Victoria Kareem

Victoria Kareem Plants 🌱 Baking 🥖 Food From Scratch 🍴

19/10/2025

Roselle hibiscus harvest. Leaves to tortoise, but also did you know that leaves are edible for humans as well? (Stew etc). Some plants I grew from seeds, some from a cutting of another mature plant (you can take a 10-15cm cutting from a large plant, put in water, it will produce roots very fast. Then plant = save time from planting from seeds).

13/10/2025

Read some info about the process and key points in comments.

Oven-baked stuffed buns. Kids (and adults) LOVE THEM. 😇🥟🌝🌙Made in a team: husband made a filling, I made the dough and s...
12/10/2025

Oven-baked stuffed buns. Kids (and adults) LOVE THEM.
😇🥟🌝🌙
Made in a team: husband made a filling, I made the dough and shaped.

For filling used:
- minced beef
- various vegetables (carrot, potatoe, bell pepper, onion, eggplant, tomato, garlic)
- tomato paste
All cooked on a pan with oil, with a lot of seasoning , as well as added fresh dill at the end.

Dough was simple which I use for everything, for bread or pizza etc: flour, instant yeast, salt, sugar, water, powdered milk, a bit of oil.

Made a dough , let it raise one hour. Then shaped the dumplings any size with filling inside. Left to raise for 30 more min.

Then baked them all in oven 250C about 20 minutes until they are golden colour (since the filling is already cooked - you only need the dough to be cooked. Which takes around that time, 20 min or so, watch until its colour changes to brown).

Homemade pizza with homegrown basil, minced beef and mozzarella cheese.Dough:- 450g of flour- 1 tablespoon of instant ye...
23/09/2025

Homemade pizza with homegrown basil, minced beef and mozzarella cheese.

Dough:
- 450g of flour
- 1 tablespoon of instant yeast
- 30g sugar
- teaspoon salt
- 2 tablespoons of oil
- 280ml water

Make a dough, leave for 1 hour. At the same time make a topping. I precook the topping to make sure it won’t be raw on pizza. I used:
- 1 large onion
- 300g minced beef
- some garlic
- tomato paste
- bell peppers
- seasoning

Method: heat oil on a pan and add onion, minced beef, garlic, bell peppers. Season well. Add couple of spoons of tomato paste and water. Leave cooking for some minutes low heat until mince and peppers are nice and soft. Leave to cool down.

Once dough has doubled (about 1 hour) - stretch it on a flat oily tray (my tray is about 32cm diameter). Leave covered for 15 min, during this time preheat oven to 250c.

Make holes with a fork or toothpick around the dough so that it won’t puff in the oven. Put flat-dough-only for 4-6 minutes into oven to make sure it won’t be raw. Remove from oven.

Spread tomato sauce (I make it by mixing a couple of tablespoons of tomato paste+various seasoning+water). On top of sauce put HALF of mozzarella cheese (for 1 pizza i used around 200g of mozzarella cheese). Then your minced beef topping. I also added raw tomatoes on top and my homegrown basil. And then another half of mozzarella cheese.

Put back into oven for about 20 minutes (until edges of pizza are not white anymore but more golden.) if you want your cheese to be brown not just melt - leave for longer.

Cool down and serve 👍🍕 The dough will be thick, not flat, more like a soft bread. Will be full for long just from one piece. 😎👌

Same ingredients = different shape of breads. First 6 made with yeast, last 4 - with sourdough starter.With yeast:- 500g...
20/08/2025

Same ingredients = different shape of breads. First 6 made with yeast, last 4 - with sourdough starter.

With yeast:
- 500g of flour
- 10 grams of instant yeast
- 20ml of oil or melted butter
- some sugar, salt, powdered milk
- water.

Mix and knead. Raise 1 hour. SHAPE ANY WAY YOU LIKE (Buns, one bread, 2 breads, round or long). Cover , raise for 30 min. Make lines with knife or blade, brush with water , bake 220c - first 30min with steam, next 10 min without steam. After removing from oven - brush with melted butter (so it will be shiny) , cool down on a wire rack for atleast 30 min.

Sourdough bread:
❗️same ingredients just instead of instant yeast - add 100g of sourdough starter. Maybe a tiny bit less/more of water/flour ratio. 🤌

Let to rise for ~5 hours doing stretch and fold a couple of times. Shape ANY SHAPE. Leave covered for ~2 more hours. The rest is the same as yeast one.

Every time “turns out” a unique shaped bread (I make bread once a week or so). Same “inside” … just looks different “on the outside”……🙃

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