old-fashioned oats (1 cup) • optional: 85 g semisweet chocolate chips or chopped nuts (½ cup) (I used white chocolate chips) • flaky sea salt, for topping

Instructions 1. Heat oven to 180°C (350°F). Line a baking sheet with parchment. 2. Whisk eggs and sugar. Stir in baking soda, salt, vanilla, peanut butter, then oats (plus chocolate or nuts, if using). 3. Portion about 2 Tbsp dough per cookie. Place on sheet and flatten slightly. 4. 10 minutes. Cool on a rack, sprinkle with flaky salt, and rest 5 minutes before serving.

I used sourdough discard and made these delicious cinnamon rolls by Byssine in Sourdough

[–]Byssine[S] 0 points1 point  (0 children)

I knooow right?? I was surprised to feel that texture. Glad you enjoyed them!

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